Isolation and Identification of Yeasts from Local Traditional Fermented Camel Milk, Chal
Year: 2014
Type: article
Abstract: The yeasts in 9 samples of the Iranian traditional fermented camel milk, Chal, taken from farms and households were identified on the basis of their physiological and morphological properties. From the 9 samples, a total of 18 different yeast species were identified including Pichia. anamala, Pichia. jadinii, Debaryomyces. hansenii, Pichia. guilliermondii, Kluyvermyces. marxianus, Candida. fermentati, Pichia. ciferrii, Torulospora. delbrueckii, Candida. versatilis, Kluyvermyces. lactis, Candida. kefir, Saccharomyces. pastorianus, Saccharomyces. serevisiae, Candida. friedrichii, Kluyvermyces. polysporus, Rhodotorula. musilaginosa, Candida. lipolytica and Candida. lusitaniae. All of them could assimilate the glucose as carbon source and liquefacted the gelatin, but could not production starch, tolerated 1% acetic acid, growth in the presence of Nacl 16% (except Debaryomyces. hansenii), anassimilateed the nitrat (except Rhodotorula. musilaginosa) and had not Septate hyphae. Results showed within the yeasts species isolated from Chal samples, Kluyvermyces. lactis (8.57%) and Kluyvermyces. marxianus (8.57%) were the predominant. This study revealed Chal contained a wide variety of yeasts that predominanted at Chal in the 48 h fermentation.
Source: Journal of Microbiology Research
Language: English
Subfield: Microbiology
Field: Immunology and Microbiology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W196441886