Identification and fermentative properties of an indigenous strain ofWickerhamomyces anomalusisolated fromRosa roxburghiiTratt
| Autor: | Xiaozhu Liu, Hubing Zhao, Mingzheng Huang, William James Hardie, Zhihai Yu, Yinfeng Li |
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| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
biology Strain (chemistry) Wickerhamomyces anomalus 030106 microbiology Aroma of wine biology.organism_classification Yeast 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology chemistry Business Management and Accounting (miscellaneous) Food science Citric acid Aroma Rosa roxburghii Food Science |
| Zdroj: | British Food Journal. 123:4069-4081 |
| ISSN: | 0007-070X |
| Popis: | PurposeThe purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenousWickerhamomyces anomalus(W. anomalus) fromRosa roxburghiiTratt (R. roxburghii).Design/methodology/approachMorphological and molecular methods were used to determine the species of the selected strainW. anomalusC11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO2) were further assessed by checking the growth of cells, and the oenological performances were proved to measure the related fermentative properties ofR. roxburghiiwines.FindingsTheW. anomalusC11 strain could be grown faster than commercialS. cerevisiaeX16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO2. Moreover, this strain of nativeR. roxburghiiyeastW. anomalusC11 produced less sulphuretted hydrogen and had a higherβ-glucosidase activity. Furthermore,W. anomalusC11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity ofR. roxburghiiwines including types of aroma and content thereof. Taken together, theR. roxburghiinative yeastW. anomalusC11 may have potential for use inR. roxburghiiwinemaking.Originality/value(1) The fermentative properties of a strain of indigenousW. anomalus(named as C11) fromR. roxburghiiwas evaluated. (2) The strain ofW. anomalusC11 had preferable tolerances to glucose, ethanol, citric acid and SO2. (3) This strain of nativeR. roxburghiiyeastW. anomalusC11 produced less sulphuretted hydrogen and had a higherß-glucosidase activity. (4)W. anomalusC11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity ofR. roxburghiiwines including types of aroma and content thereof. |
| Databáze: | OpenAIRE |
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