Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region

• Published in: International journal of food microbiology Vol. 71; no. 1; pp. 71 - 73
• Main Authors: Caggia, C, Restuccia, C, Pulvirenti, A, Giudici, P
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 04-12-2001; Elsevier
• Subjects: Biological and medical sciences; DNA, Ribosomal Spacer; Fermentation; Food Contamination; Food industries; Food spoilage; Fundamental and applied biological sciences. Psychology; Galactose - metabolism; Milk and cheese industries. Ice creams; Pichia - genetics; Pichia - isolation & purification; Pichia anomala; Plain yoghurt; Polymorphism, Restriction Fragment Length; RFLP of ITS region; Yogurt - microbiology; Plain yoghurt; Food spoilage; Pichia anomala; RFLP of ITS region; Yeast; Genetic variability; Yogurt; Pichia; Fungi; Analysis method; Restriction fragment length polymorphism; Quality control; Isolation; Ascomycetes; Molecular biology; Biological contamination; Thallophyta
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(01)00556-6

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.