Isolation, identification, and technological characteristics analysis of yeast strains from Pyracantha fortuneana fruits fermentation liquid

• Published in: Archives of microbiology 2024-11, Vol.206 (11), p.436, Article 436
• Main Authors: Zhu, Ling, Yu, Jiang-Yan, Xu, Qing-Fang, Bai, Xu, Gao, Xiu, Zhang, Li-Fang, Liu, Wei-Liang, Wang, Hao-Han, Cai, Jian
• Format: Article
• Language: English
• Subjects: Alcohol; Alcoholic beverages; Beer; Beverages; Biochemistry; Biomedical and Life Sciences; Biotechnology; Cell Biology; Drug tolerance; Ecology; Ethanol; Ethanol - metabolism; Fermentation; Fermented food; Fruit - microbiology; Fruits; Glucose; Glucose - metabolism; Life Sciences; Medicinal plants; Microbial Ecology; Microbiology; Molecular biology; Nutrients; Original Paper; Phylogeny; Pichia - genetics; Pichia - isolation & purification; Pichia - metabolism; Plant layout; Plant resources; Pure culture; Pyracantha fortuneana; Saccharomyces cerevisiae; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - isolation & purification; Saccharomyces cerevisiae - metabolism; Sucrose; Sulfur dioxide; Wine; Wine - analysis; Wine - microbiology; Wines; Yeast; Yeasts
• ISSN: 0302-8933; 1432-072X; 1432-072X
• DOI: 10.1007/s00203-024-04164-4

Pyracantha fortuneana ( P. fortuneana ), as a medicinal and edible plant resource, is rich in nutrients. In order to screen the high quality yeast used in Firebone fruit wine, 12 strains of yeast were isolated and purified from P. fortuneana fermentation broth by traditional pure culture method. They were identified by molecular biology as Pichia kudriavzevii ( P. kudriavzevii ) and Saccharomyces cerevisiae ( S. cerevisiae ), respectively. Strain HJ–2 could grow normally at 30℃, alcohol content 15%, SO 2 mass concentration 360 mg/L, pH 3.2, sucrose mass concentration 400 g/L and glucose mass concentration 250 g/L. Strain HJ–6 could grow normally at 30℃, alcohol content 3%, SO 2 concentration 360 mg/L, pH 3.2, sucrose concentration 250 g/L, glucose concentration 300 g/L. Based on the technological characteristics of fruit wine, S. cerevisiae HJ–2 has the potential of brewing P. fortuneana fruit wine. P. kudriavzevii HJ–6 has a low tolerance to ethanol and is suitable for the production of fermented beverages such as low–alcohol wine or beer.