Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 121 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037975

Isolation, identification, and application of yeast in Awati red grape

  • CHENG Gong ,
  • WANG Liling ,
  • HUO Yameng ,
  • WULAR·Tuwulebayi ,
  • HOU Xujie ,
  • LI Lu ,
  • HUANG Xinde
Expand
  • 1(College of Food Science and Engineering,Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Tarim University, Alar 843300, China)
    2(Xinjiang Cotton City Musalais Limited Liability Company, Awati 843200, China)

Received date: 2023-11-16

  Revised date: 2024-01-02

  Online published: 2024-11-28

Fold

Abstract

Yeast plays a very important role in the fermentation process of traditional Musalais. To improve the quality of industrial production of traditional Musalais, traditional separation methods were adopted to isolate and screen yeast from Awati red grape.Strains were identified by morphological observation and molecular biology techniques, and their tolerance was analyzed.Musalais was fermented by the excellaent strain.The results showed that the yeast strain J was identified as Saccharomyces cerevisiae, and the other five strains were identified as Hyphopichia.Strains J, J1, and J2 produced gas quickly and the alcohol content was the highest in their fermentation liquid.The tolerance of glucose content of strain J was better than that of strains J1 and J2, which could tolerate glucose content 500 g/L.Musalais was fermented by three yeast strains.The results showed that strain J fermented Musalais faster, and the Musalais was sweet and mellow, sweet and sour, fruity and burnt, and the sensory score was (85.10±3.64).In conclusion, the isolated strain J has a good potential for fermenting Musalais, and can be used as a strain to expand Musalais production and improve the quality of Musalais.

Key words： Musalais; yeast; Awati red grapes

Cite this article

CHENG Gong , WANG Liling , HUO Yameng , WULAR·Tuwulebayi , HOU Xujie , LI Lu , HUANG Xinde . Isolation, identification, and application of yeast in Awati red grape[J]. Food and Fermentation Industries, 2024 , 50(21) : 121 -127 . DOI: 10.13995/j.cnki.11-1802/ts.037975

References

[1] 刘真. 降解5-羟甲基糠醛、高产焦糖香酵母菌筛选及其混菌发酵慕萨莱思的研究[D].阿拉尔:塔里木大学, 2021.
LIU Z.Screening yeast strains with degradation of 5-hydroxymethylfurfural and high production of caramel compounds andfermentation Musalais by the co-inoculation of the screened strains[D].Alar:Tarim University, 2021.
[2] 谢志军. 阿瓦提县慕萨莱思葡萄酒产业化研究[D].石河子:石河子大学, 2020.
XIE Z J.Study on industrialization of Musalles wine in awat county[D].Shihezi:Shihezi University, 2020.
[3] 赵叶. 乡村振兴背景下阿瓦提慕萨莱思品牌建设研究[D].阿拉尔:塔里木大学, 2023.
ZHAO Y.Research on brand building of Avati Musales under the background of rural revitalization[D].Alar:Tarim University,2023.
[4] 冯姝.新疆慕萨莱思酵母菌分离鉴定及优势菌遗传多样性分析[D].阿拉尔:塔里木大学, 2013.
FENG S.Yeast strains, isolation, identification and the of genetic diversity of dominant strains associated from Musalais in Xinjiang[D].Alar:Tarim University, 2013.
[5] 朱丽霞, 李红梅, 郭东起, 等.新疆慕萨莱思自然发酵过程中酵母菌表型多样性及优势菌分析[J].食品科学, 2012, 33(7):142-147.
ZHU L X, LI H M, GUO D Q, et al.Phenotype diversity and dominant species of yeasts during spontaneous fermentation process of Musalais from Xinjiang[J].Food Science, 2012, 33(7):142-147.
[6] 陈丽花, 任丽霞, 李东娜, 等.甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J].食品科学, 2021, 42(6):142-149.
CHEN L H, REN L X, LI D N, et al.Fermentation characteristics for flavor compounds production by quality yeast strains isolated from rice wine starters[J].Food Science, 2021, 42(6):142-149.
[7] 金博, 乔瑞芳, 张菁, 等.群体感应系统对发酵食品的影响[J].中国食品学报, 2023, 23(12):375-384.
JIN B, QIAO R F, ZHANG J, et al.Effect of quorum sensing system on fermented food [J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(12):375-384.
[8] ZHU L X, XUE J L.Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China[J].World Journal of Microbiology & Biotechnology, 2017, 33(3):63.
[9] 薛菊兰, 程玉来, 张佰清, 等.慕萨莱思酿酒酵母产果胶酶及β-葡萄糖苷酶定性分析[J].食品科学, 2013, 34(19):166-169.
XUE J L, CHENG Y L, ZHANG B Q, et al.Qualitative analysis of pectinase and β-glucosidase secreted by Saccharomyces cerevisiae strains isolated from Musalais[J].Food Science, 2013, 34(19):166-169.
[10] 乔通通.慕萨莱思产关键香优良菌株的筛选与工艺优化[D].阿拉尔:塔里木大学, 2022.
QIAO T T.Screening and process optimization of key fragrant and excellent strains in Msalais[D].Alar:Tarim University, 2022.
[11] 杨创举, 何新, 朱丽霞.慕萨莱思降糖、降酸优良酵母菌的筛选[J].食品与发酵科技, 2020, 56(3):22-30.
YANG C J, HE X, ZHU L X.Selection of excellent yeasts for decreasing sugar and acid in Musalais [J].Food and Fermentation Technologies, 2020, 56(3):22-30.
[12] 张佳斌, 王冠群, 陈彤国, 等.慕萨莱思复配发酵剂的实验室研制[J].中国酿造, 2017, 36(3):115-120.
ZHANG J B, WANG G Q, CHEN T G, et al.Laboratory-scale development of combined starter for Msalais production[J].China Brewing, 2017, 36(3):115-120.
[13] 王静尧, 王文华, 王丽玲, 等.酿酒酵母与2株非酿酒酵母混酿培养中的增香特性[J].食品研究与开发, 2023, 44(11):60-66.
WANG J Y, WANG W H, WANG L L, et al.Aroma enhancement characteristics of Saccharomyces cerevisiae and two strains of non-Saccharomyces cerevisiae in mixed culture[J].Food Research and Development, 2023, 44(11):60-66.
[14] 徐易洁, 张红玉, 解修超, 等.甘蔗内生酵母菌的分离鉴定及发酵性能[J].食品研究与开发, 2023, 44(1):159-166.
XU Y J, ZHANG H Y, XIE X C, et al.Isolation, identification and fermentation performance of endophytic yeast in sugarcane[J].Food Research and Development, 2023, 44(1):159-166.
[15] 周桂珍, 杨伟明, 杨建兴, 等.宁夏贺兰山东麓葡萄酒酵母菌的筛选及应用[J].微生物学通报, 2023, 50(2):553-572.
ZHOU G Z, YANG W M, YANG J X, et al.Screening and application of wine yeasts at the eastern foot of Helan Mountain in Ningxia Hui Autonomous Region[J].Microbiology China, 2023, 50(2):553-572.
[16] 马鹏. 高酯化力、糖化力和液化力霉菌的筛选及强化大曲的研究[D].阿拉尔:塔里木大学, 2023.
MA P.Screening of molds with high esterification power, saccharification power and liquefaction power and resaerch on strengthening Daqu[D].Alar:Tarim University, 2023.
[17] 胡江南, 高熳熳, 马立娟, 等.葡萄酒发酵优良酵母的筛选、鉴定及应用[J].中国酿造, 2023, 42(7):43-50.
HU J N, GAO M M, MA L J, et al.Screening, identification and application of superior yeast strains for wine fermentation [J].China Brewing, 2023, 42(7):43-50.
[18] 金红, 张小燕, 路宏科, 等.耐高渗酵母选育及其在葡萄酒中的应用研究[J].中国酿造, 2021, 40(6):192-195.
JIN H, ZHANG X Y, LU H K, et al.Breeding of hyperosmotic yeasts and their application in wine[J].China Brewing, 2021, 40(6):192-195.
[19] 肖新云, 刘又嘉, 邓艳玲, 等.伯顿毕赤酵母菌在酸性及胆盐环境的抗逆性研究[J].中国微生态学杂志, 2016, 28(6):655-658.
XIAO X Y, LIU Y J, DENG Y L, et al.Resistance of Pichia burtonii in acid and bile salt environment[J].Chinese Journal of Microecology, 2016, 28(6):655-658.
[20] 向丽萍, 范斌强, 杨志龙, 等.一株耐酸性酿酒酵母的筛选鉴定及特性[J].食品与机械, 2021, 37(6):51-55.
XIANG L P, FAN B Q, YANG Z L, et al.Screening and identification of a strain of Saccharomyces cerevisiae and its characteristics[J].Food & Machinery, 2021, 37(6):51-55.
[21] 周枫, 曹蒙, 范玉飞, 等.酿酒酵母与毕赤酵母协同作用对山楂酒发酵的影响[J].食品科技, 2023, 48(8):1-6.
ZHOU F, CAO M, FAN Y F, et al.Effect of synergistic of Saccharomyces cerevisiae and Pichia pastoris on the fermentation of hawthorn wine[J].Food Science and Technology, 2023, 48(8):1-6.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.