Study on separation and characterizations of 9 yeast strains from wine yeast

Nine yeast strains were isolated from local wine yeast,and named as Y-1 to Y-9. Their physiological and biochemical characteristics,high-temperature endurance and high-alcoholicity endurance were compared. The results showed that remarkable differences were observed among the nine yeast strains. Among of them,Y-4 was suggested to be the optimal strain,based on the fact that it had a good utilization of sugar,that it could assimilate multiple sugar sources including xylose. In addition,Y-4 was capable of growing well at 45℃,and was able to endure 14%(v/v)alcoholic strength. The fermentation results using orange juice as raw materials revealed that all of the isolated strains could produce fuel ethanol after 84h,while Y-4 had the best fermentation property,with 12.913g weight loss of CO2.In conclusion,it could be inferred that Y-4 could be used as a potential promising strain in ethanol production.