2011•China BrewingRequires access

Directional selection and molecular analysis of yeast strains with high alcohol yield in fermented grains of strong-flavor liquor

Bo Li

Abstract

In order to obtain yeast strains with high alcohol yield in brewing,three yeasts(XP-3,XP-7 and XP-8) were obtained from fermented grains of strong-flavor liquor through directional selection and tolerant experiment.The three yeast strains grew well under the 13% vol ethanol and pH 3.5.The highest alcohol yield-rate(87.04%) and the alcohol yield-rate of grain(44.71%) were obtained in XP-3.It was found that the yeast strains have the high similarity with Saccharomyces cerevisiae through the sequences analysis of 18S rDNA.

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Key concepts: Brewing, Yeast, Fermentation, Flavor, Food science, Alcohol, Yield (engineering), Saccharomyces cerevisiae