Compounds Derived from Tryptophan Metabolism in Torulaspora delbrueckii CBS1146T and Zygosaccharomyces bailii ATCC36947T

Yeast metabolism significantly contributes to functional beverage production by generating bioactive compounds such as tryptophan derivatives (dTRPs). While <i>Saccharomyces cerevisiae</i> is traditionally used, non-Saccharomyces yeasts like <i>Torulaspora delbrueckii</i> and <i>Zygosaccharomyces bailii</i> are gaining interest for their ability to enhance aroma profiles and influence metabolite synthesis. This study evaluated the dTRP production of <i>T. delbrueckii</i> CBS1146^T and <i>Z. bailii</i> ATCC36947^T in synthetic medium and Cabernet Sauvignon must supplemented with 100 mg/L tryptophan. LC-MS/MS analysis revealed strain-dependent differences in metabolite profiles, with a predominance of kynurenine pathway compounds and the first identification of two tryptophan-ethylester (TEE) isomers. <i>T. delbrueckii</i> exhibited significant TEE production, correlating with the consumption of dTRPs; conversely, <i>Z. bailii</i> synthesized diverse metabolites, including 5OH-tryptophan and kynurenic acid. Notably, melatonin was not detected. The fermentation matrix strongly influenced dTRP biosynthesis, with must conditions enhancing TEE and kynurenic acid accumulation. These findings highlight the role of growth medium composition in modulating yeast metabolism and support the potential of non-<i>Saccharomyces</i> yeasts for functional beverage development.