Abstract: In this study, the colonies of Saccharomycodes ludwigii were observed to have a cream-colored, translucent, glossy, humid and smooth surface with middle bulge and regular fringe, and the cells were large and lemon-shaped with budding at both ends. Saccharomycodes ludwigii could ferment 89.9% fructose and 91.9% glucose and its rate of sucrose utilization was 100%, but it could ferment neither maltose nor maltotriose. Saccharomycodes ludwigii was used for producing non-alcoholic beer. We determined the main physicochemical indices and main flavor compounds in final the fermentation broth. The results indicated that Saccharomycodes ludwigii fermented wort produced a lower alcohol content, which was approximately 6 times less than that of common brewer s yeast fermentation under the same conditions. When the original wort concentration was lower than 8 °P, the alcohol content of prepared beer was lower than 0.5% (V/V). The main flavor compounds were identical to those in common beers. Compared with the non-alcoholic beer available in markets, the obtained non-alcoholic beer had fewer esters, no obvious difference in high-grade alcohol and similar taste.

Key words: Saccharomycodes ludwigii, non-alcoholic beer, fermentation, glucose, alcohol, flavor