{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["34"],"submitter":["Wu C"],"pubmed_abstract":["An indigenous yeast strain with high β-glucosidase-producing capacity was isolated from <i>Pyracantha fortuneana</i> (Maxim.) Li, identified as <i>Wickerhamomyces anomalus</i> (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 <i>Saccharomyces cerevisiae</i> strain. When used alone to ferment <i>P. fortuneana</i> 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"],"journal":["Food chemistry: X"],"pagination":["103669"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12925524"],"repository":["biostudies-literature"],"pubmed_title":["Screening and oenological characterization of a high β-glucosidase-producing yeast from &lt;i&gt;Pyracantha fortuneana&lt;/i&gt; (maxim.) Li."],"pmcid":["PMC12925524"],"pubmed_authors":["Liu X","Li X","Xiong K","Wu C","Pang L","Huang M","Zhou Y"],"additional_accession":[]},"is_claimable":false,"name":"Screening and oenological characterization of a high β-glucosidase-producing yeast from &lt;i&gt;Pyracantha fortuneana&lt;/i&gt; (maxim.) Li.","description":"An indigenous yeast strain with high β-glucosidase-producing capacity was isolated from <i>Pyracantha fortuneana</i> (Maxim.) Li, identified as <i>Wickerhamomyces anomalus</i> (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 <i>Saccharomyces cerevisiae</i> strain. When used alone to ferment <i>P. fortuneana</i> 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","dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Feb","modification":"2026-07-16T18:49:32.566Z","creation":"2026-07-12T03:08:55.566Z"},"accession":"S-EPMC12925524","cross_references":{"pubmed":["41732511"],"doi":["10.1016/j.fochx.2026.103669"]}}