ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1653569
This article is part of the Research TopicAdvances in Microbial-Based Solutions: Food Coloring, Flavoring and FragranceView all 4 articles
Screening of High β-Glucosidase-Producing Yeast Strains from Penglai Wine Region (China) and Their Fermentation Performances and Aroma Compositions in Petit Manseng Wine Fermentation
Provisionally accepted
- Shandong Academy of Grape, Jinan, China
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This study aimed to screen and characterize indigenous non-Saccharomyces cerevisiae strains with βglucosidase activity for their potential to enhance terpenoid aroma compounds during wine fermentation. Grapes collected from 14 vineyard plots in Penglai Wine Region (China) underwent spontaneous fermentation, obtained 203 single colonies. Among them, 85 strains of non-Saccharomyces cerevisiae were initially screened based on geniposide chromogenic method, which were classified into 7 genera and 16 species. Nine high-performance strains were subsequently selected for small-scale fermentation trials using Petit Manseng grape juice. Wine physicochemical parameters were analyzed by HPLC, while volatile aroma compounds were quantified using HS-SPME-GC-MS. The results revealed that Starmerella bacillaris CGCD1-9, Pichia fermentans CGCD1-4, and Zygosaccharomyces bailii JDCD01 significantly enhanced glycerol production, which may contribute to improved wine sensory quality. Four Hanseniaspora yeast strains exhibited the ability to increase ethyl acetate content. Among them, H. vineae CGCD1-1, H. uvarum CGCD1-3, and H. opuntiae CGCD1-7 showed a pronounced tendency to elevate geraniol levels, whereas H. occidentalis CGCD1-5 selectively promoted the biosynthesis of β-damascenone and 2-furanmethyl acetate. Z. bailii JDCD01 primarily increased the levels of isobutanol and phenylethyl alcohol while also exhibiting a slight enhancement in terpenoid production. Notably, S. bacillaris CGCD1-9 significantly enhanced five key terpenoids (linalool, geraniol, citronellol, α-terpineol, nerolidol), yielding the highest total terpene content among all strains, while increasing the content of alcohols (less than JDCD01). In contrast, Issatchenkia terricola SIVE4101 and Metschnikowia andauensis LFSY0-17 showed preferential accumulation of β-damascenone and total furans, with the former also significantly increasing acetate ester content.
Keywords: β-glucosidase, non-Saccharomyces cerevisiae, Terpenes, C13-norisoprenoids, H. occidentalis, M. andauensis
Received: 25 Jun 2025; Accepted: 21 Jul 2025.
Copyright: © 2025 Tang, Ding, Zhong, Sun, Han, Li and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Ruirui Li, Shandong Academy of Grape, Jinan, China
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