Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains
文献类型： 外文期刊
作者： Mu, Yuwen 1 ; Zeng, Chaozhen 1 ; Ni, Yulong 3 ; Zhang, Shiyu 4 ; Yang, Jianbin 5 ; Feng, Yuqin 1 ;
作者机构： 1.Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Lanzhou 730070, Gansu, Peoples R China
2.Gansu Innovat Ctr Fruit & Vegetable Storage & Proc, Lanzhou 730070, Gansu, Peoples R China
3.Shanxi Binghua Food Technol Co Ltd, Datong 037305, Shanxi, Peoples R China
4.Datong Sanli Grp Agr Co Ltd, Datong 037399, Shanxi, Peoples R China
5.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词： Craft beer; Saccharomyces strains; Daylily; Antioxidant activity; Metabolomics; Flavor profile
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 26 卷
页码：
收录情况： SCI
摘要： This study investigated the use of daylily as a novel adjunct in craft beer production with four Saccharomyces yeast strains. The addition of daylily powder and yeast selection significantly influenced the physicochemical properties, antioxidant activity, and overall metabolome of the beers. Yeast strains exhibited variations in color, alcohol content, phenolic and flavonoid levels, and antioxidant capacity. Metabolomic analysis revealed differences in lipid, amino acid, tannin, and fatty acid synthesis between strains. Volatile profiles also differed markedly in esters, terpenes, higher alcohols, acids, and aldehydes. While 90 % of metabolites were conserved, key differences reflected distinct metabolic regulation among strains. These findings highlight the potential of daylily as a flavorful and bioactive beer ingredient, and emphasize the importance of targeted yeast selection for optimizing beer quality and metabolome. This work provides a practical framework for brewers to develop innovative beers with enhanced functional properties and specialized flavor profiles.
- 相关文献
作者其他论文 更多>>
-
Apple cultivar-influenced differences in cider: A comprehensive analysis of physicochemical and aroma compounds
作者：Zeng, Chaozhen;Mu, Yuwen;Yuan, Jing;Zhang, Haiyan;Song, Juan;Kang, Sanjiang
关键词：Apple cultivars; Physicochemical characteristics; Organic acids; Amino acids; Aroma compounds
-
Mechanistic and multi-parametric insights into preserving nutritional, bioactive, and flavor attributes of daylily (Hemerocallis citrina): A comparative evaluation of freeze-drying, hot-air drying, and sun drying
作者：Mu, Yuwen;Zeng, Chaozhen;Hu, Shenghai;Mu, Yuwen;Zhang, Bohua;Zhu, Tiandi
关键词：Daylily ( Hemerocallis citrina ); Drying methods; Bioactive compounds; Nutritional quality; Flavor profile; Antioxidant capacity
-
Stress Tolerance and Contribution to Aroma Profile of Pichia kudriavzevii GAAS-JG-1 Isolated from Apricot Fermentation in Co-Fermentation of Sea Buckthorn Wine
作者：Mu, Yuwen;Wang, Yu'an;Zeng, Chaozhen
关键词：
Pichia kudriavzevii ; environmental tolerance; co-fermentation; aroma compounds; sea buckthorn wine -
Ozone Treatment Inhibited the Blue Mold Development and Maintained the Main Active Ingredient Content in Radix astragali Infected by Penicillium polonicum Through Activating Reactive Oxygen Species Metabolism
作者：Xi, Jihui;Liu, Zhiguang;Xue, Huali;Liu, Qili;Zhang, Qingru;Feng, Yuqin
关键词：
Radix astragali ;Penicillium polonicum ; patulin; ozone; active ingredient; postharvest diseases -
Comprehensive analysis of freeze-dried and sun-dried daylily in craft beer: Effects of addition levels on physicochemical properties, bioactivity, metabolomics, and volatile compounds
作者：Mu, Yuwen;Zeng, Chaozhen;Wang, Yonggang;Ni, Yulong;Zhang, Shiyu;Yang, Jianbin
关键词：Daylily; Craft beer; Drying method; Bioactive compounds; Metabolomics; Volatile compounds; Antioxidant activity
-
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae Co-Fermentation on the Physicochemical and Flavor Compounds of Huaniu Apple Cider
作者：Zeng, Chaozhen;Mu, Yuwen;Yuan, Jing;Zhang, Haiyan;Song, Juan;Kang, Sanjiang
关键词：Huaniu apple; Torulaspora delbrueckii; mixed fermentation; Huaniu apple cider; quality analysis
-
Phenolic composition of Hemerocallis citrina borani and enhancement of release and antioxidant efficacy through an emulsion-based delivery system during in vitro digestion
作者：Mu, Yuwen;Sun, Jing;Cui, Weiye;Yang, Jianbin;Fan, Bei;Hu, Miao;Wang, Fengzhong;Mu, Yuwen;Sun, Jing;Cui, Weiye;Yang, Jianbin;Fan, Bei;Hu, Miao;Wang, Fengzhong;Mu, Yuwen;Wang, Xuexi;Hu, Shenghai
关键词：Hemerocallis citrina; Phenolic composition; Emulsion; In vitro digestion; Antioxidant capacity
