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Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması

Year 2020, Volume: 35 Issue: 1, 15 - 28, 30.06.2020

Mine Erdem Büyükkiraz Esra Avcı Neslihan Kahraman Zülal Kesmen

Abstract

Gıdalarda bozulmaya neden olan mayaların belirlenmesi özellikle, kontaminasyon döngüsünün kırılması ve bozulma etkeni türlere özgü koruyucu önlemlerin alınması bakımından önemli görülmektedir. Bu nedenle bu çalışmada duyusal olarak tüketilebilirliğini kaybetmiş süt ürünleri, et ürünleri, taze meyve ve sebzeler, turşu ve salamura ürünler olmak üzere farklı gıda gruplarına ait örneklerin maya profilleri tespit edilmiştir. Bu amaçla yerel marketlerden, halk pazarlarından ve ev yapımı ürünlerden toplanan toplam 86 örnek analiz edilmiştir. Analiz edilen örneklerden izole edilen toplam 1032 maya izolatı tanımlanmıştır. Bunun için her bir örnekten saflaştırılan maya izolatları, tekrarlayan dizilere dayalı PCR (rep-PCR) yöntemiyle gruplandırılmıştır. Daha sonra her bir grubu temsil edecek sayıda izolat 26 S ribozomal DNA üzerindeki 665 bç’lik bölge (D1/D2 bölgesi) ve ribozomal DNA’nın transkript olan ara bölgesini (ITS) hedef alan dizi analizi yöntemi ile tanımlanmıştır. Tanımlanan izolatların dağılımı üründen ürüne değişmekle birlikte Pichia fermentans (% 11.60) ve Debaryomyces hansenii (% 11.50) tüm izolatlar içerisinde sayıca en baskın türler olarak bulunmuş ve bu türleri Candida zeylanoides (% 10.08) ve Kluyveromyces marxianus (% 8.04) takip etmiştir. Sonuçta her bir örnek grubundaki baskın maya türleri belirlenmiş ve analiz edilen gıda gruplarına özgü maya profilleri elde edilmiştir.

Keywords

Gıda bozulması maya tanımlama rep-PCR dizi analizi

Supporting Institution

Erciyes Üniversitesi Bilimsel Araştırma Projeleri Birimi

Project Number

FDA-2015-5677

Thanks

Bu çalışma Erciyes Üniversitesi Bilimsel Araştırma Projeleri Biriminin "FDA-2015-5677" kodlu projesi ile desteklenmiştir.

References

  • Abbas, C.A. (2006) Production of antioxidants, aromas, colours, flavours, and vitamins by yeasts: Yeasts in food and beverages. A Querol, G Fleet (eds), 285–334, Springer, Berlin, .
  • Arroyo-López, F. N., Querol, A., Bautista-Gallego, J., Garrido-Fernández, A. (2008) Role of yeasts in table olive production. International Journal of Food Microbiology 128: 189-196.
  • 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 Microbiol 53:172–181.
  • Caputo, L., Quintieri, L., Baruzzi, F., Borcakli, M., Morea, M. (2012) Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts. Food Research International, 48(2), 755-762.
  • Ceugniez, A., Drider, D., Jacques, P., Coucheney, F. (2015) Yeast diversity in a traditional French cheese “Tomme d'orchies” reveals infrequent and frequent species with associated benefits. Food microbiology, 52: 177-184.
  • Cocolin, L., Rantsiou, K., Iacumin, L., Zironi, R., Comi, G. (2004) Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines. Appl Environ Microbiol 70: 1347-1355.
  • Corsetti, A., Perpetuini, G., Schirone, M., Tofalo, R., Suzzi G. (2012) Application of starter cultures to table olive fermentation: an overview on the experimental studies. Front Microbiol 3: 1-6
  • Corte, L., di Cagno, R., Groenewald, M., Roscini, L., Colabella, C., Gobbetti, M., Cardinali, G. (2015) Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation. Food Microbiol 48:206–215.
  • Deak, T. (2007). Handbook of food spoilage yeasts. CRC Press, Boca Raton, 37–58.
  • Delavenne, E., Mounier, J., Asmani, K., Jany, J.L., Barbier, G., Le Blay, G. (2011) Fungal diversity in cow, goat and ewe milk. Int J Food Microbiol 151: 247–251.
  • Dura, M. A., Flores, M., Toldra, F. (2004) Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages.Meat Science 68: 319–328.
  • El-Bassiony, T. A., Atia, M., Aboul, K. (1980) Search for the predominance of fungi species in cheese. Assiut Veterinary Medical Journal 7: 173-184.
  • Encinas, J.P., Lopez-Diaz, T.M., Garcia-Lopez, M.L., Otero, A., Moreno, B. (2000) Yeast populations on Spanish fermented sausages. Meat Science 54:203–208.
  • Engel, G. (1992) Schnellnachweis von Hefen in Quark. Milchwissenschaft 47:435-437.
  • Erdem, M., Kesmen, Z., Özbekar, E., Çetin, B. (2016) Application of high-resolution melting analysis for differentiation of spoilage yeasts. J Microbiol 54:618–625.
  • Fadda, M. E., Cosentino, S., Deplano, M., Palmas, F. (2001) Yeast populations in Sardinian feta cheese. International journal of food microbiology, 69:153-156.
  • Fleet, G. H., Mian, M. A. (1987) The occurrence and growth of yeasts in dairy products. International Journal of Food Microbiology, 4: 145-155.
  • Fleet, G.H. (2007) Yeasts in foods and beverages: impact on product quality and safety. Curr Opin Biotechnol 18:170–175.
  • Fleet, G.H . (2011) Yeast spoilage of foods and beverages. The yeasts: a taxonomic study. C.P. Kurtzman, J. Fell, T. Boekhout (eds), 5th edn., 53–63, Elsevier, Amsterdam.
  • Fleet, G. H. (1990). Yeasts in dairy products. Journal of applied bacteriology, 68: 199-211.
  • Fleet, G. H. (1992). Spoilage yeasts. Critical Reviews in Biotechnology, 12: 1–44.
  • Fleet, G.H. Balia, R. (2006) The public health and probiotic significance of yeast in foods and beverages. Yeast in food and beverages. A. Querol, G. Fleet, (eds.) 381–397, Berlin, Springer
  • Franco, W., Pérez-Díaz, I.M., (2012a) Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage. J Food Sci 77: 586 - 592.
  • Franco, W., Pérez-Díaz, I.M. (2012b) Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiol 32: 338–344.
  • Franco, W., Pérez-Díaz, I.M., Johanningsmeier, S.D., McFeeters, R.F. (2012) Characteristics of spoilage-associated secondary cucumber fermentation. Appl Environ Microbiol 78: 1273–1284.
  • Gardner, G. A. (1971) Microbiological and chemical changes in lean Wiltshire bacon during aerobic storage. Journal of Applied Bacteriology 34:645–654.
  • Guidici P., Masini G., Caggia C. (1996) The role of galactose fermenting yeast in plain yogurt spoilage. Ann Microbiol Enzimol 46:11-19.
  • Hernández, A., Pérez-Nevado, F., Ruiz-Moyano, S., Serradilla, M. J., Villalobos, M. C., Martín, A., Córdoba, M. G. (2018) Spoilage yeasts: What are the sources of contamination of foods and beverages?. International journal of food microbiology, 286: 98-110.
  • Jakobsen, M., Narvhus, J. (1996) Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int Dairy J 6:755-768.
  • Johnson, D. A., Rogers, I. D., and Regner, K. M. (1988) Asoft rot of onion caused by the yeast Kluyveromyces marxianus var. marxianus. Plant Disease 72:359–361.
  • Kabisch, J., Erl-Höning, C., Wenning, M., Böhnlein, C., Gareis, M., Pichner, R. (2016) Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila. Food Microbiol 53: 15–23.
  • Kurtzman, C.P. (2015) Identification of food and beverage spoilage yeasts from DNA sequence analyses. Int J Food Microbiol 213: 71–78.
  • Kesmen, Z., Özbekar, E., Büyükkiraz, M. E. (2018) Multifragment melting analysis of yeast species isolated from spoiled fruits. Journal of applied microbiology 124: 522-534.
  • Lachance, M.A., Starmer, W.T., Rosa, C.A., Bowles, J.M. et al. (2001) Biogeography of the yeasts of ephemeral flowers and their insects. FEMS Yeast Res 1:1–8.
  • Li, S.S., Cheng, C., Li, Z., Chen, J.Y. (2010) Yeast species associated with wine grapes in China. Int J Food Microbiol 138:85–90.
  • Lücke, F. K., Hechelman, H. (1987) Starter cultures for dry sausages and raw ham; composition and effect. Fleischwirtschaft 67: 307–314.
  • Miceli, M.H., Díaz, J.A., Lee, S.A. (2011) Emerging opportunistic yeast infections. Lancet Infect Dis 11:142–151
  • Mishra, V. K., Gamage, T. V. (2007) Postharvest physiology of fruit and vegetables. Handbook of food preservation 37-66, CRC press.
  • Moon, S.H., Chang, M., Kim, H.Y., Chang, H.C. (2014) Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in overripened Kimchi. Food Sci Biotechnol 23:489–497.
  • Nielsen, D. S., Jacobsen, T., Jespersen, L., Koch, A. G., Arneborg, N. (2008) Occurrence and growth of yeasts in processed meat products–Implications for potential spoilage. Meat science 80: 919-926.
  • Olesen, P. T., Stahnke, L. H. (2000) The influence of Debaryomyces hansenii and Candida utilison the aroma formation in garlic spiced fermented sausages andmodel minces. Meat Science 56: 357–368.
  • Osei Abunyewa, A. A., Laing, E., Hugo, A., Viljoen, B. C. (2000) The population change of yeasts in commercial salami. Food Microbiology 17: 429–438.
  • Pereira, E. L., Ramalhosa, E., Borges, A., Pereira, J. A., Baptista, P. (2015) Yeast dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.). Food Microbiology, 46, 582-586.
  • Pfaller, M.A., Diekema, D.J. (2004) Rare and emerging opportunistic fungal pathogens: concern for resistance beyond Candida albicans and Aspergillus fumigatus. J Clin Microbiol 42:4419–4431.
  • Pham, T., Wimalasena, T., Box, W. G., Koivuranta, K., Storgårds, E., Smart, K. A., Gibson, B. R. (2011) Evaluation of ITS PCR and RFLP for differentiation and identification of brewing yeast and brewery ‘wild’ yeast contaminants. Journal of the Institute of Brewing, 117:556-568.
  • Pitt, J.I., Hocking, A.D., (2009). Fungi and Food Spoilage. Vol. 519 Springer, New York
  • Samelis, J., Sofos, J. N. (2003) Yeasts in meat and meat products. Yeasts in food. Beneficial and detrimental aspects. T. Boekhout, V. Robert (Eds.), 239–265. Hamburg: Behr’s Verlag GmbH.
  • Stratford, M. (2006) Food and beverage spoilage yeasts. Yeasts in food and beverages. A. Querol, G. Fleet, (ed.), Springer Berlin Heidelberg
  • Šuranská, H., Raspor, P., Uroić, K., Golić, N., Kos, B., Mihajlović, S., ... & Čadež, N. (2016) Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. Folia Microbiologica 61: 455-463.
  • Thomass, B. (1970) Psychrotrophic microorganisms in market cream-a review Part I. Dairy Industry 35, 79-84.
  • Tofalo, R., Fasoli, G., Schirone, M., Perpetuini, G., Pepe, A., Corsetti, A., Suzzi, G., (2014) The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. Int J Food Microbiol 187: 41–49.
  • Tofalo, R., Schirone, M., Perpetuini, G., Angelozzi, G., Suzzi, G., Corsetti, A. (2012) Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. Antonie Van Leeuwenhoek 102: 121-131.
  • Vadkertiová, R., Molnárová, J., Vránová, D., Sláviková, E. (2012) Yeasts and yeast-like organisms associated with fruits and blossoms of different fruit trees. Can J Microbiol 58: 1344–1352.
  • Walker H, .W., Ayres J,. C. (1970) Yeasts as spoilage organisms. The Yeasts, Vol. 3, Yeast Technology. A.H. Rose, J.S. Harrison, (ed.) pp. 46-527, London, Academic Press.
  • Welthagen, J.J., Viljoen B.C. (1998) Yeast profile in Gouda cheese during processing and ripening International Journal of Food Microbiology, 41:185-194.
  • Yalçın, H. T., Uçar F. B. (2009) Isolation and characterization of cheese spoiler yeast isolated from Turkish white cheeses. Annals of Microbiology, 59: 477-483.

Year 2020, Volume: 35 Issue: 1, 15 - 28, 30.06.2020

Mine Erdem Büyükkiraz Esra Avcı Neslihan Kahraman Zülal Kesmen

Abstract

Project Number

FDA-2015-5677

References

  • Abbas, C.A. (2006) Production of antioxidants, aromas, colours, flavours, and vitamins by yeasts: Yeasts in food and beverages. A Querol, G Fleet (eds), 285–334, Springer, Berlin, .
  • Arroyo-López, F. N., Querol, A., Bautista-Gallego, J., Garrido-Fernández, A. (2008) Role of yeasts in table olive production. International Journal of Food Microbiology 128: 189-196.
  • 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 Microbiol 53:172–181.
  • Caputo, L., Quintieri, L., Baruzzi, F., Borcakli, M., Morea, M. (2012) Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts. Food Research International, 48(2), 755-762.
  • Ceugniez, A., Drider, D., Jacques, P., Coucheney, F. (2015) Yeast diversity in a traditional French cheese “Tomme d'orchies” reveals infrequent and frequent species with associated benefits. Food microbiology, 52: 177-184.
  • Cocolin, L., Rantsiou, K., Iacumin, L., Zironi, R., Comi, G. (2004) Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines. Appl Environ Microbiol 70: 1347-1355.
  • Corsetti, A., Perpetuini, G., Schirone, M., Tofalo, R., Suzzi G. (2012) Application of starter cultures to table olive fermentation: an overview on the experimental studies. Front Microbiol 3: 1-6
  • Corte, L., di Cagno, R., Groenewald, M., Roscini, L., Colabella, C., Gobbetti, M., Cardinali, G. (2015) Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation. Food Microbiol 48:206–215.
  • Deak, T. (2007). Handbook of food spoilage yeasts. CRC Press, Boca Raton, 37–58.
  • Delavenne, E., Mounier, J., Asmani, K., Jany, J.L., Barbier, G., Le Blay, G. (2011) Fungal diversity in cow, goat and ewe milk. Int J Food Microbiol 151: 247–251.
  • Dura, M. A., Flores, M., Toldra, F. (2004) Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages.Meat Science 68: 319–328.
  • El-Bassiony, T. A., Atia, M., Aboul, K. (1980) Search for the predominance of fungi species in cheese. Assiut Veterinary Medical Journal 7: 173-184.
  • Encinas, J.P., Lopez-Diaz, T.M., Garcia-Lopez, M.L., Otero, A., Moreno, B. (2000) Yeast populations on Spanish fermented sausages. Meat Science 54:203–208.
  • Engel, G. (1992) Schnellnachweis von Hefen in Quark. Milchwissenschaft 47:435-437.
  • Erdem, M., Kesmen, Z., Özbekar, E., Çetin, B. (2016) Application of high-resolution melting analysis for differentiation of spoilage yeasts. J Microbiol 54:618–625.
  • Fadda, M. E., Cosentino, S., Deplano, M., Palmas, F. (2001) Yeast populations in Sardinian feta cheese. International journal of food microbiology, 69:153-156.
  • Fleet, G. H., Mian, M. A. (1987) The occurrence and growth of yeasts in dairy products. International Journal of Food Microbiology, 4: 145-155.
  • Fleet, G.H. (2007) Yeasts in foods and beverages: impact on product quality and safety. Curr Opin Biotechnol 18:170–175.
  • Fleet, G.H . (2011) Yeast spoilage of foods and beverages. The yeasts: a taxonomic study. C.P. Kurtzman, J. Fell, T. Boekhout (eds), 5th edn., 53–63, Elsevier, Amsterdam.
  • Fleet, G. H. (1990). Yeasts in dairy products. Journal of applied bacteriology, 68: 199-211.
  • Fleet, G. H. (1992). Spoilage yeasts. Critical Reviews in Biotechnology, 12: 1–44.
  • Fleet, G.H. Balia, R. (2006) The public health and probiotic significance of yeast in foods and beverages. Yeast in food and beverages. A. Querol, G. Fleet, (eds.) 381–397, Berlin, Springer
  • Franco, W., Pérez-Díaz, I.M., (2012a) Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage. J Food Sci 77: 586 - 592.
  • Franco, W., Pérez-Díaz, I.M. (2012b) Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiol 32: 338–344.
  • Franco, W., Pérez-Díaz, I.M., Johanningsmeier, S.D., McFeeters, R.F. (2012) Characteristics of spoilage-associated secondary cucumber fermentation. Appl Environ Microbiol 78: 1273–1284.
  • Gardner, G. A. (1971) Microbiological and chemical changes in lean Wiltshire bacon during aerobic storage. Journal of Applied Bacteriology 34:645–654.
  • Guidici P., Masini G., Caggia C. (1996) The role of galactose fermenting yeast in plain yogurt spoilage. Ann Microbiol Enzimol 46:11-19.
  • Hernández, A., Pérez-Nevado, F., Ruiz-Moyano, S., Serradilla, M. J., Villalobos, M. C., Martín, A., Córdoba, M. G. (2018) Spoilage yeasts: What are the sources of contamination of foods and beverages?. International journal of food microbiology, 286: 98-110.
  • Jakobsen, M., Narvhus, J. (1996) Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int Dairy J 6:755-768.
  • Johnson, D. A., Rogers, I. D., and Regner, K. M. (1988) Asoft rot of onion caused by the yeast Kluyveromyces marxianus var. marxianus. Plant Disease 72:359–361.
  • Kabisch, J., Erl-Höning, C., Wenning, M., Böhnlein, C., Gareis, M., Pichner, R. (2016) Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila. Food Microbiol 53: 15–23.
  • Kurtzman, C.P. (2015) Identification of food and beverage spoilage yeasts from DNA sequence analyses. Int J Food Microbiol 213: 71–78.
  • Kesmen, Z., Özbekar, E., Büyükkiraz, M. E. (2018) Multifragment melting analysis of yeast species isolated from spoiled fruits. Journal of applied microbiology 124: 522-534.
  • Lachance, M.A., Starmer, W.T., Rosa, C.A., Bowles, J.M. et al. (2001) Biogeography of the yeasts of ephemeral flowers and their insects. FEMS Yeast Res 1:1–8.
  • Li, S.S., Cheng, C., Li, Z., Chen, J.Y. (2010) Yeast species associated with wine grapes in China. Int J Food Microbiol 138:85–90.
  • Lücke, F. K., Hechelman, H. (1987) Starter cultures for dry sausages and raw ham; composition and effect. Fleischwirtschaft 67: 307–314.
  • Miceli, M.H., Díaz, J.A., Lee, S.A. (2011) Emerging opportunistic yeast infections. Lancet Infect Dis 11:142–151
  • Mishra, V. K., Gamage, T. V. (2007) Postharvest physiology of fruit and vegetables. Handbook of food preservation 37-66, CRC press.
  • Moon, S.H., Chang, M., Kim, H.Y., Chang, H.C. (2014) Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in overripened Kimchi. Food Sci Biotechnol 23:489–497.
  • Nielsen, D. S., Jacobsen, T., Jespersen, L., Koch, A. G., Arneborg, N. (2008) Occurrence and growth of yeasts in processed meat products–Implications for potential spoilage. Meat science 80: 919-926.
  • Olesen, P. T., Stahnke, L. H. (2000) The influence of Debaryomyces hansenii and Candida utilison the aroma formation in garlic spiced fermented sausages andmodel minces. Meat Science 56: 357–368.
  • Osei Abunyewa, A. A., Laing, E., Hugo, A., Viljoen, B. C. (2000) The population change of yeasts in commercial salami. Food Microbiology 17: 429–438.
  • Pereira, E. L., Ramalhosa, E., Borges, A., Pereira, J. A., Baptista, P. (2015) Yeast dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.). Food Microbiology, 46, 582-586.
  • Pfaller, M.A., Diekema, D.J. (2004) Rare and emerging opportunistic fungal pathogens: concern for resistance beyond Candida albicans and Aspergillus fumigatus. J Clin Microbiol 42:4419–4431.
  • Pham, T., Wimalasena, T., Box, W. G., Koivuranta, K., Storgårds, E., Smart, K. A., Gibson, B. R. (2011) Evaluation of ITS PCR and RFLP for differentiation and identification of brewing yeast and brewery ‘wild’ yeast contaminants. Journal of the Institute of Brewing, 117:556-568.
  • Pitt, J.I., Hocking, A.D., (2009). Fungi and Food Spoilage. Vol. 519 Springer, New York
  • Samelis, J., Sofos, J. N. (2003) Yeasts in meat and meat products. Yeasts in food. Beneficial and detrimental aspects. T. Boekhout, V. Robert (Eds.), 239–265. Hamburg: Behr’s Verlag GmbH.
  • Stratford, M. (2006) Food and beverage spoilage yeasts. Yeasts in food and beverages. A. Querol, G. Fleet, (ed.), Springer Berlin Heidelberg
  • Šuranská, H., Raspor, P., Uroić, K., Golić, N., Kos, B., Mihajlović, S., ... & Čadež, N. (2016) Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. Folia Microbiologica 61: 455-463.
  • Thomass, B. (1970) Psychrotrophic microorganisms in market cream-a review Part I. Dairy Industry 35, 79-84.
  • Tofalo, R., Fasoli, G., Schirone, M., Perpetuini, G., Pepe, A., Corsetti, A., Suzzi, G., (2014) The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. Int J Food Microbiol 187: 41–49.
  • Tofalo, R., Schirone, M., Perpetuini, G., Angelozzi, G., Suzzi, G., Corsetti, A. (2012) Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. Antonie Van Leeuwenhoek 102: 121-131.
  • Vadkertiová, R., Molnárová, J., Vránová, D., Sláviková, E. (2012) Yeasts and yeast-like organisms associated with fruits and blossoms of different fruit trees. Can J Microbiol 58: 1344–1352.
  • Walker H, .W., Ayres J,. C. (1970) Yeasts as spoilage organisms. The Yeasts, Vol. 3, Yeast Technology. A.H. Rose, J.S. Harrison, (ed.) pp. 46-527, London, Academic Press.
  • Welthagen, J.J., Viljoen B.C. (1998) Yeast profile in Gouda cheese during processing and ripening International Journal of Food Microbiology, 41:185-194.
  • Yalçın, H. T., Uçar F. B. (2009) Isolation and characterization of cheese spoiler yeast isolated from Turkish white cheeses. Annals of Microbiology, 59: 477-483.
There are 56 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Mine Erdem Büyükkiraz 0000-0002-8724-0466

Esra Avcı 0000-0002-1826-1642

Neslihan Kahraman This is me 0000-0002-1920-1393

Zülal Kesmen 0000-0002-4505-6871

Project Number FDA-2015-5677
Publication Date June 30, 2020
Published in Issue Year 2020 Volume: 35 Issue: 1

Cite

APA Erdem Büyükkiraz, M., Avcı, E., Kahraman, N., Kesmen, Z. (2020). Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 35(1), 15-28.
AMA Erdem Büyükkiraz M, Avcı E, Kahraman N, Kesmen Z. Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması. Çukurova J. Agric. Food. Sciences. June 2020;35(1):15-28.
Chicago Erdem Büyükkiraz, Mine, Esra Avcı, Neslihan Kahraman, and Zülal Kesmen. “Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 35, no. 1 (June 2020): 15-28.
EndNote Erdem Büyükkiraz M, Avcı E, Kahraman N, Kesmen Z (June 1, 2020) Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması. Çukurova Tarım ve Gıda Bilimleri Dergisi 35 1 15–28.
IEEE M. Erdem Büyükkiraz, E. Avcı, N. Kahraman, and Z. Kesmen, “Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması”, Çukurova J. Agric. Food. Sciences, vol. 35, no. 1, pp. 15–28, 2020.
ISNAD Erdem Büyükkiraz, Mine et al. “Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması”. Çukurova Tarım ve Gıda Bilimleri Dergisi 35/1 (June 2020), 15-28.
JAMA Erdem Büyükkiraz M, Avcı E, Kahraman N, Kesmen Z. Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması. Çukurova J. Agric. Food. Sciences. 2020;35:15–28.
MLA Erdem Büyükkiraz, Mine et al. “Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 35, no. 1, 2020, pp. 15-28.
Vancouver Erdem Büyükkiraz M, Avcı E, Kahraman N, Kesmen Z. Bazı Gıdalardan İzole Edilen Bozulma Etkeni Maya Türlerinin Tanımlanması. Çukurova J. Agric. Food. Sciences. 2020;35(1):15-28.
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From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.