Yeast strains with technological and probiotic traits isolated from Mihalic cheese

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dc.authorid0000-0003-0438-1130
dc.authorid0000-0002-1189-800X
dc.contributor.authorYalçın, Seda Karasu
dc.contributor.authorErgül, Şule Şenses
dc.contributor.authorÖzbaş, Zekiye Yeşim
dc.date.accessioned2021-06-23T19:51:10Z
dc.date.available2021-06-23T19:51:10Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe present work investigated the technological and probiotic characteristics of 20 yeast strains originating from Mihalic cheese. All isolates exhibited lipolytic activities. Proteolytic activity was detected only in the strains Geotrichum silvicola and Trichosporon asahii. While all isolates assimilated glucose, 85% and 40% of isolates also assimilated galactose and lactose, respectively. Furthermore, 55% and 25% of the strains were positive for glucose and galactose fermentation, respectively. Lactate assimilation was detected in 60% of the isolates. Most isolates were able to grow at 37 degrees C and 4 degrees C, while 40% were also able to grow at 45 degrees C. All yeast strains could grow at pH 5.4 and 4.0, and 65% were also able to grow at a pH of 2.5. All isolates could grow at 5% and 10% sodium chloride and 11 of them grew at 15% salt concentration. Candida inconspicua and C. tropicalis were found to be the species that were most resistant to 0.3% (w/v) Ox-Bile. Eight isolates exhibited weak inhibitory effects on Staphylococcus aureus. Three strains belonging to C. famata var. famata, C. catenulata and G. silvicola weakly inhibited the growth of L. monocytogenes. Based on the desired technological characteristics, G. silvicola M15 and T. asahii M1 isolates showed potential as adjunct starters. (C) All Rights Reserveden_US
dc.identifier.endpage1370en_US
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85072614292en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1359en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9938
dc.identifier.volume26en_US
dc.identifier.wosWOS:000483983800026en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Seda Karasu
dc.language.isoenen_US
dc.publisherUniv Putra Malaysia Pressen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYeasten_US
dc.subjectTraditional Cheesesen_US
dc.subjectMihalic Cheeseen_US
dc.subjectTechnological Characteristicen_US
dc.subjectProbiotic Characteristicen_US
dc.titleYeast strains with technological and probiotic traits isolated from Mihalic cheeseen_US
dc.typeArticleen_US

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WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
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