西藏传统发酵牦牛酸奶中乳酒假丝酵母的分离鉴定与系统发育学分析

Isolation, Identification and Phylogenetic Analysis of Candida kefyr in Traditional Fermented Yak Yoghurt in Tibet

中文关键词:  西藏传统发酵牦牛酸奶  乳酒假丝酵母  马克斯克鲁维酵母  MALDI-TOF MS  ITS系统发育分析

英文关键词:Tibet traditional fermented yak yoghurt  Candida kefyr  Kluyveromyces marxianusby  MALDI-TOF MS  ITS  Phylogenetic

中文摘要:

      对拉萨周边牧场的10 份传统发酵牦牛酸奶样品进行乳酸菌的分离过程中得到6株酵母菌,通过常规形态特征、生化和基质解吸电离飞行时间质谱法(MALDI-TOF MS)鉴定6 株酵母为乳酒假丝酵母,对其质谱标识峰进行蛋白质水平同源性分析,分析结果显示6 株分离菌与已知乳酒假丝酵母蛋白质水平有差异,其分离菌株共有标识峰12组,为其特征性蛋白质片段；对分离酵母和已知乳酒念珠酵母通过ITS序列在GENEBANK比结果为马克斯克鲁维酵母,乳酒假丝酵母为其无性型变种。实验结果为西藏传统发酵酸奶中酵母菌的开发提供理论支撑。

英文摘要:

      Six strains of yeast were obtained from the Lactobacillus sp. isolation of 10 traditional fermented calf yoghurt samples from the pastures around Lhasa, which were identified as Candida kefyr by conventional morphological, biochemical and matrix desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) methods. Homology analysis at protein level was performed on the mass spectrometric peaks of the Candida kefyr, and the results showed that there were differences in protein between the six isolates and the known standard strains, because the former had 12 Characteristic peaks, which were characteristic protein fragments. The six isolates were identified as Kluyveromyces marxianusby the ITS sequence comparison in the GENEBANK , and Candida kefyr,is its teleomorph. The experimental results provide theoretical support for the development of yeast in traditional fermented yogurt in Tibet.