Shanklish peynirinden izole edilen endojen mayaların moleküler tanımlanması ve enzimatik karakterizasyonu
Yükleniyor...
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İbrahim ÇAKIR
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Ortadoğu’da uzun yıllardan beri tüketilen ve son yıllarda Türkiye’de de üretilmeye başlanan Shanklish peynirlerinden mayaların izolasyonu, Start Codon Targeted (SCoT) markör yöntemi kullanılarak identifikasyonu ve enzimatik aktivitelerinin belirlenmesi amaçlanmıştır. Olgunlaştırılmış peynirlerden 24 adet maya izole edilmiş, SCoT markör yöntemiyle DNA parmak izleri elde edilerek gruplandırılmış ve her gruptan temsili izolatlar sekanslanarak identifikasyon sonuçları elde edilmiştir. Bu sonuçlara göre, 19 adet Kluyveromyces lactis, 2 adet Pichia kudriavzevii, 1 adet Pichia fermentans, 1 adet Pichia membranifaciens ve 1 adet Clavispora lusitaniae suşu tanımlanmış ve API-ZYM enzim test kiti yardımıyla enzimatik karakterizasyonları belirlenmiştir. Bu suşlar arasından K. lactis ANO17 suşu yüksek esteraz lipaz, lösin arilamidaz, valin arilamidaz, sistin arilamidaz, asit fostataz, Naftol-as-bi-fosfohidroliz, ?-glukosidaz ve ?-glukosidaz aktivitesi gösterirken orta seviyede esteraz, ?-galaktosidaz ve düşük seviyede alkalin fostataz aktivitesi göstermiş ve bu suş enzimatik aktivite yönünden en umut verici suş olarak tespit edilmiştir. Çalışma sonuçlarına göre, K. lactis ANO17 suşunun olası starter/destek kültür kombinasyonlarında laktik asit bakterileriyle birlikte kullanımının teknolojik yönden üstün peynir elde edilmesinde faydalı olacağı düşünülmektedir.
In this study, the isolation of yeasts originated from Shanklish cheeses produced and consumed in Turkey, their identification using the SCoT marker method, and the determination of their enzymatic activities were aimed. Twenty-four yeasts were isolated from these ripened Shanklish cheeses and they are grouped by obtaining DNA fingerprints using the SCoT marker method and then representative isolates from each group were sequenced for identification. Based on the identification results, 19 Kluyveromyces lactis, 2 Pichia kudriavzevii, 1 Pichia fermentans, 1 Pichia membranifaciens and 1 Clavispora lusitaniae strains were identified and their enzymatic characterizations were determined using the API-ZYM enzyme test kit. Among these strains, K. lactis ANO17 showed high esterase lipase, leucine arylamidase, valine arylamidase, cysteine arylamidase, acid phosphatase, naphtol-AS-BI-phosphohydrolase, ?-glucosidase, and ?-glucosidase activities, while showing moderate esterase, ?-galactosidase, and low-level alkaline phosphatase activities and so this strain was identified as the most promising strain in terms of its enzymatic activity. According to these study results, it is considered that the use of K. lactis ANO17 strain in potential starter/adjunct culture combinations with lactic acid bacteria can be utilized to obtain technologically superior cheese.
In this study, the isolation of yeasts originated from Shanklish cheeses produced and consumed in Turkey, their identification using the SCoT marker method, and the determination of their enzymatic activities were aimed. Twenty-four yeasts were isolated from these ripened Shanklish cheeses and they are grouped by obtaining DNA fingerprints using the SCoT marker method and then representative isolates from each group were sequenced for identification. Based on the identification results, 19 Kluyveromyces lactis, 2 Pichia kudriavzevii, 1 Pichia fermentans, 1 Pichia membranifaciens and 1 Clavispora lusitaniae strains were identified and their enzymatic characterizations were determined using the API-ZYM enzyme test kit. Among these strains, K. lactis ANO17 showed high esterase lipase, leucine arylamidase, valine arylamidase, cysteine arylamidase, acid phosphatase, naphtol-AS-BI-phosphohydrolase, ?-glucosidase, and ?-glucosidase activities, while showing moderate esterase, ?-galactosidase, and low-level alkaline phosphatase activities and so this strain was identified as the most promising strain in terms of its enzymatic activity. According to these study results, it is considered that the use of K. lactis ANO17 strain in potential starter/adjunct culture combinations with lactic acid bacteria can be utilized to obtain technologically superior cheese.
Açıklama
Anahtar Kelimeler
Shanklish Peyniri, SCoT Markör, Destek Starter, Maya, Enzimatik Aktivite, Shanklish Cheese, SCoT Marker, Adjunt Starter, Yeast, Enzymatic Characterization
Kaynak
Gıda
WoS Q Değeri
Scopus Q Değeri
Cilt
49
Sayı
3
