6th International European Congress on Mathematics-Engineering, Natural & Medical Sciences (MAS)., Kharkiv, Ukraine, 12 - 14 July 2019, vol.1, no.1, pp.1
Cheese is milk based food which is produced in a wide variety of forms, textures, and flavors. Many yeast can contribute to aroma and appearance of cheeses. But some yeasts cause to formation of undesirable tastes and odors as well as spoilage. In this study the yeast microbiota of three different cheeses, white cheese, cedar cheese and goat cheese, were determined by using ITS-5.8S rDNA and D1/D2 26S rDNA gene region of isolated yeast species. Phylogenetic relationship among the yeast strains was analyzed using Maximum Parsimony (MP) in MEGA-X. Nucleotide sequences of ITS1-5.8S-ITS2 rDNA and D1/D2 26S rDNA gene regions of yeast strains and two out group were aligned with ClustalX algorithm in MEGA-X. The cheese samples were collected from six different dairies in central Anatolia, Turkey. Totally 81 yeast strains were isolated from three different cheese samples. Yeast populations of the cheeses ranged from 13X103 cfu/gr to 22X105 cfu/gr. After PCR amplification of isolated yeast strains, six different groups were observed according to the length of ITS1-5,8S rDNA -ITS2 region and only one group was observed according the length of D1/D2 26S rDNA gene region The RFLP analysis of ITS1-5.8S-ITS2 rDNA PCR products released nine different restriction profiles. The RFLP analysis of D1/D2 26S rDNA PCR products released five different restriction profiles. The sequence analysis of ITS1-5.8S-ITS2 rDNA and D1/D2 26S rDNA PCR amplicons revealed that the isolated yeast strains belong to ten different species.