Determination of Enzyme Profiles and Molecular Characterization of Yeast Species Isolated from Butter Samples

Year 2017, Volume: 13 Issue: 4, 833 - 837, 29.12.2017

Cengiz Çorbacı Ebru Uyar Hüsniye Tansel Yalçın

Abstract

Constituting the most important group of
microorganisms that offered to human consumption through food, yeasts are a
substantial part of microflora in dairy products. Due to sophisticated enzyme
production especially high proteolytic and lipolytic activities, some of the
yeast species play an essential role in many processes such as fermentation,
ripening, production of aroma precursors and deterioration in dairy product
indicating these products as a source of extracellular enzyme producer yeast
strains.  In this study, butter samples
were collected from delicatessens and grocery stores in different locations in
İzmir province in order to isolate enzyme producers. A total of 40 yeast
strains were isolated and investigated for their lipase,
protease and amylase activities on solid medium consisting of tributyrin, skim
milk and starch, respectively. Sixteen yeast isolates were found to be positive
for enzyme production. Lipase and protease activities were observed in 11 yeast
strains (68,75%), while only one yeast strain (6,25%) was found to be positive
for protease and amylase production. 4 of yeast strains (25%) were able to
produce only lipase enzyme. Molecular characterization of the yeast strains
based on 26S rRNA region D1/D2 domains revealed that the isolates belonged to Candida zeylanoides (62,5%) and Pichia fermentas (37,5%) species. 

Keywords

Amylase, identification, isolation, lipase, yeast, protease, 26S rRNA sequencing

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