33 research outputs found

    Preliminary Analysis of Yeast Communities Associated with the Spontaneous Fermentation of Musalais, a Traditional Alcoholic Beverage of Southern Xinjiang, China

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    Musalais is a traditional alcoholic beverage made by the Uighur people in southern Xinjiang, China. Theinitial fermentation juice is obtained by prolonged boiling of local grape juice and grape residues. In thecurrent study, 242 yeast isolates were obtained from 18 samples (grapes, derived starting products, andprogressive stages of fermentation), and 20 phenotypes were distinguished, based on colony characteristicson WL nutrient agar. Fifty representative isolates were selected and found to belong to eight genera (basedon rRNA gene sequence analysis). Among the non-Saccharomyces species present on the grapes and relatedderived substrates, Hanseniaspora spp. was the dominant species. However, nearly all of these specieswere absent in early fermentation. Saccharomyces cerevisiae was not found until the onset of spontaneousfermentation and quickly became the dominant species. The identified yeast community could be used tofurther develop indigenous yeast strains to serve the traditional technology of Musalais. The productionof Musalais, from a starting substrate that has been boiled for 15 hours to kill all, or nearly all, yeast cells,provides fresh insights into the production of ethanol by the fermentation of grape juice
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