{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:09:48Z","timestamp":1760058588221,"version":"build-2065373602"},"reference-count":76,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T00:00:00Z","timestamp":1744848000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Xinjiang Science and Technology Major Project","award":["2021A02002-3"],"award-info":[{"award-number":["2021A02002-3"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 advantageous physiological traits and notable potential for beer production. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography\u2013mass spectrometry (GC\u2013MS) was employed to analyze the volatile flavor substances in beer fermented using the S. fibuligera G02 strain. Chemometric analysis revealed that S. fibuligera G02 had a unique influence on beer aroma. Accordingly, isoamyl alcohol, phenyl-1-ethanol, ethyl acetate, isoamyl acetate, and 4-ethyl guaiacol (4EG) were the key aroma components of S. fibuligera G02. This work provides useful insights into the non-Saccharomyces yeasts to reference the targeted improvement of beer aroma.<\/jats:p>","DOI":"10.3390\/foods14081395","type":"journal-article","created":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T20:05:56Z","timestamp":1744920356000},"page":"1395","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Non-Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles"],"prefix":"10.3390","volume":"14","author":[{"given":"Yanlin","family":"Ma","sequence":"first","affiliation":[{"name":"Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liangyu","family":"Liu","sequence":"additional","affiliation":[{"name":"Kweichow Moutai Co., Ltd., Zunyi 564501, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Guanhui","family":"Hu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shuyi","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lei","family":"Shan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1348-0790","authenticated-orcid":false,"given":"Jingyu","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"},{"name":"Sichuan Advanced Agricultural & Industrial Institute, China Agricultural University, Chengdu 611430, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"965","DOI":"10.1038\/s41467-018-03293-x","article-title":"Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer","volume":"9","author":"Denby","year":"2018","journal-title":"Nat. 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