内蒙古锡林郭勒盟酸乳清中酵母菌的分离鉴定

doi:10.12160/j.issn.1672-5190.2023.03.015

Abstract

Abstract:

[Objective] This study aimed to explore the biodiversity of yeasts in sour whey, a by-product of traditional cheese processing in the pastoral area of Xilin Gol League, Inner Mongolia. [Method] The yeasts were isolated and purified from two sour whey samples collected in Xilin Gol League, Inner Mongolia, using traditional isolation and culture technology of microorganisms. The species of the isolated yeast strains was determined by ITS gene sequence analysis, and a phylogenetic tree was constructed. [Result] A total of 18 yeast strains were obtained from the two sour whey samples, belonging to 4 different species, Saccharomyces cerevisiae （n=2）, Pichia fermentans （n=2）, Pichia kudriavzevii （n=2） and Kluyveromyces marxianus （n=12）. Among them, Kluyveromyces marxianus was the dominant flora in the sour whey samples. [Conclusion] Our results reveal the biodiversity of yeasts in sour whey collected in Xilin Gol League, Inner Mongolia, and provide references for the comprehensive utilization and industrial production of sour whey.

Key words: sour whey, yeast, biodiversity, isolation and identification

CLC Number:

ZHENG Wei, KANG Lianhe, LIU Pengbin, Terigele , LI Zijian, LI Xingyun, WANG Limei, ZHANG Yuanyuan, LIU Xiuli, SHI Pei, QIAO Jianmin. Isolation and Identification of Yeasts from Sour Whey in Xilin Gol League, Inner Mongolia[J]. Animal Husbandry and Feed Science, 2023, 44(3): 103-108.

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Isolation and Identification of Yeasts from Sour Whey in Xilin Gol League, Inner Mongolia

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