内蒙古西部区酸粥中酵母菌的分离鉴定及优势菌分析

Occurrence and Dominance of Yeast in Naturally Fermented Congee in Inner Mongolia of China

摘要:

从内蒙古地区采集28份酸粥样品, 从中分离出40株酵母菌, 并对其进行了分子生物学鉴定和生物多样性分析。26S rDNA D1/D2区域 (600 bp左右) 碱基序列分析结果表明, 酸粥中的酵母菌有Issatchenkia orientalis、Saccharomyces cerevisiae、Geotrichum sp.、Candida pararugosa、Candida parapsilosis、Trichosporon asahii、Trichosporon coremiiforme、Clavispora lusitaniae和 Candida tropicalis。经过分析, Issatchenkia orientalis (75%, Frequency percentage) 为酸粥中的优势菌。

Abstract:

A total of 40 yeast strains were isolated from 28 traditional fermented congee samples in Inner Mongolia of China. The isolates were identified by analysis of the large 26 subunit (26S) rDNA gene D1/D2 domain sequences. The dominant species was Issatchenkia orientalis (75%, Frequency percentage), followed by Saccharomyces cerevisiae, Geotrichum sp., Candida pararugosa, Candida parapsilosis, Trichosporon asahii, Trichosporon coremiiforme, Candida tropicalis and Clavispora lusitaniae.