Work

Characterization of Wild Yeasts Isolated from Chile and Their Potential Applications in the Brewing Industry

Year: 2025

Type: article

Abstract: The demand for beers with lower alcohol content and distinctive flavor profiles has steadily risen in recent years. In this context, the use of wild yeasts has emerged as a promising alternative to traditional dealcoholization methods. Research on various yeast genera, including Brettanomyces, Pichia, Torulaspora, Wickeromyces, and Saccharomycodes, has shown that these yeasts—both in mono- and co-cultures with Saccharomyces cerevisiae—can enhance the complexity of beer flavor profiles. In the present study, 14 wild Chilean yeasts were isolated and identified as Aureobasidium, Teunomyces, Candida, Metschnikowia, and Saccharomyces spp. Fermentation speed and metabolite production during beer fermentation conditions were subsequently evaluated, with several strains showing promising results. Specifically, our findings indicate that wild Saccharomyces, Metschnikowia and Teunomyces strains hold potential for developing innovative beers with reduced alcohol content and unique flavor characteristics.

Source: Journal of the American Society of Brewing Chemists

DOI: 10.1080/03610470.2025.2468527

Authors: Pablo Murath, Stephanie Hoffmann, Beatriz Herrera-Malaver, Brigida Gallone, Jan Steensels, Kevin Verstrepen

Institutions: University of Concepción, Vlaams Instituut voor Biotechnologie, VIB-KU Leuven Center for Microbiology, KU Leuven

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid