Determination of Some Technological and Probiotic Characteristics of the Yeast Strains Isolated from Traditional Erzincan Tulum Cheese Produced in Turkey

KARASU YALÇIN S., Senses-Ergul S., Ozbas Z. Y.

JOURNAL OF PURE AND APPLIED MICROBIOLOGY, vol.6, no.2, pp.683-699, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 2
  • Publication Date: 2012
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.683-699
  • Hacettepe University Affiliated: No


In this study, technological and probiotic characteristics of 35 yeast strains isolated from Erzincan tulum cheese, locally produced in the Eastern Anatolia region of Turkey, were investigated. Four strains belonging to G. candidum, C. kefyr, C. lipolytica and C. lambica were found to have proteolytic activities while 80% of the investigated strains had lipolytic activities. Most (69%) of the tested yeast strains had the ability to assimilate galactose. All of the strains could grow at 10 degrees C and 83% of them had the ability to grow at 4 degrees C, while only 34% of them were resistant to 45 degrees C. Most of the strains had also ability to grow at pH 2.5 except one C. colliculosa strain. All of the isolates had the ability to grow in the medium with 5% NaCl. In the media with 10% and 15% NaCl concentration, 89% and 31% of the strains were able to grow, respectively. Tolerance to high bile salt concentrations was a rare property among the strains, of which C. rugosa gave the best result for growing in Ox-Bile medium. Inhibition effects of the tested yeasts on some pathogenic bacteria were generally weak, but a strong inhibition effect of a C. krusei strain was detected on S. aureus.