FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CANDIDA ZEYLANOIDES STRAINS ISOLATED FROM PASTIRMA

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Sayın B., Kaban G., Kaya M.

GIDA, cilt.47, sa.4, ss.564-575, 2022 (Hakemli Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 4
  • Basım Tarihi: 2022
  • Doi Numarası: 10.15237/gida.gd22028
  • Dergi Adı: GIDA
  • Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.564-575
  • Atatürk Üniversitesi Adresli: Evet

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.