Molecular characterization of yeasts isolated from traditional Turkish cheeses
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Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Soc Brasileira Ciencia Tecnologia Alimentos
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parapsilosis, Clavispora lusitaniae, Saccharomyces cerevisiae, Kluyveromyces marxianus, Rhodotorula mucilaginosa, Meyerozyma guilliermondii (formerly Pichia guilliermondii), Candida zeylanoides and Candida albicans. Rhodotorula mucilaginosa and D. hansenii strains, from Kashkaval cheese, showed antilisterial activity, whereas only one K. lactis strain from Orgu cheese exhibited proteolytic activity.
Açıklama
Anahtar Kelimeler
Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat cheeses, Debaryomyces hansenii, Torulaspora delbrueckii, Kluyveromyces lactis, Rhodotorula mucilaginosa, characterization, antimicrobial activity
Kaynak
Food Science and Technology
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
40
Sayı
4
