JIA-2018-09

Journal of Integrative Agriculture 2018, 17(9): 2126–2136 RESEARCH ARTICLE Available online at www.sciencedirect.com ScienceDirect Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine WANGYing 1 , ZHAO Yan-cun 2 , FAN Lin-lin 1 , XIA Xiu-dong 1 , LI Ya-hui 1 , ZHOU Jian-zhong 1 1 Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P.R.China 2 Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P.R.China Abstract The pellicle-forming yeast could cause the quality deterioration of wine. In this study, a pellicle-forming strain Hmp-1 was isolated from the spoilage blackberry wine, and identified as Pichia membranifaciens based on the morphology and partial nucleotide sequence of 26S rDNA. The effects of fermentation conditions (ethanol, sulfur dioxide, sugar, and temperature) on the growth of P. membranifaciens strain Hmp-1 and Saccharomyces cerevisiae strain FM-S-115 (a strain used for the blackberry wine fermentation) were investigated, respectively. The results indicated that Hmp-1 had lower resistance to these factors compared to FM-S-115, and the growth of Hmp-1 was completely inhibited by 10% (v/v) or 50 mg L –1 SO 2 during the fermentation of blackberry wine. These results suggested that Hmp-1 could effectively be controlled by increasing ethanol or SO 2 concentration during the fermentation and storage of blackberry wine. Furthermore, the analysis based on gas chromatography-mass spectrometry (GC-MS) showed that Hmp-1 remarkably decreased kinds of volatile compounds in blackberry wine, especially aldehydes and esters. In addition, some poisonous compounds were detected in the blackberry wine fermented by FM-S-115 and Hmp-1. These results suggested that Hmp-1 was a major cause leading to the quality deterioration of blackberry wine. Keywords: Picihia membranifaciens Hmp-1, blackberry wine, pellicle-forming spoilage, population dynamics, volatile compounds consumers because of some abject factors, such as toxin, irritating odor, pellicle formation and anomal viscosity, thereby leading to huge economic losses (Loureiro and Malfeito-Ferreira 2003; Oelofse et al . 2008; Sturm et al . 2014). Various yeasts, lactic acid bacteria (LAB) and acetic acid bacteria are widespread in the environment of wine production, some of which are detrimental to the wine quality (Bartowsky and Henschke 2008; Petri et al . 2013; Tristezza et al . 2016). At present, various yeasts, such as Hanseniaspora , Pichia , Saccharomycodes , Schizosaccharomyces , and Zygosaccharomyces , could cause the quality deterioration of wine (Loureiro and Malfeito-Ferreira 2003; Suárez et al . 2007; Enrique et al . 2008; Saez et al . 2011; Sturm et al . Received 21 December, 2017 Accepted 4 June, 2018 WANG Ying, E-mail: wy116009@126.com ; Correspondence ZHOU Jian-zhong, Tel: +86-25-84392177, Fax: +86-25- 84391677, E-mail: zhoujianz2014@126.com © 2018 CAAS. Publishing services by Elsevier B.V. All rights reserved. doi: 10.1016/S2095-3119(18)62027-1 1. Introduction Microbiological spoilage is a serious problem for the food industry, which renders the product unacceptable for