Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 166 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033233

Directional domestication of Saccharomyces cerevisiae tolerant to high concentration ethanol and its application in mulberry wine brewing

  • HUANG Qing ,
  • SU Yuanyuan ,
  • ZUO Yong ,
  • LI Qi
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  • 1(College of Life Sciences, Sichuan Normal University, Chengdu 610101, China)
    2(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 644000, China)

Received date: 2022-08-07

  Revised date: 2022-09-01

  Online published: 2023-07-13

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Abstract

The tolerance of brewer′s yeast during fermentation affects the yield of ethanol and the quality of wine.To improve the tolerance of Saccharomyces cerevisiae to ethanol and increase the ethanol yield, a directional domestication method was used to obtain a series of ethanol tolerant yeasts from S.cerevisiae.The method of targeted domestication was used to obtain a series of strains tolerant to different ethanol concentrations by gradually increasing the ethanol concentration in the growth environment from S.cerevisiae.The alcohol production capacity of the strains was tested in the fermentation medium, and it was found that the alcoholic content of the fermentation broth of strain 221 was 7.93%vol and that of strain 202 was 8.03%vol, which were 10.4% and 11.8% higher than the starting strain, respectively.Finally, the above strains were applied to ferment mulberry fruit wine, and the alcoholic content of strain 221 reached 15.07%vol, which was 49.8% higher than that of the starting strain.The brewer′s yeast tolerant to high ethanol concentration obtained in this study can help to enhance ethanol production and enrich the strain resources, and at the same time lay the foundation for further research on ethanol tolerance of brewer′s yeast.

Key words： Saccharomyces cerevisiae; fruit wine; ethanol tolerance; directional domestication

Cite this article

HUANG Qing , SU Yuanyuan , ZUO Yong , LI Qi . Directional domestication of Saccharomyces cerevisiae tolerant to high concentration ethanol and its application in mulberry wine brewing[J]. Food and Fermentation Industries, 2023 , 49(12) : 166 -173 . DOI: 10.13995/j.cnki.11-1802/ts.033233

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