FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (6): 100-105.doi: 10.7506/spkx1002-6630-20180302-019

• Bioengineering • Previous Articles     Next Articles

Screening, Identification and Fermentation Characteristics of Yeast Strains for Low Concentrations of Urea and Fusel Alcohol in Chinese Rice Wine

WU Danli, LI Gaolei, WANG Mingyue, CHEN Xiaohan, LI Yudong*   

  1. School of Food Science and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018, China
  • Online:2019-03-25 Published:2019-04-02

Abstract: Five yeast isolates were compared for their capacities of producing urea and fusel alcohol. Strains AW001 and J-16-2 were selected for reduced production of urea and fusel alcohol. Urea production was positively correlated to the copy number of the CAR2 gene related to arginine assimilation as determined by real-time quantitative PCR. All strains were identified as Saccharomyces cerevisiae based on physiological and biochemical characteristics and rDNA ITS sequence analysis. Total sugar and total acid contents in the Chinese rice wines fermented with AW001 and J-16-2 met the national standard. These strains have great potential for development and utilization.

Key words: yeast, real-time quantitative PCR, urea, fusel alcohol, identification, rice wine fermentation

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