贵州黔南地区泡制酸菜中酵母菌的分离与鉴定

采用纯培养的方法从贵州黔南地区20份自然发酵泡制酸菜中分离出115株酵母菌,通过WL培养基观察菌落特征,并结合显微细胞形态及生理生化特性,将115株酵母分为17种类型。从每种类型中挑选一株进行26S rDNA D1/D2区系列测定,通过序列分析及构建系统发育树,进行种属鉴定。结果表明：17类酵母共115株分属于11个属,其中30.43%为Kazachstania酵母、26.96%为毕赤酵母属(Pichia)、17.39%为地霉属(Geotrichum)、4.35%为假丝酵母属(Candida)、3.48%为耶罗威亚酵母属(Yarrowia)、3.48%为丝孢酵母属(Trichosporon)、3.48%为Meyerozyma酵母、2.61%为有孢汉逊酵母属(Hanseniaspora)、2.61%为Wickerhamomyces酵母、2.61%为Apiotrichum酵母、2.61%为棒孢酵母属(Clavispora)。

Isolation and identification of yeasts from pickling sauerkraut in Qiannan regions of Guizhou Province

A total of 115 yeasts were isolated from 20 naturally fermented pickled cabbage in Qiannan regions of Guizhou Province by pure culture method. The colony characteristics were observed by WL medium, and combined with microscopic cell morphology and physiological and biochemical characteristics, 115 yeast strains were divided into 17 types. A strain was selected from each type for 26 S rDNA D1 / D2 region sequence determination. Sequence analysis and phylogenetic tree construction were used for species identification.The results showed that 115 strains of 17 types of yeast belonged to 11 genera. Among them, 30.43 % were Kazachstania, 26.96 % were Pichia, 17.39 % were Geotrichum, 4.35 % were Candida, 3.48 % were Yarrowia, 3.48 % were Trichosporon, 3.48 % were Meyerozyma,2.61 % were Hanseniaspora, 2.61 % were Wickerhamomyces, 2.61 % were Apiotrichum and 2.61 % were Clavispora.