The important aroma-producing yeast strain from black glutinous rice (BGR) wine made in Guizhou was isolated through a primary and secondary screening method. The strain was then identified by morphological characteristics and gene sequence analysis. The results showed that the aroma-producing strain 27 aroma compounds in traditional fermentation broth and 32 aroma compounds in aroma-producing strains fermentation broth. Among these compounds, 16 of them were found in both aroma-producing strain traditional starter fermentation broths and more than half of the total detected aroma compounds in traditional starter. Based on the characteristics of colony and thallus appearance, the aroma-producing strain was identified as Cyberlindnera jadinii (Pichia jadinii).
Black glutinous rice wine; Aroma-producing strain; Isolation; Identification.
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