This invention provides a type of
yeast called *
Saccharomyces clavatum*, characterized in that the *
Saccharomyces clavatum* is: *
Saccharomyces clavatum* (…
Saccharomycopsis fibuligera AMCC 32248, preservation number CCTCC NO: M 20251908.
Enzyme activity
phenotypic screening,
carbon source utilization analysis, and quantitative
enzyme activity detection showed that this strain possesses highly efficient β-
glucosidase activity; further analysis of
key genes related to β-
glucosidase... BGL1 Specific functional sequences were extracted and identified.
Enzyme production conditions were optimized using
response surface methodology, resulting in a significant increase in
enzyme activity compared to before optimization. In a simulated
fermentation system, this strain significantly promoted the production of specific acids, esters, aldehydes, alcohols, and other
volatile flavor compounds. Its
enzyme production characteristics and
flavor regulation capabilities provide a new technical solution for addressing issues such as low
hydrolysis efficiency of glycosides and insufficient
flavor release in
fermentation systems, showing potential applications in the food,
brewing, feed, and pharmaceutical industries.