Screening and Identification of Yeast for Production of Wine from Selenium-Enriched Kiwifruits

doi:10.7506/spkx1002-6630-201421034

Abstract

Abstract:

Ten yeast isolates were obtained through microscopic observation and screening using WL medium, and one of
them was identified by carbon dioxide weight loss comparison as well as physiological and biochemical characterization
and named as Y-41. The strain Y-41 was found to have a strong ability to ferment kiwifruit juice into wine with a strong
fruity aroma. This strain was preliminarily identified as a member of the genus Pichia according to Yeasts: Characteristics
and Identification and further confirmed as Pichia kudriavzevii by molecular biology. Y-41 was highly tolerant to glucose,
alcohol and pH, and could be used for wine fermentation from selenium-enriched kiwifruit juice.

Key words: selenium-enriched kiwifruit, yeast, screening, identification

CLC Number:

Q939.96
TS05

HAO Yao, WANG Tao, LI Wen, LI Tong-xiang, YUAN Hang. Screening and Identification of Yeast for Production of Wine from Selenium-Enriched Kiwifruits[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201421034.

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Screening and Identification of Yeast for Production of Wine from Selenium-Enriched Kiwifruits

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