{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T21:33:55Z","timestamp":1773005635952,"version":"3.50.1"},"reference-count":41,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T00:00:00Z","timestamp":1758240000000},"content-version":"vor","delay-in-days":261,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100005621","name":"Kasetsart University Research and Development Institute","doi-asserted-by":"publisher","award":["RS[KU]4.65"],"award-info":[{"award-number":["RS[KU]4.65"]}],"id":[{"id":"10.13039\/501100005621","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:p>\n                    This study presents an innovative exploration of non\u2010\n                    <jats:italic>Saccharomyces<\/jats:italic>\n                    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\u2010six strains that produced more than 20\u2010fold less ethanol than\n                    <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                    were selected for volatile compound analysis using headspace solid\u2010phase microextraction gas chromatography\u2013mass spectrometry (HS\u2010SPME\u2010GC\u2010MS). Among these, nine isolates\u2014identified as\n                    <jats:italic>Hanseniaspora thailandica<\/jats:italic>\n                    ,\n                    <jats:italic>Pichia kudriavzevii<\/jats:italic>\n                    , and\n                    <jats:italic>Pichia pijperi<\/jats:italic>\n                    \u2014produced a wide range of esters and higher alcohols associated with desirable wine aromas. Notably,\n                    <jats:italic>H. thailandica<\/jats:italic>\n                    strain S64\u20102 demonstrated the highest aromatic potential, producing elevated levels of isoamyl acetate, phenethyl alcohol, linalool, ethyl acetate, and methyl salicylate\u2014compounds associated with floral and fruity notes. Although\n                    <jats:italic>H. thailandica<\/jats:italic>\n                    S64\u20102 exhibited ethanol productivity comparable to\n                    <jats:italic>S. cerevisiae<\/jats:italic>\n                    under high\u2010sugar conditions, ethanol concentration was successfully limited to below 0.5%\u2009v\/v (nonalcoholic beverage standard) through fourfold dilution of the juice and omission of exogenous sugar. A key novelty of this work is to report the fermentation potential of\n                    <jats:italic>H. thailandica<\/jats:italic>\n                    S64\u20102 in mulberry juice and to provide detailed insights into its volatile profile. Furthermore, the study introduces a new strategy for leveraging indigenous floral yeasts with aroma\u2010enhancing capabilities to develop nonalcoholic fermented beverages with enriched sensory quality. These findings align with emerging consumer demands and offer a sustainable alternative to traditional wine fermentation practices.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/5596446","type":"journal-article","created":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T10:05:43Z","timestamp":1758276343000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Investigation of Non\u2010\n                    <i>Saccharomyces<\/i>\n                    Yeasts for Developing Unique Flavor Profiles in Nonalcoholic Mulberry Fermented Beverage"],"prefix":"10.1155","volume":"2025","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3584-0670","authenticated-orcid":false,"given":"Chommanat","family":"Kerdkhong","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rattiya","family":"Padungpol","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chalinee","family":"Khongsud","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Surak","family":"Jamjumrus","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sasiwimol","family":"Chansuthep","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Weerasak","family":"Songoen","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ponsiri","family":"Liangsakul","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8784-9231","authenticated-orcid":false,"given":"Ulaiwan","family":"Withayagiat","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4683-8274","authenticated-orcid":false,"given":"Siriphan","family":"Sukkhaeng","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,9,19]]},"reference":[{"key":"e_1_2_10_1_2","doi-asserted-by":"publisher","DOI":"10.3390\/dietetics2030020"},{"key":"e_1_2_10_2_2","first-page":"347","volume-title":"Handbook of Food Bioengineering, Food Processing for Increased Quality and Consumption","author":"Liguori L.","year":"2018"},{"key":"e_1_2_10_3_2","doi-asserted-by":"publisher","DOI":"10.1051\/bioconf\/20140302012"},{"key":"e_1_2_10_4_2","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.00642"},{"key":"e_1_2_10_5_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.03780-13"},{"key":"e_1_2_10_6_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-014-2187-y"},{"key":"e_1_2_10_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2015.11.017"},{"key":"e_1_2_10_8_2","doi-asserted-by":"publisher","DOI":"10.1002\/jib.512"},{"key":"e_1_2_10_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2021.103867"},{"key":"e_1_2_10_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112993"},{"key":"e_1_2_10_11_2","doi-asserted-by":"publisher","DOI":"10.1080\/03610470.2021.2012747"},{"key":"e_1_2_10_12_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules29112457"},{"key":"e_1_2_10_13_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-016-7941-6"},{"key":"e_1_2_10_14_2","doi-asserted-by":"publisher","DOI":"10.17508\/cjfst.2018.10.2.19"},{"key":"e_1_2_10_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2015.07.013"},{"key":"e_1_2_10_16_2","doi-asserted-by":"publisher","DOI":"10.2144\/000114263"},{"key":"e_1_2_10_17_2","doi-asserted-by":"publisher","DOI":"10.1023\/A:1001761008817"},{"key":"e_1_2_10_18_2","doi-asserted-by":"publisher","DOI":"10.1093\/molbev\/msab120"},{"key":"e_1_2_10_19_2","doi-asserted-by":"publisher","DOI":"10.2307\/2408678"},{"key":"e_1_2_10_20_2","first-page":"384","article-title":"Estimation of Theoretcal Yield for Ethanol Production From D-Xylose by Recombinant Saccharomyces cerevisiae Using Metabolic Pathway Synthesis Algorithm","volume":"11","author":"Tae-Hee L.","year":"2001","journal-title":"Journal of Microbiology and Biotechnology"},{"key":"e_1_2_10_21_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF00871229"},{"key":"e_1_2_10_22_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.02.004"},{"key":"e_1_2_10_23_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.07.025"},{"key":"e_1_2_10_24_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28073009"},{"key":"e_1_2_10_25_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-019-03424-8"},{"key":"e_1_2_10_26_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2012.02705.x"},{"key":"e_1_2_10_27_2","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b03489"},{"key":"e_1_2_10_28_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2008.02.023"},{"key":"e_1_2_10_29_2","doi-asserted-by":"publisher","DOI":"10.5344\/ajev.1981.32.1.41"},{"key":"e_1_2_10_30_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.105658"},{"key":"e_1_2_10_31_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26082127"},{"key":"e_1_2_10_32_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2018.11.008"},{"key":"e_1_2_10_33_2","doi-asserted-by":"publisher","DOI":"10.21548\/34-1-1080"},{"key":"e_1_2_10_34_2","doi-asserted-by":"publisher","DOI":"10.3390\/beverages6020036"},{"key":"e_1_2_10_35_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.07.116"},{"key":"e_1_2_10_36_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1755-0238.2005.tb00283.x"},{"key":"e_1_2_10_37_2","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation4030076"},{"key":"e_1_2_10_38_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26030644"},{"key":"e_1_2_10_39_2","doi-asserted-by":"publisher","DOI":"10.3390\/jof8020128"},{"key":"e_1_2_10_40_2","doi-asserted-by":"publisher","DOI":"10.1093\/femsyr\/fox010"},{"key":"e_1_2_10_41_2","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2023.1209940"}],"container-title":["International Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1155\/ijfo\/5596446","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1155\/ijfo\/5596446","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1155\/ijfo\/5596446","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T19:10:50Z","timestamp":1772997050000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1155\/ijfo\/5596446"}},"subtitle":[],"editor":[{"given":"Poulami","family":"Jha","sequence":"additional","affiliation":[],"role":[{"role":"editor","vocabulary":"crossref"}]}],"short-title":[],"issued":{"date-parts":[[2025,1]]},"references-count":41,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2025,1]]}},"alternative-id":["10.1155\/ijfo\/5596446"],"URL":"https:\/\/doi.org\/10.1155\/ijfo\/5596446","archive":["Portico"],"relation":{},"ISSN":["2356-7015","2314-5765"],"issn-type":[{"value":"2356-7015","type":"print"},{"value":"2314-5765","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,1]]},"assertion":[{"value":"2024-10-04","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-08-20","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-09-19","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"5596446"}}