Screening and identification of yeast strain for red pitaya wine fermentation

  • LI Kai ,
  • WANG Jinjing ,
  • LI Yongxian ,
  • LI Qi
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  • (Key Laboratory of Industrial Biotechnology, Ministry of Education(Jiangnan University), Wuxi 214122, China)

Online published: 2019-03-25

Abstract

In order to select a yeast strain that is suitable for red pitaya wine fermentation, 200 yeast strains were isolated from the surface of various berries. Using Duchene tubular fermentation method, all strains were applied to red pitaya juice fermentation. Strains with higher alcohol yield and better aroma were selected. Strain 194 was finally chosen by flavor compounds analysis and sensory evaluation. It exhibited better fermentation performance, rich fruit wine fragrance, and characteristic pitaya aroma. Strain 194 was identified as Saccharomyces cerevisiae via 18S rDNA sequence alignment, thus it can be used for food fermentation.

Cite this article

LI Kai , WANG Jinjing , LI Yongxian , LI Qi . Screening and identification of yeast strain for red pitaya wine fermentation[J]. Food and Fermentation Industries, 2019 , 45(5) : 115 -120 . DOI: 10.13995/j.cnki.11-1802/ts.018596

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