Screening, Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine

doi:10.7506/spkx1002-6630-201609033

Abstract

Abstract:

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.

Key words: Vaccinium vitis-idaea, acid-degrading yeast, selection, isolation, identification

CLC Number:

Q815

YANG Hua, LIU Yana, GUO Dejun. Screening, Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201609033.

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Screening, Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine

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