摘要
[目的]探究内蒙古锡林郭勒盟牧区传统奶酪加工副产物酸乳清中酵母菌的生物多样性。[方法]采用传统微生物分离培养技术从采集自内蒙古锡林郭勒盟的2份酸乳清样本中分离纯化酵母菌,利用ITS基因序列分析方法鉴定种属并构建系统发育树。[结果]从2份酸乳清样本中共分离到18株酵母菌,归属为4个种,分别为酿酒酵母菌(Saccharomyces cerevisiae)(n=2)、发酵毕赤酵母菌(Pichia fermentans)(n=2)、库德里阿兹威氏毕赤酵母菌(Pichia kudriavzevii)(n=2)、马克斯克鲁维酵母菌(Kluyveromyces marxianus)(n=12),其中,马克斯克鲁维酵母菌(Kluyveromyces marxianus)为优势菌种。[结论]该研究揭示了内蒙古锡林郭勒盟牧区传统奶酪加工副产物酸乳清中酵母菌的生物多样性,为酸乳清的综合利用及产业化生产提供了参考。
[Objective]This study aimed to explore the biodiversity of yeasts in sour whey,a by-product of traditional cheese processing in the pastoral area of Xilin Gol League,Inner Mongolia.[Method]The yeasts were isolated and purified from two sour whey samples collected in Xilin Gol League,Inner Mongolia,using traditional isolation and culture technology of microorganisms.The species of the isolated yeast strains was determined by ITS gene sequence analysis,and a phylogenetic tree was constructed.[Result]A total of 18 yeast strains were obtained from the two sour whey samples,belonging to 4 different species,Saccharomyces cerevisiae(n=2),Pichia fermentans(n=2),Pichia kudriavzevii(n=2)and Kluyveromyces marxianus(n=12).Among them,Kluyveromyces marxianus was the dominant flora in the sour whey samples.[Conclusion]Our results reveal the biodiversity of yeasts in sour whey collected in Xilin Gol League,Inner Mongolia,and provide references for the comprehensive utilization and industrial production of sour whey.
作者
郑伟
康连和
刘鹏斌
特日格勒
李子健
李星云
王莉梅
张园园
刘秀丽
史培
乔健敏
ZHENG Wei;KANG Lianhe;LIU Pengbin;Terigele;LI Zijian;LI Xingyun;WANG Limei;ZHANG Yuanyuan;LIU Xiuli;SHI Pei;QIAO Jianmin(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031,China;Alagxa League Comprehensive Inspection and Testing Center for Agricultural and Livestock Products Quality,Alagxa Left Banner 750300,China)
出处
《畜牧与饲料科学》
2023年第3期103-108,共6页
Animal Husbandry and Feed Science
基金
国家自然科学基金项目(32160567)
内蒙古自治区科技计划项目(2020GG0093)
2019年度内蒙古自治区本级事业单位引进人才科研启动支持项目
鄂尔多斯市科技计划项目(2022YY029)。
关键词
酸乳清
酵母菌
生物多样性
分离鉴定
sour whey
yeast
biodiversity
isolation and identification
