---
title: "Saccharomyces Chiloensis: A New Yeast Discovered in the Native Forests of Chile"
description: "To identify S. chiloensis as a new species, scientists used an integrative taxonomy approach, combining analysis of genomic sequences, reproductive isolation studies, and phenotypic analyses."
url: https://www.thebeertimes.com/en/saccharomyces-chiloensis-a-new-yeast-discovered-in-the-native-forests-of-chile/
date: 2024-10-01
modified: 2026-06-11
author: "Carlos Uhart M."
image: https://www.thebeertimes.com/wp-content/uploads/2024/10/Levaduras-tipo-Saccharomyces.jpg
categories: ["Technology"]
tags: ["Chile", "Ciência", "Cultura", "Technology"]
type: post
lang: en
---

# Saccharomyces Chiloensis: A New Yeast Discovered in the Native Forests of Chile

A team of scientists led by Dr. Francisco Cubillos, from the (https://www.ibio.cl/), has successfully identified a new yeast species, *Saccharomyces chiloensis*, in the native forests of Chiloé Island.

!(https://www.thebeertimes.com/wp-content/uploads/2024/10/Levaduras-tipo-Saccharomyces.jpg)*Saccharomyces yeasts*

This discovery, the result of a study titled [*An integrative taxonomy approach reveals Saccharomyces chiloensis sp. nov. as a newly discovered species from Coastal Patagonia*](https://www.biorxiv.org/content/10.1101/2024.04.29.591617v2) which concluded in the summer of this year, not only expands knowledge about microbial biodiversity in Chile but also offers promising biotechnological potential for the production of fermented beverages, particularly low-alcohol beers.

Furthermore, the finding reveals a unique evolutionary history, marked by significant genetic divergence from other closely related species.

## An ancient actor in our lives

Since ancient times, yeasts have played a fundamental role in human life, being responsible for the fermentation of foods and beverages such as bread, beer, and wine.

Additionally, these microorganisms have been key in scientific studies related to biochemistry and evolution.

However, despite their relevance, many yeast species remain undiscovered, especially in remote regions such as the forests of Chilean Patagonia.

This new discovery is a clear example of the biological richness still waiting to be explored in Chile, particularly in the native coastal forests that have been poorly studied.

Scientists are beginning to unravel the evolutionary mysteries harbored by these unique ecosystems.

## Saccharomyces chiloensis

The study focused on Nothofagus forests in the coastal region of Patagonia, specifically on Chiloé Island.

There, researchers isolated strains of *Saccharomyces chiloensis*, a yeast genetically distinct from other species of the genus *Saccharomyces*, which includes commercially important yeasts such as *S. cerevisiae*, used in beer and bread production.

To identify *S. chiloensis* as a new species, the scientists used an integrative taxonomy approach, combining analysis of (https://www.thebeertimes.com/tras-10-anos-investigaciones-logran-secuenciar-genoma-la-cebada/), reproductive isolation studies, and phenotypic analyses.

This technique allowed them to determine that *S. chiloensis* is a different species from *S. uvarum*, its closest relative.

In fact, it was discovered that both species shared a common ancestor but diverged evolutionarily thousands of years ago due to glaciations that created geographic barriers between their populations.

## Advanced genetic analysis

The identification of *Saccharomyces chiloensis* as a new species was based on a comprehensive genome analysis.

Researchers used advanced whole-genome sequencing technologies to obtain a detailed picture of nucleotide differences across this yeast’s DNA.

They compared the genome of *S. chiloensis* with that of *S. uvarum* using a metric called Ortho Average Nucleotide Identity (OANI). This technique measures similarity at the nucleotide level between two organisms.

The result was revealing: *S. chiloensis* showed 92.9% genetic similarity with *S. uvarum*, below the 95% threshold that indicates two organisms belong to the same species. This 7% difference in DNA sequence confirms that *S. chiloensis* is a genetically unique species.

Additionally, important structural variants were identified in its genome, such as large chromosomal translocations and inversions not found in other species of the same genus. These genetic variations are key to defining the identity of this new species.

Finally, scientists performed crosses between *S. chiloensis* and *S. uvarum* to evaluate hybrid spore viability, with results showing low viability, with only 5-6% viable spores, indicating that these species are reproductively isolated.

## Biotechnological applications

One of the most exciting aspects of this discovery is its biotechnological potential, especially in the production of low-alcohol beers.

It was discovered that *S. chiloensis* has a limited capacity to ferment maltose, a key sugar in beer wort.

This means the yeast produces less alcohol, making it an excellent candidate for brewing low-alcohol beers.

The researchers note:

> Laboratory performance has been successful. We have already produced low-alcohol beer with outstanding aromatic profiles and are currently in pilot fermentation stages.

This advancement is promising for the brewing industry, which seeks to meet the growing demand for products with less alcohol but rich, complex flavors.

## Biodiversity and conservation

The discovery of *Saccharomyces chiloensis* has not only commercial implications but also for biodiversity conservation in Chile.

The coastal Patagonian forests, where this yeast was found, have been a refuge for many species during Pleistocene glaciations.

This study demonstrates how these unique ecosystems have allowed the evolution of species with unique genetic characteristics.

iBio researchers emphasize that this work has helped position Chile’s biological richness, revealing the great diversity of microorganisms present in native coastal forests, which until now have not been widely studied.

These forests could represent a natural reservoir of (https://www.thebeertimes.com/aromas-y-sabores-de-mi-cerveza-la-levadura-y-la-fermentacion/), offering exciting opportunities for industry and science.

## A gateway to new discoveries

The finding of *Saccharomyces chiloensis* marks just the beginning of what could be a series of discoveries in the region.

Researchers plan to explore other coastal habitats to assess whether this (https://www.thebeertimes.com/los-origenes-de-la-levadura-lager/) of the country, which could provide further information on the dispersal mechanisms of these microorganisms.

In conclusion, *Saccharomyces chiloensis* not only adds a new chapter to the evolution of yeasts in isolated ecosystems such as Chilean Patagonia but also has the potential to revolutionize the production of low-alcohol beers.

At the same time, it underscores the importance of continuing to research and conserve Chile’s unique ecosystems, whose biological riches remain largely unknown.

## Frequently Asked Questions (FAQ)

### 1. Why does 92.9% genetic similarity with Saccharomyces uvarum confirm that it is a new species?

In modern molecular microbiology, the scientific standard for delimiting species using the Average Nucleotide Identity metric establishes a critical threshold of 95%. When two organisms share a percentage equal to or greater than this figure, they are considered varieties of the same species. Recording 92.9% similarity, Saccharomyces chiloensis breaks that barrier by a significant margin of 7% difference in its DNA sequence. This genomic distance, combined with the exclusive chromosomal inversions detected in the study, offers irrefutable mathematical evidence that it is a completely independent evolutionary lineage.

### 2. What does the 5% reproductive isolation have to do with the scientific validity of this discovery?

Reproductive isolation is the biological pillar that defines a species according to the traditional evolutionary concept. By performing controlled crosses in the laboratory between the new Chiloé yeast and its closest relative, scientists demonstrated that the resulting hybrid spores had extremely low viability, barely between 5% and 6%. This means that, although both microorganisms belong to the same genus, they can no longer produce fertile offspring or mix their genes in nature. This hybrid sterility confirms that Pleistocene glaciations acted as an insurmountable geographic barrier that forced Saccharomyces chiloensis to take a definitive, isolated evolutionary path in coastal Patagonia.

### 3. How does Saccharomyces chiloensis naturally produce low-alcohol beers without altering the brewery process?

In conventional brewing with Saccharomyces cerevisiae, the yeast avidly consumes maltose, the most abundant sugar in wort, completely transforming it into ethanol and carbon dioxide. The biological peculiarity of Saccharomyces chiloensis is that it lacks the efficient enzymatic transporters to metabolize this specific sugar, limiting itself to fermenting simpler carbohydrates such as glucose or fructose found in smaller proportions. By leaving maltose intact in the original liquid, the yeast naturally stops alcohol production at very low levels, eliminating the need for breweries to invest in costly industrial mechanical dealcoholization processes such as reverse osmosis or vacuum distillation.

### 4. What impact does the presence of residual maltose have on the sensory profile of the final beer?

Saccharomyces chiloensis’s inability to consume maltose has a direct and very positive impact on the texture of low-alcohol beers. One of the biggest commercial problems with traditional non-alcoholic beers is that they are perceived as watery, flat, and lacking body due to the removal of components during filtration. Since this new species leaves the complex malt sugars floating intact in the final product, the beer retains natural viscosity and superior mouthfeel density. This translates into a tasting experience that emulates the body of a standard craft beer, complemented by the complex, wild aromatic profiles the yeast developed in the native forests.

### 5. What makes the native forests of Chiloé different from other regions of the world for the development of these unique yeasts?

Chiloé Island is part of the temperate rainforest ecoregion of coastal Patagonia, an ecosystem that acted as a critical biological refuge during global Pleistocene glaciation cycles. While advancing ice extinguished or displaced microorganism populations across much of the hemisphere, microclimatic conditions buffered by the ocean preserved the Nothofagus forests. This prolonged geographic isolation over thousands of years created a perfect natural evolutionary laboratory, forcing local yeasts to adapt to low temperatures and specific nutrient sources from native Chilean flora, giving rise to genetic variants that do not exist anywhere else on the planet.

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