Isolation, characterization and identification of yeast strains from maprang (Bouea MacrophyllaGriffith) from Vinh Long, Viet Nam for wine making

Abstract

In order to obtain the isolated yeast from Maprang (Bouea macrophylla), the samples were collected in Dong Thanh and Dong Binh communes, Binh Minh district, Vinh Long province, Viet Nam. The results showed that fifteen yeast strains were isolated from maprang. They were identified and characterized based on colony characteristics, cell morphological, biophysical and biochemical characteristics. Fifteen yeast strains isolated from maprangwere identified as being three genera Saccharomyces, Hanseniaspora and Pichia, their abilities for wine production were tested by analyzing alcohol producing and sugar remaining.The best biochemically active strain was used along with commercial yeast (Saccharomyces cerevisiae) to produce wine from maprang juice. Fermenting activity of isolated yeasts was higher than commercial yeast. The isolated yeast strain namely 5.5A and 3.5B have showed the best fermenting activity such as fast fermentation by Durham test and highest alcohol percent (11.5 and 11.83% v/v). Based on the 28S rRNA sequences, yeast strain 5.5A and 3.5Ashowed 99%similarity to Saccharomyces cerevisiae (KP723678.1) and Saccharomyces cerevisiae (KF728774.1), respectively. Using isolated yeast strain 5.5A for the wine fermentation at pH 4.0, 24o Brix and yeast density of 107 cells/mL, the alcohol content produced was 14.5% v/v and the wine had favorable colour and flavor.