Isolation and molecular identification of yeasts from brined herbs used for production of herby cheese and determination of their technological properties

In this study, some technological properties of endogenic yeast strains were determined after morphological, biochemical and molecular identification by 5.8S and 18S rRNA ITS region sequence analysis of isolated endogenic yeast strains from brined herbs that used for production of herby cheese. At the results of identification test, isolated yeast strains from brined herbs were belonging to the following genus: Saccharomyces servazii, Pichia membranifaciens, Debaryomyces hansenii, Debaryomyces castellii, Pichia fermentans and Kluyveromyces marxianus. In the studies for the determination of some technological characteristics of the endogenic strains; growth capabilities at high temperatures, low pH values, high sugar concentration and enzyme profiles were performed. At the results of the technological properties of yeast strains, the species of D. hansenii, K. marxianus and S. servazzii were found to have better technological properties.Key words: Yeast, isolation, 5.8S and 18S rRNA ITS, technological properties