文献类型： 外文期刊

作者： Li, Yuhui ¹ ; Wang, Chunyan ¹ ; Wang, Jungang ² ;

作者机构： 1.Xinjiang Acad Agr & Reclamat Sci, Shihezi 832000, Xinjiang, Peoples R China

2.Bozhou Univ, Biol & Food Engn Dept, Bozhou 236800, Anhui, Peoples R China

期刊名称：INTERNATIONAL DAIRY JOURNAL （ 影响因子：3.1； 五年影响因子：3.2 ）

ISSN： 0958-6946

年卷期： 2023 年 143 卷

页码：

收录情况： SCI

摘要： The production of Kazak cheese, one of the traditional fermented dairy products of Kazak people in Xinjiang, China, depends mainly on fermentation by lactic acid bacteria, but these are often mixed with some yeasts; both play an important role in determining cheese quality. Yeast and fungal communities in 14 artisanal cheeses from 3 pastoral areas of Yili were analysed by culturing and Illumina MiSeq tech-nology. Culture results classified 63 yeast isolates into 10 genera and 11 species. Illumina MiSeq sequencing results showed that 103 fungal genera and 140 fungal species were present in the 14 cheese samples; Pichia (26.43%) and Pichia sporocuriosa (23.13%) were, respectively, the dominant genera and species. Illumina MiSeq sequencing identified 18 yeast species. Only 3 yeast species were identified by both methods, indicating significant differences between the two methods in yeast identification ability. Yeast and fungal community compositions in the samples varied with geographical origin.(c) 2023 Elsevier Ltd. All rights reserved.