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<p>Non-<i>Saccharomyces</i> yeasts significantly contribute to aroma complexity in fermented foods and beverages; however, the role of nutrient availability in constraining ester biosynthesis remains poorly understood. Here, an aroma-active non-<i>Saccharomyces</i> yeast, <i>Cyberlindnera fabianii</i>, isolated from a traditional fermented food, was used to investigate how carbon availability and carbon-to-nitrogen (C/N) ratio regulate ester biosynthesis. Five nutritional conditions were examined by integrating gas chromatography–mass spectrometry (GC–MS)–based volatile profiling, transcriptomics, and targeted intracellular metabolomics. High carbon and medium-to-low C/N ratios enhanced ester production, with phenethyl acetate and isoamyl acetate as major discriminant compounds. In contrast, low carbon and high C/N ratios favored organic acid accumulation and off-flavor formation. Multivariate analyses revealed ester-specific metabolic constraints: phenethyl acetate synthesis was limited by aromatic amino acid supply, whereas isoamyl acetate depended on branched-chain amino acid biosynthesis. Overall, these results demonstrate that carbon availability and C/N ratio reposition metabolic bottlenecks in ester formation, providing a nutrition-based framework for aroma modulation.</p>

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Distinct amino acid synthesis constraints regulate aroma ester formation under carbon–nitrogen adjustment in Cyberlindnera fabianii

  • 期刊论文

  • 发表日期：

    2026年4月13日

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  • Chuntong Ma,
  • Shupei Sun,
  • Ying Liu,
  • Yingying Bi,
  • Lijie Zhang,
  • Yan Xu,
  • Yao Nie

摘要

Non-Saccharomyces yeasts significantly contribute to aroma complexity in fermented foods and beverages; however, the role of nutrient availability in constraining ester biosynthesis remains poorly understood. Here, an aroma-active non-Saccharomyces yeast, Cyberlindnera fabianii, isolated from a traditional fermented food, was used to investigate how carbon availability and carbon-to-nitrogen (C/N) ratio regulate ester biosynthesis. Five nutritional conditions were examined by integrating gas chromatography–mass spectrometry (GC–MS)–based volatile profiling, transcriptomics, and targeted intracellular metabolomics. High carbon and medium-to-low C/N ratios enhanced ester production, with phenethyl acetate and isoamyl acetate as major discriminant compounds. In contrast, low carbon and high C/N ratios favored organic acid accumulation and off-flavor formation. Multivariate analyses revealed ester-specific metabolic constraints: phenethyl acetate synthesis was limited by aromatic amino acid supply, whereas isoamyl acetate depended on branched-chain amino acid biosynthesis. Overall, these results demonstrate that carbon availability and C/N ratio reposition metabolic bottlenecks in ester formation, providing a nutrition-based framework for aroma modulation.