文献类型：期刊文献

英文题名：Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li

作者：Wu, Chunyan Xiong, Kunkun Li, Xin Pang, Ling Liu, Xiaozhu Zhou, Yan Huang, Mingzheng

第一作者：Wu, Chunyan

通信作者：Liu, XZ[1]

机构：[1]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 561113, Peoples R China;[2]Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang 550025, Peoples R China

第一机构：Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 561113, Peoples R China

通信机构：corresponding author), Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang 550025, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2026

卷号：34

外文期刊名：FOOD CHEMISTRY-X

收录：;EI(收录号：20260820103934);WOS:【SCI-EXPANDED(收录号:WOS:001694362800002)】；

基金：This study was supported by Guizhou Provincial Science and Technology Department (KXJZ [2024] 021; Qiankehejichu-ZK [2023] yiban 137) and Guizhou Fruit Wine Brewing Engineering Research Center ( [2022] 050) .

语种：英文

外文关键词：Pyracantha fortuneana wine; & Vcy;-Glucosidase; Wickerhamomyces anomalus; Volatile compounds; Sensory evaluation

摘要：An indigenous yeast strain with high beta-glucosidase-producing capacity was isolated from Pyracantha fortuneana (Maxim.) Li, identified as Wickerhamomyces anomalus (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 Saccharomyces cerevisiae strain. When used alone to ferment P. fortuneana wine, WA16 was capable of completing alcoholic fermentation independently and produced the highest concentrations of Gln (168.49 mu g/mL) and D-glucuronic acid (2222.79 mu g/mL), as well as the greatest diversity of volatile flavor compounds (78 types). Relative to the raw fruit pulp, WA16-fermented wine exhibited higher total flavonoid content, enhanced antioxidant activity, and elevated concentrations of esters, alcohols, acids, terpenes, and aromatic compounds. Sensory evaluations confirmed that WA16-inoculated wines achieved a superior overall aromatic profile, highlighting the strain's promising potential for P. fortuneana wine production.