Study on Screening of Uperior Yeast Strain from Xiangxi Natural Savory Vinegar

Abstract

Abstract: In this research, 3 fine yeast strains were selected from Xiangxi natural savory vinegar,and their main production performance about alcohol-producing velocity, alcohol degree resistance, temperature resistance, bottom-nutrition resistance had been investigated to screen uperior yeast strain. The results showed that the NO.9 strain is the best among such production performancs as alcohol-producing velocity, alcohol degree resistance, bottom-nutrition resistance, and can resist large tempera- ture range, so it is the uperior yeast strain.

Key words: Xiangxi natural savory vinegar, yeast, screen, alcohol fermentation, production performance

GAO Yao-Fu, HUANG Qun, YU Ji, MA Cheng-Jin, PENG Dan, LI Yan-Po. Study on Screening of Uperior Yeast Strain from Xiangxi Natural Savory Vinegar[J]. FOOD SCIENCE, 2007, 28(10): 326-328.

[1]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[2]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[3]	ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong. Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 287-296.
[4]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[5]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[6]	MU Zhiyong, YANG Yijin, WANG Guangqiang, XIONG Zhiqiang, SONG Xin, LI Guohui, AI Lianzhong, XIA Yongjun. Beneficial Effects of Yeasts and Applications in Foods [J]. FOOD SCIENCE, 2021, 42(15): 309-318.
[7]	LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong. Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics [J]. FOOD SCIENCE, 2021, 42(14): 32-38.
[8]	LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang. Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts [J]. FOOD SCIENCE, 2021, 42(14): 86-93.
[9]	WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao. Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning [J]. FOOD SCIENCE, 2021, 42(14): 226-231.
[10]	DING Lili, LÜ Xinran, GAO Yongyue, CUI Xiaoling, WANG Xiaomi, BAI Fengling, YI Shumin, GUO Xiaohua. Screening for and Identification of Lactic Acid Bacteria with Antioxidant Activity from the Intestinal Tract of Fish [J]. FOOD SCIENCE, 2021, 42(10): 127-132.
[11]	ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,. Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy [J]. FOOD SCIENCE, 2020, 41(8): 152-158.
[12]	LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong. Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes [J]. FOOD SCIENCE, 2020, 41(6): 101-107.
[13]	ZHANG Shixin, PENG Litao, FAN Ming, YANG Shuzhen, YAN Deng. Screening for Antifungal Agents of Clinical Drugs against Penicillium expansum on Postharvest Pear Fruit [J]. FOOD SCIENCE, 2020, 41(5): 180-185.
[14]	MENG Yong, WANG Jing, ZHU Xiaohua, GENG Xuebing, YANG Zong, SHEN Meifang. Screening and Confirmation of Multiple Antibiotic Residues in Aquatic Products by Triple Quadrupole-Linear Ion Trap Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(4): 313-318.
[15]	MENG Fanbing, WANG Zhongwei, LI Yuncheng, MA Changzhong, LIU Dayu. Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics [J]. FOOD SCIENCE, 2020, 41(24): 31-38.

Study on Screening of Uperior Yeast Strain from Xiangxi Natural Savory Vinegar

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments