Isolation And Identification Of Microorganisms From The “Dongli” Pear And Optimization Of Pear Juice Fermentation Condition

Microorganisms present inside the fruit can promote or inhibit the development of the fruit itself.During fruit production,some microorganisms cause fruit spoilage,while others are involved in fruit growth and development.The objective of this research is to study the microorganisms present in "Dongli" grown in Lanzhou,and the application value of those microorganisms.The microorganisms were isolated on PDA plates,and identified by morphological analysis,Gram staining,catalase test,motility test,DNA extraction and other methods.18 strains of bacteria and 1 strain of fungi identified were not able to ferment pear juice.Using Saccharomyces cerevisiae,the pear juice fermentation was carried out,and the best fermentation conditions were determined.The final alcohol concentration of the wine was 17.5% ABV.