Isolation and identification of Shenghua microorganisms in fermented chili pepper from Southwest 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.