Screening and Fermentation Performance of Dominant Microorganism in Naturally Fermented Kiwi Wine
This study aimed to enhance the aroma quality of kiwi wine and achieve standardized production by improving aroma yield and fermentation performance.Sensory evaluation and measurement of total ester content were used to select strains.Morphology,physiology,biochemistry,and molecular biology analyses were conducted.The results showed that six strains exhibiting strong aroma production and gas production capacity were identified based on sensory evaluation.These strains appeared milky white,round,dry,and opaque on the surface.After fermentation performance evaluation,four strains with good aroma production,gas production capacity,and tolerance were selected.A1 and JM4 performed best with lactose as the carbon source and yeast paste as the nitrogen source,while B1 and TJ-2 performed best with maltose as the carbon source and yeast paste as the nitrogen source.These strains were identified as the closest genetically related strains to Wickerhamomyces anomalus.Four strains A1,B1,JM4 and TJ-2 with good aroma and gas production capacity and tolerance were obtained.These four strains are all Wickerhamomyces anomalu,which can be used in the production of fruit wine.
dominant bacteriascreening and identification of strainskiwi winefermentation performance
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