Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains

This study investigated the use of daylily as a novel adjunct in craft beer production with four Saccharomyces yeast strains. The addition of daylily powder and yeast selection significantly influenced the physicochemical properties, antioxidant activity, and overall metabolome of the beers. Yeast strains exhibited variations in color, alcohol content, phenolic and flavonoid levels, and antioxidant capacity. Metabolomic analysis revealed differences in lipid, amino acid, tannin, and fatty acid synthesis between strains. Volatile profiles also differed markedly in esters, terpenes, higher alcohols, acids, and aldehydes. While 90 % of metabolites were conserved, key differences reflected distinct metabolic regulation among strains. These findings highlight the potential of daylily as a flavorful and bioactive beer ingredient, and emphasize the importance of targeted yeast selection for optimizing beer quality and metabolome. This work provides a practical framework for brewers to develop innovative beers with enhanced functional properties and specialized flavor profiles. • Daylily adjunct and four yeast strains significantly impacted beer properties and antioxidant activity • Metabolomic analysis revealed strain-specific advantages in lipid, amino acid, tannin, and fatty acid pathways • Volatile profiles varied by strain with S-189 highest in esters and terpenes • 90 % metabolite conservation but key differences enable tailored strain selection for desired flavor profiles