Algerian Yeast Strains: Isolation, Identification and Production of Single Cell Protein from Whey with Strain Candida kefyr

Kebbouche-Gana, Salima; Gana, Mohamed Lamine

doi:10.7763/ijbbb.2014.v4.331

Cited by 2 publications

(6 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…with similar strain to S. octosporus was isolated from whey [95]. From yogurt, K. fragilis, K. marxianus and a similar strain to Schizosaccharomyces malidevorans were isolated [95]. Cheese contains C. lactis [95] and Geotrichum candidum [94].…”

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

“…From yogurt, K. fragilis, K. marxianus and a similar strain to Schizosaccharomyces malidevorans were isolated [95]. Cheese contains C. lactis [95] and Geotrichum candidum [94]. From camel milk 16 species were isolated; Issatchenkia orientalis (Syn.…”

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

“…From camel milk 16 species were isolated; Issatchenkia orientalis (Syn. Pichia Kudriavezii), Trichosporon coremiiforme, Yarrowia lipolytica [81], C. maris, C. parapsilosis, C. tartarivorans, C. tropicalis, C. zylanoides, C. lusitaniae, K. marxianus, M. Farinosa, P. fermentans, P; galeiformis, manshurica, R. mucilaginosa [96] Candida kefyr was isolated from cow milk, whey [95] and fermented camel milk [97]. Cooked Butter (S'men) from Camel milk showed also the contamination of Saccharomyces cerevisiae and other Saccharomyces sp.…”

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

“…Stay with domesticated strains and remember that we are in the fourth group described previously that of species, basically beneficial but potentially harmful. Special attention is registered to valorise the famous case of Candida kefyr isolated from camel milk or yogurt [95,97]. Another targeted strain of this species has highest enzyme activity (up to 5000 EU/ ml) and highest level of single-cell protein [95].…”

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

See 3 more Smart Citations

Inventoried Yeast Species in Algeria

Benkhalifa¹

2023

Biomedical Engineering

View full text Add to dashboard Cite

In Algeria, the study of yeasts remained marginalized for a long time. One of the supposed causes would be the reduction of examples in the school system. In medicine, species are identified because of their pathogenicity. But in food production and other fields, yeasts are mentioned as quantification in the quality-control process as well as molds. In addition to homemade breads, traditions of fermentation involving yeasts are the process of other local products, such as dairy products, vinegars, beverages, and authentic cheeses. Yeasts affect fruits and plants but also increase yields and protect species from other pathogenic microorganisms. Some conscious researchers have looked into the prospecting of yeast showing their properties and evaluating their interest, adopting biotechnology approaches, and covering several environments. 131 taxa are listed in this first compilation with 27 species in human health, 30 in animal health, 27 from dairy products, 24 taxa isolated from soils, 41 from agricultural products, and 17 concerned environmental purposes. Biotechnologies concern 44 taxa in varied topics of biomass, ethanol, vinegar, enzymes, and esters. Sixteen selected natural products inhibit 14 yeast species. Many isolated strains are promising in agriculture, agri-food, and biotechnologies and present new economic prospects. The idea of national depository is proposed.

show abstract

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

Section: Yeasts In Dairy Productsmentioning

confidence: 99%

See 2 more Smart Citations

Inventoried Yeast Species in Algeria

Benkhalifa¹

2023

Biomedical Engineering

View full text Add to dashboard Cite

show abstract

“…All identified yeast-like microorganisms designated as W1, W2, W3 and W4 carried on the basis of their morphological characteristic. Morphological criteria include the appearace of the cell including color, colony form, size and physiological ability in surviving antibiotic presence on the media [18]. Yeasts is ubiquitous in the environment, especially in sugary and nutritious substrates such mozzarella cheese whey [14].…”

Section: A Characterization Of Yeasts Isolated From Mozzarella Cheesmentioning

confidence: 99%

The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey

Utama¹,

Kurnani²,

Sunardi³

et al. 2016

International Journal on Advanced Science, Engineering and Information Technology

View full text Add to dashboard Cite

Bioethanol conversions has long been considered as a possible solution for whey utilization. The existence of wild ethanolfermenting yeasts that able to hydrolyze lactose become an important thing. Aims of the research was to isolate and identified the potential ethanol-fermenting yeasts from mozzarella cheese whey. Research done experimentally and analyzed descriptively. Yeast candidates isolated from mozarella cheese whey with pour plate method and purified on Potato Dextrose Agar (PDA) with the addition of 3% Yeast Extract and 10 ppm of Amoxycillin. The candidates were tested to stress tolerance towards various sugar and ethanol contents. Ethanol-fermenting yeast candidates tested in converting whey into bioethanol by inoculating 2% isolates into mozzarella cheese whey and incubated in room temperature (26-28°°°°C) for 48 hours, then the ethanol contents tested by Gas Chromatography. The isolate that gave the highest ethanol contents identified using RapID Yeast Plus System. Results showed that there are 5.8 x 10 5 cfu/ml yeasts population in mozzarella cheese whey with four isolates that has different macroscopic character. Four candidate showed endurance towards 30% sugar and 20% ethanol contents and isolate W2 chosen as best isolate that produce the highest ethanol contents of 1,515.973 ppm. RapID Yeast Plus System has identified the isolate W2 has 96.43% similarity with Candida lambica.

show abstract

Algerian Yeast Strains: Isolation, Identification and Production of Single Cell Protein from Whey with Strain Candida kefyr

Cited by 2 publications

References 17 publications

Inventoried Yeast Species in Algeria

Inventoried Yeast Species in Algeria

The Isolation and Identification of Stress Tolerance Ethanol-fermenting Yeasts from Mozzarella Cheese Whey

Contact Info

Product

Resources

About