Abstract
On the purpose of explore the yeast resources in traditional fermented milk in XinJiang, taking the traditional fermented milk produce in the small family workshop on south region of Xinjiang as raw materials, there were 78 strains which were isolated for molecular identification and antioxidant ability. The results showed that 42 of the 78 yeast strains had total antioxidant activity, and the antioxidant ability of NG-40 was prominent, with the total antioxidant activity of （106.41±3.92) U/mL, the ability of inhibiting hydroxyl radicals of （651.24±3.75) U/L, the ability of resisting superoxide anion of （104.11±3.25) U/mL, and the content of lipid peroxide of （1.99±0.65） μmol/L. Molecular identification results showed 38 of the strains belonging to Saccharomyces cerevisiae, 36 of them belonging to Kluyveromyces marxianus, 4 strains belonging to Pichia kudriavzevii. Among them, strain NG-40 was identified as Kluyveromyces marxianus. This experiment identified the yeast species of dairy products in Xinjiang area, and its antioxidant ability was preliminarily tested. Provides a theoretical basis and research basis for the development and utilization of yeast resources in southern Xinjiang.
Publication Date
4-28-2018
First Page
12
Last Page
19
DOI
10.13652/j.issn.1003-5788.2018.04.003
Recommended Citation
Kahar, GULNAZ; Rahman, NURGUL; Yusan, DILBAR; and Yalkun, MAKLIYA
(2018)
"Molecular identification and antioxidant activity of yeasts isolated from traditional fermented milk in southern Xinjiang,"
Food and Machinery: Vol. 34:
Iss.
4, Article 3.
DOI: 10.13652/j.issn.1003-5788.2018.04.003
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/3
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