Ma Yanlin, Liu Liangyu, Hu Guanhui, Wang Shuyi, Shan Lei, Chen Jingyu
Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Kweichow Moutai Co., Ltd., Zunyi 564501, China.
Foods. 2025 Apr 17;14(8):1395. doi: 10.3390/foods14081395.
In recent years, numerous studies have demonstrated that non- yeasts hold potential for industrial application and aroma generation during fermentation. Non- wild yeasts can be important tools in the development of new products, and the objective of this work was to obtain and characterize novel yeast isolates for their ability to produce beer. Traditional fermented beverages serve as a vital source of yeast strains that can exhibit unique characteristics during the brewing process. Thus, 22 strains of were isolated from traditional fermented foods in this work. Subsequently, through primary and secondary screening, G02 was identified as a promising candidate for beer brewing, attributed to its advantageous physiological traits and notable potential for beer production. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor substances in beer fermented using the G02 strain. Chemometric analysis revealed that G02 had a unique influence on beer aroma. Accordingly, isoamyl alcohol, phenyl-1-ethanol, ethyl acetate, isoamyl acetate, and 4-ethyl guaiacol (4EG) were the key aroma components of G02. This work provides useful insights into the non- yeasts to reference the targeted improvement of beer aroma.
近年来，大量研究表明，非酵母类微生物在发酵过程中具有工业应用潜力和香气生成能力。非野生酵母可能是开发新产品的重要工具，这项工作的目的是获得并鉴定具有酿造啤酒能力的新型酵母菌株。传统发酵饮料是酵母菌株的重要来源，这些菌株在酿造过程中可能表现出独特的特性。因此，在这项工作中，从传统发酵食品中分离出了22株酵母。随后，通过初筛和复筛，G02被确定为啤酒酿造的一个有前景的候选菌株，这归因于其有利的生理特性和显著的啤酒生产潜力。采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术分析了使用G02菌株发酵的啤酒中的挥发性风味物质。化学计量学分析表明，G02对啤酒香气有独特影响。因此，异戊醇、苯乙醇、乙酸乙酯、乙酸异戊酯和4-乙基愈创木酚（4EG）是G02的关键香气成分。这项工作为非酵母类微生物提供了有用的见解，以参考对啤酒香气进行有针对性的改进。
