Studies of Non-Saccharomyces Yeast and Its Application for Apple Juice Fermentation with Low Alcohol Content

被引：0

作者：

Liu J. ^{[1
]}

Wang X. ^{[1
]}

Xin H. ^{[1
]}

Lü X. ^{[1
]}

机构：

[1] Northwest A&F University, Yangling, 712100, Shaanxi

来源：

Journal of Chinese Institute of Food Science and Technology | 2017年 / 17卷 / 01期

关键词：

Aroma components; Fermentation; Low-alcohol; Non-Saccharomyce;

D O I：

10.16429/j.1009-7848.2017.01.017

中图分类号：

学科分类号：

摘要：

This study aims to develop a new low-alcohol fermented apple juice by non-Saccharomyces screened from naturally fermented fruits and vegetables juice. Firstly yeasts were screened from the naturally fermented fruits and vegetables juice. Secondly, the screened yeasts were inoculated into apple juice and sensory evaluation of the fermented apple juice were done, by which T2 strain was selected because its highest score in sensory evaluation. According to the sequence of 26S rDNA D1/D2, T2 was identified as Candida inconspicua and phylogenetic tree was established. Thereafter, physicochemical characteristics and aroma components of fermented apple juice by T2 were analyzed. This study shows that yeast T2 is suitable for the production of low-alcohol fermented apple juice. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：134 / 140

页数：6

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