Detection of Extracellular Lipases and Genotypic Identification from Yeast Causing Spoilage of Some Dairy Products Produced in Gaziantep

Semih Tokak; İbrahim Halil Kılıç; Hüsniye Tansel Yalçın; Tuğçe Duran

doi:10.18016/ksutarimdoga.vi.555727

TR EN

Detection of Extracellular Lipases and Genotypic Identification from Yeast Causing Spoilage of Some Dairy Products Produced in Gaziantep

Abstract

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 activities. Spoilage yeasts and molds can grow in most processed and raw foods, 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).

Keywords

Spoilage yeast,Extracellular lipase,Genotypic identification

Destekleyen Kurum

Gaziantep University

Proje Numarası

(FEF. 15.03)

Teşekkür

This work was supported by the Scientific Research Unit of Gaziantep University (FEF. 15.03). We would like to sincerely thank the Scientific Research Unit of Gaziantep University for providing funding and necessary logistics for this research work

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Semih Tokak ^*
0000-0003-2239-0014
Türkiye

İbrahim Halil Kılıç
0000-0002-0272-5131
Türkiye

Hüsniye Tansel Yalçın
0000-0003-4870-6267
Türkiye

Tuğçe Duran
0000-0002-7353-4527
Türkiye

Yayımlanma Tarihi

31 Ekim 2019

Gönderilme Tarihi

18 Nisan 2019

Kabul Tarihi

31 Mayıs 2019

Yayımlandığı Sayı

Yıl 2019 Cilt: 22

DOI

https://doi.org/10.18016/ksutarimdoga.vi.555727

IZ

https://izlik.org/JA59YR45TN

Kaynak Göster

RIS / Bibtex

APA

Tokak, S., Kılıç, İ. H., Yalçın, H. T., & Duran, T. (2019). Detection of Extracellular Lipases and Genotypic Identification from Yeast Causing Spoilage of Some Dairy Products Produced in Gaziantep. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22, 206-211. https://doi.org/10.18016/ksutarimdoga.vi.555727

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Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Frontiers in Microbiology

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Detection of Extracellular Lipases and Genotypic Identification from Yeast Causing Spoilage of Some Dairy Products Produced in Gaziantep

Gaziantep İline Ait Bazı Süt Ürünlerinde Bozulmaya Neden Olan Mayalardan Ekstraselüler Lipaz Enzimi Aranması ve Lipaz Aktivitesine Sahip Suşların Genotipik İdentifikasyonu

Öz

Anahtar Kelimeler

Detection of Extracellular Lipases and Genotypic Identification from Yeast Causing Spoilage of Some Dairy Products Produced in Gaziantep

Abstract

Keywords

Destekleyen Kurum

Proje Numarası

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

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Marine-Derived Lipases for Enhancing Enrichment of Very-Long-Chain Polyunsaturated Fatty Acids with Reference to Omega-3 Fatty Acids

Immobilization of Candida tropicalis Lipase and Cells Isolated from Olive Pulp

Isolation And Molecular Identification Of Yeast Strains Causing Spoilage In Labneh Cheese

e-ISSN: 2619-9149