Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Yeast diversity investigation of ‘Beihong’ (V. vinifera × V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China
Xiaozhu Liu Yinfeng LiYuanlin ZhangShuang ZengMingzheng Huang
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2021 Volume 27 Issue 6 Pages 887-896

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Abstract

‘Beihong’ is a new eurasian vinifera hybrid cultivar and widely planted in many wine regions and selected for wine making in China. However, studies on the fungal diversity of this cultivar was scarce. In this study, the indigenous yeast diversity and theirs dynamic changes during the spontaneous fermentation of ‘Beihong’ from Guiyang region, Guizhou, China, was analyzed and monitored using high-throughput sequencing and culture-dependent approaches. The result demonstrated that the composition of yeast species revealed by the two methods was quite different. In addition, non-Saccharomyces yeasts were predominant in the initial stages of fermentation and then rapidly decreased, while Saccharomyces yeast sharply increased during the process. Hanseniaspora sp. and Saccharomyces cerevisiae were the main yeast isolates at the third day of fermentation. Taken together, the present study was a first step in exploring untapped yeast resources of ‘Beihong’ from Guiyang region, showing the basic information on indigenous yeast diversity, which was helpful to screen these native yeasts for producing wines with regional characteristics.

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© 2021 by Japanese Society for Food Science and Technology
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