A Rapid Method for Selecting Non- Strains with a Low Ethanol Yield

Overview

Journal Microorganisms

Specialty Microbiology

Date 2020 May 7

PMID 32369912

Citations 12

Authors

Xiaolin Zhu

Yurena Navarro

Albert Mas

Maria-Jesus Torija

Gemma Beltran

Affiliations

Soon will be listed here.

Abstract

The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non- yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non- yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non- yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of . The results showed that ten non- strains were able to reduce the ethanol content, namely, (2), (1), (2), (1), (1), (2), and (1). Compared with , the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of (Mp51 and Mp FA) and reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with (Zb43) and (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively.

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