Screening, Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine
A yeast strain with high acid-degrading ability from Vaccinium vitis-idaea juice fermented in a a thermostatically controlled incubator at 24 ℃ was isolated and identified.Its acid degradation capacity was investigated.The results indicated that strain BY-9,which had the highest acid-degrading capacity,was found to be the most suitable for reducing acidity of Vaccinium vitis-idaea wine.Based on morphological and physiological characterization,and internally transcribed spacer (ITS) analysis,strain BY-9 was identified as Zygosaccharomyces bisporus.The total acid content of Vaccinium vitis-idaea wine was reduced by 12.26％ when BY-9 was inoculated after alcoholic fermentation.
国家科技期刊平台
NSTL
万方数据
维普
