新疆许多传统发酵乳制品都是乳酸菌和酵母菌共同发酵而成的，这些乳制品中含有丰富的酵母资源，而现有的研究中一般是采用纯培养后再研究其多样性，此种方法不能完全反映乳制品中酵母菌的多样性，针对此问题本课题将利用焦磷酸测序技术，通过生物信息学，建立分类操作单元（OTU），构建系统发育进化树，并在此基础上进行alpha和beta多样性计算，通过括香农指数（Shannon-Wiener index）和超1指数（Chao1 index），对样品菌群构成的丰度和多样性进行评价，全面反映新疆传统发酵乳制品中酵母菌的多样性、分布及丰度。结合传统纯培养技术进行酵母分离,并对其进行生理生化和分子生物学鉴定，开展酵母生物资源的收集保藏,建立乳源酵母菌种质资源库。在此基础上利用体内外实验，研究酵母菌的益生特性，以期获得有应用潜力的酵母资源,为进一步开发利用奠定基础。

Many traditional fermented dairy products of Xinjiang are fermented by lactic acid bacteria and yeast together.These are rich of yeasts resources in the dairy products.However it can not fully show the diversity of yeasts in dairy products by pure culture.The topic for this issue will be used pyrosequencing technology and bioinformatics.The phylogenetic trees will be constructed by operational taxonomic unit(OTU).The diversity of alpha and beta will analysed on this basis. The diversity and abundance of yeasts communities will be calculated by Shannon-Wiener index and Chao1 index.The yeasts will be isolated in pure culture , and be identified by physiological-biochemical and molecular biological test. It will be carried out the collection of yeast resources , and established milk-derived yeast germplasm bank.On this basis, probiotic properties of yeast will be evaluated by in vitro and in vivo experiments ,in order to obtain potential applications of yeast resources ,and lay the foundation for the further development and utilization .