Abstract:[Objective] This study aimed to develop high-quality fermented Rosa roxburghii (R. roxburghii) products by screening yeast strains suitable for R. roxburghii fermentation. [Method] The naturally fermented R. roxburghi pomace was used as the material for preliminary screening through the TTC colorimetric method and secondary screening based on fermentation capacity. The tolerance of strains to SO2, ethanol, low pH, and glucose was examined. The strains were identified via morphological characterization and molecular biological techniques. [Result] Three high-performing strains (B17, B19, and B29) were obtained. These strains exhibited tolerance to 250 mg/L SO2, mass fraction 60% glucose, volume fraction 8% ethanol, and pH 3.5 environment. B17 and B29 were identified as Pichia kudriavzevii, while B19 was characterized as Kluyveromyces marxianus, showing ester production of 4.11, 4.31, and 3.93 g/L, respectively. [Conclusion] The screened strains exhibit the potential for industrial production of fermented R. roxburghii products, particularly suitable for crafting low-alcohol, high-flavor fruit wine.
