Description
Objective 1: To investigate the yeast communities in Yak butter from the Tibet Autonomous Region, China, and identify their specific species. Objective 2: To study the effects of these yeasts on common pathogenic microorganisms of the scalp. Methods: In this study, PCR-DGGE molecular biology technology was used to identify yeast from 30 Yak butter samples collected from different sources in Tibet, China. After isolating the yeast, an inhibition zone assay was conducted to evaluate the effects of these yeasts or their pure metabolic products on four common scalp pathogens (Malassezia spp., Staphylococcus aureus, Staphylococcus epidermidis, and Pseudomonas aeruginosa). Result 1: Diversity index analysis revealed that all 17 yeast species were widely distributed across the 30 Yak butter samples. These included 6 species from the Candida genus, 4 from Saccharomyces, 4 from Yarrowia, 2 from Pichia, and 1 from Kluyveromyces. Result 2: The metabolic products of most of these yeasts inhibited the growth of one or more common scalp pathogens. Conclusion: Yak butter contains a diverse and evenly distributed yeast community, and these yeasts, along with their metabolic products, exhibit inhibitory effects on major pathogenic microorganisms associated with scalp health.| Period | 1 Sept 2023 → 1 Jun 2025 |
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| Degree of Recognition | National |