工业微生物2024，Vol.54Issue(6)：197-200,4.DOI:10.3969/j.issn.1001-6678.2024.06.051
传统发酵食品浆水和甜醅中酵母菌的分离与鉴定
Isolation and Identification of Yeasts in Traditional Fermented"Jiangshui"and"Tianpei"
摘要
Abstract
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.关键词
发酵食品/浆水/甜醅/酵母/菌种Key words
fermented food/Jiangshui/Tianpei/yeast/species引用本文复制引用
陈亚军,霍亚宁,班世栋..传统发酵食品浆水和甜醅中酵母菌的分离与鉴定[J].工业微生物,2024,54(6):197-200,4.基金项目
定西市科技计划项目(DX2022BZ17) （DX2022BZ17）
甘肃省市场监督管理局科技计划项目(SSCJG-SP-A202212). （SSCJG-SP-A202212）
