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Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine

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Abstract

Saccharomyces cerevisiae D65 isolated from the Malus asiatica naturally fermented liquid was used as the parental strain for mutation breeding of atmospheric and room temperature plasma (ARTP). The mutant strains with excellent characteristics were obtained through acid resistance test, esterase activity test, and fermentation test multi-step screening. The results showed that the specific activity of total esterase of D65-4D10 was 2428.30 U·g−1, and the ester content in the fermented Malus asiatica wine was 5710.75 ug·L−1, which was 20.69% and 41.64% higher than that of the parental strain, respectively. Moreover, the Malus asiatica wine fermented by D65-4D10 had stronger antioxidant capacity than the control, the highest score in sensory evaluation, and completed fermentation 24 h earlier than commercial yeast. After seven generations of continuous culture, the fermentation performance of D65-4D10 remained stable and had the potential to be applied to Malus asiatica wine fermentation.

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Data availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

This study was supported by the Program of Introducing Talents of Discipline to Universities (111 project) (111-2-06), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD), the Collaborative Innovation Center of Jiangsu Modern Industrial Fermentation.

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Authors and Affiliations

  1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People’s Republic of China

    Huacheng Wang, Mengdi Peng, Shaojie Yang, Guolin Cai, Jian Lu & Hua Yang

  2. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Huacheng Wang, Mengdi Peng, Shaojie Yang, Guolin Cai, Jian Lu & Hua Yang

  3. Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People’s Republic of China

    Huacheng Wang, Mengdi Peng, Shaojie Yang, Guolin Cai, Jian Lu & Hua Yang

  4. School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, People’s Republic of China

    Huacheng Wang, Mengdi Peng, Shaojie Yang, Guolin Cai, Jian Lu & Hua Yang

Authors
  1. Huacheng Wang
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  2. Mengdi Peng
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  4. Guolin Cai
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  5. Jian Lu
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  6. Hua Yang
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Contributions

HCW, HY, and DHW designed the research. HCW and HY experimented and analyzed the data. MDP and SJY participated in part of the experiments. HCW, HY, MDP, SJY, DHW, and JL wrote and revised the manuscript. All the authors discussed the results and approved the content of the manuscript.

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Correspondence to Jian Lu or Hua Yang.

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Wang, H., Peng, M., Yang, S. et al. Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine. Eur Food Res Technol 250, 1389–1400 (2024). https://doi.org/10.1007/s00217-023-04462-z

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  • DOI: https://doi.org/10.1007/s00217-023-04462-z

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