Isolation and Identification of Yeasts in White Cheese

Authors : Sevda URÇAR GELEN, Ziya CEYLAN

Pages : 100-105

Doi:10.31797/vetbio.907007

View : 12 | Download : 7

Publication Date : 2021-08-31

Article Type : Research Paper

Abstract :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 insert ignore into journalissuearticles values(32);, 13.3% Candida zeylanoides insert ignore into journalissuearticles values(12);, 8.9% Candida famata insert ignore into journalissuearticles values(8); and 8.9% Candida kefyr insert ignore into journalissuearticles values(8); and the remaining 33.3% Candida sphaerica insert ignore into journalissuearticles values(4);, Candida colliculasa insert ignore into journalissuearticles values(2);, Candida boidinii insert ignore into journalissuearticles values(2);, Candida lusitaniae insert ignore into journalissuearticles values(4);, Candida parapsilosis insert ignore into journalissuearticles values(2);, Candida sphaerica insert ignore into journalissuearticles values(4); Cryptococcus laurentii insert ignore into journalissuearticles values(4);, Candida krusei insert ignore into journalissuearticles values(4); and Saccharomyces cerevisiae insert ignore into journalissuearticles values(4);. Yeasts are known as a saprophyte found in many foods, but that some of them positively contribute to the fermentation. More over some yeasts are could used of starter culture during the manufacture of certain dairy product for maturation by supporting the functions. some yeasts species were isolated in this study, could be used as support culture.
Keywords : Candida spp, Vitek2 compact system, white cheese, Yeast