Effect of Non-<i>Saccharomyces</i> Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles.

ABSTRACT: In recent years, numerous studies have demonstrated that non-Saccharomyces yeasts hold potential for industrial application and aroma generation during fermentation. Non-Saccharomyces 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 Saccharomycopsis fibuligera were isolated from traditional fermented foods in this work. Subsequently, through primary and secondary screening, S. fibuligera G02 was identified as a promising candidate for beer brewing, attributed to its

SUBMITTER: Ma Y 

PROVIDER: S-EPMC12027376 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature