FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CANDIDA ZEYLANOIDES STRAINS ISOLATED FROM PASTIRMA
Özet
The aim of this study was to investigate some of the technological and functional properties of 16
autochthonous Candida zeylanoides strains isolated and identified from pastırma, a traditional dry-cured meat
product. Consequently, it was determined that some strains could grow at high sugar concentrations (45%)
while all strains were resistant to 10% NaCl concentration and most strains were tolerant to 10% ethanol
and 0.5% bile salt levels. Furthermore, the certain strains showed good growth at pH 3.0 and only 6 strains
were able to grow at 42°C. All strains showed catalase activity. It was detected that the strains did not produce
hydrogen sulfide (H2S) and also had no DNase, nitrate reductase, proteolytic, and lipolytic activities. It was
found that some strains exhibited urease activity and all strains that could grow at 37°C had β-hemolytic
activity and formed biofilm. Moreover, C. zeylanoides strains showed sensitivity to nystatin, fluconazole,
voriconazole, and ketoconazole.
Atıf için künye
SAYIN BÖREKÇİ, B., Kaban, G., & Kaya, M. (2022). FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CANDIDA ZEYLANOIDES STRAINS ISOLATED FROM PASTIRMA. Gıda, 47(4), 564–575. https://doi.org/10.15237/gida.gd22028
BibTeX
@article{sayinborekci2022-271369,
author = {SAYIN BÖREKÇİ, BİLGE and Kaban, Güzin and Kaya, Mükerrem},
title = {FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CANDIDA ZEYLANOIDES STRAINS ISOLATED FROM PASTIRMA},
journal = {Gıda},
year = {2022},
volume = {47},
number = {4},
pages = {564--575},
issn = {1300-3070},
doi = {10.15237/gida.gd22028},
url = {https://akademik.atauni.edu.tr/yayinlar/271369-functional-and-technological-properties-of-candida-zeylanoides-strains-isolated}
}