Isolation and characterization of cheese spoiler yeast isolated from Turkish white cheeses

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dc.contributor.authorYalcin, H. Tansel
dc.contributor.authorUcar, Fusun B.
dc.date.accessioned2019-10-27T20:19:47Z
dc.date.available2019-10-27T20:19:47Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractNinety-two yeast strains causing spoilage on different kinds of Turkish white cheeses were isolated and identified on the basis of their physiological and morphological properties. The identified isolates represented 12 species belonging to 8 genera. The most prevalent isolates belonged to the species Debaryomyces hansenii (32.6%), Kluyveromyces marxianus (18.5%) and Yarrowia lipolytica (17.4%). Other genera encountered were Pichia, Torulaspora, Candida, Williopsis, and Galactomyces. They were genotypically characterized with PCR amplification of the species-specific internally transcribed spacer (ITS) of 5.8S ribosomal DNA (ITS-PCR). ITS-PCR of 15 strains of Y. lipolytica, 15 strains of K. marxianus and 25 strains of D. hansenii resulted in single fragments of 360, 740 and 640 bp, respectively. Proteolytic and lipolytic activity within yeast strains isolated from cheese was observed. Lipolytic and proteolytic organisms play an important role in the maturation of cheese and in the spoilage of dairy products. Usage of identification systems based on biochemical and physiological characteristics takes longer time and often results in misidentifications. In this study, false identification of 5 strains of D. hansenii, 2 strains of K. marxianus, 1 strain of Y. lipolytica, 1 strain of Torulaspora delbrueckii, 1 strain of Pichia anamola and 1 strain of Candida sake by using conventional methods confirmed the mentioned statement above. As a consequence, ITS-PCR was found to be more rapid, reliable, easy to perform and cost effective than biochemical approaches.en_US
dc.description.sponsorshipScientific Research Unit of Ege UniversityEge University [2003 Fen 029]en_US
dc.description.sponsorshipThis study was financially supported by Scientific Research Unit of Ege University (Project number: 2003 Fen 029).en_US
dc.identifier.doi10.1007/BF03175134
dc.identifier.endpage483en_US
dc.identifier.issn1590-4261
dc.identifier.issn1869-2044
dc.identifier.issn1590-4261en_US
dc.identifier.issn1869-2044en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage477en_US
dc.identifier.urihttps://doi.org/10.1007/BF03175134
dc.identifier.urihttps://hdl.handle.net/11454/41504
dc.identifier.volume59en_US
dc.identifier.wosWOS:000271346700013en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofAnnals of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectspoiler yeasten_US
dc.subjectidentificationen_US
dc.subjectwhite cheeseen_US
dc.subjectITS-PCRen_US
dc.titleIsolation and characterization of cheese spoiler yeast isolated from Turkish white cheesesen_US
dc.typeArticleen_US

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