Several packs of swollen retailed plain and flavoured yoghurt were examined
. The most commonly found species was Pichia anomala, identified both by ph
ysiological tests and RFLP analysis of the rDNA internal transcribed spacer
(ITS) region. The isolated strains did not ferment lactose and were positi
ve for galactose fermentation, confirming the hypothesis that galactose-fer
menting yeast could be the cause of spoilage in yoghurt. (C) 2001 Elsevier
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