Skoči na glavni sadržaj

Izvorni znanstveni članak

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

S. Karasu-Yalcin
S. Senses-Ergul
Z. Yesim Ozbas orcid id ; Hacettepe University, Faculty of Engineering, Food Engineering Department, Beytepe 06532, Ankara, Turkey

Puni tekst: engleski pdf 148 Kb

str. 53-61

preuzimanja: 3.148



In 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 biochemica 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 β-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.

Ključne riječi

Erzincan tulum cheese, yeast, isolation, identification, enzymatic activity

Hrčak ID:



Podaci na drugim jezicima: hrvatski

Posjeta: 3.952 *