Isolation, identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter

WU Bao-long; WU Shi-hua; HE Jing-jing; YING Ling-yun; YI Yi; HUANG Cui-ji

doi:10.13386/j.issn1002-0306.2014.17.025

WU Bao-long, WU Shi-hua, HE Jing-jing, YING Ling-yun, YI Yi, HUANG Cui-ji. Isolation, identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter[J]. Science and Technology of Food Industry, 2014, (17): 156-160. DOI: 10.13386/j.issn1002-0306.2014.17.025

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Isolation, identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter

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In this paper, 27 yeasts were isolated from the local wineries and one strain with strong capacity of producing alcohol, named 5- 1Y, was screened. The isolate was identified as Saccharomyces cerevisiae by morphology, biochemical tests and 26 S rDNA analysis.The glucose concentration and the mortality of the isolate were detected continuously in YEPD medium, which contained various concentrations of glucose ( 50~320g /L) , to analyze the fermentation characterization of this yeast.The results revealed that high concentration of initial sugar could affect the fermentation, and the suitable glucose concentration for 5-1Y was 230 g /L.

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Isolation, identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter

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