TY - JOUR TT - Identification of Yeasts Isolated from Tea Processing Stages AU - Sevim, Elif AU - Sevim, Ali AU - Taşkıran Genç, Hacer AU - Apay Karaoğlu, Şengül PY - 2017 DA - April DO - 10.15318/Fungus2017127495 JF - Mantar Dergisi JO - Değerlendirme süreci PB - Selçuk Üniversitesi WT - DergiPark SN - 2147-6845 SP - 35 EP - 47 VL - 8 IS - 1 KW - Çay KW - Maya florası KW - Klasik Tanımlama KW - Vitek -YBC kart Sistemi N2 - Teais the most popular beverage in the world after water. In this study, it wasaimed to identify yeasts isolated from tea processing stages began with thearrival of the tea leaves from fields to the factory and the bagged black teaand to determine some biochemical properties of these yeasts. In this study, a totalof 69 yeast isolates were identified. The isolates were identified using conventionaltechniques and Vitek YBC Identification Cart System. Although 52.17 % of theisolates were identified at species level between 94-99% accuracy with using conventionaltechniques and Vitek YBC Identification System, other isolates were notidentified. In this study, five different genus (Candida, Geotrichum,Cryptococcus, Saccharomyces and Trichosporan) and 11different species have been identified. The most frequently encountered specieswere determined as Candida famata (Debaryomyces hansenii (Zopf) Lodder & Kreger-van Rij, in Kreger-van Rij 1984) (%13), Cryptococcuslaurentii (Cryptococcus laurentii(Kuff.) C.E. Skinner, Am. Midl. Nat.43: 249, 1950) (%11.5) and Candida krusei (Issatchenkia orientalisKudryavtsev,Bot. Mater. Otd.Sporov. Rast. Bot. Inst. Komarova Akad. Nauk S.S.S.R.13: 143, 1960) (%7).Five percentof the isolates were found to be positive for slime activity and 51% of theisolates were found to be yeasts which don’t form hypha or pseudohypha. Also,39% of the isolates have resistant against cycloheximide (0.001%). It wasdetermined 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 at45°C but 35% of the isolates could grow at 42°C. Based on the results offermentation tests, it was determined that 52% of the isolates could ferment atleast one of the tested nine different carbohydrates and RÇM 17C could ferment7 different carbon sources. In the result of this study, the presence of yeastsat tea processing stages and black tea were determined and these yeasts wereindentified. CR - Barnett J.A., Payne R.W., Yarrow D., Yeast: Characteristics and identification, Cambridge University Press, p. 13- 27, New York (1983). CR - Bilgehan H.,Klinik Mikrobiyoloji, Fakülteler Kitapevi, Barış yayınları, 4. Baskı, s. 650-731, İzmir (2004). CR - Carmichael J.W.,Geotrichum candidum, Mycologia, 49, 13-19 (1957). 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