Çay Üretim Aşamalarından İzole Edilen Mayaların Tanımlanması

Abstract

Çay Dünya’da sudan sonra tüketilen en önemli içecektir. Bu çalışmada, çay yapraklarının tarladan fabrikaya gelişi ile başlayan çay işleme aşamalarından ve poşetlenen siyah çaydan izole edilen mayaların tanımlanması ve bir dizi biyokimyasal özelliklerinin belirlenmesi amaçlanmıştır. Çalışmada toplam 69 maya izolatı elde edilmiştir. İzolatların klasik yöntemler ve Vitek YBC tanımlama kart sistemi kullanılarak tür tanımlamaları yapılmıştır. Çalışmada izolatların %52.17’si Vitek YBC tanımlama sistemi ve klasik metodlar ile birlikte %94-99 doğrulukta tür seviyesinde tanımlanırken, diğer izolatlar tanımlanamamıştır. Çalışmada beş farklı cins (Candida, Geotrichum, Cryptococcus, Saccharomyces ve Trichosporon) ve 11 farklı tür tespit edilmiştir. En sıklıkta rastlanan türler sırasıyla Candida famata (Debaryomyces hansenii (Zopf) Lodder & Kreger-van Rij, in Kreger-van Rij 1984) (%13), Cryptococcus laurentii (Cryptococcus laurentii (Kuff.) C.E. Skinner, Am. Midl. Nat.43: 249, 1950) (%11.5) ve Candida krusei (Issatchenkia orientalis Kudryavtsev, Bot. Mater. Otd. Sporov. Rast. Bot. Inst. Komarova Akad. Nauk S.S.S.R. 13: 143, 1960)(%7) olarak tespit edilmiştir.

İzolatların %5’inde slime aktivitesi pozitif, %51’inin ise hif ya da pseudohif oluşturmayıp maya formunda olduğu belirlenmiştir. İzolatların %39’unda % 0.001’lik siklohekzimit direnci belirlenmiştir. İzolatarın % 43’ünün %50 ve 60’lık glikoz ortamında iyi üreyebildiği tespit edilmiştir. Üreme sıcaklıklarına bakıldığında izolatların 45 °C’de üreyemedikleri ancak 42 °C’de % 35’inin üreyebildiği belirlenmiştir. Fermentasyon testleri sonucunda izolatların % 52’sinin test edilen 9 farklı karbonhidrattan en az birini, RÇM 17C’nin ise 7 farklı karbon kaynağını fermente edebildiği belirlenmiştir. Yapılan çalışma sonucunda çay işleme aşamalarında ve paket çayda mayaların varlığı tespit edilmiş ve bu mayaların tanımlanması gerçekleştirilmiştir.

Keywords

• Çay,Maya florası,Klasik Tanımlama,Vitek -YBC kart Sistemi

Identification of Yeasts Isolated from Tea Processing Stages

Abstract

Tea is the most popular beverage in the world after water. In this study, it was aimed to identify yeasts isolated from tea processing stages began with the arrival of the tea leaves from fields to the factory and the bagged black tea and to determine some biochemical properties of these yeasts. In this study, a total of 69 yeast isolates were identified. The isolates were identified using conventional techniques and Vitek YBC Identification Cart System. Although 52.17 % of the isolates were identified at species level between 94-99% accuracy with using conventional techniques and Vitek YBC Identification System, other isolates were not identified. In this study, five different genus (Candida, Geotrichum, Cryptococcus, Saccharomyces and Trichosporan) and 11 different species have been identified. The most frequently encountered species were determined as Candida famata (Debaryomyces hansenii (Zopf) Lodder & Kreger-van Rij, in Kreger-van Rij 1984) (%13), Cryptococcus laurentii (Cryptococcus laurentii (Kuff.) C.E. Skinner, Am. Midl. Nat.43: 249, 1950) (%11.5) and Candida krusei (Issatchenkia orientalis Kudryavtsev, Bot. Mater. Otd. Sporov. Rast. Bot. Inst. Komarova Akad. Nauk S.S.S.R. 13: 143, 1960) (%7).

Five percent of the isolates were found to be positive for slime activity and 51% of the isolates were found to be yeasts which don’t form hypha or pseudohypha. Also, 39% of the isolates have resistant against cycloheximide (0.001%). It was determined that 43% of the isolates were able to grow in the presence of 50-60% glucose. Considering the growth temperatures, all isolates could not grow at 45°C but 35% of the isolates could grow at 42°C. Based on the results of fermentation tests, it was determined that 52% of the isolates could ferment at least one of the tested nine different carbohydrates and RÇM 17C could ferment 7 different carbon sources. In the result of this study, the presence of yeasts at tea processing stages and black tea were determined and these yeasts were indentified.

Keywords

• Tea,Yeast flora,Conventional identification,Vitek- YBC Card System

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