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Isolation, identification, and tolerance analysis of yeast during the natural fermentation process of Sidamo coffee beans
Ist Teil von
Archives of microbiology, 2024-06, Vol.206 (6), p.279-279, Article 279
Ort / Verlag
Berlin/Heidelberg: Springer Berlin Heidelberg
Erscheinungsjahr
2024
Quelle
MEDLINE
Beschreibungen/Notizen
Yeast, which plays a pivotal role in the brewing, food, and medical industries, exhibits a close relationship with human beings. In this study, we isolated and purified 60 yeast strains from the natural fermentation broth of
Sidamo
coffee beans to screen for indigenous beneficial yeasts. Among them, 25 strains were obtained through morphological characterization on nutritional agar medium from Wallerstein Laboratory (WL), with molecular biology identifying
Saccharomyces cerevisiae
strain YBB-47 and the remaining 24 yeast strains identified as
Pichia kudriavzevii
. We investigated the fermentation performance, alcohol tolerance, SO
2
tolerance, pH tolerance, sugar tolerance, temperature tolerance, ester production capacity, ethanol production capacity, H
2
S production capacity, and other brewing characteristics of YBB-33 and YBB-47. The results demonstrated that both strains could tolerate up to 3% alcohol by volume at a high sucrose mass concentration (400 g/L) under elevated temperature conditions (40 ℃), while also exhibiting a remarkable ability to withstand an SO
2
mass concentration of 300 g/L at pH 3.2. Moreover,
S. cerevisiae
YBB-47 displayed a rapid gas production rate and strong ethanol productivity. whereas
P. kudriavzevii
YBB-33 exhibited excellent alcohol tolerance. Furthermore, this systematic classification and characterization of coffee bean yeast strains from the
Sidamo
region can potentially uncover additional yeasts that offer high-quality resources for industrial-scale coffee bean production.