Light-induced adaptive laboratory evolution enhances bioactive aromatic amino acid-derived compound profile in a wine strain of Saccharomyces cerevisiae

Yeast metabolism plays a key role in the synthesis of bioactive compounds in fermented foods and beverages. Among these, aromatic amino acid-derived compounds (AADCs) such as tryptophol, 2-phenylethanol, and tyrosol, along with indolic compounds like melatonin, serotonin, and 3-indoleacetic acid, contribute to the quality and stability of wine. This study aimed to enhance the production of these compounds in Saccharomycescerevisiae through adaptive laboratory evolution (ALE) using white light as a selective pressure. The hypothesis was that oxidative stress induced by light would stimulate non-enzymatic antioxidant responses, increasing the synthesis of indolic compounds. A wine yeast strain was subjected to ALE, and the evolved strain was analyzed for genotypic, phenotypic, and metabolomic changes. Results showed significant genomic and transcriptomic differences, leading to a marked increase in AADC production. These findings highlight this approach as a promising non-GMO strategy for improving yeast strains in the food industry.