Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 Epub Date: 2025-02-26 DOI:10.1016/j.fochx.2025.102326

Yuwen Mu , Chaozhen Zeng , Yulong Ni , Shiyu Zhang , Jianbin Yang , Yuqin Feng

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Abstract

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.

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不同酵母菌发酵添加白菊花的精酿啤酒理化特性、抗氧化活性和代谢组学特征的比较分析

以四种酵母菌为原料，研究了黄花菜作为新型辅料在精酿啤酒生产中的应用。黄花菜粉的添加和酵母的选择对啤酒的理化性质、抗氧化活性和整体代谢组有显著影响。酵母菌株表现出颜色、酒精含量、酚类和类黄酮水平以及抗氧化能力的变化。代谢组学分析显示，不同菌株在脂质、氨基酸、单宁和脂肪酸合成方面存在差异。挥发性谱在酯类、萜烯类、高级醇类、酸类和醛类中也有显著差异。虽然90%的代谢物是保守的，但关键差异反映了菌株之间不同的代谢调节。这些发现突出了黄花菜作为一种有风味和生物活性的啤酒原料的潜力，并强调了有针对性的酵母选择对优化啤酒质量和代谢组的重要性。这项工作为酿酒商开发具有增强功能特性和特殊风味的创新啤酒提供了一个实用的框架。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.