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Microbial contaminations pose a significant concern within the brewing industry, exerting negative effects on the organoleptic quality of the product and leading to substantial economic losses. The exponential proliferation of craft breweries in Argentina in recent years has heightened the demand for constant improvements in processes to ensure excellence in beer production. However, the stringency of microbiological quality controls remains a vulnerable area. This study assesses the prevalence of beer contaminants in samples from 10 breweries located in Buenos Aires City (CABA) and Greater Buenos Aires area (GBA). The results revealed the presence of microorganisms in 70% of the analyzed samples. Fifteen bacteria and 19 yeasts were successfully isolated, with bacteria belonging to the genera Acetobacter and Staphylococcus, and yeasts to the genera Saccharomyces, Lodderomyces, Candida, and Pichia. Accurately identifying these microorganisms provides producers with the necessary information for formulating action plans to improve cleaning and sanitization protocols in their facilities. This proactive approach not only has the potential to mitigate economic losses associated with microbial contamination but also contributes to maintaining and elevating quality standards in regional craft beer production., (Copyright © 2024 The Author(s). Publicado por Elsevier España, S.L.U. All rights reserved.)

Yeasts play a crucial role in brewing. During fermentation, besides ethanol and carbon dioxide, yeasts produce a considerable number of organic compounds, which are essential for beer flavor. In particular, Saccharomyces cerevisiae and Saccharomyces pastorianus are traditionally used in the production of ale and lager beers, respectively. Nowadays, the continuous growth of the craft beer market motivates the production of differential and innovative beers; leading specialists and brewers focus on non-conventional yeasts as tools for new product development. In this work, we describe the potential application of non-conventional yeast species such as those of the genera Brettanomyces, Torulaspora, Lachancea, Wickerhamomyces, Pichia and Mrakia in the craft brewing industry, as well as non-traditional brewing yeasts of the Saccharomyces genus. Furthermore, the fermentation conditions of these non-conventional yeasts are discussed, along with their abilities to assimilate and metabolize diverse wort components providing differential characteristics to the final product. In summary, we present a comprehensive review of the state-of-the-art of non-conventional yeasts, which is highly relevant for their application in the production of novel craft beers including flavored beers, non-alcoholic beers, low-calorie beers and functional beers., (Copyright © 2021 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.)