Open Access Peer-reviewed Research Article

Isolation and identification of ‘Shenghua’ microorganisms in fermented chili pepper from Southwest China

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Submitted   Jun 26, 2019
Published   Aug 5, 2019
Issue    Vol 1 No 2 (2019)
DOI   10.25082/JPBR.2019.02.004

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Qingfeng Meng
Department of Public Health, Zunyi Medical University, Zunyi 563000, China
Lunwei Zhu
Department of Public Health, Zunyi Medical University, Zunyi 563000, China
Yao Zhang
Department of Pharmacy, Zunyi Medical University, Zunyi 563000, China
Longjie Zhang
Department of Pharmacy, Zunyi Medical University, Zunyi 563000, China
Shaobin Fu corresponding author
Department of Pharmacy, Zunyi Medical University, Zunyi 563000, China

Abstract

Microorganisms causing the phenomenon of Shenghua were isolated, purified and identified from fermented chili pepper by potato glucose media (PDA) and nutrient agar media (NA) via streak plate method. The purified strains were validated by tie-back test and identified by phenotype and genotype methods. Results showed that two strains were isolated from the fermented chili with Shenghua. It was identified as Pichia kudriavzevii that causing Shenghua by morphological and molecular biology from PDA media while the strain isolated from the NA media that could not cause Shenghua was identified as gram-positive bacterium by microscopic and colony morphology.

Keywords
fermented chilli pepper, ‘Shenghua’, Pichia kudriavzevii, Guizhou

Article Details

Supporting Agencies
This research was financially supported by Training Programs of Innovation and Entrepreneurship for Undergraduates (ZKDC 2018016, ZYDC2018117).
How to Cite
Meng, Q., Zhu, L., Zhang, Y., Zhang, L., & Fu, S. (2019). Isolation and identification of ‘Shenghua’ microorganisms in fermented chili pepper from Southwest China. Journal of Pharmaceutical and Biopharmaceutical Research, 1(2), 70-73. https://doi.org/10.25082/JPBR.2019.02.004
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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