Isolation, identification and detection of some virulence factors in yeasts from local cheese in Mosul city

Abstract

Fifty samples of local cheese were purchased from Mosul city markets during the period from April 2012 to November 2013 to identify and characterize yeast species in these samples. Fifty-eight yeast isolates were identified and confirmed biochemically. They were Candida albicans (13.8%), Candida krusei (9.6%), Candida tropicalis (10.3%), Candida parapsiloosis (25.8%), Geotrichum candidum (20.6%), Rodotorella spp. (10.3%) and mixed yeasts (12.9%). Virulence factors (Hemolytic, Phospholipase, Aspartylprotinase and Estrase activities) of Candida isolates were determined. All isolates show one or more of these activities except Candida krusei. The presence of Candida isolates in this type of cheese refer to the importance of this genus to the health of consumers was discussed.

Keywords

• isolation
• virulence factors
• yeasts
• cheese