Yeast Microflora of Dairy Products Sold in Russia
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 lac...
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| Veröffentlicht in: | Microbiology (New York) 2024-10, Vol.93 (5), p.629-639 |
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| creator | Tuaeva, A. Yu Ponomareva, A. M. Livshits, V. A. Naumova, E. S. |
| description | 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. |
| doi_str_mv | 10.1134/S0026261724606316 |
| format | Article |
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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.</description><identifier>ISSN: 0026-2617</identifier><identifier>EISSN: 1608-3237</identifier><identifier>DOI: 10.1134/S0026261724606316</identifier><language>eng</language><publisher>Moscow: Pleiades Publishing</publisher><subject>Biomedical and Life Sciences ; Cheese ; cheeses ; Dairy products ; Debaryomyces ; domain ; Dominant species ; Experimental Articles ; Fermentation ; fermented milk ; Fermented milk products ; Geotrichum ; Kluyveromyces marxianus ; Lactic acid ; lactic fermentation ; Lactose ; Life Sciences ; Medical Microbiology ; Microbiology ; Microflora ; Milk ; Milk products ; osmotolerance ; Pichia ; Russia ; Saccharomyces cerevisiae ; species ; Species composition ; species diversity ; Yarrowia ; Yeast ; yeasts</subject><ispartof>Microbiology (New York), 2024-10, Vol.93 (5), p.629-639</ispartof><rights>Pleiades Publishing, Ltd. 2024. ISSN 0026-2617, Microbiology, 2024, Vol. 93, No. 5, pp. 629–639. © Pleiades Publishing, Ltd., 2024.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c231t-cdfee70b9c435e6612dfdbd70edd50a77c0506e54730a181c5343214509657273</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1134/S0026261724606316$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1134/S0026261724606316$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Tuaeva, A. Yu</creatorcontrib><creatorcontrib>Ponomareva, A. M.</creatorcontrib><creatorcontrib>Livshits, V. A.</creatorcontrib><creatorcontrib>Naumova, E. S.</creatorcontrib><title>Yeast Microflora of Dairy Products Sold in Russia</title><title>Microbiology (New York)</title><addtitle>Microbiology</addtitle><description>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.</description><subject>Biomedical and Life Sciences</subject><subject>Cheese</subject><subject>cheeses</subject><subject>Dairy products</subject><subject>Debaryomyces</subject><subject>domain</subject><subject>Dominant species</subject><subject>Experimental Articles</subject><subject>Fermentation</subject><subject>fermented milk</subject><subject>Fermented milk products</subject><subject>Geotrichum</subject><subject>Kluyveromyces marxianus</subject><subject>Lactic acid</subject><subject>lactic fermentation</subject><subject>Lactose</subject><subject>Life Sciences</subject><subject>Medical Microbiology</subject><subject>Microbiology</subject><subject>Microflora</subject><subject>Milk</subject><subject>Milk products</subject><subject>osmotolerance</subject><subject>Pichia</subject><subject>Russia</subject><subject>Saccharomyces cerevisiae</subject><subject>species</subject><subject>Species composition</subject><subject>species diversity</subject><subject>Yarrowia</subject><subject>Yeast</subject><subject>yeasts</subject><issn>0026-2617</issn><issn>1608-3237</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp1kE9LAzEQxYMoWKsfwFvAi5fVmWQn2R6l_oWKYvXgaUmTrGzZbmqye-i3d0sFQfE0h_d7jzePsVOEC0SZX84BhBIKtcgVKIlqj41QQZFJIfU-G23lbKsfsqOUlgBAgmjE8N2b1PHH2sZQNSEaHip-beq44c8xuN52ic9D43jd8pc-pdocs4PKNMmffN8xe7u9eZ3eZ7Onu4fp1SyzQmKXWVd5r2ExsbkkrxQKV7mF0-CdIzBaWyBQnnItwWCBlmQuBeYEE0VaaDlm57vcdQyfvU9duaqT9U1jWh_6VEokWRDKQgzo2S90GfrYDu0GCpE0TQgGCnfU8GpK0VflOtYrEzclQrkdsfwz4uARO08a2PbDx5_k_01fjRpv4g</recordid><startdate>20241001</startdate><enddate>20241001</enddate><creator>Tuaeva, A. Yu</creator><creator>Ponomareva, A. M.</creator><creator>Livshits, V. A.</creator><creator>Naumova, E. S.</creator><general>Pleiades Publishing</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20241001</creationdate><title>Yeast Microflora of Dairy Products Sold in Russia</title><author>Tuaeva, A. Yu ; Ponomareva, A. M. ; Livshits, V. A. ; Naumova, E. S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c231t-cdfee70b9c435e6612dfdbd70edd50a77c0506e54730a181c5343214509657273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Biomedical and Life Sciences</topic><topic>Cheese</topic><topic>cheeses</topic><topic>Dairy products</topic><topic>Debaryomyces</topic><topic>domain</topic><topic>Dominant species</topic><topic>Experimental Articles</topic><topic>Fermentation</topic><topic>fermented milk</topic><topic>Fermented milk products</topic><topic>Geotrichum</topic><topic>Kluyveromyces marxianus</topic><topic>Lactic acid</topic><topic>lactic fermentation</topic><topic>Lactose</topic><topic>Life Sciences</topic><topic>Medical Microbiology</topic><topic>Microbiology</topic><topic>Microflora</topic><topic>Milk</topic><topic>Milk products</topic><topic>osmotolerance</topic><topic>Pichia</topic><topic>Russia</topic><topic>Saccharomyces cerevisiae</topic><topic>species</topic><topic>Species composition</topic><topic>species diversity</topic><topic>Yarrowia</topic><topic>Yeast</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tuaeva, A. Yu</creatorcontrib><creatorcontrib>Ponomareva, A. M.</creatorcontrib><creatorcontrib>Livshits, V. A.</creatorcontrib><creatorcontrib>Naumova, E. S.</creatorcontrib><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Microbiology (New York)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tuaeva, A. Yu</au><au>Ponomareva, A. M.</au><au>Livshits, V. A.</au><au>Naumova, E. S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Yeast Microflora of Dairy Products Sold in Russia</atitle><jtitle>Microbiology (New York)</jtitle><stitle>Microbiology</stitle><date>2024-10-01</date><risdate>2024</risdate><volume>93</volume><issue>5</issue><spage>629</spage><epage>639</epage><pages>629-639</pages><issn>0026-2617</issn><eissn>1608-3237</eissn><abstract>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.</abstract><cop>Moscow</cop><pub>Pleiades Publishing</pub><doi>10.1134/S0026261724606316</doi><tpages>11</tpages></addata></record> |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Biomedical and Life Sciences Cheese cheeses Dairy products Debaryomyces domain Dominant species Experimental Articles Fermentation fermented milk Fermented milk products Geotrichum Kluyveromyces marxianus Lactic acid lactic fermentation Lactose Life Sciences Medical Microbiology Microbiology Microflora Milk Milk products osmotolerance Pichia Russia Saccharomyces cerevisiae species Species composition species diversity Yarrowia Yeast yeasts |
| title | Yeast Microflora of Dairy Products Sold in Russia |
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