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 kudriavezii, Zygosaccharomyces baili, Zygosaccharomyces 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.
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