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Article Abstract
Under semi-open brewing conditions, traditional often suffers from unstable flavor quality, including occasional delayed bitterness. To address this issue, a yeast strain, SC-6, was screened for its ability to reduce delayed bitterness. The effects of SC-6 on the flavor and microbial composition of exhibiting high levels of delayed bitterness were also investigated. GC-MS analysis indicated that SC-6 significantly lowered the levels of key delayed bitter compounds, including octanoic acid, ethyl caprylate, benzaldehyde, and phenol, by 54.80 %, 12.21 %, 31.38 %, and 43.23 %, respectively. PCoA analysis demonstrated that SC-6 altered the microbial community of traditional . Correlation analysis indicated that reduced bitter compounds correlated with changed abundances of unclassified_f_Micromonosporaceae, Clostridium_sensu_stricto_1, , , unclassified_o__Enterobacterales, and . These results provide effective guidance for controlling off-flavors in traditional and clarify the role of microorganisms in the production of bitter substances.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699389 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.102065 | DOI Listing |
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