FERMENTE SALAMURA OTLARDAN İZOLE EDİLEN MAYALARIN ENZİMATİK KARAKTERİZASYONU

Abstract

Bu çalışmada, Van otlu peyniri üretiminde kullanılan fermente salamura otlarından mayaların izolasyonu, identifikasyonu ve enzimatik aktivitelerinin belirlenmesi amaçlanmıştır. Yirmi adet maya izolatı izole edilerek moleküler olarak tanımlanmıştır. Tanımlamada 26S rRNA gen bölgesinin D1/D2 alt bölgesi çoğaltılarak sekanslanmıştır. Sekanslama sonucunda Pichia membranifaciens (n = 8), Kazachstania servazzii (n = 6), Debaryomyces hansenii (n = 2), Kluyveromyces marxianus (n = 2) ve Pichia fermentans (n = 2) türleri tanımlanmıştır. İzolatların enzim profilleri API-ZYM test kitleri kullanılarak belirlenmiştir. İzolatların, peynirin olgunlaşması sırasında önemli rollere sahip olabilecek alkali ve asit fosfataz, esteraz, esteraz lipaz, aminopeptidazlar ve proteazlar dahil olmak üzere çeşitli enzim aktivitelerine sahip olduğu belirlenmiştir. İzolatlar arasından, K. marxianus M8.1, D. hansenii M6.1 ile M6.1, P. membraniciens M13.1, M13.2 ile M14.1 suşlarının üstün enzimatik özellikler taşıdığı görülmüştür. Bu tür enzimatik faaliyetlerin, Van otlu peyniri üretimi için starter laktik asit bakterileri ile birlikte ek kültürün belirlenmesi için teknolojik bir öneme sahip olabileceği düşünülmektedir.

Keywords

• Otlu peynir
• geleneksel peynir
• maya
• enzim aktivitesi.

ENZYMATIC CHARACTERIZATION OF YEAST ISOLATED FROM NATURALLY FERMENTED HERBS

Abstract

This study aims to identify yeasts from spontaneously fermented herbs used for Van herby cheese and to evaluate their enzymatic activities. Sequencing of partial 26S rRNA gene revealed the species of Pichia membranifaciens (n = 8), Kazachstania servazzii (n = 6), Debaryomyces hansenii (n = 2), Kluyveromyces marxianus (n = 2), and Pichia fermentans (n = 2). Enzyme profiles were determined using API-ZYM strips. The isolates had diverse enzyme activities, including alkaline and acid phosphatase, esterase, esterase lipase, aminopeptidases, and proteases mostly at different levels, which may have crucial roles during ripening of the cheese. K. marxianus M8.1, D. hansenii M6.1, and M6.3, P. membraniciens M13.1, M13.2, and M14.1 had superior and diverse enzymatic characteristics. Such enzymatic activities could be of great technological importance for the determination of adjunct culture along with starter lactic acid bacteria for the production of Van herby cheese.

Keywords

• Herby cheese
• traditional cheese
• yeast
• enzyme activity.

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