IDENTIFICATION OF MOLDS ISOLATED FROM SÜRK CHEESE BY PCR METHOD

Abstract

In this study, a large-scale identification of the predominant mold microbiota in ripened Surk samples was achieved. Surk cheese samples analyzed in the study were obtained randomly from 36 different cheese shops in the Hatay-Antakya market. Identifications were carried out using the ITS region in the molds isolated from ripened Surks. As a result of the genetic identification of 67 isolates obtained from the samples, 9 different strains were identified. According to the dominance rates of these mold strains in Surk samples, Penicillium commune (55.5%), Alternaria alternata (33.3%), Cladosporium cladosporioides (30.5%), Epicoccum nigrum (16.6%), Aspergillus flavus (16.6%), Penicillium chrysogenum (13.8%), Aspergillus niger var. awamori (11.1%), Phoma sojicola (8.3%) and Bipolaris tetramera (2.7%). This is the first study in which the mold microbiota of ripened Surk cheese has been genetically identified.

Keywords

• Ripened Surk cheese
• mold
• microbiota
• PCR

SÜRK PEYNİRİNDEN İZOLE EDİLEN KÜFLERİN PCR YÖNTEMİYLE TANIMLANMASI

Abstract

Bu çalışmada olgunlaşmış Sürk peyniri örneklerinde baskın olan küf mikrobiyotasının büyük ölçüde tanımlanması gerçekleştirilmiştir. Çalışmada analizleri yapılan Sürk örnekleri, Hatay-Antakya piyasasındaki 36 farklı iş yerinden tesadüfi olarak temin edilmiştir. Olgunlaşmış Sürklerden izole edilen küflerdeki ITS bölgesinden faydalanılarak tanımlamaları gerçekleştirilmiştir. Örneklerden elde edilen 67 izolatın genetik identifikasyonu sonucunda 9 farklı tür tanımlanmıştır. Bu küf türleri Sürk örneklerindeki baskınlık oranlarına göre sırasıyla Penicillium commune (%55.5), Alternaria alternata (%33.3), Cladosporium cladosporioides (%30.5), Epicoccum nigrum (%16,6), Aspergillus flavus (%16,6), Penicillium chrysogenum (%13.8), Aspergillus niger var. awamori (%11.1), Phoma sojicola (%8,3) ve Bipolaris tetramera (%2.7)’dır. Bu çalışma, olgunlaşmış Sürk peynirinin küf mikrobiyotasının genetik olarak tanımlandığı ilk araştırmadır.

Keywords

• Olgunlaşmış Sürk peyniri
• küf
• mikrobiyota
• PCR

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