Isolation and selection of yeast strain for Tac Cau pineapple (Ananas comosus) wine fermentation

Abstract

The study aimed to isolate and select yeast strains with high fermentative activity from fermented pineapple fruit juice to apply for fermentation to produce high-quality Tac Cau pineapple wine. The result of the study isolated 34 yeast strains from fermented pineapple fruit juices collected in Kien Giang, Hau Giang and Tien Giang provinces. Based on the classification keys of yeasts (morphology, physiology and biochemistry), 34 isolated yeasts belong to three genera: Saccharomyces, Hanseniaspora and Pichia. Results of the selective experiment from isolated yeasts belonging to Saccharomyces genera isolated the yeast strain TC4.2. TC4.2 from fermented pineapple fruit juice at Chau Thanh district (Kien Giang province) has the best fermentation activities, such as the fastest fermentation (8 hours), highest ethanol  content (11.62% v/v) and lowest remaining sugar content (5.67°Brix). The identification results of the yeast strain TC4.2 using DNA sequencing confirmed that the TC4.2 strain is 100% homologous to Saccharomyces cerevisiae.