The aim of this study is to screen special yeast strain from natural habitats for loquat wine production. A total of 209 yeast strains with alcohol production ability were isolated using triphenyltetrazolium chloride (TTC) plate from the orchard soil and the loquat peel. Duchenne tubule incubation and conical flask fermentation were conducted to screen strains capable of producing desirable flavor and high yield of alcohol, respectively. After flavor substances analyzed using gas chromatography-mass spectrometer, the optimum strain GP-34 was obtained. The total alcohol, total ester, total acid and phenolic content were 31%, 86%, 25% and 11% higher than commercially used strain D254. GP-34 was identified as Saccharomyces cerevisiae using 18S rDNA sequencing and has potential application in food fermentation.
WU Zhuofan
,
SHENG Diqing
,
WANG Jinjing
,
NIU Chengtuo
,
LIU Chunfeng
,
ZHENG Feiyun
,
LI Qi
. The isolation, screening and identification of yeast for loquat wine production[J]. Food and Fermentation Industries, 2019
, 45(24)
: 71
-76
.
DOI: 10.13995/j.cnki.11-1802/ts.022140
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