Research Article | OPEN ACCESS
Isolation and Identification of Yeasts from Tibet Kefir
1, 2Yun Li, 1Tongjie Liu and 1Guoqing He
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058
2Department of Biology, Hanshan Normal University, Chaozhou 521041, China
Advance Journal of Food Science and Technology 2015 3:199-203
Received: August 31, 2014 | Accepted: September 20, 2014 | Published: February 05, 2015
Abstract
The occurrence and distribution of yeasts in Tibet kefir were investigated in this study. Five samples of Tibetan kefir from Tibet and surrounding areas were collected for yeast isolation. Based on physiological, biochemical characteristics and molecular identification results, eight species of yeast were isolated and identified from Tibet kefir, including Saccharomyces cerevisiae, Pichia fermentans, Debaryomyces hansenii, Rhodotorula mucilaginosa, Candida zeylanoide, Candida parapsilosis, Kluyveromyces marxianus and Kazachstania unispora. Among the test samples, K. marxianus, Ka. Unispora and P. fermentans were the highest three species in frequency of occurrence of yeast isolates. C. zeylanoides, C. parapsilosis and R. mucilaginosa were first found the occurrence in Tibet kefir. The results provided new information of yeast composition and biodiversity of Tibet kefir.
Keywords:
Diversity, identification, Tibet kefir, yeast,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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The authors have no competing interests.
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