Isolation and Identification of Ethanol-utilizing Strains and Application in Low-alcohol Cider
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Abstract:
The popularity of low-alcohol ciders has risen owing to increasing health awareness. Here, yeast strains were repeatedly isolated and screened using culture media with yeast extract peptone dextrose (YPD) and ethanol as the sole carbon source, which resulted in the isolation of three ethanol-utilizing strains, SJ01, SJ02, and SJ03. The ethanol tolerance and ethanol-utilizing curve of the three strains were measured. In addition, the colony and cell morphology was observed, and the phylogenetic tree based on 26S rDNA sequence analysis was constructed to determine the genetic location of the isolates. The results showed that after incubation in media containing ethanol as the sole carbon source for 20 days, the ethanol utilization rates of SJ01, SJ02, and SJ03 were 39.9%, 35.7%, and 31.8%, respectively, while ethanol tolerance was 10%, 8%, and 9%, respectively. SJ01 and SJ02 were identified as Pichia kudriavzevii and SJ03 as Candida ethanolica. Finally, based on the growth characteristics of the strains with ethanol as sole carbon source, SJ01 and SJ03 were selected for the brewing of low-alcohol apple cider. The alcohol contents of apple cider were reduced by 17.5% and 27.8%, respectively, and the quality of the ciders was improved.
