Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu)
Oenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non<i>-Saccharomyces</i> yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenological and fermentation characteristics of these nat...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/8/388 |
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| author | Yinfeng Li Yuanmin Huang Hua Long Zhihai Yu Mingzheng Huang Xiaozhu Liu |
| author_facet | Yinfeng Li Yuanmin Huang Hua Long Zhihai Yu Mingzheng Huang Xiaozhu Liu |
| author_sort | Yinfeng Li |
| collection | DOAJ |
| description | Oenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non<i>-Saccharomyces</i> yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenological and fermentation characteristics of these native yeasts were further investigated. A total of 241 fungus species and 5 species of culturable non<i>-Saccharomyces</i> yeasts were detected using high-throughput sequencing and culture-dependent approaches, respectively. Five strains of aroma-producing yeasts (K4, K14, K19, K21, and K26) were isolated, and their growth characteristics, carbon source utilization, hydrogen sulfide production performance, and β-glucosidase activity were different. The oenological condition tolerances of most strains were lower than that of commercial <i>S. cerevisiae</i> X16. The co-inoculum of these strains and <i>S. cerevisiae</i> X16 regulated the volatile aroma characteristics of the fermented Korla fragrant pear (KFP) fruit wine, enriching and complicating the aroma flavor. Thus, the combined inoculation of these indigenous wine yeasts and <i>S. cerevisiae</i> has some application potential in the production of KFP wine. |
| first_indexed | 2024-03-09T09:57:57Z |
| format | Article |
| id | doaj.art-ff3c68528c194992b41a51da28ceb32f |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T09:57:57Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-ff3c68528c194992b41a51da28ceb32f2023-12-01T23:40:55ZengMDPI AGFermentation2311-56372022-08-018838810.3390/fermentation8080388Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu)Yinfeng Li0Yuanmin Huang1Hua Long2Zhihai Yu3Mingzheng Huang4Xiaozhu Liu5College of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, ChinaCollege of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, ChinaCollege of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, ChinaCollege of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, ChinaCollege of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, ChinaCollege of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, ChinaOenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non<i>-Saccharomyces</i> yeast was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. Oenological and fermentation characteristics of these native yeasts were further investigated. A total of 241 fungus species and 5 species of culturable non<i>-Saccharomyces</i> yeasts were detected using high-throughput sequencing and culture-dependent approaches, respectively. Five strains of aroma-producing yeasts (K4, K14, K19, K21, and K26) were isolated, and their growth characteristics, carbon source utilization, hydrogen sulfide production performance, and β-glucosidase activity were different. The oenological condition tolerances of most strains were lower than that of commercial <i>S. cerevisiae</i> X16. The co-inoculum of these strains and <i>S. cerevisiae</i> X16 regulated the volatile aroma characteristics of the fermented Korla fragrant pear (KFP) fruit wine, enriching and complicating the aroma flavor. Thus, the combined inoculation of these indigenous wine yeasts and <i>S. cerevisiae</i> has some application potential in the production of KFP wine.https://www.mdpi.com/2311-5637/8/8/388Korla fragrant pearswine yeastsbiodiversityoenological propertyfruit wine |
| spellingShingle | Yinfeng Li Yuanmin Huang Hua Long Zhihai Yu Mingzheng Huang Xiaozhu Liu Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu) Fermentation Korla fragrant pears wine yeasts biodiversity oenological property fruit wine |
| title | Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu) |
| title_full | Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu) |
| title_fullStr | Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu) |
| title_full_unstemmed | Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu) |
| title_short | Biodiversity and Oenological Property Analysis of Non<i>-Saccharomyces</i> Yeasts Isolated from Korla Fragrant Pears (<i>Pyrus sinkiangensis</i> Yu) |
| title_sort | biodiversity and oenological property analysis of non i saccharomyces i yeasts isolated from korla fragrant pears i pyrus sinkiangensis i yu |
| topic | Korla fragrant pears wine yeasts biodiversity oenological property fruit wine |
| url | https://www.mdpi.com/2311-5637/8/8/388 |
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