Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoriddagdemir, elif/0000-0002-5610-0188
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.contributor.authorCakmakci, Songul
dc.contributor.authorCetin, Bulent
dc.contributor.authorGurses, Mustafa
dc.contributor.authorDagdemir, Elif
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:36:12Z
dc.date.available2024-08-04T20:36:12Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractMoldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk. In the production of Moldy Civil cheese, Civil cheese or a mixture of Civil and Lor cheese is pressed into goat skins or plastic bags and ripened for 3 months or longer. During the ripening period, natural contaminating molds grow on the surface of and inside the cheese. In this study, 186 mold strains were isolated from 41 samples of Moldy Civil cheese, and 165 of these strains were identified as Penicillium roqueforti. Identification and mycotoxicologic analyses were conducted using morphotypic and molecular methods. PCR amplicons of the ITS1-5.8S-ITS4 region were subjected to sequence analysis. This research is the first using molecular methods on Moldy Civil cheese. Mycotoxicologic analyses were conducted using thin-layer chromatography, and random amplified polymorphic DNA genotypes were determined using the ari1 primer. Of 165 isolates, only 28 produced no penicillic acid, P. roqueforti toxin, or roquefortine.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (Tubitak, Turkey) [TUBITAK-TOVAG: 108 O 509]en_US
dc.description.sponsorshipThe authors are grateful to the Scientific and Technological Research Council of Turkey (Tubitak, Turkey) for supporting this research (project TUBITAK-TOVAG: 108 O 509).en_US
dc.identifier.doi10.4315/0362-028X.JFP-12-107
dc.identifier.endpage2049en_US
dc.identifier.issn0362-028X
dc.identifier.issue11en_US
dc.identifier.pmid23127715en_US
dc.identifier.scopus2-s2.0-84868572799en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage2045en_US
dc.identifier.urihttps://doi.org/10.4315/0362-028X.JFP-12-107
dc.identifier.urihttps://hdl.handle.net/11616/95848
dc.identifier.volume75en_US
dc.identifier.wosWOS:000311014200017en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherInt Assoc Food Protectionen_US
dc.relation.ispartofJournal of Food Protectionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPenicillium-Roqueforti Groupen_US
dc.subjectCheddar Cheeseen_US
dc.subjectAflatoxinsen_US
dc.subjectProfilesen_US
dc.subjectRapden_US
dc.titleMorphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheeseen_US
dc.typeArticleen_US

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