Isolation, Identification and Tolerance Research of a Yeast Strain in Pickled Phyllanthus emblica Linn

In this study, an isolated strain of gas-producing yeast was identified and its tolerance was analyzed using pickled Phyllanthus emblica Linn as raw material. An aerogenic yeast strain was isolated from the product of bulging pickled P. emblica Linn with molecular biology identified using 26S rDNA, and the tolerance and inhibitory effects of disinfectants were evaluated. The results showed that the air-producing strain in pickled P. emblica Linn was Hanseniaspora uvarum, which was acid resistant and could still grow at pH 2.5, while the heat resistance was poor, and it could be killed under 75 ℃ for 5 min. Besides, there was no significant difference in the inhibitory effects of two preservatives（potassium sorbate and sodium benzoate） on the yeast under low pH value, whereas the inhibitory effects of potassium sorbate was better when the p H value was high. Among the four disinfectants,peracetic acid presented the best inhibitory effects, followed by sodium hypochlorite, while chlorine dioxide and dibromohein exhibited almost no inhibitory effects. In conclusion, the gas-producing yeast in pickled P. emblica Linn was Hanseniaspora uvarum of grape juice, and presented strong acid resistance, which could be well inhibited by peracetic acid. This paper aimed to provide certain theoretical guidance for the industrial productions of pickled P. emblica Linn and the developments of series products.