ENZYMATIC CHARACTERIZATION OF YEAST ISOLATED FROM NATURALLY FERMENTED HERBS

This study aims to identify yeasts from spontaneously fermented herbs used for Van herby cheese and evaluate their enzymatic activities. Sequencing of partial 26S rRNA gene revealed the species Pichia membranifaciens (n = 8), Kazachstania servazzii 6), Debaryomyces hansenii 2), Kluyveromyces marxianus fermentans 2). Enzyme profiles were determined using API-ZYM strips. The isolates had diverse enzyme activities, including alkaline acid phosphatase, esterase, esterase lipase, aminopeptidases, proteases mostly at different levels, which may have crucial roles during ripening cheese. K. M8.1, D. M6.1, M6.3, P. membraniciens M13.1, M13.2, M14.1 superior characteristics. Such activities could be great technological importance determination adjunct culture along with starter lactic bacteria production