Numerical analysis computerized identification of the yeasts isolated from domiati cheese

摘要

One hundred and eighty yeasts of different species were isolated from raw milk, rennet, and fresh and pickled Domiati cheese. These yeasts in addition to 32 standard yeast strains were classified using the morphological and biochemical reactions. AVernetzungsdiagram was automatically calculated b subjecting the obtained results to the EDV-programme. The 212 yeasts, were classified into 10 groups forming clusters with high similarity (7 groups ascosporogenous and 3 groups nonascosporogenous yeasts). The first group formed a cluster of 86 yeasts belongs to Debaryomyces hansenii, the second group, 43 Saccharomyces cerevisiae, the third, 31 Kluyveromyces marxianus var, lactis, the fourth, 12 K.m. var.marxianus, the fifth. 10 Pichia norvegensis, thesixth, 8 Zygosaccharomyces rouxii and the seventh was represented by 6 pichia farinosa. The other 3 groups of nonascosporogenous yeasts were 7 Candida intermedia, 5 C. versatilits and 4 Rhodotorula glutinis. The most dominant yeast species found in Domiati cheese were D. hansenii (52.4%), S. cerevisiae (21.8%), K.m. var lactis (12.1%), P. norvegensis (7.3%), K. m. var. marxianus (3.2%) and C. versatilis (3.2%) out of the total number of the identified yeast isolates.