Isolation,identification and fermentation performance of wild yeast strains in blueberry fruit
In order to screen the yeast used for fermentation of blueberry wine,TTC staining method and Duchenne tubule fermentation method were used to screen the yeast on the surface of blueberry fruits in this study,the screened bacterial strains were identified by molecular biology and their growth curves were determined.Culture temperature,initial pH,glucose,ethanol and sulfur dioxide(SO2)were used as influencing factors.The fermentation performance was investigated.The results showed that 16 yeast strains were isolated and purified from the surface of blueberry fruit,and 1 yeast strain ZL01 was selected,which was suitable for the subsequent tests.The strain ZL01 was identified as Hanseniaspora uvarum by molecular biological identification and phylogenetic tree analysis.The fermentation performance results showed that the optimum growth temperature and pH of strain ZL01 were 28℃and 5,respectively.The strain could grow at pH 2 or 38℃,and could tolerate 250 g/L glucose,9%ethanol,and 250 mg/L SO2.In conclusion,strain ZL01 has the potential to be applied to the fermentation of blueberry wine.
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