Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya-Reference-Cited by-同舟云学术

Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Published:2023-03 Issue:3 Volume:76 Page:627-637
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Yurt Mediha Nur Zafer¹,Ersoy Omeroglu Esra²,Tasbasi Behiye Busra¹,Acar Elif Esma¹,Altunbas Osman³,Ozalp Veli Cengiz⁴,Sudagidan Mert¹^ORCID

Affiliation:

1. KIT‐ARGEM R&D Center Konya Food and Agriculture University Meram Konya 42080 Türkiye

2. Biology Department, Basic and Industrial Microbiology Section, Faculty of Science Ege University Izmir 35040 Türkiye

3. SARGEM Konya Food and Agriculture University Meram Konya 42080 Türkiye

4. Department of Medical Biology, Faculty of Medicine Atilim University Ankara 06830 Türkiye

Abstract

Bacterial and fungal diversities of 24 mould‐ripened cheeses originating from Konya‐Türkiye were examined by metagenomic analysis. Firmicutes phylum, Enterococcus, Clostridium sensu stricto and Lactobacillus (Levilactobacillus) genera were the dominant bacteria. Ascomycota phylum and Penicillium and Pichia genera and Penicillium roqueforti and Pichia membranifaciens species were dominant fungi. Enterococcus faecium (n = 30) and Enterococcus faecalis (n = 6) were identified, and all strains were susceptible to penicillin, ampicillin, vancomycin, teicoplanin, chloramphenicol and linezolid. The highest resistance (n = 14) was against rifampin. Tetracycline resistance was determined in two strains. Biofilm‐forming ability was found in nine E. faecium and 1 E. faecalis. E. faecium strains revealed 40–88.9%, and E. faecalis showed 59.2–100% homology by pulsed field gel electrophoresis.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12944

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