Journal of
Yeast and Fungal Research

  • Abbreviation: J. Yeast Fungal Res.
  • Language: English
  • ISSN: 2141-2413
  • DOI: 10.5897/JYFR
  • Start Year: 2010
  • Published Articles: 126

Full Length Research Paper

Isolation and physiological characterization of indigenous yeasts from some Algerian agricultural and dairy products

Meriem Amina Rezki1,2, Laurent Benbadis2, Gustavo  DeBillerbeck2,3, Zoubida Benbayer1and Jean Marie François2*
1Laboratoire de Biotechnologie des Rhizobia et Amélioration des Plantes (LBRAP), Département de Biotechnologie, Faculté des Sciences, Université d’Es-Senia, BP 1524 El Mnaouar 31 000 Oran, Algérie. 2Université de Toulouse; INSA, UPS, Laboratoire d’Ingénierie des Systèmes Biologiques et des Procédés, INRA- UMR792 and CNRS-UMR5504; 135 Avenue de Rangueil; F-31400 Toulouse, France. 3INP-ENSAT, Avenue de l'Agrobiopole, F-31326 Castanet-Tolosan Cedex, France.
Email: [email protected]

  •  Accepted: 25 July 2013
  •  Published: 31 August 2013


The purpose of this study was to isolate yeasts that may express original characteristics notably in terms of flavour from traditional Algerian agricultural and dairy products. A total of eighteen yeast isolates were recovered from dates, melons and gherkins, and from milk of camel, goat, sheep and cow. Molecular taxonomy based on the sequences of the D1/D2 domain of the 26S ribosomal RNA gene, grouped these isolates into nine yeast species. The identification of Clavispora lusitaniae, Hanseniaspora uvarum, Kodamaea ohmeri, Pichia kudriaveziiZygosaccharomyces bailiZygosaccharomyces rouxii and Yarrowialipolytica was in accordance with the physico-chemical characteristics of agricultural and dairy products analyzed. The P. kudriavezii species showed  resistance to ethanol and osmotic stress, as well as production of alcohols that was remarkably higher than the laboratory S. cerevisiaestrain CEN.PK. In conclusion, this study draws attention to the use of this yeast species for biotechnological application in the field of flavour production.


Key words: Yeast taxonomy, microbial physiology, stress, fermentation, flavours.