Changes

[https://www.biorxiv.org/content/10.1101/2021.07.21.453216v1 Bochman et al. (2021)] isolated a strain of this species from the Olympic National Park. With the ability to ferment maltose, it showed some degree of attenuation in DME wort (more than many wild yeasts, but not as high as ''S. cerevisiae''), and is hop tolerant. It was tolerant of low amounts of alcohol up to 6% ABV. It performed better at 34-37°C than at 30°C, suggesting that it prefers warmer temperatures. The flavor profile in beer fermented with this species was characterized as tasting of pleasant esters and bubblegum <ref>[https://www.biorxiv.org/content/10.1101/2021.07.21.453216v1 Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation Renan Eugênio Araujo Piraine, David Gerald Nickens, David J. Sun, Fábio Pereira Leivas Leite, Matthew L. Bochman. bioRxiv 2021.07.21.453216; doi: https://doi.org/10.1101/2021.07.21.453216.]</ref>.