Fermente Salamura Otlardan İzole Edi̇len Mayalarin Enzi̇mati̇k Karakteri̇zasyonu

Abstract

This study aims to identify yeasts from spontaneously fermented herbs used for Van herby cheese and to evaluate their enzymatic activities. Sequencing of partial 26S rRNA gene revealed the species of Pichia membranifaciens (n = 8), Kazachstania servazzii (n = 6), Debaryomyces hansenii (n = 2), Kluyveromyces marxianus (n = 2), and Pichia fermentans (n = 2). Enzyme profiles were determined using API-ZYM strips. The isolates had diverse enzyme activities, including alkaline and acid phosphatase, esterase, esterase lipase, aminopeptidases, and proteases mostly at different levels, which may have crucial roles during ripening of the cheese. K. marxianus M8.1, D. hansenii M6.1, and M6.3, P. membraniciens M13.1, M13.2, and M14.1 had superior and diverse enzymatic characteristics. Such enzymatic activities could be of great technological importance for the determination of adjunct culture along with starter lactic acid bacteria for the production of Van herby cheese.