Molecular characterization of yeasts isolated from traditional Turkish cheeses

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridSIESTO, GABRIELLA/0000-0001-7673-093X
dc.authoridSandikci Altunatmaz, Sema/0000-0001-9437-3366
dc.contributor.authorOzmen Togay, Sine
dc.contributor.authorCapece, Angela
dc.contributor.authorSiesto, Gabriella
dc.contributor.authorAksu, Harun
dc.contributor.authorSandikci Altunatmaz, Sema
dc.contributor.authorYilmaz Aksu, Filiz
dc.contributor.authorRomano, Patrizia
dc.date.accessioned2025-01-27T20:29:06Z
dc.date.available2025-01-27T20:29:06Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThirty-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.
dc.identifier.doi10.1590/fst.24319
dc.identifier.endpage876
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85094844519
dc.identifier.scopusqualityN/A
dc.identifier.startpage871
dc.identifier.urihttps://doi.org/10.1590/fst.24319
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22825
dc.identifier.volume40
dc.identifier.wosWOS:000582798500014
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectTulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat cheeses
dc.subjectDebaryomyces hansenii
dc.subjectTorulaspora delbrueckii
dc.subjectKluyveromyces lactis
dc.subjectRhodotorula mucilaginosa
dc.subjectcharacterization
dc.subjectantimicrobial activity
dc.titleMolecular characterization of yeasts isolated from traditional Turkish cheeses
dc.typeArticle

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