Characterization of the yeast flora present in some Turkish high-sugar products

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Senses-Ergul S., Ozbas Z. Y.

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, vol.52, no.2, pp.99-106, 2006 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 2
  • Publication Date: 2006
  • Doi Number: 10.2323/jgam.52.99
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.99-106
  • Keywords: high sugar foods, identification, xerotolerance, yeast, SPOILAGE YEASTS, TEMPERATURE, GROWTH, PH
  • Hacettepe University Affiliated: Yes


In this study, 129 Turkish high-sugar products were examined in terms of their yeast flora and 73 representative strains were isolated. Yeast isolates were identified at species level by using Apilab Plus (bioMerieux, France), a specific computer program developed for ID 32C strips (bioMerieux, France). While one of the isolates could be identified at genus level as Aureobasidium, 66 of them were identified as 21 species belonging to 8 different genera. The distribution of these isolates were as follows: Candida (38), Rhodotorula (8), Zygosaccharomyces (7), Cryptococcus (6), Saccharomyces (3), Debaryomyces (2), Pichia (1) and Torulaspora (1). Approximately 70% of the isolates were found to have the ability to grow on media with 50% (w/w) glucose. Hence, they were characterized as xerotolerant strains. Although Zygosaccharomyces rouxii is known as the most xerotolerant yeast species, only two strains of Z rouxii could be isolated from Turkish high-sugar foods. During identification studies, it was observed that ID 32C test strips should certainly be supported by morphological and physiological tests for obtaining more reliable identification results. If not, closely related yeast species such as anamorph and telemorph forms can not be distinguished.