Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 47 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033460

Screening and identification of a tannin-tolerant yeast strain and its fermentation characteristics

  • TAN Chuanchuan ,
  • HE Jin ,
  • WEI Yumeng ,
  • XIN Wenyan ,
  • YAO Mi ,
  • CEN Shunyou
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  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Guizhou Engineering Research Centre for Fruit Processing, Guiyang 550005, China)
    3(Guizhou Hongcai Junong lnvestment Co.Ltd., Liupanshui 553537, China)

Received date: 2022-08-30

  Revised date: 2022-10-14

  Online published: 2023-08-31

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Abstract

To solve the industrial problems of poor taste and low quality of traditional brewing yeast used in the fermentation of high tannin fruits, a high tannin-tolerant yeast suitable for fermentation was isolated and screened from the Rosa roxburghii, pomegranate and green crisp plums, and it was identified as Saccharomyces bayanus(N1). The fermentation ability and flavor compositions of strain N1 were explored. The optimal growth temperature of strain N1 was 28 ℃, the optimum pH was 6, and it could tolerate 32 g/L of tannin, 400 g/L of sugar, 16% of ethanol and 250 mg/L of SO2. Strain N1 was used to ferment pomace of R. roxburghii with a finishing fermented fluid of 9.23%vol ethanol, 4.31 g/L residual sugar, and 1.36 g/L ester. The tannin degradation rate was 40.01%. Based on the result of electronic nose, strain N1 was negatively correlated with the Saccharomyces cerevisiae SY according to the principal component analysis model. W1S, W1C, andW3C sensors had the highest sensitivity in the R. roxburghii fermented fluid. Alkanes, benzenes, and amines was the main flavor components and contribution rate. This study provided a certain reference for the fermentation of high tannin fruit.

Key words： tannin-tolerant; screening; Saccharomyces bayanus; fermentation characteristics; electronic nose

Cite this article

TAN Chuanchuan , HE Jin , WEI Yumeng , XIN Wenyan , YAO Mi , CEN Shunyou . Screening and identification of a tannin-tolerant yeast strain and its fermentation characteristics[J]. Food and Fermentation Industries, 2023 , 49(15) : 47 -53 . DOI: 10.13995/j.cnki.11-1802/ts.033460

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