Reduction of off-flavour formation and improved α-oligoglucoside utilization enable use of Saccharomyces eubayanus as a novel lager brewing yeast.

Evolutionary engineering of Saccharomyces eubayanus reduces off-flavour formation and enhances α-oligoglucoside utilization, enabling its use as a novel lager brewing yeast.

• Why it matters: Current lager yeast S. pastorianus has limited genetic diversity, restricting innovation in lager beer types, and S. eubayanus's potential is hindered by off-flavours and poor sugar uptake.
• What they did: Screening, mutagenesis, and evolution of Himalayan S. eubayanus ABFM5L.1 identified mutations in the maltose regulon, especially SeMALR1, leading to improved maltose and partial maltotriose utilization in industrial wort.
• The result: The non-genetically modified strains achieved over 90-95% maltose consumption and 25-32% maltotriose consumption, supporting S. eubayanus's development as a viable lager brewing yeast.