Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae.

The aroma of traditional craft beer arises from multi-microbial fermentation, with non-Saccharomyces yeasts increasingly recognized as key contributors to flavor complexity. Torulaspora delbrueckii is known for its aroma-enhancing properties; however, its limited mechanistic understanding restricts its brewing applications. To address this gap, we investigated the co-fermentation of T. delbrueckii SN-6 and Saccharomyces cerevisiae US-05 to elucidate their roles in unique flavor formation in beer. Through integrated kinetic modeling and comprehensive flavor profiling using gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), and partial least squares-discriminant analysis (PLS-DA), ethyl decanoate was identified as a key flavor marker (VIP >1, ROAV >1) in mixed-culture fermentations. Genomic analysis complemented by qPCR validated EHT1(ester synthase) and FAS1(fatty acid synthase) in T. delbrueckii were validated as key biosynthetic genes using. The synergistic interaction between the two strains in the co-culture upregulated EHT1 and FAS1 expression, thereby enhancing ethyl decanoate. This interspecies synergy increases the concentration of ethyl decanoate, resulting in unique aromas. These findings provide molecular evidence of the flavor-modulating role of T. delbrueckii, and highlight the potential of interspecies yeast consortium strategies for premium craft beer production.

• Publication year

  2025

• Venue

  Food Research International

• Publication date

  2025-11-01

• Fields of study

  Biology, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodres.2025.117858PMID 41352796
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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