Screening of Saccharomyces cerevisiae: A Strategy to Enhance Flavour of Jujube Liquor

Abstract

The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by molecular identification. Tolerance tests for glucose, temperature, pH and alcohol of three yeast stains were compared. The result showed that the glucose tolerance of JM-3 was better those of JM-13 and JM-17, the temperature and pH tolerance were similarities in three yeast strains and the alcohol tolerance of JM-13 was better those of JM-3 and JM-17. Jujube juice was used as medium for single and mixed-culture fermentation with commercial S. cerevisiae G-1. All the important aroma compounds were detected in jujube juice fermented with JM-13+G-1 and JM-13 had an excellent potential starter for jujube liquor production.