The law of water loss in strawberries during solid osmotic dehydration (SSD) and liquid osmotic dehydration (LOD) was studied by low-field nuclear magnetic resonance (LF-NMR). Results showed that the moisture content of strawberries decreased gradually during the 72 h osmotic dehydration. At the end of the osmotic dehydration procedures, the moisture content of the strawberries treated with SSD and LOD decreased from 91.83% to 74.56% and 79.90%, respectively. The relaxation time T₂₂ and T₂₃ values modes decreased with the osmotic dehydration process in both two osmotic dehydration methods, indicating that both SSD and LOD reduced the fluidity of immobilized water and free water in strawberries. At the same time, the peak area A₂₂ value gradually decreased, indicating that the two infiltration methods reduced the moisture content of the immobilized water. During the LOD, the free water peak area in strawberries showed a downward trend during the permeation process, but the decline was not significant (P>0.05). At the same time, the position of the T₂₁ peak gradually shifted to the right, indicating that with the prolongation of LOD time, the fluidity of bound water in strawberries increased. While the peak area of free water in strawberries decreased significantly after 72 h of infiltration (P<0.05) in the SSD treatment and, compared with 0 h, the decrease range was 55.35%, and the fluidity of bound water in strawberries was weakened with the extension of osmotic dehydration time. In addition, a linear fitting model between the sum of peak integral areas of low field NMR (A₂₁+A₂₂+A₂₃) and the moisture content of strawberries was established. The linear relationship was significant (P<0.05). R² was greater than 0.90, and the fitting effect was great. This study explored the effects of SSD and LOD on strawberries from the perspective of moisture and provided a reference for the selection of osmotic dehydration methods in preserved strawberries production.

In this study, a rat model of gastric motility disorders was used to study the ameliorating effects of five medicinal and edible homologous plants, including chicory, tangerine peel, chicken gizzards, hawthorn, and Phyllanthus emblica. The gastric emptying rate, gastric acid, protease, gastric juice, serum ghrelin, gastrin, tyrosinase receptor gene (c-kit) and stem cell factor were measured, and the antral tissue sections were observed. Chicory, hawthorn, and P. emblica significantly increased the gastric emptying rate (P<0.05). Chicory and tangerine peel significantly decreased the activity and excretion rate of gastric free acid (P<0.05). Hawthorn significantly increased the activity and excretion of pepsin (P<0.05). Chicken gizzards significantly increased the pepsin excretion rate and gastric fluid volume (P<0.05). In addition, chicory and hawthorn significantly increased the content of serum ghrelin (P<0.05), and P. emblica significantly increased the content of serum gastrin (P<0.05). Chicory can repair the gastric fundic gland layer and significantly up-regulate the transcription level of c-kit. In conclusion, chicory, hawthorn, and P. emblica could promote gastric motility and have the potential to be developed into pro-digestive foods.

Microalgae are photosynthetic autotrophic single-celled aquatic organisms, which can synthesize lipids, proteins, astaxanthin, and other bioactive components. Microalgae are rich in protein with high nutritional properties that can regulate body health, prevent and treat diseases, etc., and have broad development prospects in food, medicine, cosmetics, and other fields. The key to protein extraction from microalgae is the efficient lysis of its cell wall, aiming at releasing the protein in the microalgae cell fully. Therefore, based on the common microalgae cell wall disruption technology, the extraction methods of microalgae protein were compared and analyzed systematically. The purpose of this study was to explore the extraction methods of microalgae protein, which were easier to industrialize, had higher wall-breaking efficiency and more economical process, and obtained protein with better quality. It is expected to guide the further development and utilization of microalgae protein, as well as increase its commercial value.

This study aimed to analyze the effect of vitamin E addition in water on physiological and biochemical indices, muscle texture, and flavor of crucian carp and its effect on the mitigation of cooling stress. The effect of vitamin E treatment on the mitigation of cooling stress in crucian carp was investigated by measuring the changes in the organism after treatment with aqueous vitamin E solution under cooling stress. Firstly, the crucian carp were put into aqueous solutions of vitamin E at concentrations of 0, 50, 100, 200 mg/L and negative control groups M1, M2, and M3, respectively, and cooled down from 20 ℃ to 5 ℃ by cold domestication intelligent cooling device for water-free preservation, and the survival rate was counted. Secondly, samples were taken at three temperature points of 20 ℃, 10 ℃ and 5 ℃, respectively, and the samples from the aqueous vitamin E solution treatment group were tested and analyzed. Results showed that the best survival effect of 100 mg/L vitamin E aqueous solution treated crucian carp without water for 72 h was achieved with a 100% survival rate, while the survival rate of all other treatment groups decreased to 66.7%. During the cooling process, the levels of serum aspartate aminotransferase, cortisol, and epinephrine showed a trend of first increasing and then decreasing, among which, the serum aspartate aminotransferase levels of each concentration of the vitamin E treatment group corresponded to the concentrations of 100, 200, 50, and 0 mg/L in descending order, which was 458.27, 700.67, 792.13, and 1 192.90 U/L. Serum aspartate aminotransferase level in the 100 mg/L treatment group was the minimum and its level was highly significantly lower than that in the 0, 50, and 200 mg/L treatment groups (P<0.01). Content of serum malondialdehyde, lactate dehydrogenase, liver glycogen, and other indicators showed a trend of first decreasing and then increasing, in which, the serum malondialdehyde content of each concentration of vitamin E treatment group from small to large corresponding concentrations were 100, 200, 50, and 0 mg/L, respectively, which were 3.09, 4.15, 4.54, and 4.69 nmol/mL. Serum malondialdehyde level in the 100 mg/L treated group was the minimum and its level was highly significantly lower than that in the 0, 50, and 200 mg/L treated groups (P<0.01). Serum biochemical indexes in the 100 mg/L treated group were highly significantly lower than that in the 0, 50, and 200 mg/L treated groups (P<0.01). Values of hardness, elasticity, and chewiness in the 0 mg/L treatment group were significantly higher than those in the 50, 100, and 200 mg/L treatment groups (P<0.05). Electronic nose analysis showed that vitamin E treatment had different effects on the muscle flavor of crucian carp. Treatment with aqueous vitamin E solution at a concentration of 100 mg/L was able to alleviate the stress response of crucian carp under cooling stress, providing a theoretical reference for the application of vitamin E to relieve fish stress.

L-alanine is an important natural amino acid, which is widely used in medicine, food and feed industries. At present, L-alanine is mainly produced by Escherichia coli. It is of great significance to develop safe and industrially robust Corynebacterium glutamicum production strains. In this study, exogenous alanine dehydrogenase was optimized to synthesize L-alanine efficiently without using other amino acids as an amino donor. The non-phosphotransferase system glucose uptake pathway was strengthened by the simultaneous inactivation of the transcriptional repressor IolR and overexpression of the glucose kinase, which drastically promote the cell growth and L-alanine synthesis. The introduction of exogenous Entner-Doudoroff pathway that supply pyruvate only through 4-step reactions, an alternative to the 10-step Embden-Meyerhof-Parnas (EMP) pathway, further increased the production of L-alanine. In addition, in order to avoid the use of antibiotics and guarantee the genetic stability of the producer, essential genes were integrated into the genome of the strain. The final engineered strain produced 104 g/L L-alanine after 48 h fermentation in a 5 L fermenter. The study lays a solid foundation for the industrial production of L-alanine by C. glutamicum, and provides a reference for the metabolic engineering of other microbes to produce products derived from pyruvate.

Improving stress tolerance by functional genes is very important for efficient utilization of cellulose hydrolysate to produce ethanol. Candida glycerinogenes is an industrial strain with multiple stress tolerance. The rRNA methyltransferase gene CgBmt5 was obtained by screening of the genomic library. Overexpression of CgBmt5 in Saccharomyces cerevisiae improved acetic acid tolerance, and the ethanol yield of the recombinant bacteria reached 60.5 g/L with an increase of 17.7% under acetic acid stress. In C. glycerinogenes, overexpression of CgBmt5 also enhanced ethanol yield by 17.6% under acetic acid stress. Besides, the ethanol yield per cell, glucose conversion, and production intensity of both recombinant strains were improved. The ethanol yield, glucose conversion rate, and production intensity were improved by 71.7%, 65.0%, and 155.7%, respectively, using cellulose hydrolysate as substrate. Under acetic acid stress, the lipid peroxidation level of overexpressed strain was decreased, and the activities of superoxide dismutase (SOD) and catalase (CAT) were increased. Transcriptional analysis showed that Pfk1 and Arg3 genes were up-regulated, and Gpd1 and Cox3 genes were down-regulated in the C. glycerinogenes CgBmt5, suggesting that CgBmt5 may promote acetic acid tolerance and fermentation performance by reducing lipid peroxidation levels, increasing SOD and CAT activities, and affecting glucose metabolism and arginine synthesis. This study provides new information for the stress tolerance of yeast and the development of cellulosic ethanol technology.

The changes of microbial community structure and biomass of different layers of Daqu for the production of special-flavor Baijiu (Te-Daqu) and its correction with flavor compounds are not well understood. In this study, the absolute quantitative and relative quantitative amplification sequencing techniques were used to determine the microbial compositions as well as their changes of different layers of Te-Daqu. Moreover, microbial source tracking was used to analyze the origins of dominant bacteria and fungi. Headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry was used to analyze the content of flavor compounds in different layers of Te-Daqu. The results showed that the total bacterial biomass in core of Te-Daqu was significantly lower than that of surface-layer and middle-layer, i.e, was 55% of that of surface-layer and 53% of that of middle-layer. Weissella, Lactobacillus, and Enterobacter were the dominant bacteria within the surface-layer. Thermoactinomyces was the specific bacteria of the core-layer, whereas Saccharopolyspora only dominated in the middle- and core-layer rather the surface-layer. Isatchenkia and Pichia were the main yeasts within the surface-layer, while Aspergillus was the dominant mold within the core-layer. The total contents of alcohols, aldehydes and ketones, pyrazines, ethers, and phenols in the core-layer were higher than that in the surface- and the middle-layers, while the total contents of esters in the surface-layer were higher than that in the core-layer. These results provided an essential reference to optimize the Te-Daqu making process and to improve the quality of Te-Daqu by using ecological fermentation technology.

Raw starch glucoamylase (RSGA) can degrade raw starch granules directly. In this study, based on amino acid sequence analysis of Aspergillus fumigatus RSGA, it was found that the Asn121, Asn422 and Asn610 sites are all glycosylated motifs in the Asn-Xaa-Ser form. All of them have the potential to be mutated to the Asn-Xaa-Thr form of glycosylation motifs. First, the possibility of N-glycosylation for the mutant sequences were assessed using NetNGlyc 1.0 Server and mutants S123T (Asn121-Pro122-Thr123), S424T (Asn422-Gly423-Thr424), and S612T (Asn610-Arg611-Thr612) were obtained. The mutants were expressed in Komagataella phaffii and completed glycosylation, which was further verified by treatment with the deglycosylase EndoH. On this basis, the catalytic efficiency (k_cat/K_m) of mutants S123T, S424T, and S612T were analyzed at 40 ℃ and pH 4.6, using raw corn starch as substrate, and increased by 1.31, 1.29, and 1.15-fold compared to RSGA, respectively. This was caused by a decrease in K_m value and an increase in the affinity of the mutants for the substrate. In addition, protein concentration and SDS-PAGE analysis showed a 9.3% increase in expression and a significant glycosylation effect of mutant S123T. The results of enzymatic property analysis showed that the optimum reaction temperature of the recombinant enzyme was reduced from 70 ℃ to 60 ℃. These results show that N-glycosylation modification is an effective strategy to improve the catalytic efficiency of enzymes.

D-tagatose, the isomer of D-galactose, the C-3 epimer of D-sorbitol, and the C-4 epimer of D-fructose, is a natural low-calorie functional sweetener, with sweetness of 92%, and calories of 33.3% of sucrose (the caloric value is 1.5 kcal/g). D-tagatose protects against dental cavities and obesity, lowers blood sugar, and is good for gut health. In this paper, the physiological functions and applications of D-tagatose are briefly described, the biological enzyme L-arabinose isomerase mainly required for the biosynthesis of D-tagatose is introduced, the research progress of D-tagatose biosynthesis in recent years were summarized, and the future for D-tagatose biosynthesis are prospected.

Bee pollen is rich in nutrients and bioactive substances. Lactic acid bacteria(LAB) fermentation is one of the effective methods of improving the sense, nutrition and biological activity of foods. Herein, rape bee pollen was used as raw material, Lactobacillus plantarum and L. rhamnosus were selected for mixed fermentation, and the fermentation process was optimized by a single-factor test and orthogonal test design. The basic nutrients, antioxidants and anti-inflammatory and antibacterial activities of fermented and unfermented bee pollen were determined. The optimum fermentation conditions of rape bee pollen were as follows: 40% of water addition, 37 ℃, 10% of LAB inoculation and a ratio of L. plantarum to L. rhamnosus of 3:1. Compared with unfermented rape bee pollen, the content of total phenols and total flavonoids increased by 16.09% and 51.02%, respectively, after 72 h of fermentation under optimal conditions. Moreover, the contents of sugar and protein decreased (P<0.05). The total antioxidant capacity increased 1.26 times, and the DPPH rate and Fe²⁺chelating rate increased by 10.49% and 23.19%, respectively. The inhibition rate of hyaluronidase activity reached 46.08%, and the protein denaturation inhibition increased by 24.65% compared with the unfermented rape bee pollen. Moreover, the antibacterial activity of rape bee pollen against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus was significantly enhanced (P<0.05). This study revealed that fermentation can improve the quality of bee pollen and enhance its biological activities, and can provide theoretical guidance for further processing of rape bee pollen.

To compare the effects of different types of rapid descriptive analysis methods for sensory evaluation, Napping combined with ultra-flash profiling (Napping-UFP), free choice profiling (FCP), and polarized sensory positioning (PSP) were performed on Douchi samples from different origins. The results showed that the same samples were located close to each other on the sample loading diagrams, revealing the high accuracy of the methods. The distributions of sample plots of the three methods were similar, and Douchi from different origins could be distinguished by three methods. Meanwhile, the adjusted RV coefficient (ARV) were all above 0.750, further indicating the three methods were relatively well correlated. The best agreement was obtained between PSP and FCP, but PSP could not provide descriptors. The Napping-UFP and FCP methods could provide sensory characteristics of the products. In summary, the rapid descriptive analysis methods represented by Napping-UFP, FCP and PSP can quickly distinguish samples, as well as obtain the differences of sensory characteristics among products effectively and accurately, which have broad application prospects in the field of food sensory evaluation.

L-serine is widely used in medicine, food and cosmetic industry, however, the industrial production of L-serine by microbial fermentation has not yet been realized. In previous studies, we found that there had a significant difference in L-serine titer by Corynebacterium glutamicum A using sucrose and glucose. In this paper, comparative metabolomics analysis method was used to study the differences of intracellular metabolites of C. glutamicum A in different carbon sources, revealed the key metabolites of L-serine synthesis, and then investigated the influence of the addition of key metabolites on L-serine production. Through GC-MS, principal component analysis, and partial least squares discriminant analysis, 15 kinds of intracellular metabolites were found to be closely related to L-serine synthesis, including glucose, glucose 6-phosphate, 3-phosphoglycerate, pyruvate, fructose 6-phosphate, alanine, succinic acid, fumaric acid, citric acid, malic acid, phenylalanine, tryptophan, proline, glycine and methionine, among which fumaric acid, succinic acid, α-ketoglutaric acid, malic acid, and citric acid in the tricarboxylic acid cycle had great influence on the synthesis of L-serine. The fermentation results showed that the addition of 2.5 g/L fumaric acid had the significant inhibition on the cell growth, and the biomass (OD₅₆₂) decreased by 33.9%. Although fumaric acid was added to inhibit the cell growth, it was significantly beneficial to L-serine production. When 2 g/L fumaric acid was added, L-serine titer increased by 29.8%. These results showed that the optimal medium based on comparative metabolomics analysis could improve the L-serine production.

β-nicotinamide mononucleotide (NMN) as the direct precursor of the important coenzyme NAD⁺ in the human body has received widespread attention, and the current industry mainly uses chemical method or chemical-enzyme catalytic method for synthesis, and the fermentation method has not yet made a breakthrough. In order to obtain an engineered strain with high NMN yield, the metabolic pathway of Escherichia coli was modified. Firstly, nicotinamide phosphoribosyl transferase from Chitinophaga pinensis was expressed heterologous in E. coli, and a remedial synthesis pathway for NMN was constructed. In order to enhance the supply of the precursor 5-phosphate ribose-1-pyrophosphate (PRPP), multiple pathway enzymes originating from glucose were expressed, which promoted the flow of glucose to the pentose phosphate pathway; Further, in order to facilitate the accumulation of NMN, by knocking out the NMN downstream metabolic catalysis pathway genes pncC and ushA and regulating the NAD⁺ derivative gene nadR, the yield of recombinant strain obtained reached 60 mg/L, notably, which was 4.95 times over the initial level, and the fermentation was further performed on a 5 L fermenter, and the yield reached 390.1 mg/L. The strain exhibits significant potential for fermentation production of NMN.

Taro is the staple food of residents in Africa and parts of Asia, and also an important source of carbohydrates. It has a long history of cultivation and consumption in China. Modern pharmacological research shows that non-starch polysaccharide is an important active ingredient in taro, which has the effects of immune regulation, anti-oxidation, hypoglycemia, and hyperlipidemia, which could stimulate the application potential of taro polysaccharides in food, medicine, and other fields. This paper reviewed the extraction, purification, structure characterization, functional activity, and application of taro polysaccharides in China and abroad in recent years, providing a reference for further research, development, and application of taro polysaccharides.

Seasonings have an important effect on the quality of Fengdu spicy chicken. To evaluate the flavor characteristics of Fengdu spicy chicken seasonings, the numbing and spicy intensity, aroma components, and sensory characteristics were analyzed by HPLC, electronic nose, GC-MS, and sensory evaluation. Results showed that the contents of sanshool and capsaicinoids in Fengdu spicy chicken seasonings from different manufacturers were 0.023-4.053 mg/g and 0.123-0.471 g/kg, respectively. Their intensity of numbing and spicy difference was significant. An electronic nose combined with principal component analysis could be used to quickly distinguish Fengdu spicy chicken seasonings from different manufacturers. A total of 81 volatile components were detected in Fengdu spicy chicken seasoning. The difference in composition and proportion resulted in different flavor of Fengdu spicy chicken products from different manufacturers. 13 main aroma components were screened out by odor activity value (OAV) analysis, including myrcene, linalool, (Z)-2-decenal, D-limonene, and linalyl acetate. The sensory scores of S4, S8, and S9 were significantly higher than those of other samples, and their spicy taste was more coordinated and palatable. On the whole, the numbing and spicy intensity and aroma of Fengdu spicy chicken seasonings from different manufacturers were different. Combined with the results of the numbing and spicy intensity analysis and sensory evaluation, the intensity of numbing (1.512-4.053 mg/g) and spicy (0.184-0.200 g/kg) may be the more suitable range for Fengdu spicy chicken seasoning. The overall flavor of Fengdu spicy chicken seasoning was mainly fatty, floral, and spicy.

In order to explore the alleviating effects of two strains of Lactobacillus plantarum on muscle injury and decreased muscle energy metabolism ability in mice after high-intensity exercise and its relationship with the changes in intestinal environment, a high-intensity exercise mouse model was established through 6-week weight-bearing swimming, during which L. plantarum strains were used to treat these model mice. After 30 min of non-weight-bearing swimming, the changes of relevant biochemical indexes and gut microbiota in mice with the intervention of L. plantarum (6-week, 2×10⁸ CFU/d) were checked. The results showed that the content of lactate in muscle and the activities of lactate dehydrogenase and creatine kinase in serum of mice were significantly increased by high-intensity exercise. L. plantarum 73L1 significantly reversed this change, suggesting that this strain can relieve lactic acid accumulation and injury of gastrocnemius muscle under high-intensity exercise. In addition, the intervention of this strain significantly increased the relative abundance of Oscillibacter, and decreased the relative abundance of Candidatus Saccharimonas and Ruminococcaceae UCG-005. Correlation analysis results showed that the relative abundance of Candidatus Saccharimona was significantly positively correlated with lactate dehydrogenase activity (P<0.001). In conclusion, L. plantarum 73L1 has a good ability to relieve muscle injury caused by high-intensity exercise in mice. This ability is significantly related to its specific regulation on gut microbiota. These results suggest that reducing the relative abundance of intestinal Candidatus Saccharimonas may be a potential mechanism by which L. plantarum 73L1 alleviates muscle injury caused by high-intensity exercise in mice.

Ribosome binding site (RBS) is an important biological control element for fine-regulation of genes expression, which has been widely applied in microbial metabolic engineering and synthetic biology. Corynebacterium glutamicum is an important industrial microorganism for industrial fermentation of several amino acids and organic acids. However, there were few researches on the RBS element for C. glutamicum. In this study, a random RBS library was designed and constructed based on the common RBS characteristics in C. glutamicum. Then, a high-throughput screening technology was developed by coupling flow cytometry and 96-well plate screening technology for screening of the artificial RBS library. After two-step screening, an artificial RBS element library with wide range of regulation and uniform coverage was constructed, and the regulation strength range of the library was 29.04-fold. Next, the artificial RBS library was further characterized by α-amylase expression system, and the results showed that the RBS library had high stability and versatility. Subsequently, the artificial library was applied for the regulation and optimization of the L-homoserine biosynthetic pathway. The expressions of LysC^r and Hom^r, the key enzymes in L-homoserine synthesis pathway, were fine-regulated using RBS elements with different intensities. Finally, the best combination of LysC^r and Hom^r for L-homoserine synthesis was obtained, and the resulted strain accumulated 12.7 g/L of L-homoserine, which was 3.6 times higher than that of the wild-type strain. Therefore, an artificial RBS library was constructed and exhibited wide regulation range and high stability in this study, which provided the effective control elements for metabolic engineering and gene expression regulation in C. glutamicum.

The study investigated the effects of five lactic acid bacteria (LAB), namely Lactobacillus paracasei Lp20241, Lactobacillus delbrueckii subsp. bulgaricus Ld20247, Lactobacillus plantarum Lp20265, Lactobacillus rhamnosus Lr20990 and Lactobacillus fermentum Lf21800 on physicochemical properties, color and related properties, antioxidant substances and capacities of fermented pomegranate juice (FPJ), as well as sensory qualities. After fermented at 37 ℃ for 72 h, the counts of viable bacteria in five FPJ were all above 7.0 lg CFU/mL, and the FPJ fermented by L. fermentum had the highest counts of viable bacteria (8.24 lg CFU/mL). The pH, total soluble solids, total sugar, and total anthocyanin content of the FPJ fermented by L. fermentum showed the greatest reduction, and they decreased by 12.40%, 8.29%, 15.13%, and 18.30% in comparison with unfermented pomegranate juice, respectively. While the corresponding total titratable acidity, polymeric color and percent polymeric color were increased by 157.8%, 176.8%, 178.2%, respectively. The L^* values of all FPJ were notably decreased, and both a^* and b^* values were notably increased, indicating all FPJ with dark red color. After fermentation, the total phenolic contents of all FPJ were decreased by 7.69%-13.62%, however, there were no significant changes in total flavonoids contents and antioxidant activities. Both electronic nose analysis and sensory evaluation observed that the different FPJ showed significant differences in the aroma and taste. In general, LAB fermentation can improve the sensory quality of pomegranate juice, and provide certain theoretical basis for the development of pomegranate juice fermented beverage.

In this study, the patented Isaria cicadae Y.R.L-3 was used for rice fermentation to develop raw materials for beautifying food. The fermentation culture was extracted by heating reflux method, and the extraction process was optimized by orthogonal experimental design to study antioxidant activity. The results showed that the rice fermentation extract had a DPPH scavenging rate of 95.24% (IC₅₀ value of 0.352 mg/mL), an ABTS cation radical scavenging rate of 89.51% (IC₅₀ value of 0.302 mg/mL), and a ·OH scavenging rate of 89.51% (IC₅₀ value of 0.302 mg/mL) under the conditions of optimal extraction process of 40 mesh sieve, 1∶12(g∶mL) material-liquid ratio, ethanol-free (95%), and reflux extraction for 2 h. Moreover, rice fermentation extract could improve the survival rate of HaCaT cells induced by H₂O₂, reduce its malondialdehyde content, and enhance the superoxide dismutase and glutathione peroxidase activity. In conclusion, rice fermentation culture has a certain antioxidant effect, which has potential value in developing natural antioxidant raw materials of beatifying food.

High-gravity brewing technology is a common production technology in the beer industry. It is of great production significance to breed high-gravity brewing yeast with excellent fermentation performance. A brewer's yeast G03 (Saccharomyces pastorianus) was improved by genome shuffling. Three rounds of screening were carried out to obtain brewer's yeast with efficient fermentation ability. They were Durham's tube gas production test, strain tolerance test, and triangular flask fermentation test. G03 was subjected to atmospheric room temperature plasma mutagenesis and two rounds of recursive protoplast fusion, and finally, the strain F2-123 with increased fermentation rate and fermentation attenuation was obtained, and the content of the main flavor components was not significantly affected. The fermentation performance of F2-123 was stable during the passaged culture. The beer fermentation test of 24 °P wort at 11℃ showed that: the fermentation period of F2-123 was 11 d, which was 1 d shorter than that of the starting strain G03; the alcohol content increased by 8.9%; the real attenuation increased by 6.5%, and there was no significant change in other flavor components. The strain of this study has some potential for application in actual beer production.