Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits
Wild yeasts on the surface of various fruits including grapes were surveyed to obtain yeast strains suitable for fermenting a novel wine with higher alcohol content and supplemented with rice starch. We considered selected characteristics, such as tolerance to alcohol and osmotic pressure, capabilit...
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| Format: | Online |
| Language: | English |
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The Korean Society of Mycology
2011
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3385091/ |
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pubmed-3385091 |
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oai_dc |
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pubmed-33850912012-07-10 Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits Lee, Yeon-Ju Choi, Yu-Ri Lee, So-Young Park, Jong-Tae Shim, Jae-Hoon Park, Kwan-Hwa Kim, Jung-Wan Research Article Wild yeasts on the surface of various fruits including grapes were surveyed to obtain yeast strains suitable for fermenting a novel wine with higher alcohol content and supplemented with rice starch. We considered selected characteristics, such as tolerance to alcohol and osmotic pressure, capability of utilizing maltose, and starch hydrolysis. Among 637 putative yeast isolates, 115 strains exhibiting better growth in yeast-peptone-dextrose broth containing 30% dextrose, 7% alcohol, or 2% maltose were selected, as well as five α-amylase producers. Nucleotide sequence analysis of the 26S rDNA gene classified the strains into 13 species belonging to five genera; Pichia anomala was the most prevalent (41.7%), followed by Wickerhamomyces anomalus (19.2%), P. guilliermondii (15%), Candida spp. (5.8%), Kodamaea ohmeri (2.5%), and Metschnikowia spp. (2.5%). All of the α-amylase producers were Aureobasidium pullulans. Only one isolate (NK28) was identified as Saccharomyces cerevisiae. NK28 had all of the desired properties for the purpose of this study, except α-amylase production, and fermented alcohol better than commercial wine yeasts. The Korean Society of Mycology 2011-03 2011-03-23 /pmc/articles/PMC3385091/ /pubmed/22783070 http://dx.doi.org/10.4489/MYCO.2011.39.1.033 Text en © The Korean Society of Mycology http://creativecommons.org/licenses/by-nc/3.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
| repository_type |
Open Access Journal |
| institution_category |
Foreign Institution |
| institution |
US National Center for Biotechnology Information |
| building |
NCBI PubMed |
| collection |
Online Access |
| language |
English |
| format |
Online |
| author |
Lee, Yeon-Ju Choi, Yu-Ri Lee, So-Young Park, Jong-Tae Shim, Jae-Hoon Park, Kwan-Hwa Kim, Jung-Wan |
| spellingShingle |
Lee, Yeon-Ju Choi, Yu-Ri Lee, So-Young Park, Jong-Tae Shim, Jae-Hoon Park, Kwan-Hwa Kim, Jung-Wan Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits |
| author_facet |
Lee, Yeon-Ju Choi, Yu-Ri Lee, So-Young Park, Jong-Tae Shim, Jae-Hoon Park, Kwan-Hwa Kim, Jung-Wan |
| author_sort |
Lee, Yeon-Ju |
| title |
Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits |
| title_short |
Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits |
| title_full |
Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits |
| title_fullStr |
Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits |
| title_full_unstemmed |
Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits |
| title_sort |
screening wild yeast strains for alcohol fermentation from various fruits |
| description |
Wild yeasts on the surface of various fruits including grapes were surveyed to obtain yeast strains suitable for fermenting a novel wine with higher alcohol content and supplemented with rice starch. We considered selected characteristics, such as tolerance to alcohol and osmotic pressure, capability of utilizing maltose, and starch hydrolysis. Among 637 putative yeast isolates, 115 strains exhibiting better growth in yeast-peptone-dextrose broth containing 30% dextrose, 7% alcohol, or 2% maltose were selected, as well as five α-amylase producers. Nucleotide sequence analysis of the 26S rDNA gene classified the strains into 13 species belonging to five genera; Pichia anomala was the most prevalent (41.7%), followed by Wickerhamomyces anomalus (19.2%), P. guilliermondii (15%), Candida spp. (5.8%), Kodamaea ohmeri (2.5%), and Metschnikowia spp. (2.5%). All of the α-amylase producers were Aureobasidium pullulans. Only one isolate (NK28) was identified as Saccharomyces cerevisiae. NK28 had all of the desired properties for the purpose of this study, except α-amylase production, and fermented alcohol better than commercial wine yeasts. |
| publisher |
The Korean Society of Mycology |
| publishDate |
2011 |
| url |
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3385091/ |
| _version_ |
1611539644170633216 |