Isolation and Identification of Yeasts from Fermented Vegetable Brine.

Abstract

In this study, 105 pickle brine samples were collected from retailed stores in the markets and fermented vegetable factories. A number of yeasts in the samples were counted on acidified potato dextrose agar medium. Yeast colonies were also isolated into a pure culture on the same medium. The pure isolates were identified by morphological and physiological studies. They were also confirmed by an API ID 32 C test kit.

In range of 5.0x10² to 1.7x10⁷ cells/ml. Many species of yeasts were identified as Saccharomyces cerevisiae, Picbia ercheJl/carsonii, Candida krusei, C. tropicalis, C. Jipolytica, C.rugosa, C. holmii, C. utilis, Rhodotorola glutinis, Trichosporon cutaaneum and Zygosaccharomycessp. The results suggest that the vegetables, humans, soil and insects might be sources of yeastcontamination.