Abstract: The aim of the present study was to isolate and identify yeasts from yoghurts produced using traditional methods in the North East Anatolian Region of Turkey. In addition, samples were analysed in terms of certain microbiological characteristics. A total of 96 yeast isolates were obtained from the samples. Distribution of the isolates according to species was 50.00% Candida kefyr followed by 23.95% Saccharomyces cerevisae, 10.40% Candida sphaerica, 7.29% Candida sake, 4.16% Candida lypolitica, 2.08% Candida inconspicua, 1.04% Candida krusei and 1.04% Candida famata. Coliform bacteria and Enterobacteriaceae counts of the samples were <1.00-3.13 and <1.00-3.22 log cfu g-1, respectively. As mean, total aerobic mesophilic bacteria, Streptococcus thermophilus, Lactobacillus bulgaricus and yeast and mold counts were 7.09±0.92, 5.52±1.08, 7.86±0.94 and 6.32±0.87 log cfu g-1, respectively.
Ozmen Biberoglu and Ziya Gokalp Ceylan, 2013. Isolation and Identification of Yeasts from Traditional Yoghurts and Some Microbiological Properties. Journal of Animal and Veterinary Advances, 12: 1250-1255.