Isolation,identification and mixed fermentation of non-Saccharomyces from mulberry fruit
In order to improve the flavor of mulberry wine,the non-Saccharomyces with better aroma components from mulberry was screened and identified using the isolation and culture method,as well as to determine the tolerance of the screened strains,and the fermentation characteristics of mulberry wine were carried out.Results showed that a total of five strains(numbered as S006-01,S006-02,S007-01-S007-03)of yeast with better aroma-producing performance were obtained by morphology and molecular biology,strains S006-01,S006-02 were identified as Hanseniaspora uvarum,and strains S007-01,S007-02,S007-03 were identified as Pichia kluyveri.The tolerance resistance experiments showed that strain S007-03 was able to grow vigorously in a culture solution of 5％vol,while the growth of the remaining strains was inhibited with the increase of alcohol content,strain S006-02 had good resistance to SO2 and acid.Mixed strains of S006-02,S007-03 and Saccharomyces cerevisiae(105∶10s∶107 cfu/ml)were inoculated into the fruit juice containing 330 g/L glucose,the alcohol content of the fermented liquor was 2％vol higher than that of the fermented liquor inoculated with single strain fermentation of S.cerevisiae.In the simulated mulberry juice,mixed fermentation(HJ)produced more volatile compounds with richer esters and alcohols,which mainly distributed in ethyl octanoate,ethyl decanoate,phenylethyl alcohol.The fermentation performance of H.uvarum S006-02,P.kluyveri S007-03 mixed with S.cerevisiae was better,which could increase the esters and alcohols,made the flavor and aroma of mulberry wine richer and fuller.
non-Saccharomycesisolation and identificationtoleranceflavormulberry wine
NETL
NSTL
万方数据
维普
