Molecular characterization of yeasts isolated from traditional Turkish cheeses

Toğay, Sine Özmen; Capece, Angela; Siesto, Gabriella; Aksu, Harun; Altunatmaz, Sema Sandıkçı; Aksu, Filiz; Romano, P.; Yüceer, Yonca Karagül

doi:10.1590/fst.24319

Cited by 18 publications

(11 citation statements)

References 23 publications

(31 reference statements)

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“…Candida sake, which was isolated from many white cheese samples, was similarly isolated from Danish feta cheese, although not dominant in Sardinian feta cheese, this yeast species was also isolated ( Westall & Filtenborg, 1998;Fadda et al, 2001). Although Candida zeylanoides, which was isolated in this study, is one of the most isolated yeast species in studies on both soft and hard cheese varieties, its lactose and lactate are negative ( Seiler & Busse, 1990;Pereira-Dias et al, 2000;Callon et al, 2006;Lopandic et al, 2006;Karasu-Yalcin et al, 2017;Dos Santos et al, 2017;Ozmen Togay et al, 2020) Candida famata species, which were reported to contribute to aroma formation in cheese, have previously been isolated at similar rates in studies conducted on different cheese varieties (Besancon et al, 1992;Pereira-Dias et al, 2000;Romano et al, 2001;Atanassova et al, 2016;Karasu-Yalcin et al, 2017;Dos Santos et al, 2017;Helmy et al, 2019;Ozmen Togay et al, 2020). Candida famata (perfect form is Debaryomyces hansenii) may be used as a starter culture to help in cheese production as it can assimilate lactose, lactic and citric acids, produce lipoidase and proteases and develop in high salt concentrations and low pH values (Fatichenti et al, 1983;Welthagen & Viljoen, 1999;Van Den Tempel & Jakobsen, 2000).…”

Section: Discussionmentioning

confidence: 52%

“…Candida famata (perfect form is Debaryomyces hansenii) may be used as a starter culture to help in cheese production as it can assimilate lactose, lactic and citric acids, produce lipoidase and proteases and develop in high salt concentrations and low pH values (Fatichenti et al, 1983;Welthagen & Viljoen, 1999;Van Den Tempel & Jakobsen, 2000). Candida kefyr (perfect form is Kluyveromyces marxianus) was a yeast species that was often isolated, even if it is not dominant flora, in studies conducted in different cheese varieties, as it was the case in this study ( Welthagen & Viljoen, 1997;Welthagen & Viljoen, 1998;Romano et al, 2001;Callon et al, 2006;Atanassova et al, 2016;Dos Santos et al, 2017;Ozmen Togay et al, 2020). Candida kefyr, which can ferment lactose, is usually available in milk and dairy products.…”

Section: Discussionmentioning

confidence: 63%

“…Cardozo et al, it was determined that Candida, Myxozyma, and Debaryomyces species were dominant in soft cheeses (Cardozo, Fusco, & Carrasco, 2017) (Helmy et al, 2019). Ozmen Togay et al were isolated Torulaspora delbrueckii and Candida zeylanoides from white cheeses (Ozmen Togay et al, 2020).…”

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confidence: 99%

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Isolation and Identification of Yeasts in White Cheese

Gelen

Ceylan

2021

Journal of Advances in VetBio Science and Techniques

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In this study, firstly yeast was isolated from 50 white cheese samples produced by traditional methods from raw milk. The yeast species were isolated from 50 traditional white cheese samples and identified with the VITEK2 Compact system. There were obtained from white cheese samples 90 isolates 35.6% Candida sake, 13.3% Candida zeylanoides, 8.9% Candida famata and 8.9% Candida kefyr and the remaining 33.3%

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Section: Discussionmentioning

confidence: 52%

Section: Discussionmentioning

confidence: 63%

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Isolation and Identification of Yeasts in White Cheese

Gelen

Ceylan

2021

Journal of Advances in VetBio Science and Techniques

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“…In addition, C. krusei, C. zeylanoides, G. candidum, Candida bertae, Candida catenulata, K. ohmeri, S. cerevisiae, and Trichosporon asahii were rarely identified (Karasu-Yalcin et al, 2017). According to the recent report by Togay et al (2020), the total yeast counts in Mihalic cheese of 4.1 × 10 3 -2.3 × 10 4 CFU/g were dominated by D. hansenii and Clavispora lusitaniae. Production of Beyaz Peynir comprises 60-80% of the total cheese production in Turkey (Turkish Standards, 1995).…”

Section: White-brined Cheeses From Outside Europementioning

confidence: 99%

“…Yeasts species belonging to Candida spp., K. lactis, Starmera amethionina (formerly Pichia amethionina var. amethionia), D. hansenii, C. zeylanoides, and T. delbrueckii have been isolated from the Turkish White cheese in total counts of 2.45 × 10 3 CFU/g (Öztürk andŞahin, 2000;Togay et al, 2020).…”

Section: White-brined Cheeses From Outside Europementioning

confidence: 99%

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO 2 , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.

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Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk

et al. 2023

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BACKGROUND There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally, cow's milk has been the most commonly used milk but there is a growing interest in the development of new dairy products, substituting cow's milk with milk from other sources, as well as in the use of microorganisms in fermentation to replace artificial preservatives or treatments that may affect the chemical and organoleptic characteristics of the product. For these reasons, the aim of the present work was to understand the behavior of five potential probiotic yeasts during the fermentation of ewe's milk and to consider their potential use as biocontrol agents. RESULTS Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 provided the most promising kinetic parameters in the different salt, temperature and pH conditions tested in their technological characterization. The profiles of organic acids and volatile compounds after the fermentation period was noteworthy for contributing to the final aroma of the dairy product. Sensory analysis revealed the sour taste of all samples, and S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 stood out for an accentuated cheese flavor. In addition, all strains showed biocontrol activity; they reduced the mycelium of the mycotoxigenic molds. CONCLUSION Saccharomyces cerevisiae 3 and H. osmophila 1056 could be inoculated along with bacterial starters to provide a functional fermented beverage with improved flavor. These strains also have an added value as they act as biocontrol agents. © 2022 Society of Chemical Industry.

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Molecular characterization of yeasts isolated from traditional Turkish cheeses

Cited by 18 publications

References 23 publications

Isolation and Identification of Yeasts in White Cheese

Isolation and Identification of Yeasts in White Cheese

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk

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