World Journal of Microbiology and Biotechnology

, Volume 23, Issue 6, pp 785–791

Taxonomical classification of yeasts isolated from kefir based on the sequence of their ribosomal RNA genes

Authors

  • Lorena Latorre-García
    • Instituto de Agroquímica y Tecnología de Alimentos, CSIC
  • Lucas del Castillo-Agudo
    • Departamento de Microbiología y Ecología, Facultad de FarmaciaUniversidad de Valencia
    • Instituto de Agroquímica y Tecnología de Alimentos, CSIC
    • Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas
Original paper

DOI: 10.1007/s11274-006-9298-y

Cite this article as:
Latorre-García, L., del Castillo-Agudo, L. & Polaina, J. World J Microbiol Biotechnol (2007) 23: 785. doi:10.1007/s11274-006-9298-y

Abstract

Yeast strains present in 10 samples of kefir of different commercial and domestic origins have been isolated and classified taxonomically on the basis of the internal transcribed sequences (ITS) of their ribosomal RNA genes. A total of 18 yeast strains representing 10 different species have been characterized. Of the three commercial kefir samples analyed, two contained the well characterized yeast Kluyveromyces lactis while no yeast was found in the other one. A broader spectrum of yeast species was found among the home-made kefir samples, of which Issatchenkia orientalis, Saccharomyces unisporus, Saccharomyces exiguus and Saccharomyces humaticus were the most representative species.

Keywords

Candida kruseiIssatchenkia orientalisKluyveromyces lactisProbioticRFLPSaccharomyces cerevisiaeS. exiguusS. humaticusS. unisporus

Copyright information

© Springer Science+Business Media B.V. 2006