Mycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese

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dc.authoridERTAS ONMAZ, Nurhan/0000-0002-4679-6548
dc.authoridBarel, Mukaddes/0000-0002-1170-8632
dc.authoridGungor, Candan/0000-0002-4321-2770
dc.authoridAL, Serhat/0000-0003-2721-9275
dc.authoridDishan, Adalet/0000-0001-8097-1648
dc.authoridHIZLISOY, Harun/0000-0003-3391-0185
dc.authoridDisli, Huseyin Burak/0000-0001-8255-3802
dc.contributor.authorOnmaz, Nurhan Ertas
dc.contributor.authorGungor, Candan
dc.contributor.authorAl, Serhat
dc.contributor.authorDishan, Adalet
dc.contributor.authorHizlisoy, Harun
dc.contributor.authorYildirim, Yeliz
dc.contributor.authorTekinsen, Filiz Kasap
dc.date.accessioned2024-11-07T13:34:11Z
dc.date.available2024-11-07T13:34:11Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study was conducted to determine the diversity of yeasts and filamentous moulds in mould-matured cheese (MMC) consumed in Turkey. Overall, 120 samples were collected from 12 different geographical locations between March 2016 and April 2017. The morphological observation was applied in combination with matrixassisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and molecular analyses to determine yeasts and filamentous moulds in the cheeses. High-performance liquid chromatography (HPLC) technique was used to evaluate the ability of mycotoxins production of fungal isolates and the presence of mycotoxins in cheese samples. A total of 241 fungi (81 filamentous moulds and 160 yeast) were recovered, and Penicillium roqueforti and Debaryomyces hansenii were the most frequently isolated species in all cheese samples. The rep-PCR results indicated a high level of genetic diversity among fungal isolates, regardless of isolation source or geographical origin. Filamentous mould strains isolated from MMC were found to synthesize at least one mycotoxin (Aflatoxin B1, B2, G1 and G2, citrinine, cyclopiazonic acid, mycophenolic acid, ochratoxin A, penicillic acid and roquefortine C). Although mycotoxin producing ability was observed from all isolates, none of the cheese samples were found positive for these mycotoxins. AFM1 was detected in 8 (6.6%) MMC samples from which 2 (1.6%) were above the legal limits (0.05 mu g/kg) set by the Turkish Food Codex (TFC) and European Commission (EC). In conclusion, Turkish MMCs were found to be contaminated with toxigenic fungi, so a potential public health risk, while low, exists. Therefore, the selection of nontoxigenic filamentous mould strains for cheese manufacturing and control of the ripening conditions is a critical need to ensure the quality and safety of Turkish MMC.
dc.description.sponsorshipScientific Research Projects Coordinator of Erciyes University, Turkey [TCD-2016-6194]
dc.description.sponsorshipThis study was financed by the Scientific Research Projects Coordinator of Erciyes University, Turkey (No: TCD-2016-6194).
dc.identifier.doi10.1016/j.ijfoodmicro.2021.109385
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.pmid34509930
dc.identifier.scopus2-s2.0-85114689907
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2021.109385
dc.identifier.urihttps://hdl.handle.net/11480/15845
dc.identifier.volume357
dc.identifier.wosWOS:000702815000003
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Food Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectMould-matured cheese
dc.subjectMycobiota
dc.subjectMycotoxin
dc.subjectRep-PCR
dc.subjectMALDI-TOF MS
dc.subjectITS sequence
dc.titleMycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese
dc.typeArticle

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