Capece, AngelaSiesto, GabriellaAksu, HarunAltunatmaz, Sema SandıkçıAksu, Filiz YılmazRomano, PatriziaYüceer, Yonca Karagül2024-02-222024-02-222020Toğay, S. Ö. vd. (2020). "Molecular characterization of yeasts isolated from traditional Turkish cheeses". Food Science and Technology, 40(4), 871-876.0101-20611678-457Xhttps://www.scielo.br/j/cta/a/BGMwGMjhB9znNS44RNXQDwH/?lang=enhttps://hdl.handle.net/11452/39910Thirty-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.eninfo:eu-repo/semantics/closedAccessTulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat cheesesDebaryomyces hanseniiTorulaspora delbrueckiiKluyveromyces lactisRhodotorula mucilaginosaCharacterizationAntimicrobial activityRhodotorula mucilaginosaEnzymatic characterizationDiary-productsIdentificationKasharFood science & technologyArticle0005827985000142-s2.0-85094844519871876404https://doi.org/10.1590/fst.24319Food science & technologyCheeses; Lactococcus; Microorganisms