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MOLECULAR IDENTIFICATION AND ENZYMATIC CHARACTERIZATION OF ENDOGENOUS YEAST ISOLATED FROM SHANKLISH CHEESE

Year 2024, Volume: 49 Issue: 3, 408 - 420

Halil İbrahim Kahve

https://doi.org/10.15237/gida.GD24020

Abstract

In this study, the isolation of yeasts originated from Shanklish cheeses produced and consumed in Turkey, their identification using the SCoT marker method, and the determination of their enzymatic activities were aimed. Twenty-four yeasts were isolated from these ripened Shanklish cheeses and they are grouped by obtaining DNA fingerprints using the SCoT marker method and then representative isolates from each group were sequenced for identification. Based on the identification results, 19 Kluyveromyces lactis, 2 Pichia kudriavzevii, 1 Pichia fermentans, 1 Pichia membranifaciens and 1 Clavispora lusitaniae strains were identified and their enzymatic characterizations were determined using the API-ZYM enzyme test kit. Among these strains, K. lactis ANO17 showed high esterase lipase, leucine arylamidase, valine arylamidase, cysteine arylamidase, acid phosphatase, naphtol-AS-BI-phosphohydrolase, α-glucosidase, and β-glucosidase activities, while showing moderate esterase, β-galactosidase, and low-level alkaline phosphatase activities and so this strain was identified as the most promising strain in terms of its enzymatic activity. According to these study results, it is considered that the use of K. lactis ANO17 strain in potential starter/adjunct culture combinations with lactic acid bacteria can be utilized to obtain technologically superior cheese.

Keywords

Shanklish yeast enzymatic characterization

References

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SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU

Year 2024, Volume: 49 Issue: 3, 408 - 420

Halil İbrahim Kahve

https://doi.org/10.15237/gida.GD24020

Abstract

Bu çalışmada, Ortadoğu’da uzun yıllardan beri tüketilen ve son yıllarda Türkiye’de de üretilmeye başlanan Shanklish peynirlerinden mayaların izolasyonu, Start Codon Targeted (SCoT) markör yöntemi kullanılarak identifikasyonu ve enzimatik aktivitelerinin belirlenmesi amaçlanmıştır. Olgunlaştırılmış peynirlerden 24 adet maya izole edilmiş, SCoT markör yöntemiyle DNA parmak izleri elde edilerek gruplandırılmış ve her gruptan temsili izolatlar sekanslanarak identifikasyon sonuçları elde edilmiştir. Bu sonuçlara göre, 19 adet Kluyveromyces lactis, 2 adet Pichia kudriavzevii, 1 adet Pichia fermentans, 1 adet Pichia membranifaciens ve 1 adet Clavispora lusitaniae suşu tanımlanmış ve API-ZYM enzim test kiti yardımıyla enzimatik karakterizasyonları belirlenmiştir. Bu suşlar arasından K. lactis ANO17 suşu yüksek esteraz lipaz, lösin arilamidaz, valin arilamidaz, sistin arilamidaz, asit fostataz, Naftol-as-bi-fosfohidroliz, α-glukosidaz ve β-glukosidaz aktivitesi gösterirken orta seviyede esteraz, β-galaktosidaz ve düşük seviyede alkalin fostataz aktivitesi göstermiş ve bu suş enzimatik aktivite yönünden en umut verici suş olarak tespit edilmiştir. Çalışma sonuçlarına göre, K. lactis ANO17 suşunun olası starter/destek kültür kombinasyonlarında laktik asit bakterileriyle birlikte kullanımının teknolojik yönden üstün peynir elde edilmesinde faydalı olacağı düşünülmektedir.

Keywords

Shanklish maya enzimatik aktivite

References

  • Abou Younes, A., Salma A., Al-Eiq A. (2018). Identification lactobacilli according to the API and PCR techniques isolated from rustic Shanklish. Damascus University Journal of Agricultural Sciences, 34 (2).
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  • Álvarez-Martín, P., Flórez, A. B., López-Díaz, T. M., Mayo, B. (2007). Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese. International Dairy Journal, 17(8), 961-967, https://doi.org/ 10.1016/j.idairyj.2006.11.005
  • Amom, T., Tikendra, L., Apana, N., Goutam, M., Sonia, P., Koijam, A. S., ... Nongdam, P. (2020). Efficiency of RAPD, ISSR, iPBS, SCoT and phytochemical markers in the genetic relationship study of five native and economical important bamboos of North-East India. Phytochemistry, 174, 112330. https://doi.org/10.1016/ j.phytochem.2020.112330
  • Andrade, R. P., Melo, C. N., Genisheva, Z., Schwan, R. F., Duarte, W. F. (2017). Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Research International, 91, 72-79, https://doi.org/10.1016/j.foodres. 2016.11.032
  • Aponte, M., Pepe, O., Blaiotta, G. (2010). Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese. Journal of Dairy Science, 93(6), 2358-2361, https://doi.org/10.3168/ jds.2009-2948
  • Atanassova, M. R., Fernández-Otero, C., Rodríguez-Alonso, P., Fernández-No, I. C., Garabal, J. I., Centeno, J. A. (2016). Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain). Food Microbiology, 53, 172-181, https://doi.org/10.1016/j.fm.2015.09.012
  • Aydın, F., Özer, G., Alkan, M., Çakır, İ. (2022). Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough. Food Microbiology, 107, 104081, https://doi.org/10.1016/ j.fm.2022.104081
  • Berikten, D., Hoşgün, E. Z., Gökdal Otuzbiroğlu, A., Bozan, B., Kıvanç, M. (2021). Lipid production from crude glycerol by newly isolated oleaginous yeasts: strain selection, molecular identification and fatty acid analysis. Waste and Biomass Valorization, 1-10, https://doi.org/ 10.1007/s12649-021-01405-1
  • Biagiotti, C., Ciani, M., Canonico, L., Comitini, F. (2018). Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese. European Food Research and Technology. 244 (11): 1921-1931, doi: 10.1007/s00217-018-3104-6
  • Ceugniez, A., Coucheney, F., Jacques, P., Daube, G., Delcenserie, V., Drider, D. (2017). Anti-Salmonella activity and probiotic trends of Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 isolated from a French cheese, Tomme d'Orchies. Research in Microbiology, 168(6), 575-582, https://doi.org/10.1016/ j.resmic.2017.03.004
  • Chu, Y., Li, M., Jin, J., Dong, X., Xu, K., Jin, L., ... Ji, H. (2023). Advances in the application of the non-conventional yeast Pichia kudriavzevii in food and biotechnology industries. Journal of Fungi, 9(2), 170, https://doi.org/10.3390/jof9020170
  • Collard, B. C., Mackill, D. J. (2009). Start codon targeted (SCoT) polymorphism: a simple, novel DNA marker technique for generating gene-targeted markers in plants. Plant Molecular Biology Reporter, 27, 86-93, https://doi.org/10.1007/ s11105-008-0060-5
  • de Morais, S. B., Florentino, B. M., Marinsek, S. R. M., de Rezende Bastos, A. A., Quirino, B. F. (2023). The potential of β-glucosidases for aroma and flavor improvement in the food industry. The Microbe, 100004, https://doi.org/10.1016/ j.microb.2023.100004
  • Dodor, D. E., Tabatabai, M. A. (2007). Arylamidase activity as an index of nitrogen mineralization in soils. Communications in Soil Science and Plant Analysis, 38(15-16), 2197-2207, https://doi.org/10.1080/00103620701549132
  • Dos Santos, M.T.P.G., Benito, M. J., de Guía Córdoba, M., Alvarenga, N. And Herrera, S.R. M.S. (2017). Yeast community in traditional Portuguese Serpa cheese by culture-dependent and-independent DNA approaches. International Journal of Food Microbiology. 262: 63-70, doi: 10.1016/j.ijfoodmicro.2017.09.013
  • El Mayda, E. (2007). Manufacture of local cheese from raw milk in Syria. In Proceedings International Symposium on ‘Historical Cheeses of Countries around the Archipelago Mediterraneo’, Thessaloniki, 6-8 December, Greece (pp. 6-8).
  • Facchin, S., Barbosa, A. C., Carmo, L. S., Silva, M. C. C., Oliveira, A. L., Morais, P. B., Rosa, C. A. (2013). Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Brazilian Journal of Microbiology, 44, 701-707, https://doi.org/10.1590/S1517-83822013000300006
  • Fadda, M. E., Mossa, V., Deplano, M., Pisano, M. B., Cosentino, S. (2017). In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics. LWT, 75, 100-106, https://doi.org/10.1016/ j.lwt.2016.08.020
  • Ferreira, A. D., Viljoen, B. C. (2003). Yeasts as adjunct starters in matured Cheddar cheese. International Journal of Food Microbiology, 86(1-2), 131-140, https://doi.org/10.1016/S0168-1605(03)00252-6
  • Gelen, S. U., Ceylan, Z. (2017). Isolation and identification of yeasts in white cheese. Journal of Advances in VetBio Science and Techniques, 6(2), 100-10, https://doi.org/10.31797/vetbio. 907007
  • Geronikou, A., Srimahaeak, T., Rantsiou, K., Triantafillidis, G., Larsen, N., Jespersen, L. (2020). Occurrence of yeasts in white-brined cheeses: Methodologies for identification, spoilage potential and good manufacturing practices. Frontiers in Microbiology, 11, 582778, https://doi.org/10.3389/fmicb.2020.582778
  • Gogoi, B., Wann, S. B., Saikia, S. P. (2020). Comparative assessment of ISSR, RAPD, and SCoT markers for genetic diversity in Clerodendrum species of North East India. Molecular Biology Reports, 47, 7365-7377. https://doi.org/10.1007/s11033-020-05792-x
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There are 54 citations in total.

Details

Primary Language Turkish
Subjects Food Microbiology, Dairy Technology
Journal Section Articles
Authors

Halil İbrahim Kahve 0000-0001-6599-1309

Publication Date
Submission Date February 5, 2024
Acceptance Date April 25, 2024
Published in Issue Year 2024 Volume: 49 Issue: 3

Cite

APA Kahve, H. İ. (n.d.). SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU. Gıda, 49(3), 408-420. https://doi.org/10.15237/gida.GD24020
AMA Kahve Hİ. SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU. The Journal of Food. 49(3):408-420. doi:10.15237/gida.GD24020
Chicago Kahve, Halil İbrahim. “SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU”. Gıda 49, no. 3 n.d.: 408-20. https://doi.org/10.15237/gida.GD24020.
EndNote Kahve Hİ SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU. Gıda 49 3 408–420.
IEEE H. İ. Kahve, “SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU”, The Journal of Food, vol. 49, no. 3, pp. 408–420, doi: 10.15237/gida.GD24020.
ISNAD Kahve, Halil İbrahim. “SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU”. Gıda 49/3 (n.d.), 408-420. https://doi.org/10.15237/gida.GD24020.
JAMA Kahve Hİ. SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU. The Journal of Food.;49:408–420.
MLA Kahve, Halil İbrahim. “SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU”. Gıda, vol. 49, no. 3, pp. 408-20, doi:10.15237/gida.GD24020.
Vancouver Kahve Hİ. SHANKLİSH PEYNİRİNDEN İZOLE EDİLEN ENDOJEN MAYALARIN MOLEKÜLER TANIMLANMASI VE ENZİMATİK KARAKTERİZASYONU. The Journal of Food. 49(3):408-20.
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