Screening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube Liquor
- 1 Hebei Agricultural University, China
Published On: 17 July 2020
Copyright: © 2020 Xiaolei Guan, Yaqiong Liu, Yao Lu, Suwen Wang, Jingyu Jin, Jie Wang and Rongbin Li. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by molecular identification. Tolerance tests for glucose, temperature, pH and alcohol of three yeast stains were compared. The result showed that the glucose tolerance of JM-3 was better those of JM-13 and JM-17, the temperature and pH tolerance were similarities in three yeast strains and the alcohol tolerance of JM-13 was better those of JM-3 and JM-17. Jujube juice was used as medium for single and mixed-culture fermentation with commercial S. cerevisiae G-1. All the important aroma compounds were detected in jujube juice fermented with JM-13+G-1 and JM-13 had an excellent potential starter for jujube liquor production.
- Saccharomyces cerevisiae
- Jujube Liquor
- Environmental Tolerance
- Volatile Compounds