Open Access Peer-reviewed Research Article

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

Main Article Content

Qingfeng Meng
Lunwei Zhu
Yao Zhang
Longjie Zhang
Shaobin Fu corresponding author


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.

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.


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