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KMID : 1011620080240010011
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 1 p.11 ~ p.15
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Isolation and Identification of Yeast Strain from Fermented Tea
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Kang Ok-Ju
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Abstract
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In searching for yeast to be utilized as biocontrol agents, a single yeast strain was isolated from Camellia sinensis based on its morphological, cultural, physiological, and biochemical properties, as well as by molecular techniques. This single strain was pink to red in color and designated as strain JY-1. The effects of temperature, pH，NaCl concentration, and ethanol concentration on the growth of the JY-1 strain were examined for the JY-1. Growth occurred at temperatures ranging from 20 to 35°C, and between pH 3.0 and 12.0，with optimal growth at 25，30°C and pH 5,0. The yeast also grew in the presence of 0-2% (w/v) NaCl and 0-4% (v/v) EtOH. The isolate was further classified based on biochemical characteristics using the VITEK system. The biochemical data obtained using this system were similar to those of Rhodotorula glutinis/Rhodotorula mucilaginosa (exhibiting a 93% matching level). Molecular phylogenetic analysis based on 18S rDNA sequences indicated that the yeast represented a basidiomycetous species, and its highest degree of sequence similarity was with Rhodosporidium azoricum, strain JCM11251 (99%).
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KEYWORD
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fermented tea, identification, isolation, yeast
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