Screening and growth characteristics of aroma-producing yeast in citrus juice

Two aroma-producing yeasts were isolated from the fermented cirtrus juice and were primarily identified as Hansenula anomala and Brettanomyces claussenii by testing biophysiological and biochemical characters.The strains could tolerate a wide range of temperature and grew well between 25℃ and 35℃.The optimum growth pH of both strains were 5~5.5.The strains could not tolerate high ethanol concentration;however,they could grow well in the mediums with higher concentration of salt or sugar.Therefore,the two trains were suitable for brewing low alcohol drinks or fruit wine.