Browsing by Author "Aksu, Filiz Yılmaz"

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    Antimicrobial activity potential of enterococcus spp. isolated from some traditional Turkish cheeses
    (Kafkas Üniversitesi, 2016-04-19) Ay, Mustafa; Altunatmaz, Sema Sandıkcı; Aksu, Filiz Yılmaz; Tınaztepe, Özlem Erol; Issa, Ghassan; Büyükünal, Serkan Kemal; Togay, Sine Özmen; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 36468917400
    Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The isolates were tested against Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus and Enterococcus faecalis and also detected the presence of entA and entB genes of these isolates. Total 66 of enterococcal isolates were obtained from 34 of cheese samples and 25 of these isolates showed antimicrobial activity against tested reference bacteria by using agar spotting method. Also it was determined most of Enterococcus spp. carried enterocin encoding entA and entB genes. We concluded that these isolates or their enterocins may have a potential for food preservation, however they should be evaluated in terms of food safety.
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    Molecular characterization of yeasts isolated from traditional Turkish cheeses
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020) Capece, Angela; Siesto, Gabriella; Aksu, Harun; Altunatmaz, Sema Sandıkçı; Aksu, Filiz Yılmaz; Romano, Patrizia; Yüceer, Yonca Karagül; Toğay, Sine Özmen; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Çevre Mühendisliği.; FQF-3683-2022; 36468917400
    Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parapsilosis, Clavispora lusitaniae, Saccharomyces cerevisiae, Kluyveromyces marxianus, Rhodotorula mucilaginosa, Meyerozyma guilliermondii (formerly Pichia guilliermondii), Candida zeylanoides and Candida albicans. Rhodotorula mucilaginosa and D. hansenii strains, from Kashkaval cheese, showed antilisterial activity, whereas only one K. lactis strain from Orgu cheese exhibited proteolytic activity.