为保护新疆民族传统工艺制作的奶酪中经几千年驯化的优良酵母菌株,从新疆伊犁牧区少数民族家中采集样品20份,分离得到33株酵母菌,并对其进行生理生化鉴定、利用26S rDNA D1/D2区域序列分析对这些菌株进行了分类鉴定和多样性分析。共鉴定出4属5种,其中唐布拉牧区和那拉提牧区的优势菌株为发酵毕赤氏酵母(Pichia fermentans),托里县和布尔津县采集的样品中的优势菌种为酿酒酵母(Saccharomyces cerevisiae);马克斯克鲁维酵母(Kluyveromyces marxianus)和酿酒酵母(Saccharomyces cerevisiae)是奶酪样品中的共同菌株。

To protect superior yeast strains in traditional fermented cheese samples that were domesticated for thousands of years.A total of 33 yeast strains were isolated from 20 home-made Cheese samples collected from XinjiangYili of China.The isolated strains were identified by standard physiological and biochemical tests and analysis of the large-subunit(26S) rDNA gene D1 / D2 domain sequences.These strains were grouped in 5 species belonging to 4 genera.The dominant species in Cheese were Pichia fermentans in Tangbula and Nalati pastoral areas,but Saccharomyces cerevisiae were major population in Tuoli county and Buerjin county.The results showed that Pichia and Saccharomyces were the common genera in these cheese samples.