文献类型：期刊文献

英文题名：Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt

作者：Liu, Xiaozhu Li, Yinfeng Zhao, Hubing Yu, Zhihai Hardie, William James Huang, Mingzheng

第一作者：刘晓柱

通信作者：Liu, XZ[1];Huang, MZ[1]|[14440df22f06bbcaad0e9]刘晓柱;

机构：[1]Guizhou Inst Technol, Guiyang, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Guiyang, Peoples R China.|贵州理工学院;

年份：2021

卷号：123

期号：12

起止页码：4069-4081

外文期刊名：BRITISH FOOD JOURNAL

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000657689400001)】；

基金：This work was supported by the Science and Technology Program of Guizhou Province (Talents of Guizhou Science Cooperation Platform [2017]5789, [2018]5603), Innovation Group Research Project from Guizhou Provincial Education Department (KY 2017046) and High-level Talent Research Funding Project of Guizhou Institute of Technology (XJGC20190625).

语种：英文

外文关键词：Wickerhamomyces anomalus; Fermentative properties; Wine aroma; Rosa roxburghii tratt

摘要：Purpose The purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R. roxburghii). Design/methodology/approach Morphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. 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 of R. roxburghii wines. Findings The W. anomalus C11 strain could be grown faster than commercial S. cerevisiae X16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO2. Moreover, this strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher beta-glucosidase activity. Furthermore, W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof. Taken together, the R. roxburghii native yeast W. anomalus C11 may have potential for use in R. roxburghii winemaking. Originality/value (1) The fermentative properties of a strain of indigenous W. anomalus (named as C11) from R. roxburghii was evaluated. (2) The strain of W. anomalus C11 had preferable tolerances to glucose, ethanol, citric acid and SO2. (3) This strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher ss-glucosidase activity. (4) W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof.