文献类型：期刊文献

英文题名：Biodiversity and Oenological Property Analysis of Non-Saccharomyces Yeasts Isolated from Korla Fragrant Pears (Pyrus sinkiangensis Yu)

作者：Li, Yinfeng Huang, Yuanmin Long, Hua Yu, Zhihai Huang, Mingzheng Liu, Xiaozhu

第一作者：李银凤

通信作者：Liu, XZ[1];Liu, XZ[2]

机构：[1]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550003, Peoples R China;[2]Xinjiang Prod & Construct Corps Key Lab Protect &, Alaer 843300, Peoples R China

第一机构：贵州理工学院食品药品制造工程学院

通信机构：corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550003, Peoples R China;corresponding author), Xinjiang Prod & Construct Corps Key Lab Protect &, Alaer 843300, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2022

卷号：8

期号：8

外文期刊名：FERMENTATION-BASEL

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000847070300001)】；

基金：This research was funded by Project of Xinjiang Production & Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin (BRYB2101); Guizhou FruitWine Brewing Engineering Research Center (Qianjiaoji (2022)050); High-level Talent Research Funding Project of Guizhou Institute of Technology (XJGC20190625).

语种：英文

外文关键词：Korla fragrant pears; wine yeasts; biodiversity; oenological property; fruit wine

摘要：Oenological yeasts play a critical role in the winemaking process. In this study, the biodiversity of the non-Saccharomyces 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-Saccharomyces 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 beta-glucosidase activity were different. The oenological condition tolerances of most strains were lower than that of commercial S. cerevisiae X16. The co-inoculum of these strains and S. cerevisiae 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 S. cerevisiae has some application potential in the production of KFP wine.