Genomic adaptation of an autochthonous cider yeast strain to buckwheat and barley wort under stressful brewing conditions

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Evolved cider yeast efficiently converts buckwheat and barley wort under stress conditions, enhancing beer production.
The study showed improved sugar utilization in evolved strains with specific genomic and phenotypic alterations, including loss of heterozygosity.
Adaptive laboratory evolution facilitated the selection of non-traditional yeasts for beer, which can now efficiently ferment alternative substrates.
Genomic changes in the yeast strains included novel mutations and altered chromosome structures, contributing to their brewing efficiency.

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Cider yeast shows improved maltose utilization in barley wort and adaptation to buckwheat wort, suggesting new brewing potentials.

Podgoršek et al. (2025) studied this question.

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