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Molecular identification and phylogenetic analysis of yeast strains isolated from dairy products in Isfahan, Iran

Summary

Researchers tested 155 dairy product samples from Isfahan, Iran to identify yeast species present. They found 11 different yeast species, with some beneficial for flavor and fermentation, and others potentially harmful. Notably, a pathogenic yeast called Candida orthopsilosis was found in industrial milk and cheese, suggesting the need for better sanitation practices in dairy processing facilities.

Background

Yeasts play a dual role in dairy processing as both beneficial fermentative agents and potential spoilage microorganisms. Limited data are available on yeast microbiota composition in dairy products from Isfahan, Iran, necessitating comprehensive characterization of yeast isolates.

Objective

To characterize and identify yeast isolates from industrial and traditional dairy products in Isfahan using PCR-sequencing and phylogenetic analysis of the ITS1-5.8S rDNA-ITS2 region.

Results

Analysis identified 28 yeast strains representing 11 species across 7 genera, with Saccharomyces cerevisiae (28.5%) and Kluyveromyces marxianus (21.4%) being most prevalent. Cheese and yogurt showed highest yeast diversity, and Candida orthopsilosis was found exclusively in industrial milk and cheese samples.

Conclusion

ITS-rDNA PCR sequencing effectively identified yeast species in dairy products. The detection of opportunistic pathogenic fungi, particularly C. orthopsilosis in industrial products, emphasizes the need for enhanced sanitation protocols and quality assurance measures throughout dairy production chains.
  • Published in:Iran Journal of Microbiology,
  • Study Type:Descriptive Microbiological Study,
  • Source: PMID: 40785727, DOI: 10.18502/ijm.v17i4.19262
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