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Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics

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Abstract

The present study focuses on investigating 60 strains of yeast isolated from the natural fermentation broth of Vitis labruscana Baily × Vitis vinifera L. These strains underwent screening using lysine culture medium and esculin culture medium, resulting in the identification of 27 local non-Saccharomyces yeast strains exhibiting high β-glucosidase production. Subsequent analysis of their fermentation characteristics led to the selection of four superior strains (Z-6, Z-11, Z-25, and Z-58) with excellent β-glucosidase production and fermentation performance. Notably, these selected strains displayed a dark coloration on esculin medium and exhibited robust gas production during Duchenne tubules’ fermentation test. Furthermore, all four non-Saccharomyces yeast strains demonstrated normal growth under specific conditions including SO2 mass concentration ranging from 0.1 to 0.3 g/L, temperature between 25 and 30 °C, glucose mass concentration ranging from 200 to 400 g/L, and ethanol concentration at approximately 4%. Molecular biology identification confirmed that all selected strains belonged to Pichia kudriavzevii species which holds great potential for wine production.

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Data availability

The data presented in this study are available on request from the corresponding author. The data are not publicly available due to privacy.

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Funding

This work was supported by Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities’ Association (Grant No. 202301BA070001-081), Yunnan Fundamental Research Projects (Grant No. 202301AU070012), Special Basic Cooperative Research Innovation Programs of Qujing Science and Technology Bureau & Qujing Normal University (Grant No. KJLH2022YB07, KJLH2023ZD06), and College student innovation and entrepreneurship project (Grant No. S202210684076).

Author information

Authors and Affiliations

  1. Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People’s Republic of China

    Ling Zhu, Xuemei Zhang, Xiu Gao, Qingfang Xu, Weiliang Liu, Qihe Xu & Jian Cai

  2. School of Chemical Biology and Environment, Yuxi Normal University, Yuxi, 653100, People’s Republic of China

    Yuchen Wang

  3. Yunnan Agricultural University, Kunming, 650500, People’s Republic of China

    Dongmei Zhao

  4. Zhongbo Food Technology Group Co., Ltd, Qujing, 655000, People’s Republic of China

    Dongmei Zhao

Authors
  1. Ling Zhu
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  2. Xuemei Zhang
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  3. Yuchen Wang
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  4. Xiu Gao
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  5. Qingfang Xu
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  7. Qihe Xu
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  8. Dongmei Zhao
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  9. Jian Cai
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Contributions

The experiments were designed and conducted by L.Z. Data analysis was performed by X.M.Z., Y.C.W., X.G., Q.F.X., W.L.L., Q.H.X., D.M.Z., L.Z., and J.C. The project was conceived and supervised by L.Z. The paper was written by J.C. and L.Z. with contributions from all authors, in accordance with the approval of the manuscript.

Corresponding author

Correspondence to Jian Cai.

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No experiments involving human participants or animals were conducted by any of the authors in this study.

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Communicated by Yusuf Akhter.

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Zhu, L., Zhang, X., Wang, Y. et al. Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics. Arch Microbiol 206, 174 (2024). https://doi.org/10.1007/s00203-024-03878-9

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