晋西北酸粥发酵过程中酵母菌的分离鉴定

Isolation and Identification of Yeasts in the Fermentation Process of Northwestern Shanxi Acid Gruel

通过个体形态特征观察、生理生化试验,结合分子生物学方法,对晋西北酸粥发酵过程中的酵母菌进行了分类鉴定。结果表明,在晋西北酸粥发酵过程中的6个时间段共分离出41株酵母菌,形态学初步归为5种类型,经生理生化试验和ITS序列分析将其鉴定为3种酵母,分别为:库德毕赤酵母(Pichia kudriavzevii)、东方伊萨酵母(Issatchenkia orientalis)和酿酒酵母(Saccharomyces cerevisiae),其均存在于晋西北酸粥的整个发酵过程中。

The morphological characteristics, physiological and biochemical experiments combined with molecular biology method was used to identify the species of yeasts in the fermentation process of northwestern Shanxi acid gruel. The results showed that 41 strains of yeasts were isolated in the six periods of the fermentation process of northwestern Shanxi acid gruel. These strains were classified into five types by morphological characteristics, and identified as respectively Pichia kudriavzevii, Issatchenkia orientalis and Saccharomyces cerevisiae by physiological and biochemical experiments and ITS4 and ITS5 series analysis. The three kinds of yeasts existed in the entire fermentation process of northwestern Shansi acid gruel.