Isolation and Identification of Yeasts from Koumiss as a Traditional Kazakh Fermented Drink in Xinjiang

doi:10.7506/spkx1002-6630-201205043

Abstract

Abstract: In this study, 34 stains of yeasts were isolated from koumiss (a traditional fermented Kazakh drink in Xinjiang) sampled from Nanshan, Shuixigou and Zhaosu. According to the colonial morphology and biological properties, the strains were identified to consist of 1 stain of Schizosaccharomyces, 1 stain of Sehizoblastosporion, 1 stain of Torulopsis, 1 stain of Saccharomycodes, 9 stains of Kloechera, 5 stains of Kluyveromyces, 8 stains of Dekker, 3 stains of Trichosporon, 2 stains of Hansenula, and 3 stains of Brettanomyces. Strain 12 was further identified by 5.8S rDNA sequencing and phylogenetic tree analysis. The homology between the strain and Kluyveromyces marxianus was 96%. This was consistent with the results of identification based on morphological and biochemical properties, showing that yeast identification based on 5.8S rDNA sequences is accurate.

Key words: koumiss, yeast, isolation and identification, molecular biology

CLC Number:

TS201.3

LI Jing，JIA Jia-jia，YANG Yan，TIAN Yan，WU Yun. Isolation and Identification of Yeasts from Koumiss as a Traditional Kazakh Fermented Drink in Xinjiang[J]. FOOD SCIENCE, 2012, 33(5): 203-207.

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Isolation and Identification of Yeasts from Koumiss as a Traditional Kazakh Fermented Drink in Xinjiang

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