Comparative Analysis of Fermentation of Lactose and its Components, Glucose and Galactose, by Interstrain Hybrids of Dairy Yeast Kluyveromyces lactis

Abstract Using the fermentation and HPLC methods, we have studied the dynamics of lactose, glucose, and galactose fermentation and the formation of ethyl alcohol by the dairy yeasts Kluyveromyces marxianus, K. lactis, and interstrain hybrids. Hybrids of K. lactis H1-2 (NRRL Y-1118 × NRRL Y-1140) and H3-1 (NRRL Y-1140 × VKM Y-1333), as well as K. marxianus VKM Y-1337 showed the highest fermentation activity. Interstrain hybridization was proven to be a promising method for creating dairy strains of Kluyveromyces that actively ferment lactose.