传统发酵酸驼乳中酵母菌的分离与鉴定

Separation and Identification of Traditional Fermented Camel milk Yeasts

为了了解塔城和丰地区的酵母菌特征,分离该传统发酵酸驼乳中的3株酵母菌,采用形态学观察,生理生化试验和ITS间区PCR扩增结合的方法,将T-1酵母菌鉴定为Issatchenkia orientails(东方伊萨酵母),T-2鉴定为Issatchenkia orientails(东方伊萨酵母),T-3鉴定为Saccharomyces unisporus(单孢酵母)。为酵母菌的进一步开发利用和自然菌种的保藏提供基础。

An area isolated from Tacheng abundance of traditional fermented camel milk in three yeast, using morphological, physiological and biochemical tests and between ITS region PCR amplification method of combining the T-1 was identified as yeast Issatchenkia orientails(East Issa yeast), T-2 was identified as Issatchenkia orientails(East Issa yeast), T-3 was identified as Saccharomyces unisporus(single spore yeast). In order to understand the area of yeast acid camel milk,Yeast provide a basis for further development and preservation of natural species.