Molecular characterization of yeasts isolated from traditional Turkish cheeses

AUTOR(ES)

OZMEN TOGAY, Sine; CAPECE, Angela; SIESTO, Gabriella; AKSU, Harun; SANDIKCI ALTUNATMAZ, Sema; YILMAZ AKSU, Filiz; ROMANO, Patrizia; KARAGUL YUCEER, Yonca

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2020-12

RESUMO

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, K. marxianus, Rhodotorula mucilaginosa, Meyerozyma guilliermondii (formerly Pichia guilliermondii), C. 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.

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