Çay Üretim Aşamalarından İzole Edilen Mayaların Tanımlanması

Yıl 2017, Cilt: 8 Sayı: 1, 35 - 47, 28.04.2017

Elif Sevim Ali Sevim Hacer Taşkıran Genç Şengül Apay Karaoğlu

Öz

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.

Anahtar Kelimeler

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

Identification of Yeasts Isolated from Tea Processing Stages

Öz

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.

Anahtar Kelimeler

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

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