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Isolation and characteristics of the lactose-fermenting yeasts Candida kefyr

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Abstract

Screening of lactose-fermenting yeast strains has been conducted among 162 strains isolated from various plants and 28 strains isolated from cheese. Four yeast strains fermented lactose and were identified as Candida kefyr. The specific β-galactoside activity of the studied strains was 1501–2113 IU/g dry biomass. The ability of strains C. kefyr C24 and C30 to produce ethanol from lactose was significantly inhibited by the increase in substrate concentration (100 g/L).

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Authors and Affiliations

  1. Zabolonty Institute of Microbiology and Virology, National Academy of Sciences of Ukraine, Kyiv, Ukraine

    O. D. Ianieva, G. O. Voronina & V. S. Pidgorskyi

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  1. O. D. Ianieva
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  2. G. O. Voronina
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  3. V. S. Pidgorskyi
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Correspondence to O. D. Ianieva.

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Original Ukrainian Text © O.D. Ianieva, G.O. Voronina, V.S. Pidgorskyi, 2013, published in Tsitologiya i Genetika, 2013, Vol. 47, No. 6, pp. 43–50.

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Ianieva, O.D., Voronina, G.O. & Pidgorskyi, V.S. Isolation and characteristics of the lactose-fermenting yeasts Candida kefyr . Cytol. Genet. 47, 359–365 (2013). https://doi.org/10.3103/S0095452713060066

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  • DOI: https://doi.org/10.3103/S0095452713060066

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