文献类型：期刊文献

英文题名：Yeast diversity investigation of ‘Beihong’ (V. vinifera×V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China

作者：Liu, Xiaozhu Li, Yinfeng Zhang, Yuanlin Zeng, Shuang Huang, Mingzheng

第一作者：刘晓柱

机构：[1] Guizhou Institute of Technology, Guizhou, Guiyang, 550003, China

第一机构：贵州理工学院

年份：2021

卷号：27

期号：6

起止页码：887-896

外文期刊名：Food Science and Technology Research

收录：EI(收录号：20224312997092);Scopus(收录号：2-s2.0-85140129458)

语种：英文

外文关键词：Fermentation - Wine

摘要：‘Beihong’ is a new eurasian vinifera hybrid cultivar and widely planted in many wine regions and selected for wine making in China. However, studies on the fungal diversity of this cultivar was scarce. In this study, the indigenous yeast diversity and theirs dynamic changes during the spontaneous fermentation of ‘Beihong’ from Guiyang region, Guizhou, China, was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. The result demonstrated that the composition of yeast species revealed by the two methods was quite different. In addition, non-Saccharomyces yeasts were predominant in the initial stages of fermentation and then rapidly decreased, while Saccharomyces yeast sharply increased during the process. Hanseniaspora sp. and Saccharomyces cerevisiae were the main yeast isolates at the third day of fermentation. Taken together, the present study was a first step in exploring untapped yeast resources of ‘Beihong’ from Guiyang region, showing the basic information on indigenous yeast diversity, which was helpful to screen these native yeasts for producing wines with regional characteristics. copyright?2021, Japanese Society for Food Science and Technology.