{"title":"从 Pyracantha fortuneana 果实发酵液中分离、鉴定和分析酵母菌株的技术特性","authors":"Ling Zhu, Jiang-Yan Yu, Qing-Fang Xu, Xu Bai, Xiu Gao, Li-Fang Zhang, Wei-Liang Liu, Hao-Han Wang, Jian Cai","doi":"10.1007/s00203-024-04164-4","DOIUrl":null,"url":null,"abstract":"<div><p><i>Pyracantha fortuneana</i> (<i>P. fortuneana</i>), as a medicinal and edible plant resource, is rich in nutrients. In order to screen the high quality yeast used in Firebone fruit wine, 12 strains of yeast were isolated and purified from <i>P. fortuneana</i> fermentation broth by traditional pure culture method. They were identified by molecular biology as <i>Pichia kudriavzevii</i> (<i>P. kudriavzevii</i>) and <i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>), respectively. Strain HJ–2 could grow normally at 30℃, alcohol content 15%, SO<sub>2</sub> mass concentration 360 mg/L, pH 3.2, sucrose mass concentration 400 g/L and glucose mass concentration 250 g/L. Strain HJ–6 could grow normally at 30℃, alcohol content 3%, SO<sub>2</sub> concentration 360 mg/L, pH 3.2, sucrose concentration 250 g/L, glucose concentration 300 g/L. Based on the technological characteristics of fruit wine, <i>S. cerevisiae</i> HJ–2 has the potential of brewing <i>P. fortuneana</i> fruit wine. <i>P. kudriavzevii</i> HJ–6 has a low tolerance to ethanol and is suitable for the production of fermented beverages such as low–alcohol wine or beer.</p></div>","PeriodicalId":8279,"journal":{"name":"Archives of Microbiology","volume":"206 11","pages":""},"PeriodicalIF":2.3000,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Isolation, identification, and technological characteristics analysis of yeast strains from Pyracantha fortuneana fruits fermentation liquid\",\"authors\":\"Ling Zhu, Jiang-Yan Yu, Qing-Fang Xu, Xu Bai, Xiu Gao, Li-Fang Zhang, Wei-Liang Liu, Hao-Han Wang, Jian Cai\",\"doi\":\"10.1007/s00203-024-04164-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><i>Pyracantha fortuneana</i> (<i>P. fortuneana</i>), as a medicinal and edible plant resource, is rich in nutrients. In order to screen the high quality yeast used in Firebone fruit wine, 12 strains of yeast were isolated and purified from <i>P. fortuneana</i> fermentation broth by traditional pure culture method. They were identified by molecular biology as <i>Pichia kudriavzevii</i> (<i>P. kudriavzevii</i>) and <i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>), respectively. Strain HJ–2 could grow normally at 30℃, alcohol content 15%, SO<sub>2</sub> mass concentration 360 mg/L, pH 3.2, sucrose mass concentration 400 g/L and glucose mass concentration 250 g/L. Strain HJ–6 could grow normally at 30℃, alcohol content 3%, SO<sub>2</sub> concentration 360 mg/L, pH 3.2, sucrose concentration 250 g/L, glucose concentration 300 g/L. Based on the technological characteristics of fruit wine, <i>S. cerevisiae</i> HJ–2 has the potential of brewing <i>P. fortuneana</i> fruit wine. <i>P. kudriavzevii</i> HJ–6 has a low tolerance to ethanol and is suitable for the production of fermented beverages such as low–alcohol wine or beer.</p></div>\",\"PeriodicalId\":8279,\"journal\":{\"name\":\"Archives of Microbiology\",\"volume\":\"206 11\",\"pages\":\"\"},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2024-10-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Archives of Microbiology\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s00203-024-04164-4\",\"RegionNum\":3,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Archives of Microbiology","FirstCategoryId":"99","ListUrlMain":"https://link.springer.com/article/10.1007/s00203-024-04164-4","RegionNum":3,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
Isolation, identification, and technological characteristics analysis of yeast strains from Pyracantha fortuneana fruits fermentation liquid
Pyracantha fortuneana (P. fortuneana), as a medicinal and edible plant resource, is rich in nutrients. In order to screen the high quality yeast used in Firebone fruit wine, 12 strains of yeast were isolated and purified from P. fortuneana fermentation broth by traditional pure culture method. They were identified by molecular biology as Pichia kudriavzevii (P. kudriavzevii) and Saccharomyces cerevisiae (S. cerevisiae), respectively. Strain HJ–2 could grow normally at 30℃, alcohol content 15%, SO2 mass concentration 360 mg/L, pH 3.2, sucrose mass concentration 400 g/L and glucose mass concentration 250 g/L. Strain HJ–6 could grow normally at 30℃, alcohol content 3%, SO2 concentration 360 mg/L, pH 3.2, sucrose concentration 250 g/L, glucose concentration 300 g/L. Based on the technological characteristics of fruit wine, S. cerevisiae HJ–2 has the potential of brewing P. fortuneana fruit wine. P. kudriavzevii HJ–6 has a low tolerance to ethanol and is suitable for the production of fermented beverages such as low–alcohol wine or beer.
期刊介绍:
Research papers must make a significant and original contribution to
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