川西北牧区传统发酵牦牛酸奶中发酵毕赤酵母菌的分离鉴定

Isolation and identification of Pichia fermentans strains from traditional fermented yak yoghurt in the northwest of Sichuan province

摘要: 对川西北部分牧区的10份传统发酵牦牛酸奶样品进行酵母菌的分离,通过常规形态特征和26S rRNA基因测序分析鉴定出6株发酵毕赤酵母菌(Pichia fermentans)。同源性分析显示6株分离菌与已知发酵毕赤酵母菌的同源性高达99.7%~100%。实验结果为该地区传统发酵牦牛酸奶中微生物组成多样性研究以及发酵毕赤酵母菌遗传多样性研究提供参考。

Abstract: Based on the conventional morphological and 26 S rRNA gene sequencing analysis, the 6 stains of Pichia fermentans were isolated and identified from the 10 samples from traditional fermented yak yogurt in the northwest of Sichuan province. The 6 isolates had 99.7% ¹00% nucleotide sequence homology with Pichia fermentans which were available from GenBank. Therefore, the results of this study provided information for research of the diversity of microbial compositions of traditional fermented yak yogurt and genetic diversity of Pichia fermentans.