Molecular characterization of yeasts isolated from traditional Turkish cheeses

Simple item page
dc.contributor.authorCapece, Angela
dc.contributor.authorSiesto, Gabriella
dc.contributor.authorAksu, Harun
dc.contributor.authorAltunatmaz, Sema Sandıkçı
dc.contributor.authorAksu, Filiz Yılmaz
dc.contributor.authorRomano, Patrizia
dc.contributor.authorYüceer, Yonca Karagül
dc.contributor.buuauthorToğay, Sine Özmen
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Çevre Mühendisliği.tr_TR
dc.contributor.researcheridFQF-3683-2022tr_TR
dc.contributor.scopusid36468917400tr_TR
dc.date.accessioned2024-02-22T11:34:11Z
dc.date.available2024-02-22T11:34:11Z
dc.date.issued2020
dc.description.abstractThirty-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, Kluyveromyces marxianus, Rhodotorula mucilaginosa, Meyerozyma guilliermondii (formerly Pichia guilliermondii), Candida 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.en_US
dc.identifier.citationToğay, S. Ö. vd. (2020). "Molecular characterization of yeasts isolated from traditional Turkish cheeses". Food Science and Technology, 40(4), 871-876.en_US
dc.identifier.doihttps://doi.org/10.1590/fst.24319
dc.identifier.endpage876tr_TR
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-85094844519tr_TR
dc.identifier.startpage871tr_TR
dc.identifier.urihttps://www.scielo.br/j/cta/a/BGMwGMjhB9znNS44RNXQDwH/?lang=en
dc.identifier.urihttps://hdl.handle.net/11452/39910
dc.identifier.volume40tr_TR
dc.identifier.wos000582798500014
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentosen_US
dc.relation.collaborationYurt içi
dc.relation.collaborationYurt dışı
dc.relation.journalFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat cheesesen_US
dc.subjectDebaryomyces hanseniien_US
dc.subjectTorulaspora delbrueckiien_US
dc.subjectKluyveromyces lactisen_US
dc.subjectRhodotorula mucilaginosaen_US
dc.subjectCharacterizationen_US
dc.subjectAntimicrobial activityen_US
dc.subjectRhodotorula mucilaginosaen_US
dc.subjectEnzymatic characterizationen_US
dc.subjectDiary-productsen_US
dc.subjectIdentificationen_US
dc.subjectKasharen_US
dc.subjectFood science & technologyen_US
dc.subject.scopusCheeses; Lactococcus; Microorganismsen_US
dc.subject.wosFood science & technologyen_US
dc.titleMolecular characterization of yeasts isolated from traditional Turkish cheesesen_US
dc.typeArticleen_US

Files

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Web of Science
Scopus