Abstract
This research aims to isolate and select native yeast strains on oranges, capable of fermenting orange juice. Six types of fresh oranges from the Hanoi market were used as samples to isolate yeasts. By morphological observation, eight isolates were confirmed to be yeast strains. Hoa Binh orange juice was used to test the capability of alcoholic fermentation for each of the isolated yeast strains. The chemical composition of the obtained drink after wine distillation was analyzed and the sensory properties of the distillate were evaluated. The result showed that the strain HB2 had the best production capacity of alcohol among the tested strains, the sensory score reached 16.0, which is in the good category. Through a combination of morphological analysis, culture characteristics on agar and liquid media, and MALDI-TOF techniques, the HB2 strain was identified as Saccharomyces cerevisiae.
Published Version
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