Yeast strains with technological and probiotic traits isolated from Mihalic cheese

Senses-Ergul S., . and Karasu-Yalcin S., . and Ozbas Z. Y., . Yeast strains with technological and probiotic traits isolated from Mihalic cheese. pp. 1359-1370. ISSN 2231-7546

The present work investigated the technological and probiotic characteristics of 20 yeast strains originating from Mihalic cheese. All isolates exhibited lipolytic activities. Proteolytic activity was detected only in the strains Geotrichum silvicola and Trichosporon asahii. While all isolates assimilated glucose 85 and 40 of isolates also assimilated galactose and lactose respectively. Furthermore 55 and 25 of the strains were positive for glucose and galactose fermentation respectively. Lactate assimilation was detected in 60 of the isolates. Most isolates were able to grow at 37C and 4C while 40 were also able to grow at 45C. All yeast strains could grow at pH 5.4 and 4.0 and 65 were also able to grow at a pH of 2.5. All isolates could grow at 5 and 10 sodium chloride and 11 of them grew at 15 salt concentration. Candida inconspicua and C. tropicalis were found to be the species that were most resistant to 0.3 (w/v) Ox-Bile. Eight isolates exhibited weak inhibitory effects on Staphylococcus aureus. Three strains belonging to C. famata var. famata C. catenulata and G. silvicola weakly inhibited the growth of L. monocytogenes. Based on the desired technological characteristics G. silvicola M15 and T. asahii M1 isolates showed potential as adjunct starters.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/26%20-...

Abstract

The present work investigated the technological and probiotic characteristics of 20 yeast strains originating from Mihalic cheese. All isolates exhibited lipolytic activities. Proteolytic activity was detected only in the strains Geotrichum silvicola and Trichosporon asahii. While all isolates assimilated glucose 85 and 40 of isolates also assimilated galactose and lactose respectively. Furthermore 55 and 25 of the strains were positive for glucose and galactose fermentation respectively. Lactate assimilation was detected in 60 of the isolates. Most isolates were able to grow at 37C and 4C while 40 were also able to grow at 45C. All yeast strains could grow at pH 5.4 and 4.0 and 65 were also able to grow at a pH of 2.5. All isolates could grow at 5 and 10 sodium chloride and 11 of them grew at 15 salt concentration. Candida inconspicua and C. tropicalis were found to be the species that were most resistant to 0.3 (w/v) Ox-Bile. Eight isolates exhibited weak inhibitory effects on Staphylococcus aureus. Three strains belonging to C. famata var. famata C. catenulata and G. silvicola weakly inhibited the growth of L. monocytogenes. Based on the desired technological characteristics G. silvicola M15 and T. asahii M1 isolates showed potential as adjunct starters.

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Item Type:	Article
AGROVOC Term:	Yeasts
AGROVOC Term:	Isolation
AGROVOC Term:	Isolation of microorganisms
AGROVOC Term:	Cheese
AGROVOC Term:	Probiotics
AGROVOC Term:	Lipolytic
AGROVOC Term:	Fermentation
AGROVOC Term:	Assimilation
AGROVOC Term:	Sugars
AGROVOC Term:	Geotrichum
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8536

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