Ouadghiri, Mouna
[Centre National pour la Recherche Scientifique et Technique (CNRST), Rabat, Morocco]
Amar, Mohamed
[Centre National pour la Recherche Scientifique et Technique (CNRST), Rabat, Morocco]
Daniel, Heide-Marie
[UCL]
Swings, Jean
[Ghent University]
Vandamme, Peter
[Ghent University]
Nine samples of goat’s cheese were collected. A total of 68 yeasts were isolated and grouped according to their M13 PCR-fingerprints. Representative isolates of each fingerprint group were identified using rRNA and/or protein-coding gene sequencing leading to the identification of 18 yeast species. The dominant species were Kluyveromyces lactis (19.1%), Saccharomyces cerevisiae (11.7%), Yarrowia lipolytica (10.3%), Candida parapsilosis (10.3%), Kazachstania unispora (8.0%), Kluyveromyces marxianus (7.4%) and Pichia fermentans (5.9%). The yeast diversity of Moroccan goat’s cheese was established using genotypic techniques which proved to be a straightforward approach for the identification of all isolates. This work yielded a well-characterized collection of yeasts from traditional and semi-industrial Moroccan goat cheeses which will be a resource of strains with specific properties.
Bibliographic reference |
Ouadghiri, Mouna ; Amar, Mohamed ; Daniel, Heide-Marie ; Swings, Jean ; Vandamme, Peter. Yeasts in traditional Moroccan goat cheese. In: African Journal of Microbiology Research, Vol. 8, no.32, p. 3029-3037 (2014) |
Permanent URL |
http://hdl.handle.net/2078.1/175122 |