Yeast Microflora of Dairy Products Sold in Russia

• Published in: Microbiology (New York) Vol. 93; no. 5; pp. 629 - 639
• Main Authors: Tuaeva, A. Yu, Ponomareva, A. M., Livshits, V. A., Naumova, E. S.
• Format: Journal Article
• Language: English
• Published: Moscow Pleiades Publishing 2024; Springer Nature B.V
• Subjects: Biomedical and Life Sciences; Cheese; Dairy products; Dominant species; Experimental Articles; Fermentation; Fermented milk products; Lactic acid; Lactose; Life Sciences; Medical Microbiology; Microbiology; Microflora; Milk; Milk products; Species composition; Yeast; Russia; dairy products sold in Russia; yeast microflora; dominant species
• ISSN: 0026-2617; 1608-3237
• DOI: 10.1134/S0026261724606316

The yeast microflora of various dairy products sold in Russia was studied using RFLP analysis of the 5.8S-ITS rDNA fragment and sequencing of the D1/D2 domain of 26S rDNA. Most of the fermented milk products studied were dominated by lactose-utilizing yeasts Kluyveromyces and Debaryomyces and by lactose-negative yeasts S accharomyces, Monosporozyma, Pichia, Geotrichum , and Yarrowia . The yeast Kluyveromyces marxianus was present in most of the fermented milk products studied, while the related species K. lactis was found only in some samples of ayran, curds, and cheese. The dominance of K. marxianus is apparently associated with their physiological characteristics (thermo- and osmotolerance), which provide these yeasts with better adaptation to industrial fermentation conditions. The dominant species in mixed-fermentation dairy products, Saccharomyces cerevisiae and Monosporozyma unispora , were completely absent in cheeses and lactic acid fermentation products. In general, the species composition of yeasts largely depended on the fermented milk product, the type of milk, and the specific manufacturer.