ISOLATION AND IDENTIFICATION OF NEW YEAST STRAINS FROM BEE BREAD

被引：4

作者：

Kieliszek, Marek ^{[1
]}

Kolotylo, Vitaliy ^{[1
]}

Mikolajczuk-Szczyrba, Anna ^{[2
]}

Giurgiulescu, Liviu ^{[3
]}

Kot, Anna M. ^{[1
]}

Kalisz, Stanislaw ^{[4
]}

Pobiega, Katarzyna ^{[1
]}

Cendrowski, Andrzej ^{[4
]}

机构：

[1] Warsaw Univ Life Sci SGGW, Inst Food Sci, Dept Food Biotechnol & Microbiol, 159C Nowoursynowska St, PL-02776 Warsaw, Poland

[2] Prof Waclaw Dabrowski Inst Agr & Food Biotechnol, Dept Microbiol, 36 Rakowiecka St, PL-02532 Warsaw, Poland

[3] Tech Univ Cluj Napoca, North Univ Ctr Baia Mare, Chem Biol Dept, 26 Victoriei St, Cluj Napoca, Romania

[4] Warsaw Univ Life Sci SGGW, Inst Food Sci, Dept Food Technol, 159C Nowoursynowska St, PL-02776 Warsaw, Poland

来源：

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 13卷 / 01期

关键词：

Bee bread; Bee pollen; Yeast; Microbiology; Isolation DNA; POLLEN; CAROTENOIDS; QUALITY;

D O I：

10.34302/crpjfst/2021.13.1.17

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bee bread is a preserved bee pollen, which is a mixture of plant pollen, nectar, secretions from the digestive system of bees, and a layer of honey. It has a very high nutritional value. Bee bread can be used as dietary supplements due to their rich protein content and the presence of essential amino acids, fatty acids, mineral salts, and vitamins. This work carried out the isolation and identification of yeast strains from bee bread. The obtained strains displayed the phenotypic characteristics of Rhodotorula yeast. The DNA electrophoretic analysis showed a band size of 640 bp. Sequencing analysis of the internal transcribed spacer regions of the 5.8S rRNA gene confirmed the presence of the yeast Rhodotorula mucilaginosa (MK1).

引用

页码：207 / 213

页数：7

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