Identification of yeasts isolated from fermented foods and related materials in thailand

Abstract

Eighty yeast strains were isolated from 39 samples of 29 kinds of fermented foods (fish, shrimp, meat, cereals, fruit, etc.) and other related materials in Thailand, and identified by conventional and chemotax-onomical methods. These strains were identified as Debaryomyces hansenii var. fabryi (1 strain), Pichia anomala (3 strains), Pichia farinosa (2 strains), Pichia membranaefaciens (1 strain), Pichia ohmeri (1 strain), Saccharomyces cerevisiae (9 strains), Saccharomycopsis fibuligera (2 strains), Stephanoascus ciferrii (1 strain), Candida guilliermondii (4 strains), Candida kefyr (1 strain), Candida krusei (34 strains), Candida membranaefaciens (1 strain), Candida parapsilosis (1 strain), Candida sorbosa (8 strains), Candida sorboxylosa (2 strains), Candida tropicalis (5 strains), Candida valida (1 strain), Candida sp. (1 strain), and Geotrichum candidum (2 strains). Candida krusei was the most frequently isolated species from the various kinds of fermented foods and other related materials. Candida sorbosa was isolated only from fermented fruit. The distribution of yeast species in these source materials is discussed. © 1987, Applied Microbiology, Molecular and Cellular Biosciences Research Foundation. All rights reserved.