China Dairy ›› 2024, Vol. 0 ›› Issue (4): 51-55.doi: 10.12377/1671-4393.24.04.10

• QUALITY CONTROL • Previous Articles     Next Articles

Isolation and Identification of One Plant of Meyerozyma guilliermondii in Yogurt

MA Jing1,3, LUO Min1, SONG Yanmei1, TAN Lianying1, FAN Guangcai1, ZHOU Huan1, QIAN Chenglin1, XIA Zhongyue1,2,3,*   

  1. 1New Hope Dairy Co.,Ltd.,Chengdu Sichuan 610023;
    2Dairy Nutrition and Function,Key Laboratory of Sichuan Province,Chengdu Sichuan 610023;
    3National Center of Technology Innovation for Dairy,Hohhot Neimenggu 010020
  • Online:2024-04-25 Published:2024-05-24

Abstract: [Objective] Identify and analyze the yeast detected in yogurt, quickly analyze to find the source, control product quality and prevent product quality problems.[Method] The yeast from bulged yogurt was determined by Rose Bengal Agar.After isolation and purification, the isolated strain was verified by observation of bacterial colony and cellular morphology. It was identified by physiological and biochemical identification and ITS identification respectively.[Result] The isolated strains were a single strain, which was Meyerozyma guilliermondii.[Conclusion] This study provided theoretical guidance and reference direction for the analysis of contaminated strains of yogurt in production.

Key words: yogurt, bulged, biochemical identification, ITS, Meyerozyma guilliermondii

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