Abstract: In order to obtain yeasts which could produce γ-aminobutyric(GABA) and brew good performance mulberry wine,3 strains of GABA-producing yeast were screened from Sichuan pickles by paper chromatography.Then,they were identified as S.cerevisiae and C.tanzawaensis using the physiological and biochemical tests and the phylogenetic analysis.The performance of GABA-producing yeasts was assessed by high-performance liquid chromatography (HPLC) method.The results showed that the S.cerevisiae JM037 produced higher yield of GABA,and the content of GABA reached 670 mg/L.Then S.cerevisiae JM037 was further analyzed for its tolerance properties and mulberry wine brewing ability.The results showed that S.cerevisiae JM037 had good comprehensive tolerance properties and it GABA-producing capacity increased to 1145 mg/L at 144 h.Ethanol production was 38.36 g/L at 168 h,while residual sugar dropped to 3.06 g/L at 216 h.In addition,ethanol synthesis rate and the residual sugar consumption rate of S.cerevisiae JM037 was relatively slow compared with angel yeast,but S.cerevisiae JM037 has a unique capacity to produce GABA.Therefore,S.cerevisiae JM037 has potential for brewing fruit wine with GABA.
2017, Vol. 43 
