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

Reheman Aila¹, Aygul Alim^1, , Ainaitula Mahemuti¹ and Abulimiti kelimu¹

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

Cite this paper:
Reheman Aila, Aygul Alim, Ainaitula Mahemuti and 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

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.

Keywords:
Boza yeast separation identification

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