Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt
ISSN: 0007-070X
Article publication date: 31 May 2021
Issue publication date: 2 November 2021
Abstract
Purpose
The purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R. roxburghii).
Design/methodology/approach
Morphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO2) were further assessed by checking the growth of cells, and the oenological performances were proved to measure the related fermentative properties of R. roxburghii wines.
Findings
The W. anomalus C11 strain could be grown faster than commercial S. cerevisiae X16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO2. Moreover, this strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher β-glucosidase activity. Furthermore, W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof. Taken together, the R. roxburghii native yeast W. anomalus C11 may have potential for use in R. roxburghii winemaking.
Originality/value
(1) The fermentative properties of a strain of indigenous W. anomalus (named as C11) from R. roxburghii was evaluated. (2) The strain of W. anomalus C11 had preferable tolerances to glucose, ethanol, citric acid and SO2. (3) This strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher ß-glucosidase activity. (4) W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof.
Keywords
Acknowledgements
This work was supported by the Science and Technology Program of Guizhou Province (Talents of Guizhou Science Cooperation Platform [2017]5789, [2018]5603), Innovation Group Research Project from Guizhou Provincial Education Department (KY 2017046) and High-level Talent Research Funding Project of Guizhou Institute of Technology (XJGC20190625).
Conflict of interest: None declared.
Citation
Liu, X., Li, Y., Zhao, H., Yu, Z., Hardie, W.J. and Huang, M. (2021), "Identification and fermentative properties of an indigenous strain of
Publisher
:Emerald Publishing Limited
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