Yeasts in traditional Moroccan goat cheese

Ouadghiri, Mouna;Amar, Mohamed;Daniel, Heide-Marie;Swings, Jean;Vandamme, Peter
(2014) African Journal of Microbiology Research — Vol. 8, n° 32, p. 3029-3037 (2014)

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Authors
  • Ouadghiri, MounaCentre National pour la Recherche Scientifique et Technique (CNRST), Rabat, Morocco
    Author
  • Amar, MohamedCentre National pour la Recherche Scientifique et Technique (CNRST), Rabat, Morocco
    Author
  • Daniel, Heide-MarieUCLouvain
    Author
  • Swings, JeanGhent University
    Author
  • Vandamme, PeterGhent University
    Author
Abstract
Nine samples of goat’s cheese were collected. A total of 68 yeasts were isolated and grouped according to their M13 PCR-fingerprints. Representative isolates of each fingerprint group were identified using rRNA and/or protein-coding gene sequencing leading to the identification of 18 yeast species. The dominant species were Kluyveromyces lactis (19.1%), Saccharomyces cerevisiae (11.7%), Yarrowia lipolytica (10.3%), Candida parapsilosis (10.3%), Kazachstania unispora (8.0%), Kluyveromyces marxianus (7.4%) and Pichia fermentans (5.9%). The yeast diversity of Moroccan goat’s cheese was established using genotypic techniques which proved to be a straightforward approach for the identification of all isolates. This work yielded a well-characterized collection of yeasts from traditional and semi-industrial Moroccan goat cheeses which will be a resource of strains with specific properties.
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Ouadghiri, M., Amar, M., Daniel, H.-M., Swings, J., & Vandamme, P. (2014). Yeasts in traditional Moroccan goat cheese. African Journal of Microbiology Research, 8(32), 3029-3037. https://doi.org/10.5897/AJMR2013.6277 (Original work published 2014)