Identification of <i>Zygosaccharomyces mellis</i> strains in stored honey and their stress tolerance

作     者：Liu, Gongliang Tao, Changli Zhu, Baosheng Bai, Weidong Zhang, Liangliang Wang, Zengpeng Liang, Xingting 

作者机构：Zhongkai Univ Agr & Engn Coll Light Ind & Food Sci Guangzhou 510225 Guangdong Peoples R China Key Lab Tradit Cantonese Food Proc & Safety Contr Guangzhou 510225 Guangdong Peoples R China Guangdong Pharmaceut Univ Sch Life Sci & Biopharmacol Guangzhou 510006 Guangdong Peoples R China 

出 版 物：《FOOD SCIENCE AND BIOTECHNOLOGY》 (食品科学与生物工程杂志)

年 卷 期：2016年第25卷第6期

页      面：1645-1650页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

主　　题：Zygosaccharomyces mellis single colony isolation phylogenetic tree analysis stress tolerance 

摘      要：To screen yeast with high sugar tolerance and evaluate their stress tolerance, six yeast strains were selected from 17 stored honey samples. The species were identified through 26S rRNA sequencing. Their stress tolerance was determined via the Durham fermentation method and ethanol production ability was determined via flask fermentation. The results demonstrated that all the six strains were Zygosaccharomyces mellis. Their sugar, ethanol, and acid tolerance ranges were 500-700 g/L, 10-12% (v/v), and pH 2.5-4.5, respectively. The SO2 tolerance was 250 mg/L. Among the six strains, 6-7431 had the best stress tolerance with sugar tolerance of 700 g/L, ethanol tolerance of 12% (v/v), and acid tolerance of pH 2.5. Furthermore, the strain of 6-7431 had the highest percentage of ethanol production at the same initial sugar content as the other strains. Therefore, the selected six yeast strains would be promising fermentation yeasts for wine-making, ethanol production, or other fermentation purposes.