ArticleFrontiers in bioengineering and biotechnology2026
Screening of flavor-enhancing yeast and its role in fig fermentation.
Article in Frontiers in bioengineering and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: Figs ( Methods: In this study, the W-8 strain was isolated from fig epidermis and identified as Results: AC production was 1.64 times that of the control. Isoamyl alcohol (0.264 mg/mL), phenethyl alcohol (0.053 mg/mL), isoamyl acetate (0.006 mg/mL), isobutyric acid (0.012 mg/mL), and 2-methylbutyric acid (0.004 mg/mL) were exclusively produced, and production of ethyl stearate and acetoin was increased by 4.20-fold and 2.30-fold, respectively. Strain W-8 harbors a complete genome of 9,224,546 bp. KEGG analysis showed prominent representation of amino acid and carbohydrate metabolism pathways, while GO annotation indicated enrichment in catalytic and metabolic processes. CAZy analysis identified key carbohydrate-active enzymes, including β-glucosidase. Conclusion: Genome analysis showed that
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