Occurrence, spoilage characteristics and pathogenicity of Bacillus spp. and Yersinia spp. from cheeses

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dc.authorid0000-0002-4804-936Xen_US
dc.authorid0000-0002-2478-6875
dc.contributor.authorÖzdemir, Fatma
dc.contributor.authorArslan, Seza
dc.date.accessioned2021-06-23T19:27:36Z
dc.date.available2021-06-23T19:27:36Z
dc.date.issued2011
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractA total of 200 homemade white cheese samples collected from open-air markets were analyzed for the presence of Bacillus and Yersinia species. The overall incidence of Bacillus spp. in the cheeses was 8%. Bacillus cereus was isolated from 8 (4%) of the 200 samples. The rate of other Bacillus species was 4%. Yersinia spp. were found in 24 (12%) of the 200 cheeses. The incidence of Yersinia enterocolitica and other Yersinia spp. were 5.5% and 6.5%, respectively. The lipolytic and proteolytic activities of Bacillus spp. were also investigated. All Bacillus isolates were found to produce the enzymes of lipase and proteinase which are known as the food spoilage enzymes. The isolates of Y enterocolitica were performed for biotyping and pathogenicity markers. Biotyping of Y enterocolitica revealed that all corresponded to biovar 1A. As a result of virulence marker tests, the Y enterocolitica isolates was regarded as avirulent, despite some biovar 1A strains may produce disease symptoms indistinguishable from that produced by known pathogenic biovars. Many varieties of cheese are made and consumed by humans around the world. The study implies homemade cheeses may harbor B. cereus and Y enterocolitica, significant foodborne pathogens. Therefore, we presented this study considering the likely health threat of presence of those pathogens in cheeses traditionally made from raw milk or unpasteurized milk such as homemade white cheese, or due to the contamination of the equipment, people, and environment to consumers worldwide.en_US
dc.identifier.doi10.2376/0003-925X-62-212
dc.identifier.endpage216en_US
dc.identifier.issn0003-925X
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84255205355en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage212en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6851
dc.identifier.urihttps://journal-food-safety.de/EP%20issue/12/
dc.identifier.volume62en_US
dc.identifier.wosWOS:000299718200004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzdemir, Fatma
dc.institutionauthorArslan, Seza
dc.language.isoenen_US
dc.publisherM H Schaper Gmbh Co Kgen_US
dc.relation.ispartofArchiv Fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacillus Spp.en_US
dc.subjectYersinia Spp.en_US
dc.subjectCheeseen_US
dc.subjectLipaseen_US
dc.subjectProteinaseen_US
dc.subjectVirulence Markeren_US
dc.titleOccurrence, spoilage characteristics and pathogenicity of Bacillus spp. and Yersinia spp. from cheesesen_US
dc.typeArticleen_US

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