Isolation, Identification and Analysis of Growth Characteristics of Functional Potential Fungi from Tibetan Traditional Air-dried Yak Meat

LUOSANG Yangji; WANG Fei; HUANG Jingjing; ZHANG Erhao; LIU Zhendong; LI Liang; LUO Zhang; XIE Ningning

doi:10.13386/j.issn1002-0306.2024070061

Volume 46 Issue 8

Apr. 2025

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Science and Technology of Food Industry > 2025 > 46(8): 192-201. > DOI: 10.13386/j.issn1002-0306.2024070061

LUOSANG Yangji, WANG Fei, HUANG Jingjing, et al. Isolation, Identification and Analysis of Growth Characteristics of Functional Potential Fungi from Tibetan Traditional Air-dried Yak Meat[J]. Science and Technology of Food Industry, 2025, 46(8): 192−201. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070061.

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Isolation, Identification and Analysis of Growth Characteristics of Functional Potential Fungi from Tibetan Traditional Air-dried Yak Meat

1.
Food Science College, Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China
2.
Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China

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Received Date: July 04, 2024
Available Online: February 17, 2025

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Abstract

Abstract

Fungi with bioactive potential were isolated from Tibetan traditional air-dried yak meat. The stains were identified by morphological observation, physiological and biochemical analysis, ITS sequence analysis, functional potential and growth characteristics including protease and lipase production, tolerance to NaCl and NaNO₂ and acid resistance. The results showed that five strains were isolated from samples collected from six Tibetan regions, including two strains of Kluyveromyces marxianus (B2, sn), two strains of Saccharomycopsis fibuligera (C-2, C-7) and one strain of Candida zeylanoides (M1-3). Among them, M1-3, B2 and C-2 had strong protease and lipase production abilities. They could ferment glucose, sucrose lactose and tolerate 8.0% NaCl with 250 mg/kg NaNO₂. They could grow at pH between 3.0~6.0. However, the growth of stains was continuously inhibited with the decreasing pH, and the optimum pH ranged from 5.0 to 6.0. In addition, there was no antagonistic effect among the three strains and they could coexist well. These three stains had a certain antibacterial effect on Bacillus toyonensis, Pseudomonas lundensis and Aspergillus niger, which indicated they arebioactive potential stains with good growth abilities. The results provide a theoretical basis for the isolation and screening of functional strains in Tibentan air-dried yak meat and the development of fermentation agents.
- air-dried yak meat,
- fungi,
- isolation and identification,
- growth characteristics

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1.	何荣军，田淑杰，朱洲谊，刘世柱，孙培龙. 机械化学法制备硬脂酸淀粉酯的研究. 核农学报. 2025(04): 763-772 .
2.	杨家添，苗雨，孙宁钊，陈渊，胡华宇. 响应面法维生素E/淀粉酯微胶囊制备工艺的优化及表征. 现代化工. 2024(05): 93-97+105 .
3.	杨家添，苗雨，韦梦婷，卢广源，陈渊，胡华宇. 机械活化协同固相法制备羧甲基多孔淀粉及其在粉末酱油中的应用. 食品工业科技. 2024(12): 215-224 . 本站查看
4.	张灿，高玲玲，何梦影，张康逸. 淀粉脂质复合体的构建及其Pickering乳液性能表征. 粮食与油脂. 2024(06): 28-33 .