Molecular characterization of yeasts isolated from traditional Turkish cheeses

Özmen Toğay S., Capece A., Siesto G., Aksu H., Sandıkçı Altunatmaz S., Yilmaz Aksu F., ...More

FOOD SCIENCE AND TECHNOLOGY, vol.40, pp.871-876, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40
  • Publication Date: 2020
  • Doi Number: 10.1590/fst.24319
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.871-876
  • Bursa Uludag University Affiliated: Yes

Abstract

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.