Screening and oenological characterization of a high β-glucosidase-producing yeast from <i>Pyracantha fortuneana</i> (maxim.) Li.

ABSTRACT: An indigenous yeast strain with high β-glucosidase-producing capacity was isolated from Pyracantha fortuneana (Maxim.) Li, identified as Wickerhamomyces anomalus (designated as WA16), and demonstrated superior growth, enhanced tolerance to winemaking-related stresses, increased sterol synthesis, and reduced hydrogen sulfide production, along with lower aerobic growth capacity, compared to a commercial Saccharomyces cerevisiae strain. When used alone to ferment P. fortuneana wine, WA16 was capable of completing alcoholic fermentation independently and produced the highest concentrations of Gln (168.49 μg/mL) and D-glucuronic acid (2222.79 μg/mL), as well as the greatest diversity of volatile flavor compounds (78 types). Relative to the raw fruit pulp, WA16-fermen

SUBMITTER: Wu C 

PROVIDER: S-EPMC12925524 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature