Technological Prospects of Saccharomyces eubayanus: Breakthroughs and Brewing Industry Applications

This review explores the accumulated research and technological potential of Saccharomyces eubayanus, a cold-tolerant wild yeast first isolated in 1997 from the Andean-Patagonian forests of Argentina but formally described in 2011. S. eubayanus has garnered attention since it was identified as the missing parent of the lager-beer yeast S. pastorianus and because it demonstrated valuable fermentative skills and an unexpected large intraspecific genetic diversity. The article recapitulates the characterization of the fermentative capacity of the type strain, as well as its ability to produce distinctive aromatic profiles compared to conventional lager yeasts. We discuss how these features have driven the development of improved strains through experimental evolution and the generation of interspecific hybrids with S. cerevisiae exhibiting appropriate fermentation performance and a broad aromatic diversity. We also aim to address the applications of S. eubayanus in commercial brewing, especially in the craft beer industry, and highlight its potential to add value and/or regional identity to beer through novel flavor profiles. Finally, the review outlines the main challenges limiting large-scale implementation, emphasizing the importance of continued research into strain development and brewing strategies to fully harness the potential of this wild yeast species.