Determination of Enzyme Profiles and Molecular Characterization of Yeast Species Isolated from Butter Samples
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Constituting the most important group of microorganisms that offered to human consumption through food, yeasts are a substantial part of microflora in dairy products. Due to sophisticated enzyme production especially high proteolytic and lipolytic activities, some of the yeast species play an essential role in many processes such as fermentation, ripening, production of aroma precursors and deterioration in dairy product indicating these products as a source of extracellular enzyme producer yeast strains. in this study, butter samples were collected from delicatessens and grocery stores in different locations in İzmir province in order to isolate enzyme producers. A total of 40 yeast strains were isolated and investigated for theirlipase, protease and amylase activities on solid medium consisting of tributyrin, skim milk and starch, respectively. Sixteen yeast isolates were found to be positive for enzyme production. Lipase and protease activities were observed in 11 yeast strains (68,75%), while only one yeast strain (6,25%) was found to be positive for protease and amylase production. 4 of yeast strains (25%) were able to produce only lipase enzyme. Molecular characterization of the yeast strains based on 26S rRNA region D1/D2 domains revealed that the isolates belonged to Candida zeylanoides (62,5%) and Pichia fermentas (37,5%) species
Açıklama
Anahtar Kelimeler
0-Belirlenecek
Kaynak
Celal Bayar Üniversitesi Fen Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
13
Sayı
4
