PHÂN LẬP VÀ TUYỂN CHỌN NẤM MEN TỪ QUẢ LÊKIMA (Pouteria lucuma) CÓ KHẢ NĂNG LÊN MEN RƯỢU VANG

Abstract

Research on the isolation and selection of yeasts as well as its application in lekima wine fermentation was carried out with the following contents: isolation and identification of physiological and biochemical characteristics of selected yeasts strains; alcohol tolerance; investigation wine fermentation ability to select promising yeast strains with good fermentation ability; identification of promising yeast strains by molecular biology techniques. Results have  shown that, among 17 collected yeasts strains from 4 Lekima samples in Soc Trang, 9/17 strains still survived and grew well at a alcohol concentration of 12% exhibiting the highest alcohol tolerance. Regarding alcohol fermentation ability, strain ST9 had the highest alcohol content of 12.67% (v/v) after 7 days of fermentation. Sequencing results using molecular biology techniques identified strain ST9 as Saccharomyces cerevisiae (CP024006.1) with 100% similarity.