Determination of some technological and probiotic characteristics of the yeast strains isolated from traditional Erzincan Tulum Cheese produced in Turkey

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dc.authorid0000-0003-0438-1130
dc.contributor.authorKarasu-Yalçın, Seda
dc.contributor.authorŞenses-Ergül, Şule
dc.contributor.authorÖzbaş, Z. Yeşim
dc.date.accessioned2021-06-23T19:29:34Z
dc.date.available2021-06-23T19:29:34Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, technological and probiotic characteristics of 35 yeast strains isolated from Erzincan tulum cheese, locally produced in the Eastern Anatolia region of Turkey, were investigated. Four strains belonging to G. candidum, C. kefyr, C. lipolytica and C. lambica were found to have proteolytic activities while 80% of the investigated strains had lipolytic activities. Most (69%) of the tested yeast strains had the ability to assimilate galactose. All of the strains could grow at 10 degrees C and 83% of them had the ability to grow at 4 degrees C, while only 34% of them were resistant to 45 degrees C. Most of the strains had also ability to grow at pH 2.5 except one C. colliculosa strain. All of the isolates had the ability to grow in the medium with 5% NaCl. In the media with 10% and 15% NaCl concentration, 89% and 31% of the strains were able to grow, respectively. Tolerance to high bile salt concentrations was a rare property among the strains, of which C. rugosa gave the best result for growing in Ox-Bile medium. Inhibition effects of the tested yeasts on some pathogenic bacteria were generally weak, but a strong inhibition effect of a C. krusei strain was detected on S. aureus.en_US
dc.identifier.endpage699en_US
dc.identifier.issn0973-7510
dc.identifier.issn2581-690X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84866126542en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage683en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7193
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84866126542&partnerID=40&md5=c0b3f102de9148a4c20ea6403746193a
dc.identifier.volume6en_US
dc.identifier.wosWOS:000308273500025en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKarasu-Yalçın, Seda
dc.language.isoenen_US
dc.publisherDr M N Khanen_US
dc.relation.ispartofJournal Of Pure And Applied Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectErzincan Tulum Cheeseen_US
dc.subjectYeasten_US
dc.subjectTechnological Characteristicen_US
dc.subjectProbiotic Characteristicsen_US
dc.titleDetermination of some technological and probiotic characteristics of the yeast strains isolated from traditional Erzincan Tulum Cheese produced in Turkeyen_US
dc.typeArticleen_US

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WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
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