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Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae

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Abstract

Refined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify exceptional indigenous S. cerevisiae strains from Yunnan olive, this study isolated 60 yeast strains from wild Yunnan olive fermentation mash. The five S. cerevisiae strains were subjected to morphological and molecular biological identification, followed by evaluation of their fermentation performance, ethanol production capacity, ester production capacity, H2S production capacity, killing capacity, and tolerance. Strains LJM-4, LJM-10, and LJM-26 exhibited robust tolerance to 6% ethanol volume fraction, pH 2.8, sucrose concentration of 400 g/L, SO2 concentration of 0.3 g/L, glucose concentration of 400 g/L at both 40 °C and 15 °C. Additionally, strain LJM-10 demonstrated a faster fermentation rate compared to the other strains. Among the tested S. cerevisiae strains evaluated in this study for olive wine fermentation process in Yunnan region; strain LJM-10 displayed superior abilities in terms of ester and ethanol production while exhibiting the lowest H2S production levels. These findings suggest that strain LJM-10 holds great potential as an excellent candidate for optimizing fruit wine S. cerevisiae fermentation processes in Yunnan olive fruit wine.

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The data presented in this study are available on request from the corresponding author. The data are not publicly available due to privacy.

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Funding

This work was supported by Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities’ Association (Grant NO. 202301BA070001-081), Yunnan Fundamental Research Projects (Grant NO. 202301AU070012), Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University (Grant NO. KJLH2022YB07), College student innovation and entrepreneurship project (Grant NO. G202310684009).

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Authors and Affiliations

  1. Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People’s Republic of China

    Junming Long, Jian Cai, Xiu Gao & Ling Zhu

  2. School of Chemical Biology and Environment, Yuxi Normal University, Yuxi, 653100, People’s Republic of China

    Yu-Chen Wang

  3. School of Agronomy and Life Sciences, Zhaotong University, Zhaotong, 657000, People’s Republic of China

    Xian-Min Huang

Authors
  1. Junming Long
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  2. Jian Cai
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  4. Yu-Chen Wang
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  6. Ling Zhu
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Contributions

The experiments were designed and conducted by J.M.L., Data analysis was performed by J.M.L., Y.C.W., X.M.H., J. Cai, and L.Z. The project was conceived and supervised by L.Z. The paper was written by J.M.L. and L.Z. with contributions from all authors, in accordance with the approval of the manuscript.

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Correspondence to Ling Zhu.

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Communicated by Nischitha R.

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Long, J., Cai, J., Gao, X. et al. Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae. Arch Microbiol 206, 164 (2024). https://doi.org/10.1007/s00203-024-03882-z

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