Mu Yuwen, Zeng Chaozhen, Ni Yulong, Zhang Shiyu, Yang Jianbin, Feng Yuqin
Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu, 730070, China.
Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Lanzhou, Gansu, 730070, China.
Food Chem X. 2025 Feb 26;26:102326. doi: 10.1016/j.fochx.2025.102326. eCollection 2025 Feb.
This study investigated the use of daylily as a novel adjunct in craft beer production with four yeast strains. The addition of daylily powder and yeast selection significantly influenced the physicochemical properties, antioxidant activity, and overall metabolome of the beers. Yeast strains exhibited variations in color, alcohol content, phenolic and flavonoid levels, and antioxidant capacity. Metabolomic analysis revealed differences in lipid, amino acid, tannin, and fatty acid synthesis between strains. Volatile profiles also differed markedly in esters, terpenes, higher alcohols, acids, and aldehydes. While 90 % of metabolites were conserved, key differences reflected distinct metabolic regulation among strains. These findings highlight the potential of daylily as a flavorful and bioactive beer ingredient, and emphasize the importance of targeted yeast selection for optimizing beer quality and metabolome. This work provides a practical framework for brewers to develop innovative beers with enhanced functional properties and specialized flavor profiles.
本研究调查了将黄花菜作为新型辅料与四种酵母菌株一起用于精酿啤酒生产的情况。添加黄花菜粉和酵母选择对啤酒的理化性质、抗氧化活性和整体代谢组有显著影响。酵母菌株在颜色、酒精含量、酚类和黄酮类物质水平以及抗氧化能力方面表现出差异。代谢组学分析揭示了菌株之间在脂质、氨基酸、单宁和脂肪酸合成方面的差异。挥发性成分在酯类、萜类、高级醇、酸和醛类方面也有显著不同。虽然90%的代谢物是保守的，但关键差异反映了菌株之间不同的代谢调控。这些发现突出了黄花菜作为一种风味浓郁且具有生物活性的啤酒成分的潜力，并强调了有针对性地选择酵母对优化啤酒质量和代谢组的重要性。这项工作为酿酒师开发具有增强功能特性和特殊风味的创新啤酒提供了一个实用框架。
