{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,22]],"date-time":"2026-06-22T22:39:19Z","timestamp":1782167959307,"version":"3.54.5"},"reference-count":22,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2023,8,5]],"date-time":"2023-08-05T00:00:00Z","timestamp":1691193600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["No.31960509"],"award-info":[{"award-number":["No.31960509"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The cultivation and enrichment of different soils in a vineyard yielded 95 yeast species. Among them, seven strains capable of producing \u03b2-glucosidases were identified using the aescin colorimetric method. One non-Saccharomyces yeast strain was isolated from a plate containing lysine and identified using internal transcription (ITS) as Candida cf. sorbosivorans (C. cf. sorbosivorans), which was named Candida cf. sorbosivorans X1. Additionally, the enzymatic characteristics of the \u03b2-glucosidases produced by this strain were investigated. The \u03b2-glucosidases generated by C. cf. sorbosivorans X1 displayed high enzymatic activity and enzyme-activity retention in a pH range of 3.0 to 5.4 and at temperatures of 30 \u00b0C to 35 \u00b0C. Using non-targeted metabolomics methods, we investigated the alterations in metabolites during the fermentation of mango juice. The strain C. cf. sorbosivorans X1 demonstrated activity against phenols and terpenes. In the fermented mango juice (X1FMJ), we identified 41 differential metabolites. These included 14 esters, 4 hydrocarbons, 3 aldehydes, 5 ketones, 4 terpenoids, 4 alcohols, 1 aromatic hydrocarbon, 2 amines, 1 acid, and 3 heterocyclic compounds. The metabolic pathways of these differential metabolites were analyzed, revealing four key pathways: tyrosine metabolism, phenylpropanoid biosynthesis, monoterpene biosynthesis, and \u03b1-linolenic acid metabolism, which promoted the formation of aroma compounds in the fermented mango juice.<\/jats:p>","DOI":"10.3390\/molecules28155890","type":"journal-article","created":{"date-parts":[[2023,8,5]],"date-time":"2023-08-05T10:25:36Z","timestamp":1691231136000},"page":"5890","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Isolation and Identification of \u03b2-Glucosidases-Producing Non-Saccharomyces Yeast Strains and Its Influence on the Aroma of Fermented Mango Juice"],"prefix":"10.3390","volume":"28","author":[{"given":"Yuemei","family":"Miao","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering, Hainan University, Haikou 570228, China"},{"name":"Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2864-3924","authenticated-orcid":false,"given":"Qiuping","family":"Zhong","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Hainan University, Haikou 570228, China"},{"name":"Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"128117","DOI":"10.1016\/j.foodchem.2020.128117","article-title":"Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices","volume":"338","author":"Pan","year":"2021","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1944","DOI":"10.1111\/j.1365-2621.2012.03054.x","article-title":"Odour-active compounds in mango (Mangifera indica L. cv. 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