Molecular Identification of Yeasts Isolated from Traditional Fermented Yak Milk

doi:10.7506/spkx1002-6630-201511022

FOOD SCIENCE

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Molecular Identification of Yeasts Isolated from Traditional Fermented Yak Milk

XIE Jie1,2, ZHAO Xin3, QIAN Yu3, LI Jian4,5, CHEN Lianhong4,5, CHEN Juan5, SUO Huayi1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Special Food Programme and Technology
Research Center, Southwest University, Chongqing 400715, China; 3. School of Biological and Chemical Engineering, Chongqing University
of Education, Chongqing 400067, China; 4. Institute of Qinghai-Tibetan Plateau, Southwest University for Nationalities, Chengdu
610041, China; 5. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China

Online:2015-06-15 Published:2015-06-07

Abstract

Abstract:

The 36 yeast strains isolated from traditional fermented yak milk in Yangbajing area were identified by PCR
amplification and sequencing of 26S rDNA from their genomic DNAs and search for homologous sequences in the GenBank
database with Basic Local Alignment Search Tool (BLAST) (identity ≥ 99%). The results showed that there were 5
main yeast species identified in traditional fermented yak milk, including 17 Kluyveromyces marxianus strains (47.2%),
6 Saccharomyces cerevisiae strains (16.7%), 5 Candida inconspicua strains (13.9%), 4 Pichia cactophila strains (11.1%),
3 Pichia fermentans strains (8.3%), and one unsuccessfully identified strain. Furthermore, the phylogenetic tree of the
36 yeast strains based on the 26S rDNA D1/D2 domain sequences was established to analyze the genetic diversity.

Key words: yak yogurt, yeast, genomic DNA, polymerase chain reaction (PCR), 26S rDNA

CLC Number:

TS201.3

XIE Jie1,2, ZHAO Xin3, QIAN Yu3, LI Jian4,5, CHEN Lianhong4,5, CHEN Juan5, SUO Huayi1,2,*. Molecular Identification of Yeasts Isolated from Traditional Fermented Yak Milk[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511022.

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Molecular Identification of Yeasts Isolated from Traditional Fermented Yak Milk

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