FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CANDIDA ZEYLANOIDES STRAINS ISOLATED FROM PASTIRMA

Year 2022, Volume: 47 Issue: 4, 564 - 575, 30.08.2022

Bilge Sayın Börekçi , Güzin Kaban , Mükerrem Kaya

Abstract

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.

Keywords

autochthonous, pastırma, technological property, biofilm, antifungal, hemolysis

Thanks

The authors would like to thank the Eastern Anatolia High Technology and Research Center (DAYTAM) that helped carry out the analysis.

PASTIRMADAN İZOLE EDİLEN CANDIDA ZEYLANOIDES SUŞLARININ FONKSİYONEL VE TEKNOLOJİK ÖZELLİKLERİ

Abstract

Bu çalışmanın amacı, geleneksel kuru kür edilmiş bir et ürünü olan pastırmadan izole edilen ve tanımlanan 16 yerel Candida zeylanoides suşunun bazı teknolojik ve fonksiyonel özelliklerinin araştırılmasıdır. Sonuç olarak, bazı suşların yüksek şeker konsantrasyonlarında (%45) gelişebildiği, tüm suşların %10 NaCl konsantrasyonuna dirençli olduğu ve suşların çoğunun %10 etanol ve %0.5 safra tuzu seviyelerine toleranslı olduğu tespit edilmiştir. Ayrıca, belirli suşlar pH 3.0’te çok iyi gelişme göstermiş ve 42°C’de sadece 6 suş gelişebilmiştir. Tüm suşlar katalaz aktivitesi göstermiştir. Suşların hidrojen sülfür (H2S) oluşturmadığı ve ayrıca DNaz, nitrat redüktaz, proteolitik ve lipolitik aktivitelerine sahip olmadığı tespit edilmiştir. Bazı suşların üreaz aktivitesi sergilediği ve 37°C’de gelişebilen tüm suşların β-hemolitik aktiviteye sahip olduğu ve biyofilm oluşturduğu belirlenmiştir. Ayrıca, test edilen C. zeylanoides suşları nistatin, flukonazol, vorikonazol ve ketokonazole karşı hassasiyet göstermiştir.

Keywords

yerel, pastırma, teknolojik özellik, biyofilm, antifungal, hemoliz

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