Food and Fermentation Industries >

2013 , Vol. 39 >Issue 07: 98 - 103

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.040

Food and Fermentation Industries

Analysis on separation and diversity of yeast from traditional fermented milk product in Xinjiang Yili of China

  • LI Yu-hui ,
  • WANG Jun-gang ,
  • LIU Cheng-jiang ,
  • GUO An-min ,
  • LI Kai-xiong
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Online published: 2013-07-25

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Abstract

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.

Key words： cheese;;yeast;;traditional taxonomic methods;;26S rDNA D1 /D2 region;;biodiversity

Cite this article

LI Yu-hui , WANG Jun-gang , LIU Cheng-jiang , GUO An-min , LI Kai-xiong . Analysis on separation and diversity of yeast from traditional fermented milk product in Xinjiang Yili of China[J]. Food and Fermentation Industries, 2013 , 39(07) : 98 -103 . DOI: 10.13995/j.cnki.11-1802/ts.2013.07.040

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