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Related Experiment Video

Updated: Sep 17, 2025

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

Ángela Contreras1, Manuel Villalobos-Cid2, Cristian Valdés3

  • 1Center for Biotechnology of Natural Resources, Faculty of Agricultural and Forestry Sciences, School of Biotechnology, Universidad Católica del Maule, Talca, Chile.

Frontiers in Microbiology
|July 1, 2025
PubMed
Summary

This study evolved Chilean wine yeasts for brewing by adapting them to high stress conditions. The resulting strain efficiently ferments maltose and maltotriose in challenging wort, offering a cost-effective alternative to specialized brewing yeasts.

Keywords:
Brewer’s yeastsadaptive evolutionbeer productiongenetic improvementregional Chilean wine yeasts

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Area of Science:

  • Microbiology and Fermentation Science
  • Yeast Genetics and Adaptation
  • Brewing and Enology

Background:

  • Beer is the most consumed alcoholic beverage globally, with brewing relying on specific Saccharomyces cerevisiae strains.
  • Brewing yeasts possess unique genetic traits for metabolizing maltose and maltotriose in wort under osmotic stress and low temperatures.
  • Current limitations in yeast strain availability increase costs and reduce flavor diversity in beer production.

Purpose of the Study:

  • To enhance the fermentative capabilities of Saccharomyces cerevisiae winemaking yeasts for brewing applications.
  • To adapt viticultural yeast strains to overcome challenges in brewing conditions, such as high gravity wort and low temperatures.
  • To explore genomic changes responsible for improved beermaking phenotypes in evolved yeast strains.

Main Methods:

  • Screened 50 Saccharomyces cerevisiae strains of Chilean viticultural origin.
  • Selected five strains based on fermentative capacity, sugar consumption, and sensory profiles.
  • Subjected selected strains to an adaptive evolution process over 600 generations under simulated brewing stress conditions.

Main Results:

  • Developed an evolved yeast strain capable of consuming maltose and maltotriose in high gravity wort (29°P) at low temperatures (18°C) without agitation.
  • Genomic analysis revealed aneuploidies and gene copy number variations, including duplications in maltose metabolism genes (IMA1, MAL13, MAL11).
  • Identified loss of gene copies in 160 genes, with complete loss of FLO5, PAU8, and SEO1, which are linked to wine yeast stress tolerance.

Conclusions:

  • Successfully adapted regional winemaking yeast strains for brewing through high-stress adaptive evolution.
  • The evolved strain demonstrates superior fermentative traits for brewing, including maltose and maltotriose utilization under challenging conditions.
  • This method provides a viable strategy to develop cost-effective yeast strains for alcoholic fermentation in wort, reducing reliance on specialized brewing yeasts.