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- Title
一株库尔勒香梨源非酿酒酵母菌的鉴定及其发酵性能分析.
- Authors
刘晓柱; 黄元敏; 杨筱萱; 康梅; 李银凤
- Abstract
Using non-Saccharomyces yeast K6 isolated from Pyrus sinkiangensis as study object, the strain was identified by morphological observation and molecular biology techniques. Using commercial Saccharomyces cerevisiae X16 as a control, the growth characteristics, winemaking condition tolerance and fermentation performance of strain K6 were analyzed. P. sinkiangensis wine was prepared by mixed strains K6 and S. cerevisiae X16 fermentation, and the volatile flavor components was detected using GC-MS method to evaluate their effects on the aroma characteristics of the wine. The results showed that the strain K6 was identified as Metschnikowia sinensis. The strain K6 was superior to S. cerevisiae X16 in logarithmic growth phase, the sulfur dioxide tolerance, citric acid tolerance, carbon source utilization characteristics and hydrogen sulfide production ability were similar to S. cerevisiae X16, the glucose tolerance and ethanol tolerance was lower than S. cerevisiae X16, and the β-glucosidase production ability was higher than S. cerevisiae X16. Compared with single strain fermentation of S. cerevisiae X16, mixed strains fermentation of M. sinensis K6 and S. cerevisiae X16 could significantly increase the contents of esters and other compounds in fermented P. sinkiangensis wine (P<0.05), indicating M. sinensis K6 had a certain application potential in the production of P. sinkiangensis wine.
- Subjects
MOLECULAR biology; WINE flavor &; odor; CITRIC acid; HYDROGEN sulfide; SACCHAROMYCES cerevisiae; PEARS
- Publication
China Brewing, 2023, Vol 42, Issue 6, p128
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.021