Isolation, identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter

In this paper, 27 yeasts were isolated from the local wineries and one strain with strong capacity of producing alcohol, named 5- 1Y, was screened. The isolate was identified as Saccharomyces cerevisiae by morphology, biochemical tests and 26 S rDNA analysis.The glucose concentration and the mortality of the isolate were detected continuously in YEPD medium, which contained various concentrations of glucose ( 50~320g /L) , to analyze the fermentation characterization of this yeast.The results revealed that high concentration of initial sugar could affect the fermentation, and the suitable glucose concentration for 5-1Y was 230 g /L.