Research Notes Open Access

Screening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube Liquor

Xiaolei Guan1, Yaqiong Liu1, Yao Lu1, Suwen Wang1, Jingyu Jin1, Jie Wang1 and Rongbin Li1
  • 1 Hebei Agricultural University, China
American Journal of Biochemistry and Biotechnology
Volume 16 No. 3, 2020, 322-331

DOI: https://doi.org/10.3844/ajbbsp.2020.322.331

Submitted On: 25 March 2020
Published On: 17 July 2020

How to Cite: Guan, X., Liu, Y., Lu, Y., Wang, S., Jin, J., Wang, J. & Li, R. (2020). Screening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube Liquor. American Journal of Biochemistry and Biotechnology, 16(3), 322-331. https://doi.org/10.3844/ajbbsp.2020.322.331

Abstract

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.

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Keywords

  • Saccharomyces cerevisiae
  • Jujube Liquor
  • Fermentation
  • Environmental Tolerance
  • Volatile Compounds