Fermentation Characteristics of Yeast from Lonicera edulis Fruits

doi:10.7506/spkx1002-6630-201023067

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 305-309.doi: 10.7506/spkx1002-6630-201023067

• Bioengineering • Previous Articles Next Articles

Fermentation Characteristics of Yeast from Lonicera edulis Fruits

SUN Guang-ren1,2，ZHANG Qi-chang1，DONG Feng-ying1，ZHAO Hong-nan1，DU Feng-guo1,*

1. Forestry College of Beihua University, Jilin 132013, China ；
2. School of Life Sciences, Northeast Normal University, Changchun 130024, China

Received:2010-09-29 Revised:2010-11-25 Online:2010-12-15 Published:2010-12-29
Contact: DU Feng-guo E-mail:dfg4656@hotmail.com

Abstract

Abstract:

The predominant yeast strain isolated from Lonicera edulis fruits after enrichment culture was tested for its acidresistant, alcohol-resistant, sulfurous acid-resistant and acid degrading properties. This was followed by fermentation of Lonicera edulis fruit wine with this strain after activation. It was found that this yeast strain could utilize citric acid and malic acid well and its ability to utilize tartaric acid was bad. Meanwhile, this yeast strain exhibited the resistance to sulfurous acid and alcohol. Moreover, fermentation with it resulted in a 13.2% decrease of acidity in Lonicera edulis fruit wine. Therefore, this strain will have promising application prospect in the fermentation of high-acidity fruit wine.

Key words: Lonicera edulis, yeast, fermentation characteristics, bio-deacidification, fruit wine

CLC Number:

TS262.7

SUN Guang-ren1,2，ZHANG Qi-chang1，DONG Feng-ying1，ZHAO Hong-nan1，DU Feng-guo1,*. Fermentation Characteristics of Yeast from Lonicera edulis Fruits[J]. FOOD SCIENCE, 2010, 31(23): 305-309 https://doi.org/10.7506/spkx1002-6630-201023067

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Fermentation Characteristics of Yeast from Lonicera edulis Fruits

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