Investigation of Non-<i>Saccharomyces</i> Yeasts for Developing Unique Flavor Profiles in Nonalcoholic Mulberry Fermented Beverage.

ABSTRACT: This study presents an innovative exploration of non-Saccharomyces yeast strains isolated from fragrant flowers for use in mulberry juice fermentation, aiming to develop nonalcohol fermented beverages with distinctive and complex aroma profiles. Seventy yeast isolates were screened for sugar utilization efficiency and ethanol production. Thirty-six strains that produced more than 20-fold less ethanol than Saccharomyces cerevisiae were selected for volatile compound analysis using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Among these, nine isolates-identified as Hanseniaspora thailandica, Pichia kudriavzevii, and Pichia pijperi-produced a wide range of esters and higher alcohols associated with desirable wi

SUBMITTER: Kerdkhong C 

PROVIDER: S-EPMC12447106 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature