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Çay Üretim Aşamalarından İzole Edilen Mayaların Tanımlanması

Year 2017, Volume: 8 Issue: 1, 35 - 47, 28.04.2017

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.

References

  • Barnett J.A., Payne R.W., Yarrow D., Yeast: Characteristics and identification, Cambridge University Press, p. 13- 27, New York (1983).
  • Bilgehan H.,Klinik Mikrobiyoloji, Fakülteler Kitapevi, Barış yayınları, 4. Baskı, s. 650-731, İzmir (2004).
  • Carmichael J.W.,Geotrichum candidum, Mycologia, 49, 13-19 (1957).
  • Colombo A.L., Padovan A.C.B., Chaves G.M., Current Knowledge Of Trichosporon spp. And Trichosporonosis, Clinical Microbiology Reviews, 24, 682-700 (2011).
  • Freeman D.J., Falkiner F.R., Keane C.T., New method for detecting slime producing by coagulase negative staphylococci, Jounal of Clinical Pathology, 42, 872-874 (1989).
  • Garcia-Ruiz J.C., Lopez-Soria L., Olazabal I., Invasive infections caused by Saprochaete capitata in patients with haematological malignancies: report of five cases and review of the antifungal therapy,Rev. Iberoam. Micol., 30, 248-255 (2013).
  • Girmenia C., Pagano L., Martino B., Invasive infections caused by Trichosporon species and Geotrichum capitatum in patients with hematological malignancies: a retrospective multicenter study from Italy and review of the literature,J. Clin. Microbiol., 43, 1818–1828 (2005).
  • Gueho E., Improvisi L., de Hoog G.S., Trichosporon on humans: A practical account, Mycoses, 37, 3-13 (1993).
  • Gueho E., Smith M.T., de Hoog G.S., Billon-Grand G., Christen R., Batenburg-van der Vegte W.H., Contributions to a revision of the genus Trichosporon, Antonie Van Leeuwenhoek, 61, 289-316 (1992).
  • Guo Y., Ma Y., Zhan Z., Li B., Dingkuhn M., Luquet D., De Reffye P., Parameter optimization and field validation of the functional–structural model GREENLAB for maize, Annals of Botany, 97, 217-230 (2006).
  • Herrera T., Calderon-Villagomez A., Species of yeasts isolated in Mexico from the tea fungus, Rev. Mex. Micol., 5, 205–210 (1989).
  • Hols P., Reraın T., Garmyn D., Bernard N., Delcour J., Use of homologous expression-secretion signals and vector-free stable chromosomal integration in engineering of Lactobacillus plantarum for α-amylase and levanase expression, Applied and Environmental Microbiology, 60, 1401-1413 (1994).
  • Hunter-Ellul L., Schepp E.D., lea A., Wilkerson M.G., A rare case of Cryptococcus luteolus- related tenosynovitis. Infection, 42, 771-774 (2014)
  • Koneman E.W., Allen S.D., Janda W.M., Schreckenberger P.C., Winn W.C., Color Atlas and Text Book of Diagnostic Microbiology, Lippincott, pp.1296-1395, New York (1997).
  • Kozaki M., Koizumi A., Kitahara K., Microrganizms of zoogloeal mats formed in tea decoction, Journal of Food and Hygienic Society of Japan, 13, 89-96 (1972).
  • Kreger-Van-Rij N.J.W.,The Yeasts: A Taxonomic Study, (3rd ed), Elsevier, 1082 pp, Amsterdam (1984).
  • Kuhn D.M., Chandra J., Mukheriee P.K., Ghannoum M.A., Comparison of biofilms formed by Candida albicans and Candida parapsilosis on bioprosthetic surfaces, Infect. Immun., 70, 878-888 (2002).
  • Kurtzman C.P., Fell J.W., The Yeasts, A taxonomic study, (4th ed), Elsevier Press, pp.1055, Amsterdam (1998).
  • Kurtzman C.P., Fell J.W., Boekhout T., The yeast a Taxonomic Study Vol 1, Fifth ed. Elsevier B.V., pp. 9-65, Oxford (2011).
  • Lee F.A.,Tea. Basic Food Chemistry, Sekond edition. The Avi Publishing Company Inc., pp. 419-439, Westport, Connecticut (1983).
  • Liu C.H., Hsu W.H., Lee F.L., Liao C.C., The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation, Food Microbiol., 13, 407–415 (1996).
  • Markov S.L., Malba’sa R.V., Hauk M.J., Cvetkovic D.D., Investigation of tea fungus microbe associations. The yeasts, Acta Period. Technol., 32, 133–138 (2001).
  • Mayser P., Fromme S., Leitzmann C., Grunder K., The yeast spectrum from tea fungus Kombucha, Mycoses, 38, 289-295 (1995).
  • Middelhoven W.J.,Trichosporon wieringae sp. nov., ananamorphic basidiomycetous yeast from soil, and assimilation of some phenolic compounds, polysaccharides and other non-conventional carbon sources by saprophyticTrichosporon species, Antonievan Leeuwenhoek, 86, 329-337 (2004).
  • Neves,- R.P., Gonc R.¸ de Lima Neto A., Cryptococcus laurentii fungaemia in a cervical cancer patient, The Brazilian Journal of Infectious Diseases, 19, 660-663 (2015).
  • Pfaller M.A., Messer S.A., Hollisn R.J., Variations in DNA substype, antifungal susceptibility and slime production among clinical isolates of Candida parapsilosis, Diagn. Microbiol. Infect. Dis.,21, 9-14 (1995).
  • Pichova I., Pavlíkova L., Dostál J., Dolejí E., Hruková-Heidingsfeldová O., Weber J., Ruml T., Souek M., Secreted aspartic proteases of Candida albicans, Candida tropicalis, Candida parapsilosis and Candida lusitania, Eur. J. Biochem., 268, 2669-2672 (1999).
  • Pitt J.I., Hocking A.D., Fungi and food spoilage, 3 th. edition. Springer, New York, USA (2009).
  • Ramadani A.S., Abulreesh H.H., Isolation and identification of yeast flora in local kombucha sample: AL NABTAH, Umm. Al Qura. Univ. J. App. Sci., 2, 42–51(2010).
  • Ross A., Taylor I.E., Extracellular glycoprotein from virulent and avirulent Cryptococcus species, Infection and Immunity, 31, 911–918 (1981).
  • Spencer D.L., Kurth K.T., Menon S.A., VanDyk T., Minion F.C., Non-conventional yeasts, Appl. Microbiol. Biotechnol., 58, 147-56 (2002).
  • Sutton D.A., Fothergill A.W., Rinaldi M.G., Guide to Clinically Significant Fungi, 1st ed., Williams & Wilkins, Baltimore (1998).
  • Teoh A.L., Heard G., Cox J., Yeast ecology of kombucha fermentation, Int. J. Food Microbiol., 95, 119–126 (2004).
  • Wickerham L.J.,Taxonomy of Yeast, United States Department of Agriculture, Technical bulletin no: 1029 (1951).
  • Wolfe A.P., Pruss D., Transcription regulators that acetylate histones, Cell, 84, 817-819 (1996).
  • Xu A., Wang Y., Wen J., Liu P., Liu Z., Li Z., Fungal community associated with fermentation and storage of Fuzhuan brick-tea,International Journal of Food Microbiology, 146, 14-22 (2011).
  • Yarrow D.,The yeast, A Taxonomic Study, Fourth edition, Elsevier science B.V., pp.77-100, New York(1999).

Identification of Yeasts Isolated from Tea Processing Stages

Year 2017, Volume: 8 Issue: 1, 35 - 47, 28.04.2017

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.

References

  • Barnett J.A., Payne R.W., Yarrow D., Yeast: Characteristics and identification, Cambridge University Press, p. 13- 27, New York (1983).
  • Bilgehan H.,Klinik Mikrobiyoloji, Fakülteler Kitapevi, Barış yayınları, 4. Baskı, s. 650-731, İzmir (2004).
  • Carmichael J.W.,Geotrichum candidum, Mycologia, 49, 13-19 (1957).
  • Colombo A.L., Padovan A.C.B., Chaves G.M., Current Knowledge Of Trichosporon spp. And Trichosporonosis, Clinical Microbiology Reviews, 24, 682-700 (2011).
  • Freeman D.J., Falkiner F.R., Keane C.T., New method for detecting slime producing by coagulase negative staphylococci, Jounal of Clinical Pathology, 42, 872-874 (1989).
  • Garcia-Ruiz J.C., Lopez-Soria L., Olazabal I., Invasive infections caused by Saprochaete capitata in patients with haematological malignancies: report of five cases and review of the antifungal therapy,Rev. Iberoam. Micol., 30, 248-255 (2013).
  • Girmenia C., Pagano L., Martino B., Invasive infections caused by Trichosporon species and Geotrichum capitatum in patients with hematological malignancies: a retrospective multicenter study from Italy and review of the literature,J. Clin. Microbiol., 43, 1818–1828 (2005).
  • Gueho E., Improvisi L., de Hoog G.S., Trichosporon on humans: A practical account, Mycoses, 37, 3-13 (1993).
  • Gueho E., Smith M.T., de Hoog G.S., Billon-Grand G., Christen R., Batenburg-van der Vegte W.H., Contributions to a revision of the genus Trichosporon, Antonie Van Leeuwenhoek, 61, 289-316 (1992).
  • Guo Y., Ma Y., Zhan Z., Li B., Dingkuhn M., Luquet D., De Reffye P., Parameter optimization and field validation of the functional–structural model GREENLAB for maize, Annals of Botany, 97, 217-230 (2006).
  • Herrera T., Calderon-Villagomez A., Species of yeasts isolated in Mexico from the tea fungus, Rev. Mex. Micol., 5, 205–210 (1989).
  • Hols P., Reraın T., Garmyn D., Bernard N., Delcour J., Use of homologous expression-secretion signals and vector-free stable chromosomal integration in engineering of Lactobacillus plantarum for α-amylase and levanase expression, Applied and Environmental Microbiology, 60, 1401-1413 (1994).
  • Hunter-Ellul L., Schepp E.D., lea A., Wilkerson M.G., A rare case of Cryptococcus luteolus- related tenosynovitis. Infection, 42, 771-774 (2014)
  • Koneman E.W., Allen S.D., Janda W.M., Schreckenberger P.C., Winn W.C., Color Atlas and Text Book of Diagnostic Microbiology, Lippincott, pp.1296-1395, New York (1997).
  • Kozaki M., Koizumi A., Kitahara K., Microrganizms of zoogloeal mats formed in tea decoction, Journal of Food and Hygienic Society of Japan, 13, 89-96 (1972).
  • Kreger-Van-Rij N.J.W.,The Yeasts: A Taxonomic Study, (3rd ed), Elsevier, 1082 pp, Amsterdam (1984).
  • Kuhn D.M., Chandra J., Mukheriee P.K., Ghannoum M.A., Comparison of biofilms formed by Candida albicans and Candida parapsilosis on bioprosthetic surfaces, Infect. Immun., 70, 878-888 (2002).
  • Kurtzman C.P., Fell J.W., The Yeasts, A taxonomic study, (4th ed), Elsevier Press, pp.1055, Amsterdam (1998).
  • Kurtzman C.P., Fell J.W., Boekhout T., The yeast a Taxonomic Study Vol 1, Fifth ed. Elsevier B.V., pp. 9-65, Oxford (2011).
  • Lee F.A.,Tea. Basic Food Chemistry, Sekond edition. The Avi Publishing Company Inc., pp. 419-439, Westport, Connecticut (1983).
  • Liu C.H., Hsu W.H., Lee F.L., Liao C.C., The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation, Food Microbiol., 13, 407–415 (1996).
  • Markov S.L., Malba’sa R.V., Hauk M.J., Cvetkovic D.D., Investigation of tea fungus microbe associations. The yeasts, Acta Period. Technol., 32, 133–138 (2001).
  • Mayser P., Fromme S., Leitzmann C., Grunder K., The yeast spectrum from tea fungus Kombucha, Mycoses, 38, 289-295 (1995).
  • Middelhoven W.J.,Trichosporon wieringae sp. nov., ananamorphic basidiomycetous yeast from soil, and assimilation of some phenolic compounds, polysaccharides and other non-conventional carbon sources by saprophyticTrichosporon species, Antonievan Leeuwenhoek, 86, 329-337 (2004).
  • Neves,- R.P., Gonc R.¸ de Lima Neto A., Cryptococcus laurentii fungaemia in a cervical cancer patient, The Brazilian Journal of Infectious Diseases, 19, 660-663 (2015).
  • Pfaller M.A., Messer S.A., Hollisn R.J., Variations in DNA substype, antifungal susceptibility and slime production among clinical isolates of Candida parapsilosis, Diagn. Microbiol. Infect. Dis.,21, 9-14 (1995).
  • Pichova I., Pavlíkova L., Dostál J., Dolejí E., Hruková-Heidingsfeldová O., Weber J., Ruml T., Souek M., Secreted aspartic proteases of Candida albicans, Candida tropicalis, Candida parapsilosis and Candida lusitania, Eur. J. Biochem., 268, 2669-2672 (1999).
  • Pitt J.I., Hocking A.D., Fungi and food spoilage, 3 th. edition. Springer, New York, USA (2009).
  • Ramadani A.S., Abulreesh H.H., Isolation and identification of yeast flora in local kombucha sample: AL NABTAH, Umm. Al Qura. Univ. J. App. Sci., 2, 42–51(2010).
  • Ross A., Taylor I.E., Extracellular glycoprotein from virulent and avirulent Cryptococcus species, Infection and Immunity, 31, 911–918 (1981).
  • Spencer D.L., Kurth K.T., Menon S.A., VanDyk T., Minion F.C., Non-conventional yeasts, Appl. Microbiol. Biotechnol., 58, 147-56 (2002).
  • Sutton D.A., Fothergill A.W., Rinaldi M.G., Guide to Clinically Significant Fungi, 1st ed., Williams & Wilkins, Baltimore (1998).
  • Teoh A.L., Heard G., Cox J., Yeast ecology of kombucha fermentation, Int. J. Food Microbiol., 95, 119–126 (2004).
  • Wickerham L.J.,Taxonomy of Yeast, United States Department of Agriculture, Technical bulletin no: 1029 (1951).
  • Wolfe A.P., Pruss D., Transcription regulators that acetylate histones, Cell, 84, 817-819 (1996).
  • Xu A., Wang Y., Wen J., Liu P., Liu Z., Li Z., Fungal community associated with fermentation and storage of Fuzhuan brick-tea,International Journal of Food Microbiology, 146, 14-22 (2011).
  • Yarrow D.,The yeast, A Taxonomic Study, Fourth edition, Elsevier science B.V., pp.77-100, New York(1999).
There are 37 citations in total.

Details

Journal Section MYCOLOGY
Authors

Elif Sevim This is me

Ali Sevim This is me

Hacer Taşkıran Genç This is me

Şengül Apay Karaoğlu

Publication Date April 28, 2017
Published in Issue Year 2017 Volume: 8 Issue: 1

Cite

APA Sevim, E., Sevim, A., Taşkıran Genç, H., Apay Karaoğlu, Ş. (2017). Çay Üretim Aşamalarından İzole Edilen Mayaların Tanımlanması. Mantar Dergisi, 8(1), 35-47. https://doi.org/10.15318/Fungus2017127495

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