Study On Identification And Biological Characteristics From Apricot In Hohhot

This experiment collected apricot fruit from Hohhot in Inner Mongolia and the perimeter zone,a total of 11 part.They can be isolated 78 strains of yeast.Then using the conventional taxonomy and WL medium to separate preliminarily for yest on apricot fruit.Pick out the typical yeast to the biological characteristics and fermentation of yeast trials.The last step is selecting best yeast to identify ITS region and DNA sequencing.The result of isolation showed that selecting four genera yeast from apricot in Hohhot which by preliminary taxonomy.They are Hanseniaspora? ?Saccharomycodes?Torulaspora and Candida; including four kinds:Hanseniaspora uvarum?Saccharomycodesludwigii?Torulaspora debrueckii and Candida tropicalisThe main biological characteristics of 10 strains yeast were screened out.The results showed that the advantage of biological characteristics of 16 and F5 prominent, especially for strain 16, it which can in sugar concentration is 600mg/ L, high temperature is 45?,low temperature is 13?, sulfur dioxide concentration is 400mg/L,alcohol for 12% of the environment for growth and reproduction.The results of the simulation of alcohol fermentation were as follows: the accuracy of 16 in the fermentation of 10 days was 9.2%, and the accuracy of the strain F5 was 8.9%. The results of residual sugar test were as follows:the sugar content of 16 was 13.4g/L after 10 days, the sugar content of strain F5 was 20.2g/L, the sugar content of strain 16 was decreased faster than that of F5. In conclusion, the strain 16 was a good quality yeast in apricot of Hohhot.Based on the sequence analysis of the ITS region of the strain 16, that 16 was identified as Candida tropicalis.