Semih TOKAK, İbrahim Halil KILIÇ, HÜSNİYE TANSEL YALÇIN, Tuğçe DURAN

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

Yeasts are usually found in high amounts in dairy products, whichshow their ability to adapt to substrates rich in protein, lipid, sugarand organic acids. A wide distribution of yeast in dairy products is aresult of proteolytic and lipolytic activities. Spoilage yeasts and moldscan grow in most processed and raw foods, where environmentalconditions are not suitable for most bacteria (low pH, low wateractivity, aw). Nutrients and oxygen in food are the main factors thatdetermine the type of fungal spoilage. In this study, dairy productssamples (yoghurt, cream, butter, curd cheese, Antep cheese) werecollected from local markets in Gaziantep province. In our study, atotal of 20 yeast strains were isolated from dairy products andinvestigated for lipase activities in solid media containing tributyrin.Twenty yeast isolates identified by amplification and sequencing ofthe ITS region using ITS1 and ITS4 primers Yeasts were identified asKluyveromyces marxianus (8 isolates), Candida intermedia (8isolates), Pichia fermentans (2 isolates), Yarrowia lipolytica (1isolate), Kluyveromyces lactis (1 isolate).

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

Mayalar genellikle süt ürünlerinde yüksek miktarda bulunurlar; bu da onların protein, lipid, şeker ve organik asitlerce zengin substratlara iyi bir şekilde adapte olabilme yeteneklerini gösterir. Bozulmaya neden olan mayalar ve küfler, çoğu bakteri için çevresel koşulların uygun olmadığı (düşük pH, düşük su aktivitesi, aw) işlenmiş ve çiğ gıdalarda gelişim gösterebilmektedir. Mayaların süt ürünlerinde geniş bir dağılıma sahip olmaları proteolitik ve lipolitik aktivitelerinin bir sonucudur. Besin maddeleri ve oksijen gıdalardaki fungal bozulma tipini belirleyen ana faktörlerdir. Bu çalışmada Gaziantep ilindeki yerel marketlerden çeşitli süt ürünleri örnekleri (yoğurt, krema, tereyağı, lor peyniri, Antep peyniri) alındı. Toplam 20 maya suşu izole edildi ve tributirinden oluşan katı ortamdaki lipaz aktiviteleri açısından araştırıldı. ITS1 ve ITS4 primerleri kullanılarak ITS bölgesinin amplifikasyonu ve sekanslanması ile mayalardan 8 izolat Kluyveromyces marxianus, 8 izolat Candida intermedia, 2 izolat Pichia fermentans, 1 izolat Yarrowia lipolytica, 1 izolat Kluvyeromyces lactis olarak tanımlanmıştır.

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