Isolation and Identification of Yeasts from the Traditional Fermented Dairy Products and Fermented Flour Starters in Xinjiang

Abstract:

In the study，the local yeast community from the traditional fermented foods(Qiaotou and horse milk wine) in Xinjiang was analyzed. The total 472 yeast isolates of 161 samples were collected from 21 different regions using the methods of YPD enrichment culture，dilution and spread-culture，and were grouped into 16 different culture types by the WL colony morphology. Eleven strains representing different WL types were sequenced with 5.8S-ITS region and 26S D1/D2 region primers，and blasted in the International Nucleotide Sequence Database to identify them into 6 genus and 8 species. Results showed that among the 472 yeast isolates，there were 263 Saccharomyces cerevisiae strains，156 Issatchenkia orientalis，10 Torulaspora delbrueckii，9 Pichia fermentans，21 Saccharomyces unisporus，7 Metschnikowia pulcherrima，4 Pichia membranifaciens and 2 Clavispora lusitaniae. It was obvious that Saccharomyces sp. and Issatchenkia sp. were dominant in the traditional yeast community and rich diversities occurred in different regions and different isolated substances. This study was the first time to show the yeast community in the traditional foods from the extensive sampled regions and would encourage further utilization of the potential yeast strains and provide a good reference for the quality of traditional fermented foods in Xinjiang.