MOLECULAR CHARACTERIZATION AND LIPOLYTIC ACTIVITY OF YARROWIA LIPOLYTICA ISOLATED FROM YOGHURT CREAM

Abstract

Objective: Yarrowia lipolytica is an aerobic dimorphic yeast that produces various metabolites such as enzymes, organic acids, proteins, surfactants and has industrial potential in some biotransformation and bioremediation reactions. To be a preliminary study to industrial productions, in present study it was aimed to isolate Y. lipolytica strain from yoghurt cream, perform its molecular characterization and investigate the lipolytic activity. Material and Method: A total of 10 samples were taken from the homemade yoghurt cream obtained by fermented milk from local dairy producers in Ankara. Yeast-Peptone-Glycerol (YPG) broth and Yarrowia lipolytica Distinctive (YLD) agar media were used for isolation of the species. Species-level identification was carried out by ITS-Polymerized chain reaction analysis. Lipolytic activity was determined with Rhodamine-B/Olive Oil Agar nutrient medium procedure. Result and Discussion: Yeast colonies were isolated from homemade yoghurt creams by growing in YPG broth. Yeasts were stained with Gram staining method and Gram-positive stained ones were inoculated on YLD agar. At the end of the incubation period, the brown pigmented colony growing on YLD agar was selected as Yarrowia species. According to the molecular characterization results the brown pigmented colony was identified as Yarrowia lipolytica with a total of 358 bases, 100% sequence matching ratio and 100% similarity ratio and the strain was determined as lipase positive. The development of the Y. lipolytica strain isolated in our study as a producer culture that can be used in industrial production should be supported by further studies to benefit from its various properties.