BEYAZ PEYNİRDEN İZOLE EDİLEN CRYPTOCOCCUS HUMICOLA SUŞLARININ STARTER AKTİVİTELERİNİN ARAŞTIRILMASI

Abstract

Starter kültür, kontrollü koşullarda standart kültür elde etmek için endüstride kullanılan mikroorganizmalardır. Mayalar destekleyici kültürler olarak fermente ürünlerin olgunlaşmasında, aroma ve kıvamın gelişmesinde katkıda bulunmaktadırlar. Cryptococcus humicola suşları birçok peynir çeşidinde doğal olarak bulunmaktadır. Bu mayanın gıda endüstrisinde kullanılabilmesi için starter özelliklerinin belirlenmesi oldukça önemlidir. Bu çalışmada peynirden izole edilen 8 Cyrptococcus humicola maya izolatlarının bazı starter kültür özelliklerinin belirlenmesi amaçlanmıştır. Maya izolatlarının proteolitik ve lipolitik aktiviteleri, maya içeren steril disklerin etrafında oluşan şeffaf zonlara göre tayin edilmiştir. Mayaların proteolitik aktiviteleri sonucu oluşturdukları şeffaf zon çaplarının büyüklükleri 10.23-17.40 mm arasında ölçülürken, lipolitik aktiviteleri sonucu oluşan zon çapları ise 9.12-12.44 mm arasında değişmiştir. 8 maya izolatından 2 izolat (C. humicola MBP2 ve MBP3) üreyi hidroliz edemezken, 1 izolat (C. humicola MBP7) üreyi güçlü hidroliz etmiştir. Farklı tuz konsantrasyonlarında maya izolatlarının (MBP4 ve MBP6 izolatları hariç) en yüksek canlılığın %4 NaCl konsantrasyonunun olduğu tespit edilmiştir. Ayrıca, C. humicola MBP4 ve MBP6 izolatları hariç diğer izolatların 37°C’de daha yüksek canlılık değerlerine sahip olduğu belirlenmiştir. Mayaların amilaz enzim aktivitelerinin 8.87-14.54 mm arasında değişmektedir.

Keywords

• Maya
• starter aktivite
• proteolitik aktivite
• lipolitik aktivite
• Crytococcus humicola

INVESTIGATION OF STARTER ACTIVITY OF THE YEAST SPECIES CRYPTOCOCCUS HUMICOLA ISOLATED FROM WHITE CHEESE

Abstract

Starter culture are microorganisms used in industry to achieve standard culture under controlled conditions. Yeasts as supportive cultures contribute to the development of ripening, aroma and consistency of fermented products. Cryptococcus humicola strains are naturally found in many cheese varieties. To use this yeast in the food industry, it is very important to determine the starter properties. In this study, it was aimed to determine some starter culture properties of 8 Cyrptococcus humicola yeast isolates isolated from cheese. Proteolytic and lipolytic activities of these isolates were determined according to clear zones around the sterile discs. The diameters of clear zones of the yeasts were measured in the range of 10.23 mm to 17.40 mm at proteolytic activity whereas zone diameters were measured in the range between 9.12 mm and 12.44 mm at lipolytic activity. While two isolates (C. humicola MBP2 and MBP3) from eight yeast isolates could not hydrolyze urea, one isolate (C. humicola MBP7) effectively hydrolyzed urea. At different salt concentrations, yeast isolates (except MBP4 and MBP6 isolates) were found to have the highest viability at 4% NaCl concentration. Except for C. humicola MBP4 and C. humicola MBP6 isolates, other isolates had higher viability values at 37°C. The amylase enzyme activity zone diameters of the yeasts were measured between 8.87-14.54 mm.

Keywords

• Yeast
• starter activity
• proteolytic activity
• lipolytic activity
• Cryptococcus humicola

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