ISSN: 0973-7510

E-ISSN: 2581-690X

Wei Su1,2,3,4 , Zexiu Li1, Chunzhi Xie2, Bengang Xu4, Yingchun Mu1,3 and Shuyi Qiu1
1College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
2Southern Analysis and Test Center of Guizhou University, Guiyang 550025, China.
3Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, China.
4Qiannan Soil and Fertilizer Station, Duyun 558000, China.
J. Pure Appl. Microbiol., 2016, 10 (2): 845-852
© The Author(s). 2016
Received: 08/02/2016 | Accepted: 19/04/2016 | Published: 30/06/2016
Abstract

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).

Keywords

Black glutinous rice wine; Aroma-producing strain; Isolation; Identification.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.