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Screening of Indigenous Non-Saccharomyces Yeast Strains with High β-D-Glucosidase Activity and Investigation of Their Fermentation Characteristics
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Shuang HAN1, 2, Wentao GUO1, 2, Xiaoqin WANG1, 2, 3, Wenwen CUI1, 2, Yuanhui ZHENG1, 2, Jinchen LI1, 2, Mengyao LIU1, 2, Baoguo SUN1, 2, Mingquan HUANG1, 2, Zhilei ZHOU4, Nan MENG1, 2, *
Science and Technology of Food Industry | 2026, 47(12) : 178 - 191
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Science and Technology of Food Industry | 2026, 47(12): 178-191
• Bioengineering •
Screening of Indigenous Non-Saccharomyces Yeast Strains with High β-D-Glucosidase Activity and Investigation of Their Fermentation Characteristics
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Shuang HAN1, 2, Wentao GUO1, 2, Xiaoqin WANG1, 2, 3, Wenwen CUI1, 2, Yuanhui ZHENG1, 2, Jinchen LI1, 2, Mengyao LIU1, 2, Baoguo SUN1, 2, Mingquan HUANG1, 2, Zhilei ZHOU4, Nan MENG1, 2, *
Affiliations
  • 1Key Laboratory of Elderly Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
  • 2Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
  • 3Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
  • 4School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Published: 2026-06-15 doi: 10.13386/j.issn1002-0306.2025050232
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To investigate indigenous non-Saccharomyces yeast strains with high β-D-glucosidase activity and desirable fermentation characteristics, this study evaluated the enzymatic activity and environmental tolerance of non-Saccharomyces strains isolated from the eastern foothills of Helan Mountain. Selected strains were identified using molecular biological methods and combined with Saccharomyces cerevisiae to simulate grape juice fermentation. Microbial community dynamics were monitored during fermentation, and key oenological parameters, including sugar content, total acidity, pH, and alcohol degree, were analyzed. Aroma compounds were detected using gas chromatography-mass spectrometry (GC-MS), and data were further examined using cluster analysis (CA) and principal component analysis (PCA). It was found that four strains exhibiting high β-D-glucosidase activity and strong environmental resilience—RICNA-GM003, RICNA-GM005, RICNA-GM006, and RICNA-GM008—were identified as Hanseniaspora. Compared with pure S. cerevisiae fermentation, the use of Hanseniaspora significantly extended the fermentation cycle, improved sugar utilization, reduced alcohol levels, altered the aroma profile of the simulated wine, increased the concentrations of esters and ketones, and enhanced aroma intensity and complexity, especially in fruity and floral notes. Among the experimental groups, RICNA-GM003 combined with S. cerevisiae (RICNA-GM003+Sc) showed the longest fermentation duration, the strongest colonization ability, the most complex aroma profile, and the best overall fermentation performance. Indigenous Hanseniaspora yeasts demonstrated great potential for enhancing wine aroma complexity through mixed-culture fermentation. This study provides a foundation for developing local yeast resources and promotes wine style diversification and quality improvement.

non-Saccharomyces  /  wine  /  β-D-glucosidase  /  aroma compounds  /  stress tolerance analysis
韩爽, 郭文韬, 王晓琴, 崔文文, 郑远会, 李金宸, 刘梦瑶, 孙宝国, 黄明泉, 周志磊, 孟楠. 高产β-D-葡萄糖苷酶的本土非酿酒酵母菌株的筛选及发酵性能研究. 食品工业科技, 2026 , 47 (12) : 178 -191 . DOI: 10.13386/j.issn1002-0306.2025050232
Shuang HAN, Wentao GUO, Xiaoqin WANG, Wenwen CUI, Yuanhui ZHENG, Jinchen LI, Mengyao LIU, Baoguo SUN, Mingquan HUANG, Zhilei ZHOU, Nan MENG. Screening of Indigenous Non-Saccharomyces Yeast Strains with High β-D-Glucosidase Activity and Investigation of Their Fermentation Characteristics[J]. Science and Technology of Food Industry, 2026 , 47 (12) : 178 -191 . DOI: 10.13386/j.issn1002-0306.2025050232
Appendix
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Year 2026 volume 47 Issue 12
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Article Info
doi: 10.13386/j.issn1002-0306.2025050232
  • Receive Date：2025-05-26
  • Online Date：2026-10-22
  • Published：2026-06-15
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  • Received：2025-05-26
Affiliations
    1Key Laboratory of Elderly Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
    2Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
    3Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
    4School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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