Isolation And Identification Of Yeasts Strains Sticked To Natural Sea Buckthorn Fruits And Study On Fermentation On The Strains

According to the rich resources of Sea Buckthorn in Inner Mongolia and the applying conditions, the ecological spread of yeasts and applying microbiology were studied; in order to find effective and reasonable evidences to exploit Sea Buckthorn fruit resources.The spread of related yeasts on wild Sea Buckthorn fruit in 4 locus of Helin in Huhhot was studied respectively. 17 yeasts strains were isolated. By molecular biological identification——based on the sequence differences of large ribosomal subunit gene (rDNA) D1/D2 domain,4 species in 4 genera were identified, and four of these strains will maybe be two novel species. Basically, Varieties of yeasts sticked to the Sea Buckthorn fruit are not abundant from the selection samples in the different locus and, meanwhile, are much more depended on specific growth environment. The yeast varieties sticked to the wild Sea Buckthorn fruit in the places on this research were found out.In addition, the alcohol fermentation orthogonal test and coacervation test with some yeast strains picked out by the identification were carried out. The results showed that FB1#-2006 is the best yeast strain. The optimal fermentation conditions were obtained: sugar concentration of 9%,inoculation dosage of 10%,temperature 25℃. The concentration of alcohol produced could reach 7.6%. Besides, molecular biological identification proved that the yeast strain is Hanseniaspora uvarum,which used to be related to ester. There is not peculiar smell in the fermentation residue but full-bodied of Sea Buckthorn fruit.The coacervation is strong, too.The yeast strain named FB1#-2006 was inoculated into the culture medium composed of Sea Buckthorn fruit to make fruit wine. The results showed that there were not only a large amount of human necessary major and minor elements in the Sea Buckthorn fruit wine, but also abundant bioactivity substances like vitamin B2, and vitamin C. And they were hardly decomposed during the fermentation period. Moreover, the amount of the nutrition substances can meet the requirement of the national femention wine and food criterions definitely. Overall, via scenting and tasting, the wine does contain the distinct fragrance of Sea Buckthorn fruit and wine, and it was exquisite and dainty.