• The Korean Journal of Mycology
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• v.41 no.4
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• pp.218-224
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• 2013

Of 1,100 yeast strains which were isolated from various Korean fermented foods, screened for phosphate solubilization, five strains showed the ability to solubilize tricalcium phosphate. The 26S rDNA domain D1-D2 sequence analysis revealed the identification of strain Y393 and Y524 as Pichia anomala (99.8 and 100% identity, respectively), Y669 as Pichia farinosa (100% identity), Y901 as Candida versatilis (100% identity), and Y1101 as Pichia subpelliculosa (100% identity). All the phosphate solubilizing strains showed mesophilic characteristics. The temperature range for growth of 4 strains was $20{\sim}35^{\circ}C$ and P. farinosa Y669 was able to grow up to $45^{\circ}C$. The strain C. versatilis Y907 was able to grow at pH range of 5.0~6.0 and showed halophilic characteristics with tolerance to 15% of NaCl concentration. The Phosphate solubilizing yeast strains were survived well in bed soil for 8 weeks which were maintained densities of $10^7{\sim}10^8$ cfu/g. The highest phosphate solubilizing activity was observed in P. subpelliculosa Y1101. It solubilized 697.2 ug/mL of phosphorus from tricalcium phosphate with decrease in pH from 6.8 to 4.37 after 11 days of inoculation.