Screening and Identification of Acid-reducing Yeasts from Lonicera edulis Fruit Wine and Their Fermentation Properties
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Abstract:
Acid reducing yeasts were isolated from blueberries, plums, grapes, and Lonicera edulis. The yeast strains were initially screened for acid tolerance and acid-reducing properties, and an analysis was conducted on their fermentation characteristics and tolerances. Finally, the best-performing yeasts were comprehensively evaluated using principal component analysis. These yeasts were inoculated into L. edulis fruit juice for fermentation and compared with the commercially available Angie’s brewer’s yeasts SY, RW, and BV818 in fermenting L. edulis fruit wine. A total of 32 yeast strains were isolated and 17 acid-resistant strains were screened, among which five strains had high degradation rates of citric, malic, and tartaric acids, 16 strains produced ethanol, 9 strains produced high levels of ester, and 7 strains produced high levels of β-glucosidase. The principal component analysis revealed that the LD3 and LD4 strains exhibited superior overall performance. Additionally, 26S rDNA analysis identified Meyerozyma guilliermondii as the species for both strains. This strain has acid reduction rates of 97.82%, 78.26%, and 32.90% for citric, malic, and tartaric acids, respectively. The tolerance of the M. guilliermondii strain to glucose was 300 g/L, and its SO2 mass concentration was 700 mg/L, with an alcohol tolerance of 8% by volume. Compared to the three commercially available yeast strains from fermented L. edulis fruit wines, M. guilliermondii contained the lowest level of total acid (21.46 g/L) and volatile acid (0.15 g/L) content, and it obtained the highest organoleptic score. Therefore, it is recommended to use L. edulis fruit in wine fermentation. The results of this study serve as a valuable reference for the development and application of high-acid-content berry products.
