Quality Evaluation of and Salt-Tolerant Yeast Screening from Yanbian Kimchi

doi:10.7506/spkx1002-6630-201505016

Abstract

Abstract:

Totally 37 yeasts were isolated from 11 kimchi samples from Yanbian prefecture, Jilin province, and classified
taxonomically into Eeniella, Nadsonia, Pichia and other 6 genera according to their ascospore, pseudohyphae and cell morphology.
Out of these isolates, six with salt tolerance were selected and identified by 26S rDNA D1/D2 regional sequence and phylogenetic
tree analyses. The results showed that the six strains with salt tolerance were from two yeast species. Among these strains,
LB1-3 and YB1-3 belonged to Kazachstania, LB1-3 was identified as Kazachstania turicensis, YB1-3 was identified as
Kazachstania exigua, and LD1-3, TB1-3, YL1-2 and TL1-2 were identified as Saccharomyces servazzii.

Key words: kimchi, yeast, 26S rDNA, phylogenetic tree, homology analysis

CLC Number:

WU Rina1,2, MENG Lingshuai1, WANG Qianqian1, YU Meiling1, YUE Xiqing1, WU Junrui1,*. Quality Evaluation of and Salt-Tolerant Yeast Screening from Yanbian Kimchi[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201505016.

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Quality Evaluation of and Salt-Tolerant Yeast Screening from Yanbian Kimchi

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