Enzymatic characterization of yeast strains originated from traditional Mihalic cheese

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dc.authorid0000-0003-0438-1130
dc.authorid0000-0003-3158-0901
dc.authorid0000-0002-1189-800_
dc.contributor.authorYalçın, Seda Karasu
dc.contributor.authorErgül, Şule Şenses
dc.contributor.authorÖzbaş, Zekiye Yeşim
dc.date.accessioned2021-06-23T19:48:56Z
dc.date.available2021-06-23T19:48:56Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractYeasts, associated with secondary flora of many cheese types, are important microorganisms for cheese ripening process. The aim of this study was to identify the yeasts isolated from traditional Mihalic cheese and to determine their enzymatic activities as a tool for their technological characteristics. Phenotypic identification was performed by using API ID 32C test system and some complementary morphological, physiological and biochemical tests. Enzyme profiles of the isolates were determined by using API-ZYM strips. In this study, 72 yeast isolates were obtained from 29 Mihalic cheese samples. Fifty-six (78%) of the isolates could be identified at species level, and one isolate at genus level. The identified yeast species belonged to three genera; Candida, Geotrichum and Trichosporon. It was determined that Candida famata var. famata was the dominant species in Mihalic cheese. The yeast isolates had variable enzyme activities including acid phosphatase, esterase, esterase lipase, lipase, beta-galactosidase, leucine arylamidase, valine arylamidase and cysteine arylamidase, which could have important attributes during cheese ripening. C. famata var. famata M22, Candida guilliermondii var. membranefaciens M54 and Candida tropicalis M2 were selected to be superior strains on the basis of their enzyme profiles. Identification and enzymatic characterization of the yeasts originated from Mihalic cheese was performed for the first time in this study.en_US
dc.identifier.doi10.15414/jmbfs.2017.6.5.1152-1156
dc.identifier.endpage1156en_US
dc.identifier.issn1338-5178
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85024477558en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1152en_US
dc.identifier.urihttps://doi.org/10.15414/jmbfs.2017.6.5.1152-1156
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9270
dc.identifier.volume6en_US
dc.identifier.wosWOS:000458464300006en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Seda Karasu
dc.language.isoenen_US
dc.publisherSlovak Univ Agriculture Nitraen_US
dc.relation.ispartofJournal Of Microbiology Biotechnology And Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMihalic Cheeseen_US
dc.subjectYeasten_US
dc.subjectIsolationen_US
dc.subjectIdentificationen_US
dc.subjectEnzymatic Characterizationen_US
dc.titleEnzymatic characterization of yeast strains originated from traditional Mihalic cheeseen_US
dc.typeArticleen_US

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