IDENTIFICATION AND CHARACTERIZATION OF THE YEAST SACCHAROMYCES CEREVISIAE ISOLATED FROM KOUMISS
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Authors
G.S. Kurgambaeva
The Branch of “National Center for Biotechnology”, the MES in Stepnogorsk, microrayon # 7, building # 21, p/b 114, Akmola oblast, 021500, Kazakhstan
R.A. Khananov
The Branch of “National Center for Biotechnology”, the MES in Stepnogorsk, microrayon # 7, building # 21, p/b 114, Akmola oblast, 021500, Kazakhstan
O.A. Ten
The Branch of “National Center for Biotechnology”, the MES in Stepnogorsk, microrayon # 7, building # 21, p/b 114, Akmola oblast, 021500, Kazakhstan
D.S. Balpanov
The Branch of “National Center for Biotechnology”, the MES in Stepnogorsk, microrayon # 7, building # 21, p/b 114, Akmola oblast, 021500, Kazakhstan
Abstract
Koumiss – a whitish foamy sour-milk drink, made from fermented mare's milk. It has pleasant sweet-sour refreshing taste and it is also called "live" because of the fact that its long-term storage it is not applicable and it is impossible to produce it in industrial scale.
In the conventional technology koumiss represents a product of natural fermentation in the process of interaction of two different groups of microorganisms: lactic acid bacteria of the genus Lactobacillus, which are producers of substances that play the key role in quality of the product, and as well as yeasts of the genus Saccharomyces, which presence is critical for imparting organoleptic properties of the product.
To isolate strains there were used samples of koumiss from the northern regions of Kazakhstan (Akmola region).
Out of 10 samples of koumiss there had been obtained 42 isolates of yeasts, which were referred to the genus Saccharomyces according to the culture-morphological characteristics. After identification of physiological and biochemical characteristics the 10 isolates were identified as representatives of the Saccharomyces cerevisiae species. The molecular genetic analysis based on comparison of the gene sequences confirmed the morphological and biochemical classification of the isolates, and their affiliation to the Saccharomyces cerevisiae species.
Keywords
Koumiss, mare's milk, strain, isolate, Saccharomyces cerevisiae, the nucleotide sequences
Article Details
References
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