新疆传统发酵酸奶中酵母菌的分离鉴定及系统发育分析

从新疆塔城地区哈萨克族不同牧场家庭中自然发酵牛乳采集18份样品，从中分离筛选得到47株酵母菌，并进行形态鉴定、生理生化鉴定、聚合酶链式反应-变性梯度凝胶电泳（PCR-DGGE），26S rDNA分子生物学鉴定，构建系统发育树。结果表明，47株菌中包括库德毕赤酵母（Pichia kudriavzevii）18株，阿萨希丝孢酵母菌（Trichosporon asahii）10株，酿酒酵母（Saccharomyces cerevisiae）7株，丝孢酵母（Trichosporon coremiiforme）4株，马克斯克鲁维酵母（Kluyveromyces marxianus）4株，东方伊萨酵母（Issatchenkia orientalis）2株，发酵毕赤酵母（Pichia fermentans）1株，近平滑假丝酵母（Candida parapsilosis）1株。鉴定结果对进一步认识并利用哈萨克族传统发酵酸奶中酵母菌资源具有重要意义。

Isolation,identification and phylogenetic analysis of yeast from traditional Xinjiang fermented yogurt

47 yeast strains were isolated from 18 samples of traditional home-made Xinjiang Kazakh naturally fermented yogurt, and then the strains were further identified by morphology analysis, physiological and biochemical identification, PCR-DGGE and 26S rDNA sequencing analysis, finally the phylogenetic tree was constructed. The results showed that the strains were identified as follows: 18 strains of Pichia kudriavzevii, 10 strains of Trichosporon asahii, 7 strains of Saccharomyces cerevisiae, 4 strains of Trichosporon coremiiforme, 4 strains of Kluyveromyces marxianus, 2 strains of Issatchenkia orientalis, 1 strain of Pichia fermentans, 1 strain of Candida parapsilosis. Therefore, the identification results were significant to recognize and utilize the resource of yeast of traditional Kazakh fermented yogurt.