Biodiversity of yeasts from home-made hutsul dairy products identified by phenotypical features
DOI:
https://doi.org/10.31548/dopovidi2019.01.005Keywords:
yeast, dairy products, biodiversityAbstract
Introduction. The biodiversity of yeasts from home-made dairy products on the territory of Ukraine, especially in the Hutsul region of the Carpathians, is very little studied. The authentic dairy products are very common and popular in this region, and they might be a source of valuable for human health yeast strains. The aim of this work was to study the diversity of yeasts, isolated from traditional Hutsul dairy products, identified by their phenotypical features.
Methods. Yeast isolates from the sour cream and the rennet cheese were isolated in pure culture using the serial dilution method with subsequent culturing on the malt agar medium. The taxonomic position was determined based on the morphological, biochemical, and physiological characteristics of the yeasts. The CBS-KNAW Fungal Biodiversity online resource was used for the taxonomic data analysis.
Results. We isolated and identified 23 yeast cultures belonging to ten species of eight genera (Candida, Debaryomyces, Galactomyces, Kluyveromyces, Lipomyces, Pichia, Shwanniomyces and Torulaspora). In general, the representatives of the genera Kluyveromyces, Debaryomyces and Torulaspora were the most abundant in the studied dairy products. Typical species for dairy products K. marxianus was the most common (33.3%) in sour cream, whereas the species D. occidentalis var. occidentalis, isolated by us for the first time from dairy products, was the most numerous in cheese (23.5%).
Discussion. The more pronounced biodiversity of yeasts found for the rennet cheese compared to the sour cream could be explained by the technological differences in the preparation of these products. Yeast strains of genera Kluyveromyces, Galactomycesand Debaryomyces isolated from the little studied traditional Hutsul products can serve as a source for the search for biotechnologically perspective yeasts with human wellness improving effects and producers of biologically active substances.References
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