Isolation, screening, identification and tolerance of yeast in cherry wine lees
-
Cheng Xu
and
Yongfu Zhao
Abstract
In this study, yeast was isolated from cherry wine lees by rose Bengal medium, and its species was identified through three-stage screening, morphological observation and molecular biological identification. Moreover, the tolerance of screened strains was studied. The results showed that 30 strains of yeast were isolated from cherry wine lees, and five strains of yeast were selected, which were named YJN10, YJN16, YJN18, YJN19 and YJN28. After preliminary appraisal, strain YJN10 was Saccharomyces kudriavzevii, strain YJN16 was Saccharomyces paradoxus, and strains YJN18, YJN19, YJN28 were Saccharomyces cerevisiae. In the tolerance study, the tolerable sugar concentrations of the five strains were 650, 650, 550, 600 and 600 g/L. The tolerable alcohol volume fractions were 20, 20, 16, 18 and 18%. The tolerable molar concentration of potassium chloride was 1.8, 1.8, 1.5, 1.5 and 1.5 mol/L. Finally, strains YJN10, YJN16, YJN19 and YJN28 showed good tolerance, which laid a foundation for subsequent application in cherry wine fermentation.
Funding source: China National Wine and Spirits Testing Authority
Funding source: Yantai Institute for Quality Supervision & Inspection of Product
Acknowledgment
The author wish to thank Professor Sun and Zhao for their thoughtful guidance. This work was supported in part from China National Wine and Spirits Testing Authority, Yantai Institute for Quality Supervision & Inspection of Product and Yantai Tongxin Liquor Co., Ltd.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
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- Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
- Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran
- Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation
- Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe
- Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions
- Isolation, screening, identification and tolerance of yeast in cherry wine lees
- Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)
- Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri
