RAPD Analysis of Salt-tolerant Yeasts from Contaminated Seasoned Pickled Plums and Their Growth Inhibition Using Food Additives

Ozaki, Shingen; Fukuda, Seiko; Fujita, Takumi; Kishimoto, Noriaki

doi:10.4265/bio.13.125

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Table 2 Molecular Identification Results Of the Isolates1

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2020

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“…On the other hand, isolation from foods with high salt concentrations is also been reported. [18]. investigated high salt tolerant yeast flora in a pickle-like local product made from umami fruit,.…”

Section: Table 2 Molecular Identification Results Of the Isolatesmentioning

confidence: 99%

Molecular Characterization of the Yeast Isolates Originating from Turkish Autochthonal Product, Brined Grapeleaves

Firat¹,

Çeti̇n²

2020

IJERT

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Yeast isolates collected from brined grapevine were identified using molecular methods. A total number of 54 isolates were collected. The isolates were grouped into 12 spieces depending upon their phenotypic disparities. RAPD and sequence analyses were used as molecular step. Due to high concentrations of salt and low pH in this product, brined grape leaves did not showed expected fermentation model, salt resistance yeasts were identified. As a result, Pichia subpelliculosa, Debaryomyces hansenii, Zygosaccharomyces bisporus, Pichia membranifaciens, Hanseniaspora uvarum were found predominant species.

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Section: Table 2 Molecular Identification Results Of the Isolatesmentioning

confidence: 99%