Isolation and identification of microorganisms from the "Dongli" pear and optimization of pear juice fermentation conditions

The present study attempted to isolate and identify microorganisms that can be used as fermentation agents from the "Dongli" pear cultivar. Out of 19 microorganisms identified from "Dongli", 18 were bacteria and 1 fungus (phlebiopsis gigantea). All of those microorganisms do not have the capacity of fermenting pear juice. Using commercial yeast (Saccharomyces cerevisiae), the fermentation was carried out at 22 °C, 25 °C, 28 °C, and 30 °C, and the fermentation at 30 °C proved to be the fastest. The alcohol by volume of the final wine after fermentation was 17.5%.