October 3, 2025

Investigation of Non-

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This research investigates yeast strains for fermentation in mulberry juice, suggesting a novel approach for nonalcoholic beverages.

H. thailandica strain S64-2 produced elevated floral and fruity aroma compounds, enhancing beverage quality.
Screening revealed 36 yeast strains producing over 20-fold less ethanol than S. cerevisiae, key for nonalcoholic products.
Volatile compound analysis employed headspace solid-phase microextraction gas chromatography-mass spectrometry.
Findings support sustainable practices in beverage fermentation, meeting consumer demands for innovative nonalcoholic options.

Kerdkhong et al. (2025) studied this question.

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