African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Yeasts in traditional Moroccan goat cheese

Mouna Ouadghiri
  • Mouna Ouadghiri
  • 1. Laboratoire de Microbiologie et Biologie Moléculaire (LMBM), Centre National pour la Recherche Scientifique et Technique (CNRST), Rabat, Morocco; 2. Moroccan Coordinated Collections of Micro-organisms (CCMM) ⁄ LMBM, CNRST, Rabat, Morocco.
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Mohamed Amar*
  • Mohamed Amar*
  • 1. Laboratoire de Microbiologie et Biologie Moléculaire (LMBM), Centre National pour la Recherche Scientifique et Technique (CNRST), Rabat, Morocco; 2. Moroccan Coordinated Collections of Micro-organisms (CCMM) ⁄ LMBM, CNRST, Rabat, Morocco.
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Heide-Marie Daniel
  • Heide-Marie Daniel
  • Mycothèque de l'Université catholique de Louvain, Belgian Coordinated Collection of Microorganisms, Earth and Life Institute, Applied Microbiology, Mycology, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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Jean Swings
  • Jean Swings
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
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Peter Vandamme
  • Peter Vandamme
  • Laboratory of Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
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  •  Received: 13 August 2012
  •  Accepted: 26 February 2014
  •  Published: 06 August 2014

Abstract

Nine samples of goat’s cheese were collected. A total of 68 yeasts were isolated and grouped according to their M13 PCR-fingerprints. Representative isolates of each fingerprint group were identified using rRNA and/or protein-coding gene sequencing leading to the identification of 18 yeast species. The dominant species were Kluyveromyces lactis (19.1%), Saccharomyces cerevisiae (11.7%), Yarrowia lipolytica (10.3%), Candida parapsilosis (10.3%), Kazachstania unispora (8.0%), Kluyveromyces marxianus (7.4%) and Pichia fermentans (5.9%). The yeast diversity of Moroccan goat’s cheese was established using genotypic techniques which proved to be a straightforward approach for the identification of all isolates. This work yielded a well-characterized collection of yeasts from traditional and semi-industrial Moroccan goat cheeses which will be a resource of strains with specific properties.

Key words: Yeasts, goat cheese, identification, genotypic approach.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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