Isolation and Identification of Aroma-producing Yeast for Papaya Wine

doi:10.7506/spkx1002-6630-201321040

Abstract

Abstract:

One hundred and twenty-one yeast stains were isolated from the pericarps and pulps of various tropical and subtropical
fruits, soils and papaya wine. A yeast strain named P3-3 with excellent performance for the fermentation of papaya
wine was selected. This strain exhibited powerful aroma-producing and fermentation capability under the conditions of 18%
ethanol, 300 mg/L SO2 and pH 2.1. Strain P3-3 could form its unique flavor. It was identified as Metschnikowia sp. and could
contribute to the aroma complexity of papaya wine.

Key words: papaya (Carica papaya L.), fruit wine, aroma-producing yeast, isolation, identification, Metschnikowia sp.

CLC Number:

Q939.97

GU Qi-hui，LIU Si-xin，LI Cong-fa*. Isolation and Identification of Aroma-producing Yeast for Papaya Wine[J]. FOOD SCIENCE, 2013, 34(21): 193-197.

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