Study on isolation and identification of a producing aroma yeast and its biology characteristics

A yeast with good capacity of producing flavor aroma and low sugar utilization was isolated from the natural fermented pear wine. The biology characteristics of this yeast were studied in detail. It was identified by 26S rDNA D1/D2 sequence analysis. The strain entered in the logarithmic growth phase after 4 hours and the stable growth period after 16 hours. The optimum growth temperature and the temperature range were respectively 28℃ and 26 ³2℃ . The optimum growth pH and this range were 5.5 and 5.1 ⁵.9. The most intense aroma produced in the 6th day of the fermentation. The total ester of the pear wine reached 0.38g/L. The yeast was indentified as Issatchenkia orientalis named Issatchenkia orientalis YS03.