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

被引：28
作者：
Caggia, C
Restuccia, C
Pulvirenti, A
Giudici, P
机构：
[1] Univ Modena, Fac Agraria, I-42100 Reggio Emilia, Italy
[2] Ist Ind Agrarie, Fac Agraria, I-95123 Catania, Italy
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2001年 / 71卷 / 01期
关键词：
Pichia anomala; food spoilage; plain yoghurt; RFLP of ITS region;
D O I：
10.1016/S0168-1605(01)00556-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2001 Elsevier Science B.V. All rights reserved.
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页码：71 / 73
页数：3
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