Isolation and Identification of Yeasts in Traditional Fermented"Jiangshui"and"Tianpei"
To study the species of yeasts in traditional fermented"Jiangshui"and"Tianpei"from Dingxi,Gansu,the article used the pure culture method to isolate and purify the yeasts,and preliminarily identified the yeasts according to the colony characteristics on PDA media,microscopic cell morphology and physiological and biochemical characteristics.Combined with the sequence analysis of the 26S rDNA,the species were identified.A total of 32 yeast strains were isolated from two kinds of traditional fermented foods,which were belonged to 18 generas,including Pichia,Geotrichum,Zygoascus,Starmera,Wickerhamiella,Saccharomyces,Wickerhamomyces,Debaryomyces,Hanseniaspora,Kluyveromyces,Cutaneotrichosporon,Millerozyma,Candida,Rhodotorula,Cyberlindnera,Metschnikowia,Torulaspora and Clavispora.The results showed that there were abundant species of yeasts in"Jiangshui"and"Tianpei"from Dingxi,Gansu,which played an important role in these quality of these two fermented foods.
万方数据
维普
