Screening and stress tolerance of yeasts in Morella nana fermentation broth
Using Morella nana(A.Chev.)J.Herb as raw material to process natural fermentation,and yeast strains were isolated and purified by extract-ing yeast extract peptone dextrose(YPD)medium and wort medium from the fermentation broth.The screened strains were tested for ester production,ethanol production and H2S production,screened by Duchenne tubular fermentation experiments,and then the tolerance tests of the yeasts were con-ducted.Finally,the screened yeasts were identified by molecular biological identification based on 26S rDNA gene fragment sequence.The results showed that 59 yeasts were isolated and purified from the fermentation broth of M.nana,and 3 superior yeasts were screened and numbered JYR-5,JYR-14 and JYR-17.These three yeast strains could still grow normally under the condition of temperature 40 ℃,ethanol volume fraction 5％,pH 2.5,glucose concentration 300 mg/L,and SO2 concentration 400 mg/L.Strains JYR-5 and JYR-14 were identified as Saccharomyces cerevisiae,and strain JYR-17 was identified as Pichia kudriavzevii.Therefore,three yeasts screened from the fermentation broth of M.nana provided certain reference val-ue for the development and utilization of microbial resources for bayberry wine brewing.
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