云南传统乳饼中酵母菌的分离及鉴定

Separation and Identification of Yeasts in Traditional Milk-cake of Yunnan Province

对来自云南省25个传统乳饼样品进行分离培养,得到20株酵母菌。经过糖发酵试验对上述菌株的初步鉴定结果表明:其中的10株分离株的特性接近比赤酵母(Pichia ferm entans);7株接近博伊丁假丝酵母(Candida boidinii);另外的3株与啤酒酵母(Saccharomyces cerevisiae/Candida shehatae)接近;对上述分离株用B iom erieux API ID32C鉴定试剂盒进行生理生化试验,表明经糖发酵试验鉴定的10株比赤酵母、7株博伊丁假丝酵母和3株啤酒酵母分别与酵母菌资料库的相应的菌株有87%,90%和98%的相似度。

25 Samples of traditional milk-cake form Yunnan province were cultured and separated and 20 strains of yeast were obtained. The preliminary results indentified by the sugar fermantation test showed that the cheracteistics of 10 straihs of them was coIse to Pichia fermentans, the ones of 7 strains of them was close to Candida boidinff and the ones of 3 strains of them was close to saccharomyces cerevisiae/Candida shehatae. The physiological and biochemical tests were conducted to 20 strains of yeasts separated by Biomereux API ID32C identification kits. The results showed that 10 strains of Pichia fermentans, 7 strains of Candida biodinii and 3 strains of saccharomyces cerevisiae/Candida shehatae which were identified by the sugar ferrnantation test had 87% ,90% and 98% of the similarity with the corresponding strains of the yeast datebase, respectivily.