Isolation, identification and application of sugar-tolerant and aroma-producing yeast

  • LI Mengqi ,
  • ZHAO Yifan ,
  • ZHENG Feiyun ,
  • NIU Chengtuo ,
  • LIU Chunfeng ,
  • LI Qi ,
  • WANG Jinjing
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  • 1 (The key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2 (Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2019-07-12

  Online published: 2020-02-10

Abstract

The purpose of this study is to screen a strain that is sugar resistant and able to produce fragrance. A high osmotolerant yeast was isolated from the surface of the dried persimmon, which was able to grow on a medium containing 550 g/L glucose, 600 g/L sucrose, 600 g/L fructose, 650 g/L maltose or 120 g/L sodium chloride. After fermentation, the volatile substances such as methyl acetate, phenylethyl alcohol, and phenylacetaldehyde were produced, which gave aroma characteristics such as rose, hyacinth, and fruit fragrance. It was identified as Zygosaccharomyces rouxii by 18S rDNA sequence alignment. It significantly enhanced the flavor profile of fermented products of soy sauce and vinegar. In summary, this strain has potential application in the food industry, especially in fermented foods.

Cite this article

LI Mengqi , ZHAO Yifan , ZHENG Feiyun , NIU Chengtuo , LIU Chunfeng , LI Qi , WANG Jinjing . Isolation, identification and application of sugar-tolerant and aroma-producing yeast[J]. Food and Fermentation Industries, 2019 , 45(24) : 45 -51 . DOI: 10.13995/j.cnki.11-1802/ts.021654

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