Bacterial and Fungal Microbiota of Mould-Ripened Cheese Produced in Konya
| dc.contributor.author | Yurt, Mediha Nur Zafer | |
| dc.contributor.author | Omeroglu, Esra Ersoy | |
| dc.contributor.author | Tasbasi, Behiye Busra | |
| dc.contributor.author | Acar, Elif Esma | |
| dc.contributor.author | Altunbas, Osman | |
| dc.contributor.author | Ozalp, Veli Cengiz | |
| dc.contributor.author | Sudagidan, Mert | |
| dc.date.accessioned | 2024-07-05T15:25:06Z | |
| dc.date.available | 2024-07-05T15:25:06Z | |
| dc.date.issued | 2023 | |
| dc.description | Özalp, Veli Cengiz/0000-0002-7659-5990 | en_US |
| dc.description.abstract | Bacterial and fungal diversities of 24 mould-ripened cheeses originating from Konya-Turkiye 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. | en_US |
| dc.identifier.doi | 10.1111/1471-0307.12944 | |
| dc.identifier.issn | 1364-727X | |
| dc.identifier.issn | 1471-0307 | |
| dc.identifier.scopus | 2-s2.0-85149050166 | |
| dc.identifier.uri | https://doi.org/10.1111/1471-0307.12944 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14411/2507 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.ispartof | International Journal of Dairy Technology | |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Cheese | en_US |
| dc.subject | Metagenomics | en_US |
| dc.subject | Microbiota | en_US |
| dc.subject | Penicillium roqueforti | en_US |
| dc.subject | Enterococci | en_US |
| dc.title | Bacterial and Fungal Microbiota of Mould-Ripened Cheese Produced in Konya | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | Özalp, Veli Cengiz/0000-0002-7659-5990 | |
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| gdc.author.wosid | Özalp, Veli Cengiz/B-2940-2009 | |
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| gdc.description.department | Atılım University | en_US |
| gdc.description.departmenttemp | [Yurt, Mediha Nur Zafer; Tasbasi, Behiye Busra; Acar, Elif Esma; Sudagidan, Mert] Konya Food & Agr Univ, KIT ARGEM R&D Ctr, TR-42080 Konya, Turkiye; [Omeroglu, Esra Ersoy] Ege Univ, Fac Sci, Basic & Ind Microbiol Sect, Biol Dept, TR-35040 Izmir, Turkiye; [Altunbas, Osman] Konya Food & Agr Univ, SARGEM, TR-42080 Konya, Turkiye; [Ozalp, Veli Cengiz] Atilim Univ, Fac Med, Dept Med Biol, TR-06830 Ankara, Turkiye | en_US |
| gdc.description.endpage | 637 | en_US |
| gdc.description.issue | 3 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q3 | |
| gdc.description.startpage | 627 | en_US |
| gdc.description.volume | 76 | en_US |
| gdc.description.wosquality | Q3 | |
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| gdc.oaire.keywords | Diversity | |
| gdc.oaire.keywords | Blue | |
| gdc.oaire.keywords | Cheese | |
| gdc.oaire.keywords | Enterococci | |
| gdc.oaire.keywords | Microbiota | |
| gdc.oaire.keywords | Biofilm | |
| gdc.oaire.keywords | Tulum Cheese | |
| gdc.oaire.keywords | Metagenomics | |
| gdc.oaire.keywords | Penicillium roqueforti | |
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| gdc.virtual.author | Özalp, Veli Cengiz | |
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