عزل وغربلة وتشخيص خميرة Kluyveromyces marxianus

Abstract

Twenty one isolates of lactose fermenting yeast were obtained from local yoghurt by using Davis's Yeast Salt agar which contained only the lactose as a carbon and energy source by following some initial cultured and microscopic tests. They had been subjected to qualitative and quantitative screening to choose the best isolate in biomass production. It was clear that isolates D1,D3,E3,F1,F2,F3 were have grown very slowly so they were ignored. The most rapid isolates have been selected for quantitative screening. Presence of lactose as the only carbon source had supply a selective pressure in reject yeasts that couldn’t consume lactose. Diagnostic results showed that the best isolate was Kluyveromyces marxianus, and marked with (A1).