Biodiversity of non-Saccharomyces yeasts during natural fermentation of Rosa roxburghii

Abstract:

[Objective] The present study aims to reveal non-Saccharomyces yeasts biodiversity and theirs changes during natural fermentation of Rosa roxburghii fruit, so as to provide reference for the screening of high quality non-Saccharomyces yeasts.[Methods] The composition and biodiversity in non-Saccharomyces yeasts communities in four natural fermentation stages including 1 d (F1), 3 d (F3), 5 d (F5) and 15 d (F15) and the cultures from R. roxburghii in YPD medium were analyzed using high-throughput sequencing and WL (Wallerstein laboratory nutrient agar) identification medium.[Results] High-throughput sequencing results show that a total of 182 operational taxonomic units (OTUs) were detected and assigned to 81 species in 107 genera. Hanseniaspora sp. and Hyphopichia burtonii were predominant in R. roxburghii fruit, accounting for 42.59% and 26.85% in F1, respectively. With the continuous progress of natural fermentation, the content of Hanseniaspora sp. and H. burtonii decreased gradually. At the end of fermentation (F15), the proportion of Hanseniaspora sp. and H. burtonii decreased to 7.73% and 0.52%, respectively. In contrast, the proportion of Pichia sporocuriosa and unclassified_o_Saccharomycetales increased from 0.23%, 0.33% in F1 to 37.26%, 32.62% in F15, respectively. Moreover, Hanseniaspora_sp., H. burtonii, Pichia kluyveri, P. sporocuriosa and Wickerhamomyces anomalus were also isolated by pure culture approach.[Conclusion] There were abundant resources of non-Saccharomyces yeasts in R. roxburghii fruit. Study on the biodiversity of non-Saccharomyces yeasts during natural fermentation of R. roxburghii, it aims to lay a foundation for the exploitation and utilization of these yeast resources.

Key words:Rosa roxburghii;natural fermentation;non-Saccharomyces yeasts;biodiversity