Several 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. (C) 2001 Elsevier Science B.V. All rights reserved.
Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region / C., Caggia; C., Restuccia; Pulvirenti, Andrea; Giudici, Paolo. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - STAMPA. - 71:1(2001), pp. 71-73. [10.1016/S0168-1605(01)00556-6]
Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region
PULVIRENTI, Andrea;GIUDICI, Paolo
2001
Abstract
Several 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. (C) 2001 Elsevier Science B.V. All rights reserved.
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