Detection of Extracellular Lipases and Genotypic Identification from Yeast Causing Spoilage of Some Dairy Products Produced in Gaziantep
Tarih
2019Yazar
TOKAK, Semih
KILIÇ, İbrahim Halil
YALÇIN, Hüsniye Tansel
DURAN, Tuğçe
Üst veri
Tüm öğe kaydını gösterÖzet
Yeasts are usually found in high amounts in dairy products, which show
their ability to adapt to substrates rich in protein, lipid. sugar and
organic acids. A wide distribution of yeast in dairy products is a
result of proteolytic and lipolytic is activities. Spoilage yeasts and
molds can grow in most. processed and raw limits. where environmental
conditions are not suitable for most bacteria (low pH low water
activity, aw). Nutrients and oxygen in food are the main factors that
determine the type of fungal spoilage. In this study, dairy products
samples (yoghurt, cream. butter, curd cheese. Antep cheese) were
collected from local markets in Gaziantep province. In our study, a
total of 20 yeast strains were isolated from dairy products and
investigated for lipase activities in solid media containing tributyrin.
Twenty yeast isolates identified by amplification and sequencing of the
ITS region using ITS1 and ITS4 primers Yeasts were identified as
Kluyveromyces marxianus (8 isolates), Candida intermedia (8 isolates),
Pichia fermentans (2 isolates), Yarrowia lipolytica (1 isolate),
Kluyveromyces lactis (1 isolate).
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