eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2020-09-01 8 9 450 458 10.12691/jfnr-8-9-1 JFNR2020891 article Separation, Purification and Identification of Excellent Yeasts from the Natural Fermented Beverage of Boza Reheman Aila 1 Aygul Alim 1 Ainaitula Mahemuti 1 Abulimiti kelimu 1 College of Food Sciences and Pharmacy, Xinjiang Agricultural University, ¨¹r¨¹mqi 830052, China In this study, 40 yeasts were separated and purified from five Boza samples collected in five different areas of Xinjiang Uyghur Autonomous Region. By adopting traditional morphology observation, preliminary identification, physiological and biochemical experiment, 16 excellent strains with stable fermentation characteristics were obtained, and they were confirmed with the molecular biology identification. Final results show that 12 excellent yeast strains belong to Saccharomyces cerevisiae, one excellent yeast strain belongs to Pichiamembranifaciens, and one excellent yeast strain belongs to Pichifermentans. http://pubs.sciepub.com/jfnr/8/9/1/jfnr-8-9-1.pdf Boza yeast separation identification