Table 1.

Fermentation potential of nine non-Saccharomyces cerevisiae strains with β-glucosidase activity.

Strain number	Category	PGA	Fermentation capacity	Aroma	β-Glucosidase activity(U/L)
CGCD1-1	H. vineae	***	+++	Fruity and fresh	37.67
CGCD1-3	H. uvarum	***	+++	More fruity and fresh	39.44
CGCD1-5	H. occidentalis	***	++	Maltose and red dates	77.97
CGCD1-7	H. opuntiae	***	+++	Melons and fruits and red dates	45.71
CGCD1-4	P. fermentans	***	+++	Malt and beer	60.04
CGCD1-9	S. bacillaris	***	+++	Tea	87.93
SIVE4101@	I. terricola	***	++	Ice cream and cantaloupe	98.22
JDCD01@	Z. bailii	***	+++	Apple cider vinegar, matcha, and red bean paste	59.62
LFSY0-17	M. andauensis	***	+++	Preserves and licorice	49.00

Preliminary screening of β-glucosidase activity (PGA), measured by the color of hydrolyzed compound of geniposide: “*” low, “**” moderate, “***” high; fermentation capacity: “+” weak, “++” moderate, and “+++” intense. “@” indicates that the strain has been preserved in the China Center for Type Culture Collection (CCTCC): Zygosaccharomyces bailii JDCD01 (CCTCC NO: M 2022204) and Issatchenkia terricola SIVE4101 (CCTCC NO: M 2023794).