Recently, the international journal "International System and Evolutionary Microbiology" published a paper by Hubei University of Arts and Sciences. This paper reports a new strain of yeast, Halobasidium xiangyangense, which was isolated from the Chinese geographical indication product, Liyang kohlrabi, and named after the “Yangyang” by the traditional fermented food team of the School of Chemical Engineering of the College of Food Science and Technology.

This research was carried out by the team of traditional fermented food team of Hubei University of Arts and Sciences and the research team of Sun Zhihong, the winner of the National Natural Science Foundation of China, Key Laboratory of Dairy Biotechnology and Engineering of Inner Mongolia Agricultural University. Dr. Zhang Zhendong of Hubei University of Arts and Sciences is the author of the communication. Dr. Guo Zhuang is the first author, Dr. Zhao Huijun and Hubei University of Arts and Sciences teachers participated in the joint training of Wang Yurong, a doctoral student at Inner Mongolia Agricultural University.

The discovery and naming of new species are subject to strict procedures and regulations and are subject to the International Colony Nomenclature Commission (NCF) and published in the designated academic journals of systematic taxonomy. Once published, this means that the taxonomic unit has received international academic research. Field recognition. The discovery, identification and publication of new species lasted for two and a half years, and completed the verification of nearly 20 indicators such as phylogenetic relationship, physiological and biochemical characteristics, genome sequencing and cell composition. The strains were respectively deposited in the Korean Type Culture Collection (KCTC). The Guangdong Provincial Collection of Microorganisms (GDMCC) and the China Center for Type Culture Collection (CCTCC) were deposited, and the ITS region, 18SrRNA, 26SrRNA and genome sequences were registered at the National Center for Biotechnology Information NCBI.

Puyang kohlrabi is one of the four most famous pickles in China. There are more than 30 kohlrabi production enterprises and nearly 100 family workshops in Puyang City, with an annual output value of more than 200 million yuan. The study found that the salt-tolerant yeast of Fuyang has high salt tolerance and can utilize xylose efficiently. The discovery of this species provides theoretical guidance for the solution of industrialization problems such as membrane formation and long curing cycle during the pickling process of yam yang. At the same time, as the first new species named after “Yangyang”, the discovery of this species has also enhanced the international popularity of Fuyang to a certain extent.

Enhanced Starch Noodle Machine

Enhanced Starch Noodle Machine,Noodle Maker ,Automatic Noodle Making Machine ,Cereal Noodle Making Machine

Shuangfeng County Dingyuan Machinery Manufacturing Co. Ltd.. , http://www.separators.pl