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Isolation and characterization of yeasts associated with Turkish-style homemade dairy products and their potential as starter cultures

机译:土耳其风味的自制乳制品相关酵母的分离,鉴定及其作为发酵剂的潜力

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In this research, 56 yeast strains were isolated from different homemade dairy products in Turkey. Traditional and genotypic methods were used for the characterization of the yeast strains.?Debaryomyces hansenii?(82%) was the dominant species in all the studied samples and only this species was found in at least one sample from all the studied samples. The other isolates belonged to the species?Candida haemulonii,?Candida membranifaciens,?Candida tropicalis,?Candida zeylanoides,?Kluyveromyves marxianus,Pichia anomala?and?Pichia guilliermondii. In the present study, the following properties were studied: lipolytic and proteolytic activities, the ability to grow at different temperatures, different values of pH, different concentrations of salt, and to assimilate and or ferment compounds like citrate, galactose, glucose, lactate, lactose. In conclusion, we found that TEM 16 and TEM 17 strains identifed as?D. hansenii?in this study have the potential to be used in the production of cheese in Turkey.
机译:在这项研究中,从土耳其的不同自制乳制品中分离出56种酵母菌株。传统的和基因型的方法被用来表征酵母菌株。汉逊酵母(Debaryomyces hansenii)(82%)是所有研究样品中的优势种,并且在所有研究样品中的至少一个样品中仅发现了该种。其他分离物属于以下物种:哈密瓜念珠菌,南美膜念珠菌,热带念珠菌,玉米芽孢杆菌,马克斯克鲁维酵母,奇异毕赤酵母和古列毕赤酵母。在本研究中,研究了以下性质:脂解和蛋白水解活性,在不同温度下生长,不同pH值,不同盐浓度以及吸收和/或发酵诸如柠檬酸盐,半乳糖,葡萄糖,乳酸盐等化合物的能力,乳糖。总之,我们发现TEM 16和TEM 17菌株被鉴定为ΔD。在这项研究中,hansenii?具有在土耳其生产奶酪的潜力。

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