Fuente: PubMed "rice" Food Sci Biotechnol. 2026 Jun 10;35(9):2581-2592. doi: 10.1007/s10068-026-02201-0. eCollection 2026 Aug.ABSTRACTSaccharomyces cerevisiae, also known as brewer's yeast, is widely used in food and beverage fermentations. In this study, newly isolated S. cerevisiae strains, NIYL33997 and NIYL33999, were evaluated for fermentation performance in bread and rice hydrolysate medium compared to commercial yeasts. In bread fermentation, NIYL33999 produced higher levels of phenylethyl alcohol and ethyl acetate, corresponding to 2.1- and 3.0-fold increases over Saf-instant yeast. NIYL33997 showed the highest ethyl octanoate production. During fermentation in rice hydrolysate medium, NIYL33999 produced the highest concentrations of aroma compounds. Specifically, isoamyl alcohol, phenylethyl alcohol, and ethyl acetate levels increased by approximately 1.2-, 1.9-, and 1.3-fold, respectively, compared with those produced by the Songcheon yeast. NIYL33997 exhibited similar increases with lower ester production. Principal component analysis revealed clear differentiation of aroma patterns among the strains. In conclusion, S. cerevisiae NIYL33997 and NIYL33999 exhibit distinct aroma profiles, with NIYL33999 demonstrating potential as a starter for fermented foods.PMID:42534582 | PMC:PMC13421675 | DOI:10.1007/s10068-026-02201-0