Yeasts from traditional cheeses for potential applications

Basit Öğe Kaydı
dc.authorid0000-0003-0438-1130
dc.authorid0000-0002-1189-800_
dc.contributor.authorYalçın, Seda Karasu
dc.contributor.authorÖzbaş, Zekiye Yeşim
dc.date.accessioned2021-06-23T18:51:39Z
dc.date.available2021-06-23T18:51:39Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractYeasts are associated with the secondary flora of many cheese types. Some yeast species such as Debaryomyces hansenii, Yarrowia lipolytica, Geotrichum candidum, Kluyveromyces lactis, Kluyveromyces marxianus, Candida zeylanoides, Candida utilis, Candida kefyr, and Saccharomyces cerevisiae can be frequently isolated from different traditional cheeses. By their metabolic activities, they may either cause spoilage or contribute to the cheese ripening process by causing desirable biochemical changes. Yeasts may contribute to cheese ripening by the metabolism of lactic acid, which in turn increases the pH and favors bacterial growth, as well as by their proteolytic and lipolytic activities, and metabolism of lactose, glucose, galactose, and organic acids. There are also reports about the interaction of yeasts with other microorganisms during cheese ripening. Because of their positive attributes, the yeast strains isolated from different traditional cheeses are proposed to be used as adjunct starters in cheese production. Yeasts originated from traditional cheeses may also be used as starter culture candidates in the production of other foods or they may be evaluated in biotechnological processes based on their biochemical traits. © Springer Science+Business Media New York 2017.en_US
dc.description.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85074313857&doi=10.1007%2f978-1-4939-6496-3_14&partnerID=40&md5=6c7fde2e79f1f44648723861187f022b
dc.description.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85074313857&doi=10.1007%2f978-1-4939-6496-3_14&partnerID=40&md5=6c7fde2e79f1f44648723861187f022b
dc.description.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85074313857&doi=10.1007%2f978-1-4939-6496-3_14&partnerID=40&md5=6c7fde2e79f1f44648723861187f022b
dc.identifier.doi10.1007/978-1-4939-6496-3_14
dc.identifier.endpage293en_US
dc.identifier.isbn9781493964963
dc.identifier.isbn9781493964949
dc.identifier.scopus2-s2.0-85074313857en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage277en_US
dc.identifier.urihttps://doi.org/10.1007/978-1-4939-6496-3_14
dc.identifier.urihttps://hdl.handle.net/20.500.12491/3931
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYalçın, Seda Karasu
dc.language.isoenen_US
dc.publisherSpringer New Yorken_US
dc.relation.ispartofGlobal Food Security and Wellnessen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdjunct starteren_US
dc.subjectCheeseen_US
dc.subjectTechnological characteristicsen_US
dc.subjectTraditional fermented productsen_US
dc.subjectYeasten_US
dc.titleYeasts from traditional cheeses for potential applicationsen_US
dc.typeBook Chapteren_US

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