Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA)

Bockelmann, Wilhelm; Heller, Michael; Heller, Knut J.

doi:10.1016/j.idairyj.2008.05.008

Cited by 22 publications

(8 citation statements)

References 31 publications

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“…All the K. marxianus isolates have bands length at 240, 185, and 80 bp, but only 12 out of the 29 strains show the frequently reported K. marxianus profile (Esteve-Zarzoso et al, 1999; Bockelmann et al, 2008; Pham et al, 2011) with a band at 120 bp (from now on referred to as Group I), while the other 17 strains show a larger band, approximately of 140 bp (from now on referred to Group II).…”

Section: Resultsmentioning

confidence: 97%

Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

et al. 2016

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The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by backslopping, i.e., using the previous fermentation batch to inoculate the new one. This study addresses the yeast composition of the fermented milk, assessing genotypic, and phenotypic properties. The 52 isolates included in this study revealed small species diversity, belonging to Kluyveromyces marxianus, Pichia fermentans, Saccharomyces cerevisiae, and one Kazachstania unispora. The K. marxianus strains showed two different genotypes, one of which never described previously. The two genetically different groups also differed significantly in several phenotypic characteristics, such as tolerance toward high temperatures, low pH, and presence of acid. Microsatellite analysis of the S. cerevisiae strains from this study, compared to 350 previously described strains, attributed the Yaghnobi S. cerevisiae to two different ancestry origins, both distinct from the wine and beer strains, and similar to strains isolated from human and insects feces, suggesting a peculiar origin of these strains, and the existence of a gut reservoir for S. cerevisiae. Our work constitutes a foundation for strain selection for future applications as starter cultures in food fermentations. This work is the first ever on yeast diversity from fermented milk of the previously unexplored area of the Yaghnob Valley.

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Section: Resultsmentioning

confidence: 97%

Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

et al. 2016

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“…The sources of such contaminants are uncertain, as it is difficult to predict whether the contamination happened at the origin of production, during processing or by adding some ingredients that are used to enhance flavor in meat products such as yeast or other ruminant meat or fish (Bockelmann et al, 2008; Pollmer, 2011).…”

Section: Discussionmentioning

confidence: 99%

Molecular identification of isolated fungi, microbial and heavy metal contamination of canned meat products sold in Riyadh, Saudi Arabia

Nasser

2015

Saudi Journal of Biological Sciences

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Several studies have shown that canned meat products may be contaminated with fungal elements, bacteria and even heavy metals which may occur during the transportation, storage and handling processes. We conducted this study to determine the fungal, microbial and heavy metal contents of canned meats in Saudi Arabia. Of the 13 canned meat samples studied, Aspergillus and Penicillium were found in more than 70% of the total samples. Sequences of Penicillium species isolated from meat samples generated a phylogenetic tree which shows that the studied isolates were clustered in four groups. No bacterial contamination was noted in all of the samples. Nine of the 13 samples had iron concentrations above the permissible limit. All samples had zinc and copper levels below the maximum permissible limit. Four samples had cadmium levels above the maximum permissible level. All samples had levels of lead above the maximum permissible levels. These results indicate that fungal elements and higher levels of heavy metals such as lead and cadmium can be found in canned meat products. This may pose as a real danger to consumers, since canned meat products are readily accessible and convenient in Saudi Arabia.

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“…The enzyme MspI, generating a fragment from 740 to 300 bp, was used to discriminate Candida albicans from other species [37]. The species K. lactis (cluster 1), Candida albicans (cluster 2) and Cryptococcus curvatus (cluster 3) were identified by comparing the restriction fragments with those previously described [36][37][38]. Strains belonging to the cluster 4 showed a RFLP profile which did not match to any reported data.…”

Section: Yeast Identificationmentioning

confidence: 96%

Ragusana Donkey Milk as a Source of Lactic Acid Bacteria and Yeast Strains of Dairy Technological Interest

CL¹,

Restuccia²,

Am³

et al. 2016

IJDSP

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Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA)

Cited by 22 publications

References 31 publications

Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

Molecular identification of isolated fungi, microbial and heavy metal contamination of canned meat products sold in Riyadh, Saudi Arabia

Ragusana Donkey Milk as a Source of Lactic Acid Bacteria and Yeast Strains of Dairy Technological Interest

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