مرکز منطقه ای اطلاع رساني علوم و فناوري - مقايسه ميزان رشد و خصوصيات مخمرها روي محيط هاي تهيه شده از آرد و جوانه غلات و شاهد تجارتي

چكيده لاتين :

Introduction. The yeasts are a large group of fungi. In addition to their different uses in food industries and pharmacology they can also cause human and animal infections under predisposing factors. For investigating the yeastʹs growth phases and diagnosis of the species, they should culture in media from natural sources like the seeds on the commercial media. According to yeastʹs nutritional requierments and considering the various nutritional materials of seeds like wheat, rice, barney and better use of these seedʹs compounds during sprouting, this research was done with the aim of measurment of growth rate and yeasts characterization in such media. Methods. For making seeds media, a fixed quantity of seedʹs flour or sproutʹs flour was added to a certain amount of agar in acidotic condition (pH= 5.8). The germination of seeds was done by Hits method and for colony counting Mc, Farland tubes were used and microscopic and macroscopic characteristics were investigated and compared in both synthetic and seed media Results. The results showed that the rate of yeasts growth in all germinated seeds was more than the seeds themselves. Statistical analysis showed no significal difference between the growth rate of yeasts in both wheat and barney sprout compared to the commercial media. In the microscopic studies, the species of Candida albicans in wheat flour has produced more chlamydoconidia than the synthetic medium of corn meal agar. Also production of the capsule in C.neoformans in the seedʹs media has been better than the synthetic media. Discussi0n . According to the promising results obtained from the present study regard to the growth rate and differentiation of the fungal species in such media, standardization and mass production of them in our country would seem to be an productive step towards self sufficiency.