{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T19:42:48Z","timestamp":1790192568815,"version":"4.1.0"},"reference-count":52,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T00:00:00Z","timestamp":1782864000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Guangdong Provincial Key Research and Development Program","award":["2023B0202040002"],"award-info":[{"award-number":["2023B0202040002"]}]},{"name":"Key Laboratory Project of Guangdong Province","award":["2022B1212010015"],"award-info":[{"award-number":["2022B1212010015"]}]},{"DOI":"10.13039\/501100012421","name":"Agricultural Science and Technology Innovation Program","doi-asserted-by":"crossref","award":["IBFC-KTZ-01-01"],"award-info":[{"award-number":["IBFC-KTZ-01-01"]}],"id":[{"id":"10.13039\/501100012421","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Saccharomyces cerevisiae FOSU-QQT (SC.QQT), isolated from pineapple pomace wine, exhibits favorable aroma-producing capabilities. In this study, we performed integrated genomic and phenotypic analyses to comprehensively evaluate its safety profile, probiotic potential, and aroma-producing characteristics. Whole-genome sequencing (WGS) assembly predicted a genome size of 30,256,254 bp, encompassing 12,899 genes with a total coding length of 22,062,659 bp and an average GC content of 37.30%. Preliminary safety assessments, including hemolysis tests, antibiotic susceptibility profiling, and antibacterial activity assays, were complemented by in silico screening for antibiotic resistance-associated genes. Functional tolerance assays, specifically resistance to simulated gastrointestinal fluid, acid stress, and bile salts, demonstrated that SC.QQT exhibited robust survival under physiologically relevant gastrointestinal conditions. Collectively, these findings support its potential as a promising probiotic candidate with notable resilience, although further in vivo validation is required to confirm its application value. Additionally, gas chromatography\u2013mass spectrometry (GC\u2013MS) analysis of volatile compounds in pineapple pomace wine indicated that the presence of aroma-related genes in SC.QQT may enhance overall flavor complexity and intensify fruity aromatic notes during fermentation, underscoring its distinctive utility in fruit wine bioprocessing.<\/jats:p>","DOI":"10.3390\/molecules31132310","type":"journal-article","created":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T16:50:33Z","timestamp":1782924633000},"page":"2310","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Genomic and Phenotypic Evaluation of Safety, Probiotic Potential, and Aroma Production of Saccharomyces cerevisiae FOSU-QQT"],"prefix":"10.3390","volume":"31","author":[{"given":"Shao-Fu","family":"Feng","sequence":"first","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui-Lan","family":"Tan","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi-Qing","family":"Tan","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin-An","family":"Zeng","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"},{"name":"School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lang-Hong","family":"Wang","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4136-6044","authenticated-orcid":false,"given":"Yan-Yan","family":"Huang","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5736-9261","authenticated-orcid":false,"given":"Man-Sheng","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Tullio, V. 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