A method for screening anthocyanin-protective yeast based on mulberry anthocyanins and its application
Researchers at Jinan University developed a microplate fermentation–spectral characterization screening method (R²=0.9802) to identify yeast strains that protect mulberry anthocyanins during fermentation; five high-efficiency strains were found, with DYG5 retaining 53.50% total anthocyanins versus 25.47% for commercial strains (110.1% increase) and boosting cyanidin-3-glucoside retention by 1162%, while improving antioxidant activity and color stability, indicating clear industrial potential for fruit wine quality enhancement.
Why it mattersJinan University’s DYG5 strain (53.5% anthocyanin retention) suggests winemakers should pilot it to preserve color and antioxidant content.