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

S. Karasu-Yalcin
S. Senses-Ergul
Z. Yesim Ozbas   ORCID icon orcid.org/0000-0002-1189-800X ; Hacettepe University, Faculty of Engineering, Food Engineering Department, Beytepe 06532, Ankara, Turkey

Puni tekst: engleski, pdf (148 KB) str. 53-61 preuzimanja: 2.990* citiraj
APA 6th Edition
Karasu-Yalcin, S., Senses-Ergul, S. i Yesim Ozbas, Z. (2012). Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese. Mljekarstvo, 62 (1), 53-61. Preuzeto s https://hrcak.srce.hr/78406
MLA 8th Edition
Karasu-Yalcin, S., et al. "Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese." Mljekarstvo, vol. 62, br. 1, 2012, str. 53-61. https://hrcak.srce.hr/78406. Citirano 28.07.2021.
Chicago 17th Edition
Karasu-Yalcin, S., S. Senses-Ergul i Z. Yesim Ozbas. "Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese." Mljekarstvo 62, br. 1 (2012): 53-61. https://hrcak.srce.hr/78406
Harvard
Karasu-Yalcin, S., Senses-Ergul, S., i Yesim Ozbas, Z. (2012). 'Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese', Mljekarstvo, 62(1), str. 53-61. Preuzeto s: https://hrcak.srce.hr/78406 (Datum pristupa: 28.07.2021.)
Vancouver
Karasu-Yalcin S, Senses-Ergul S, Yesim Ozbas Z. Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese. Mljekarstvo [Internet]. 2012 [pristupljeno 28.07.2021.];62(1):53-61. Dostupno na: https://hrcak.srce.hr/78406
IEEE
S. Karasu-Yalcin, S. Senses-Ergul i Z. Yesim Ozbas, "Identification and enzymatic characterization of the yeasts isolated from Erzincan tulum cheese", Mljekarstvo, vol.62, br. 1, str. 53-61, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/78406. [Citirano: 28.07.2021.]

Sažetak
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: 78406

URI
https://hrcak.srce.hr/78406

[hrvatski]

Posjeta: 3.634 *