Obtaining new brewing yeasts using regional Chilean wine yeasts through an adaptive evolution program.

ABSTRACT: Beer consumption has increased worldwide, positioning it as the most consumed alcoholic beverage on the market. Saccharomyces cerevisiae brewing yeasts have specific genetic characteristics that allow them to survive in malt wort using maltose and maltotriose as the principal carbon source. However, metabolizing these sugars is challenging for non-brewery Saccharomyces strains under typical brewing conditions, which involve high osmotic stress and low temperatures. These conditions restrict beer producers to a limited range of yeast strains, increasing their cost and contributing to beer flavors uniformity. Here, we performed an adaptive evolution process to improve the fermentative capacities of S. cerevisiae winemaking yeasts isolated from Chilean vineyards to allow

SUBMITTER: Contreras A 

PROVIDER: S-EPMC12206800 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature