Food and Fermentation Industries >

2025 , Vol. 51 >Issue 1: 90 - 98

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037762

Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine

  • LIU Siyuan ,
  • MENG Fang ,
  • LI Qiang ,
  • WANG Zixin ,
  • XI Qinqin ,
  • ZHANG Huiling ,
  • CHEN Panpan ,
  • TIAN Xiaoju
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  • 1(Ningxia Key Laboratory of Food Microorganism Application Technology and Safety Control, College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(Key Laboratory of National Market Supervision, Ningxia Institute of Food Inspection (Quality and Safety of Goji and Wine), Yinchuan 750001, China)

Received date: 2023-10-24

  Revised date: 2024-01-10

  Online published: 2025-01-23

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Abstract

Goji wine is a main product of deep processing of Lycium barbarum and has various physiological functions such as anti-fatigue, antioxidant, and immunity improvement.At present, goji wine is fermented with Saccharomyces cerevisiae solely, and there is little research on the effect of non-Saccharomyces cerevisiae on the brewing of the wine.To screen non-S. cerevisiae yeast suitable for goji wine fermenting and improving the aroma of the wine, six non-S. cerevisiae strains were obtained from fresh fruit of L.barbarum, leaves, and goji orchard soil.Through the tolerance test, one of these strains had the best fermentation performance named JMJ.Detected by the 26S rDNA sequence, this non-S cerevisiae strain was Metschnikowia pulcherrima.Compared to the goji wine fermented by the commercial S. cerevisiae STR alone, sequential fermentation of the wine with the mixture of JMJ and STR (10∶1) generated more types of volatile substances.

Key words： Metschnikowia pulcherrima; Lycium barbarum wine; commercial yeast; mixed fermentation; inoculation regimes

Cite this article

LIU Siyuan , MENG Fang , LI Qiang , WANG Zixin , XI Qinqin , ZHANG Huiling , CHEN Panpan , TIAN Xiaoju . Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine[J]. Food and Fermentation Industries, 2025 , 51(1) : 90 -98 . DOI: 10.13995/j.cnki.11-1802/ts.037762

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