While Chile is recognized worldwide for its high production of wine, pisco, and bread, the industry remains heavily reliant on imported yeasts. Thus, it is essential to strengthen scientific and technological capabilities to develop local solutions and reduce dependence on external suppliers.
To bridge this gap, the University of Santiago de Chile (Usach), through its academic departments and research centers, has established a line of work focused on the study and application of these microorganisms, contributing to innovation and competitiveness in the sector at the national level.
A cornerstone of this effort is the newly funded R&D project “A new platform for the diversification and sustainability of the yeast biotechnology industry in Chile,” which was launched, having recently been awarded funding in the 2025 Regular Technology Ring Competition. Led by Dr. Claudio Martínez, faculty member in the Department of Food Science and Technology and Director of Cecta Usach, the project united an interdisciplinary team of researchers who contribute their expertise to fields such as microbiology, genetics, and bioinformatics.
“Our goal is to build a platform for basic and applied research to generate new yeast strains that meet the needs of various biotechnology industries," explains Dr. Martínez. "In turn, help strengthen the production sector so it can provide innovative products to the local and global industries.”
Scientific Continuity and Practical Application
Building on over two decades of research at the University of Santiago, this proposal expands a long-standing scientific lineage in biotechnology. “We have transitioned from basic studies on yeast diversity toward increasingly applied research projects, collaborating with industry partners to improve industrial productivity,” the researcher notes.
Regarding the research methodology, he explains that the first stage involves establishing a digital platform to integrate a genomic database comprising at least 100 yeast strains from global sources, enabling precise characterization of their genetic diversity. Based on this data, the second phase will focus on selecting and developing specific strains for industrial production processes, primarily serving the wine and aquaculture sectors.
In commercial wine production, leveraging results from prior longitudinal studies, the team is currently in the pilot validation stage for improved strains. With a Technology Readiness Level (TRL) nearing 5, the project is positioned to advance toward industrial scaling, moving high-performance yeast technology to the global market.
This study also paves the way for a new line of applied research in animal feed and nutrition. Specifically, it will investigate using yeast cell wall components from these microorganisms to induce immune responses in fish, strengthening their natural defenses and significantly reducing the need for antibiotics in aquaculture.
Projection and Expected Results
Key impacts identified in the proposal include developing advanced human capital through student participation in USACH’s doctoral programs in Food Science and Technology and Microbiology, and creating opportunities for undergraduate thesis projects in biotechnology.
Upon completion of the research, “we hope to have developed new yeast strains and pilot-scale capabilities for industrial scaling in Chile, opening up development opportunities in sectors such as food science, agriculture, aquaculture, and the pharmaceutical industry,” he states.
Finally, the professor notes that this platform could serve as a future catalyst for biotechnology-based startups and tech businesses, offering specialized solutions for various productive sectors while strengthening the national innovation ecosystem and technological development in the region.