新疆塔城地区哈萨克族传统奶酪中酵母菌的分离鉴定

为保护新疆哈萨克族传统奶酪中的优良酵母菌株，从新疆塔城牧区不同牧场采集的10份哈萨克族传统奶酪样品中，分离得到44株酵母菌。采用形态学、生理生化特性鉴定、5.8S rDNA序列同源性分析相结合的方法，对分离菌株进行鉴定。共鉴定出5个种，其中34株库德毕赤酵母（Pichia kudriavzevii），为优势菌株，6株戴尔有孢圆酵母（Torulaspora delbrueckii），2株乳酸克鲁维酵母（Kluyve- romyces lactis ），1株马克思克鲁维酵母（Kluyveromyces marxianus ），1株发酵毕赤酵母（Pichia fermentans ）。结果表明，哈萨克族传统奶酪制品中所含酵母菌与其他地区的存在差异性，有其独特的酵母菌资源。

Isolation and identification of yeast from traditional cheese of Kazak in Tacheng region of Xinjiang

In order to protect superior yeast strains from traditional cheese of Kazak in Tacheng region of Xinjiang, 44 yeast strains were isolated from 10 samples of traditional cheese. The isolated strains were identified by colonial morphology, physiological and biochemical characteristics identification and 5.8S rDNA sequence homology analysis. Five species were identified, including 34 strains of Pichia kudriavzevii, six strains of Torulaspora delbrueckii, two strains of Kluyveromyces lactis, one strain of Kluyveromyces marxianus and one strain of Pichia fermentans. Results showed that the yeasts in traditional cheese of Kazak were different with that in other regions, and had its unique resources.