Abstract:

According to the method to detect yeasts described in the National Food Safety Standard GB 4789.15?2010, yeasts
from fruit and honey were isolated and identified by sequence analysis of the D1/D2 domain of 26S rDNA. From honey,
strawberries, bananas, oranges, nectarines and mangoes, a total of 3 Citeromyces matritensis strains, 3 Wickerhamomyces
anomalus strains, 12 Meyerozyma guilliermondii strains, 1 Lodderomyces elongisporus strain, 2 Hanseniaspora uvarum
strains and 1 Metschnikowia reukaufii strain were isolated. Each of these yeasts was inoculated on apples, nectarines and
bananas to evaluate their spoilage ability in comparison with blank control based on how fast the inoculated samples spoiled.
We determined W. anomalusand and C. matritensisare to be the major spoilage yeasts of fruits and honey. Moreover,
M. reukaufiicauses could result in strong putrefaction on nectarines and M. guilliermondiidoes was obviously active in
causing spoilage of bananas. By strengthening the detection and control of these yeasts, we can prevent them from causing
hazards to the food industry better.

Key words: yeast, isolation, identification, spoilage ability