Targeting indigenous Schizosaccharomyces japonicus for genotype exploration and organic acid degradation analysis

• DOI: 10.3389/fmicb.2025.1569585
• Publication Date: 2025-06-04T05:39:08Z
• Authors: Qiling Chen; Chunxiao Wang; Zhanyan Zhang; Zhangyu Yang; Wenya Zhou; Jiaojiao He; Angxin Song; Yuangen Wu; Shuyi Qiu; Lizhen Han
• Keywords: Degradation

Schizosaccharomyces japonicus belongs to fermentative non- Saccharomyces yeast, which has been reported be predominant in the late stage of natural wine fermentation, and can coexist with S. cerevisiae . This study targeted indigenous strains found Guizhou, China, explore their genotype diversity, further analyze fermentation properties especially on degradation capacity malic acid. Seven microsatellite loci were developed including GA1, CG3, SyGAA2, C11, SaGAA1, C12, TG2, 43 genotypes identified from 63 strains. All showed high acid reduction rate (higher than 90%) by initial metabolic analysis, except FBKL2.9SZJ-43 showing medium (89.47%). The highest was FBKL2.9SZJ-37 (98.64%). Ten selected for simulated fermentations based genotype, flocculation, organic traits. Among them, FBKL2.9SZJ-55 good ability, strong capacity, relative weak tartaric performance under both conditions. Further using Rosa sterilis , roxbunghii Tratt juice Cabernet Sauvignon verified characteristics two when compared Especially FBKL2.9SZJ-37, it ethanol production, stronger glycerol formation being 60.50, 64.98 98.32% three fruits, respectively. displays explorations genotyping application type fruit making, would help development potential excellent yeast sources.