Abstract
The main objective of this study was to isolate newly indigenous yeast strains from the fermentation of jujube liquor. 19 isolated yeast strains were obtained by spontaneous solid-state fermentation and flavour characteristics of the fermented jujube juice were also compared from above selected strains. 3 strains (JM-3, JM-13, JM-17) were screened out and identified as Saccharomyces cerevisiae (S. cerevisiae) by molecular identification. Tolerance tests for glucose, temperature, pH and alcohol of three yeast stains were compared. The result showed that the glucose tolerance of JM-3 was better those of JM-13 and JM-17, the temperature and pH tolerance were similarities in three yeast strains and the alcohol tolerance of JM-13 was better those of JM-3 and JM-17. Jujube juice was used as medium for single and mixed-culture fermentation with commercial S. cerevisiae G-1. All the important aroma compounds were detected in jujube juice fermented with JM-13+G-1 and JM-13 had an excellent potential starter for jujube liquor production.
Highlights
Jujube (Ziziphusjujuba Mill.) has been widely developed in China in the past 10 years and according to the Statistics of China National Bureau of data and statistics (SSB, 2018), its production reached 7,357,600 metric tons
The contents of ethyl caprylate, ethyl caprate, ethyl laurate and damascenone of juice Liquid fermentation Media (JLM) fermented by JM-3, JM-13 and JM-17 were higher than those of other yeasts
The strains JM-3, JM-13 and JM-17 were in the same quadrant as ethyl caproate, ethyl caprate and ethyl laurate
Summary
Jujube (Ziziphusjujuba Mill.) has been widely developed in China in the past 10 years and according to the Statistics of China National Bureau of data and statistics (SSB, 2018), its production reached 7,357,600 metric tons. Jujube liquor is a kind of distilled spirit brewed by traditional solidstate fermentation technologies and has an alcohol content of 38-60%. Jujube fruit is generally broken, mixed with rice husk and water, placed in an underground mud pit or cement pit for fermentation for approximately one month and distilled. Jujube liquor is welcomed by many consumers given its rich and unique jujube flavour. This way of processing effectively reduces postharvest loss and increases the added value of jujube fruit
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