Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes

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dc.authorid57207996982
dc.authorid57207986595
dc.authorid25225505000
dc.authorid57207887395
dc.contributor.authorFettahoğlu K.
dc.contributor.authorÇinar K.
dc.contributor.authorKaya M.
dc.contributor.authorKaban G.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:00Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:00Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the effects of different curing temperatures (4 °C or 10 °C) and agents (KNO 3 or NaNO 2 ) on microbiological and physicochemical properties of pastırma and diversity of gram-positive, catalase-positive cocci (GCC + ) and also to investigate some technological properties of the strains. Four different groups of pastırma were produced applying different curing temperatures and agents. After production, GCC + isolated from pastırma were subjected to phenotypic and genotypic (16S rRNA sequencing) identification. Genotypically characterized strains were evaluated for their technological properties. In all groups, a w and pH were observed to be under 0.90 and over 5.5, respectively. In genotypic identification, 45 isolates were identified as Staphylococcus vitulinus, while other isolates identified were S. equorum (n = 15), S. saprophyticus (n = 15), and S. xylosus (n = 12). All of the strains could grow at different salt concentrations (8% and 15%) and temperatures (4 °C, 10 °C, and 37 °C). Four strains of S. saprophyticus showed strong lipolytic activity while nine strains of S. vitulinus had strong proteolytic activity. This study showed that different curing temperatures and agents are particularly effective on the microflora in pastırma; however, these factors do not cause a high diversity in GCC + in terms of species. © TÜBİTAKen_US
dc.identifier.doi10.3906/vet-1805-66
dc.identifier.endpage75
dc.identifier.issn1300-0128
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85063514212en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage68
dc.identifier.urihttps://dx.doi.org/10.3906/vet-1805-66
dc.identifier.urihttps://hdl.handle.net/20.500.12403/333
dc.identifier.volume43
dc.identifier.wosWOS:000458361500009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTUBITAK
dc.relation.ispartofTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCatalase positive cocci
dc.subjectCuring temperature
dc.subjectNitrate
dc.subjectNitrite
dc.subjectPastırma
dc.subjectStaphylococcus
dc.subjectCatalase positive cocci
dc.subjectCuring temperature
dc.subjectNitrate
dc.subjectNitrite
dc.subjectPastırma
dc.subjectStaphylococcus
dc.titleBiodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processesen_US
dc.typeArticleen_US

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