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RISS 인기검색어
- 검색키워드
- 저자 : Baosheng Zhu (검색결과 2 건)
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Identification of Zygosaccharomyces mellis strains in stored honey and their stress tolerance
Liu, Gongliang,Tao, Changli,Zhu, Baosheng,Bai, Weidong,Zhang, Liangliang,Wang, Zengpeng,Liang, Xingting 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
To screen yeast with high sugar tolerance and evaluate their stress tolerance, six yeast strains were selected from 17 stored honey samples. The species were identified through 26S rRNA sequencing. Their stress tolerance was determined via the Durham fermentation method and ethanol production ability was determined via flask fermentation. The results demonstrated that all the six strains were Zygosaccharomyces mellis. Their sugar, ethanol, and acid tolerance ranges were 500-700 g/L, 10-12% (v/v), and pH 2.5-4.5, respectively. The $SO_2$ tolerance was 250 mg/L. Among the six strains, 6-7431 had the best stress tolerance with sugar tolerance of 700 g/L, ethanol tolerance of 12% (v/v), and acid tolerance of pH 2.5. Furthermore, the strain of 6-7431 had the highest percentage of ethanol production at the same initial sugar content as the other strains. Therefore, the selected six yeast strains would be promising fermentation yeasts for wine-making, ethanol production, or other fermentation purposes.
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Identification of Zygosaccharomyces mellis strains in stored honey and their stress tolerance
Gongliang Liu,Changli Tao,Baosheng Zhu,Weidong Bai,Liangliang Zhang,Zengpeng Wang,Xingting Liang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
To screen yeast with high sugar tolerance and evaluate their stress tolerance, six yeast strains were selected from 17 stored honey samples. The species were identified through 26S rRNA sequencing. Their stress tolerance was determined via the Durham fermentation method and ethanol production ability was determined via flask fermentation. The results demonstrated that all the six strains were Zygosaccharomyces mellis. Their sugar, ethanol, and acid tolerance ranges were 500–700 g/L, 10–12% (v/v), and pH 2.5–4.5, respectively. The SO2 tolerance was 250 mg/L. Among the six strains, 6-7431 had the best stress tolerance with sugar tolerance of 700 g/L, ethanol tolerance of 12% (v/v), and acid tolerance of pH 2.5. Furthermore, the strain of 6-7431 had the highest percentage of ethanol production at the same initial sugar content as the other strains. Therefore, the selected six yeast strains would be promising fermentation yeasts for wine-making, ethanol production, or other fermentation purposes.
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