The process of browning seriously influence the cider quality, but the glutathione producing by yeast can inhibit browning in the production and storage of cider. The glutathione (GSH) producing strain Saccharomyces cerevisiae Y18 was chosen as the starting strain, and after ultraviolet mutagenesis and diethyl sulfate mutagenesis, the strain highly producing GSH was screened by 96-well plates. Secondary screening was carried out by comparing fermenting power and GSH concentration after strain culture in shaker. The mutant strains Y18-20 GSH after screening by 96-well plates producing 46.8 mg/L GSH in the simulation of cider fermentation conditions, and it’s cell capacity of producing GSH is 8.95 mg/g which is 2.18 times of Y-18. The 96-well plates high-throughput screening method has the advantages of saving the economic costs, improving the filtering efficiency, and shortening the breeding cycle. The mutant strain Y18-20 producing high yield of GSH has better fermentation characteristics and genetic stability, and has a realistic significance to produce high GSH cider, control the browning of cider, and improve the quality of apple wine.

Publication Date


First Page


Last Page





[1] Pando R, Lastra A, Suarez B. Screening of enzymatic activities innon-Saccharomyces cider yeasts[J]. Food Biochem., 2012(36): 683-689.
[2] Aung, Lee Pin-rou, Yu Bin, et al. Cider fermentation with three Williopsis saturnus yeast strains and volatile changes[J]. Ann Microbiol., 2015, 65(2): 921-928.
[3] Li Xu, Chan Li-jie, Yu Bin, et al. Influence of Saccharomyces cerevisiae and Williopsis saturnus var. mrakiion mango wine characteristics[J]. Acta Aliment, 2014, 43(3): 473-481.
[4] 陈坚, 卫功元, 李寅. 微生物发酵法生产谷胱甘肽[J]. 无锡轻工大学学报, 2004, 23(5): 104-110.
[5] Murata K, Tani K, Kato J. Glutathione production coupled with an ATP regeneration system[J]. Appl. Microbiol. Biotechnol., 1980, 10(1): 11-12.
[6] Kritzinger E C, Bauer F F, Toit W J. Role of Glutathione in winemaking: a review[J]. J. Agr. Food Chem., 2013, 61(2): 269-277.
[7] Suarez B, Pando R, Fernandez N, et al. Yeast species associated with the spontaneous fermentation of cider[J]. Food Microbiol., 2007, 24(1): 25-31.
[8] 贾学杰, 王雅琴, 李亮. 复合诱变和抗性筛选高产谷胱甘肽酵母菌株[J]. 中国医药工业杂志, 2005, 36(10): 604-609.
[9] 江洁, 单立峰, 吴耘红, 等. 高产谷胱甘肽酵母菌株的筛选和抗乙硫氨酸突变株的选育[J]. 安徽农业科学, 2009, 37(1): 227-229.
[10] 王晓娜, 徐晓敏, 许波, 等. 高效液相色谱法测定LO2细胞中还原型及氧化型谷胱甘肽[J]. 石河子大学学报: 自然科学版, 2013, 31(4): 484-488.
[11] Chen Wei, Zhao Yong, Seefeldt T, et al. Determination of thiols and disulfides via HPLC quantification of 5-thio-2-nitrobenzoic acid[J]. J. Pharm. Biomed. Anal., 2008, 48(5): 1 375-1 380.
[12] Lucija Janes, Klemen Lisjak, Andreja Vanzo. Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection[J]. Analytica Chimica Acta, 2010, 674(2): 239-242.
[13] 贾学杰, 王雅琴, 李亮. 复合诱变和抗性筛选高产谷胱甘肽酵母菌株[J]. 中国医药工业杂志, 2005, 36(10): 604-607.
[14] 张继琳, 张栩, 谭天伟. 96孔板高通量选育产乙醇酵母[J]. 酿酒, 2007, 34(1): 71-73.
[15] 贺小贤. 谷胱甘肽生产菌种的选育及摇瓶发酵研究[D]. 西安: 陕西科技大学, 2008: 7-9.
[16] 诸葛健, 沈微. 工业微生物育种学[M]. 北京: 化学工业出版社, 2006: 88.
[17] 张继琳, 张栩, 谭天伟. 96孔板高通量选育产乙醇酵母[J]. 酿酒, 2007, 34(1): 71-73.
[18] Dragone G, Mussatto S I, Almeida S, et al. Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains[J]. Eur. Food Res. Technol., 2008, 228(2): 257-264.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.