In this study, a carotenoid-producing yeast strain, J36, was identified, its basic characteristics were studied, and its effect on the flavor of kiwifruit wine was analyzed by fermentation with Saccharomyces cerevisiae. Using the “Manual on Characteristics and Identification of Yeast” along with 18S rDNA sequencing, morphological and molecular biology characteristics of strain J36 were determined. Further, its tolerance to temperature, pH, SO2 and alcoholicity were analyzed. Strain J36 and Saccharomyces cerevisiae were inoculated into kiwifruit juice at a ratio of 1∶1, and the volatile components were determined by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the colony of this strain was red, round and sticky with a smooth and wet surface, and it was identified as Rhodotorula mucilaginosa via molecular biology analysis. It could grow well at 24-30 ℃ and pH of 5-6, and could tolerate 300 mg/L SO2 and 14% (volume fraction) alcohol. The number of volatile components detected by GC-MS were: 17 in kiwi raw material, 27 in Saccharomyces cerevisiae fermented wine, and 52 in mixed-fermentation wine. In conclusion, based on the aroma material analysis and sensory evaluation results, mixed fermentation improved the aroma and quality of kiwifruit wine.
ZHAO Jianglin
,
CHEN Lin
,
LIU Yuhao
,
ZHENG Yanbo
,
CHEN Anjun
,
LIU Xingyan
,
HOU Xiaoyan
,
ZHANG Zhiqing
. Identification of a carotenoid producing yeast strain and its effect on the flavor of kiwifruit wine[J]. Food and Fermentation Industries, 2020
, 46(16)
: 49
-55
.
DOI: 10.13995/j.cnki.11-1802/ts.022895
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