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Ainaitula M . Study on fermentation technology of red dates KbaC beverage and the determination of Its flavor components. [D]. Xinjing agricultural university. Urumqi, China. 2013.

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Article

Separation, Purification and Identification of Excellent Yeasts from the Natural Fermented Beverage of Boza

1College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China


Journal of Food and Nutrition Research. 2020, Vol. 8 No. 9, 450-458
DOI: 10.12691/jfnr-8-9-1
Copyright © 2020 Science and Education Publishing

Cite this paper:
Reheman Aila, Aygul Alim, Ainaitula Mahemuti, Abulimiti kelimu. Separation, Purification and Identification of Excellent Yeasts from the Natural Fermented Beverage of Boza. Journal of Food and Nutrition Research. 2020; 8(9):450-458. doi: 10.12691/jfnr-8-9-1.

Correspondence to: Aygul  Alim, College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China. Email: aygulalim@sina.com

Abstract

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.

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