Isolation and physiological characterization of indigenous yeasts from some Algerian agricultural and dairy products
作者： Gustavo DeBillerbeck , Jean Marie Franccedil , Zoubida Benbayer , Laurent Benbadis , Meriem Amina Rezki
关键词: Agriculture 、 Microbial Physiology 、 Flavour 、 Yeast 、 Kodamaea ohmeri 、 Biotechnology 、 Hanseniaspora uvarum 、 Biology 、 Fermentation 、 Taxonomy (biology)
摘要: The purpose of this study was to isolate yeasts that may express original characteristics notably in terms flavour from traditional Algerian agricultural and dairy products. A total eighteen yeast isolates were recovered dates, melons gherkins, milk camel, goat, sheep cow. Molecular taxonomy based on the sequences D1/D2 domain 26S ribosomal RNA gene, grouped these into nine species. identification of Clavispora lusitaniae, Hanseniaspora uvarum, Kodamaea ohmeri, Pichia kudriavezii, Zygosaccharomyces baili, Zygosaccharomyces rouxii and Yarrowialipolytica was accordance with physico-chemical products analyzed. The P. kudriavezii species showed resistance ethanol osmotic stress, as well production alcohols remarkably higher than laboratory S. cerevisiaestrain CEN.PK. In conclusion, draws attention use species for biotechnological application field production. Key words: Yeast taxonomy, microbial physiology, fermentation, flavours.
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