Algerian yeast strains : isolation, identification and production of single cell protein from whey with strain candida kefyr

Abstract

In this study, few samples than soft and baked cheese, yogurt, cow's milk, pasteurized milk and cheese whey were collected from dairy industries in the city of Boumerdes. The samples were cultured on yeast extract glucose chloramphenicol agar (YGCA) media. Twenty yeast strains were isolated from the culture. Ten of theses strains were identified by their morphological and physiological properties. Betagalactosidase activity in the yeast strains showed that a strain Candida kefyr designated as LP1 had highest enzyme activity (up to 5000 EU/ml). To investigate the effectiveness of bat ch submerged fermentation of the yeast C . kefyr in cheese whey, we found that this strain have highest level of single cell protein (SCP), production (up to 19 g/l dry mass cell). The isolated yeast strain was examined for his ability in reduction of the c hemical oxygen demand (COD). So, the results demonstrated a high level of reduction