Molecular Identification of Yeast Biota Associated with Yogurts Collected from Central Anatolia, Turkey

Turgut Genç T., Günay M.

6th International European Congress on Mathematics-Engineering, Natural & Medical Sciences (MAS)., Kharkiv, Ukraine, 12 - 14 July 2019, vol.1, no.1, pp.1

  • Publication Type: Conference Paper / Summary Text
  • Volume: 1
  • City: Kharkiv
  • Country: Ukraine
  • Page Numbers: pp.1
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Yogurt is one of the most popular fermented milk product in Turkey and in the world. Because of its low pH value, yogurt is a suitable environment for the growth of microorganisms. Yeasts are a heterogeneous group of fungal organisms present in yogurt as well as in a variety of fermented products. Therefore, the aim of this study was to determine the yeast microbiota associated with Turkish traditional food, yogurt, collected from 4 different dairies in Central Anatolia, Turkey. For identifying yeast biota, we used two molecular techniques, PCR-RFLP analysis and sequencing of ITS-5.8S rDNA and D1/D2 26S rDNA gene region. Phylogenetic relationship among the yeast strains was analyzed using Maximum Parsimony (MP) in MEGA-X. Nucleotide sequences of ITS1-5.8S-ITS2 rDNA and D1/D2 26S rDNA gene regions of yeast strains and two out group were aligned with ClustalX algorithm in MEGA-X. As a result of this study, 42 yeast strains were isolated from yogurt samples. Yeast populations of the yogurts ranged from 5X102 cfu/ml to 6X103 cfu/ml. After PCR amplification of isolated yeast strains, five different groups were observed according to the length of ITS1-5,8S rDNA -ITS2 region and only one group was observed according to the length of D1/D2 26S rDNA gene region. The RFLP analysis of ITS1-5.8S-ITS2 rDNA PCR products released ten different restriction profiles. The RFLP analysis of D1/D2 26S rDNA PCR products released four different restriction profiles. The sequence analysis of PCR amplicons revealed that the isolated yeast strains belong to ten different species.