everal packs of swollen retailed plain and flavoured yoghurt were examined. The most commonly found species was Pichia anomala, identified both by physiological tests and RFLP analysis of the rDNA internal transcribed spacer (ITS) region. The isolated strains did not ferment lactose and were positive for galactose fermentation, confirming the hypothesis that galactose-fermenting yeast could be the cause of spoilage in yoghurt.
Identification of yeasts isolated from spoiled yoghurt / Caggia, C.; Restuccia, C.; Pulvirenti, Andrea; Giudici, Paolo. - STAMPA. - (1999), pp. 71-73.
Identification of yeasts isolated from spoiled yoghurt
PULVIRENTI, Andrea;GIUDICI, Paolo
1999
Abstract
everal packs of swollen retailed plain and flavoured yoghurt were examined. The most commonly found species was Pichia anomala, identified both by physiological tests and RFLP analysis of the rDNA internal transcribed spacer (ITS) region. The isolated strains did not ferment lactose and were positive for galactose fermentation, confirming the hypothesis that galactose-fermenting yeast could be the cause of spoilage in yoghurt.
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