“…Although S. eubayanus has not been isolated from fermentative environments, it has been used as a fermentation starter for a lot of fermented beverages (Baker et al, 2015;Burini et al, 2022;Gibson et al, 2013;Gonzalez Flores et al, 2017;Krogerus et al, 2015aKrogerus et al, , 2016Magalhães et al, 2017;Mertens et al, 2015;Origone et al, 2017;Pérez, et al, 2022a). However, due to its low fermentative vigor in relation to other species of the genus, numerous efforts have been made to improve these characteristics at industrial level (Eizaguirre et al, 2018;Hebly et al, 2015;Krogerus et al, 2021;Langdon et al, 2019;Mertens et al, 2015;Pérez, et al, 2022aPérez, et al, , 2022b.…”