{"title":"Molecular identification and phylogenetic analysis of yeast strains isolated from dairy products in Isfahan, Iran.","authors":"Rasoul Mohammadi, Fatemeh Safari, Masoud Sami, Hamidreza Falahati, Ziyaaddin Keshavarzpour","doi":"10.18502/ijm.v17i4.19262","DOIUrl":null,"url":null,"abstract":"<p><strong>Background and objectives: </strong>Yeasts play a dual role in dairy processing, serving as beneficial fermentative agents that enhance product quality through flavor, texture, and probiotic properties, while also posing spoilage risks if uncontrolled. This study aimed to characterize yeast isolates from industrial and traditional dairy products in Isfahan using PCR-sequencing and phylogenetic analysis.</p><p><strong>Materials and methods: </strong>A total of 155 dairy samples (fresh/stored, traditional/industrial) were collected. Yeasts were cultured and identified via PCR amplification and sequencing of the ITS1-5.8S rDNA-ITS2 region.</p><p><strong>Results: </strong>Analysis of ITS sequence data identified 28 yeast strains representing eleven species across seven genera, including <i>Saccharomyces cerevisiae</i> (n=8) <i>Kluyveromyces marxianus</i> (n=6), <i>Pichia kudriavzevii</i> (n=4), <i>Candida orthopsilosi</i>s (n=2), <i>Pichia membranifaciens</i> (n=2), <i>Pichia cactophila</i> (n=1), <i>Pichia fermentans</i> (n=1), <i>Galactomyces candidum</i> (n=1), <i>Torulaspora delbrueckii</i> (n=1), <i>Debaryomyces hansenii</i> (n=1), and <i>Kluyveromyces lactis</i> (n=1). Phylogenetic analysis grouped isolates into two clusters. Industrial cheese and both industrial/traditional yogurts showed the highest yeast diversity and counts. Notably, <i>C. orthopsilosis</i> was found only in industrial milk and cheese, suggesting potential processing-related contamination.</p><p><strong>Conclusion: </strong>This study highlights the diversity of yeast microbiota in dairy products and underscores the efficacy of ITS sequencing for accurate yeast identification in the dairy industry, aiding quality control and spoilage prevention.</p>","PeriodicalId":14633,"journal":{"name":"Iranian Journal of Microbiology","volume":"17 4","pages":"660-668"},"PeriodicalIF":1.7000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12331454/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Journal of Microbiology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18502/ijm.v17i4.19262","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Background and objectives: Yeasts play a dual role in dairy processing, serving as beneficial fermentative agents that enhance product quality through flavor, texture, and probiotic properties, while also posing spoilage risks if uncontrolled. This study aimed to characterize yeast isolates from industrial and traditional dairy products in Isfahan using PCR-sequencing and phylogenetic analysis.
Materials and methods: A total of 155 dairy samples (fresh/stored, traditional/industrial) were collected. Yeasts were cultured and identified via PCR amplification and sequencing of the ITS1-5.8S rDNA-ITS2 region.
Results: Analysis of ITS sequence data identified 28 yeast strains representing eleven species across seven genera, including Saccharomyces cerevisiae (n=8) Kluyveromyces marxianus (n=6), Pichia kudriavzevii (n=4), Candida orthopsilosis (n=2), Pichia membranifaciens (n=2), Pichia cactophila (n=1), Pichia fermentans (n=1), Galactomyces candidum (n=1), Torulaspora delbrueckii (n=1), Debaryomyces hansenii (n=1), and Kluyveromyces lactis (n=1). Phylogenetic analysis grouped isolates into two clusters. Industrial cheese and both industrial/traditional yogurts showed the highest yeast diversity and counts. Notably, C. orthopsilosis was found only in industrial milk and cheese, suggesting potential processing-related contamination.
Conclusion: This study highlights the diversity of yeast microbiota in dairy products and underscores the efficacy of ITS sequencing for accurate yeast identification in the dairy industry, aiding quality control and spoilage prevention.
期刊介绍：
The Iranian Journal of Microbiology (IJM) is an international, multi-disciplinary, peer-reviewed journal that provides rapid publication of the most advanced scientific research in the areas of basic and applied research on bacteria and other micro-organisms, including bacteria, viruses, yeasts, fungi, microalgae, and protozoa concerning the development of tools for diagnosis and disease control, epidemiology, antimicrobial agents, clinical microbiology, immunology, Genetics, Genomics and Molecular Biology. Contributions may be in the form of original research papers, review articles, short communications, case reports, technical reports, and letters to the Editor. Research findings must be novel and the original data must be available for review by the Editors, if necessary. Studies that are preliminary, of weak originality or merely descriptive as well as negative results are not appropriate for the journal. Papers considered for publication must be unpublished work (except in an abstract form) that is not under consideration for publication anywhere else, and all co-authors should have agreed to the submission. Manuscripts should be written in English.
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