Identification and Aroma-Producing Characteristics of Yeast Strains Isolated from Tibet-Grown Hippophaer hamnoides

doi:10.7506/spkx1002-6630-20211219-216

Abstract

Abstract: In this study, four yeast strains with good fermentation ability were isolated and purified from wild Hippophaer hamnoides collected from Longzi country, Tibet. All of these strains were identified as Saccharomyces cerevisiae by 26S rDNA gene sequence analysis. Their growth characteristics, tolerance and fermentation characteristics were evaluated in comparison with those of Saccharomyces cerevisiae ATCC9763. The results showed that the 18% ethanol tolerance of strain Nysj-7 was higher than that of Nysj-4, Nysj-9 and ATCC9763, but the same as that of Nysj-1, and the SO2 tolerance of Nysj-7 was higher than that of the other strains. Nysj-4, Nysj-7, Nysj-9 and ATCC9763 could tolerate 500 g/L glucose concentration, which was higher than that observed for Nysj-1. The four strains could grow at pH 2.5. The ethanol production capacity of Nysj-7, Nysj-1, Nysj-4 and ATCC9763 was the same as that of Saccharomyces cerevisiae ATCC9763, and higher than that of Nysj-9. Nysj-7 exhibited the highest ester production capacity and lowest H2S production capacity, and its β-glucosidase production capacity was higher than that of ATCC9763 and lower than that of Nysj-4, but not significantly different from that of Nysj-1 and Nysj-9. By gas chromatography-mass spectrometry (GC-MS), a total of 524 volatile substances were detected in seabuckthorn wine fermented by Nysj-7, and 95 differential metabolites were identified compared with that fermented by ATCC9763 including 69 significantly up-regulated volatile substances and 26 significantly down-regulated volatile substances; the relative content of the former was higher than that of the latter. Principal components analysis (PCA) indicated that there was an obvious difference in the expression of volatile substances by Nysj-7 compared with ATCC 9763. In conclusion, strain Nysj-7 has good tolerance and fermentation characteristics and can be used for fruit wine brewing.

Key words: Hippophaer hamnoides; isolation and identification; tolerance; fermentation characteristics; volatile substances; differential metabolite analysis

CLC Number:

TS261.1

ZHANG Erhao, HE Ping, LIU Panpan, JIAN Yue, CHEN Rui, XU Yuting, LU Yazhou, LUO Zhang. Identification and Aroma-Producing Characteristics of Yeast Strains Isolated from Tibet-Grown Hippophaer hamnoides[J]. FOOD SCIENCE, 2022, 43(20): 207-215.

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Identification and Aroma-Producing Characteristics of Yeast Strains Isolated from Tibet-Grown Hippophaer hamnoides

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