TY  - JOUR
TT  - Determination of Enzyme Profiles and Molecular Characterization of Yeast Species Isolated from Butter Samples
AU  - Çorbacı, Cengiz
AU  - Uyar, Ebru
AU  - Yalçın, Hüsniye Tansel
PY  - 2017
DA  - December
DO  - 10.18466/cbayarfbe.370359
JF  - Celal Bayar University Journal of Science
JO  - CBUJOS
PB  - Manisa Celal Bayar University
WT  - DergiPark
SN  - 1305-130X
SP  - 833
EP  - 837
VL  - 13
IS  - 4
KW  - Amylase
KW  - identification
KW  - isolation
KW  - lipase
KW  - yeast
KW  - protease
KW  - 26S rRNA sequencing
N2  - Constituting the most important group ofmicroorganisms that offered to human consumption through food, yeasts are asubstantial part of microflora in dairy products. Due to sophisticated enzymeproduction especially high proteolytic and lipolytic activities, some of theyeast species play an essential role in many processes such as fermentation,ripening, production of aroma precursors and deterioration in dairy productindicating these products as a source of extracellular enzyme producer yeaststrains. In this study, butter sampleswere collected from delicatessens and grocery stores in different locations inİzmir province in order to isolate enzyme producers. A total of 40 yeaststrains were isolated and investigated for their lipase,protease and amylase activities on solid medium consisting of tributyrin, skimmilk and starch, respectively. Sixteen yeast isolates were found to be positivefor enzyme production. Lipase and protease activities were observed in 11 yeaststrains (68,75%), while only one yeast strain (6,25%) was found to be positivefor protease and amylase production. 4 of yeast strains (25%) were able toproduce only lipase enzyme. Molecular characterization of the yeast strainsbased on 26S rRNA region D1/D2 domains revealed that the isolates belonged to Candida zeylanoides (62,5%) and Pichia fermentas (37,5%) species.
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UR  - https://doi.org/10.18466/cbayarfbe.370359
L1  - https://dergipark.org.tr/en/download/article-file/394885
ER  -