Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese

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dc.authorid0000-0003-0438-1130
dc.authorid0000-0003-3158-0901
dc.authorid0000-0002-1189-800X
dc.contributor.authorKarasu-Yalçın, Seda
dc.contributor.authorŞenses-Ergül, Şule
dc.contributor.authorÖzbaş, Zekiye Yeşim
dc.date.accessioned2021-06-23T19:34:00Z
dc.date.available2021-06-23T19:34:00Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, 146 yeast isolates were obtained from 45 Erzincan tulum cheese samples. By using API ID 32C test system and some complementary morphological, physiological and biochemical tests, 121 of the isolates could be identified at species level, while 12 of them were identified at genus level. The identified yeast isolates belonged to six different genera which were Candida, Geotrichum, Kluyveromyces, Pichia, Saccharomyces and Zygosaccharomyces. The most aboundant species was C. lambica, followed by C. zeylanoides, C. famata var. famata, G. candidum and C. kefyr. Enzymatic characterization of the strains was determined by using API-ZYM test system. All of the isolates had leucin arylamidase activity. Eight strains belonging to S. cerevisiae, Z. mellis, G. candidum and P fermentans were found to have high leucin arylamidase activities. Most of the isolates had beta-galactosidase, acid phosphatase and esterase lipase (C8) activities. Eight investigated C. lambica strains had high acid phosphatase activities. Such enzymatic properties of investigated yeast isolates could be fundamental factor for their application as starter culture candidates in production of Erzincan tulum cheese. It was demonstrated that the strain C. lambica T103 had superior enzymatic characteristics with the potential to be used in further technological investigations as an adjunct starter.en_US
dc.identifier.endpage61en_US
dc.identifier.issn0026-704X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84858645046en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage53en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7330
dc.identifier.urihttps://search.ebscohost.com/login.aspx?direct=true&db=asn&AN=73829819&lang=tr&site=eds-live
dc.identifier.volume62en_US
dc.identifier.wosWOS:000303092100006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKarasu-Yalçın, Seda
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectErzincan Tulum Cheeseen_US
dc.subjectYeasten_US
dc.subjectIsolationen_US
dc.subjectIdentificationen_US
dc.subjectEnzymatic Activityen_US
dc.titleIdentification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheeseen_US
dc.typeArticleen_US

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