A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles

Tiantian Tian, Dianhui Wu, Chan-Tat Ng, Hua Yang, Junyong Sun, Jianming Liu*, Jian Lu

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review


Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production. In the present study, we established a multiple-step screening strategy, which was composed of atmospheric and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technology.
Original languageEnglish
JournalApplied Microbiology and Biotechnology
Pages (from-to)3097–3107
Publication statusPublished - 2020


  • ARTP
  • HTC
  • ALE
  • Saccharomyces cerevisiae
  • Fermentation performance

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