Isolation and identification of Saccharomyces cerevisiae of fermentation liquor of wild Kiwifruit from the Western of Hunan and the relative ACE inhibitory activity

Authors

WU Qiang, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Shaoyang Engineering Research Center of Wine, Shaoyang, Hunan 422000, China
WAN Chang, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
PENG Juanjuan, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
ZENG Hao, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
YU Yougui, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Shaoyang Engineering Research Center of Wine, Shaoyang, Hunan 422000, China

Abstract

The wild yeast JM11 was isolated from wild kiwifruits by lineation separating, screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26S rDNA D1/D2 domain sequence analysis. The content of alcohol, peptide concentration and ACE (Angiotensin converting enzyme, ACE) inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was (7.8±0.5)%Vol, ACE inhibitory activity was (93.0±2.6)% and peptide concentration was (2 652.0±112.4) μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine, which revealed high ACE inhibitory activity, and could be directly used for fermenting kiwifruit wine for hypertension or as the original strain for breeding new strain.

Publication Date

8-28-2018

First Page

135

Last Page

138

DOI

10.13652/j.issn.1003-5788.2018.08.027

Recommended Citation

Qiang, WU; Chang, WAN; Juanjuan, PENG; Hao, ZENG; and Yougui, YU (2018) "Isolation and identification of Saccharomyces cerevisiae of fermentation liquor of wild Kiwifruit from the Western of Hunan and the relative ACE inhibitory activity," Food and Machinery: Vol. 34: Iss. 8, Article 27.
DOI: 10.13652/j.issn.1003-5788.2018.08.027
Available at: https://www.ifoodmm.cn/journal/vol34/iss8/27

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