Sugarcane molasses, sugar beet molasses and vinasse are important by-products of the sugar and ethanol industries. In addition to containing fermentable sugars, these substrates may serve as valuable sources for isolating indigenous yeasts with bioethanol-producing potential. Identifying yeast strains that combine stress tolerance with high fermentation performance remains a major challenge in bioethanol production.

This review aimed to synthesize and compare studies on the isolation and identification of yeasts recovered from molasses and vinasse, with particular emphasis on the contribution of their physiological characteristics to bioethanol production.

Relevant articles published between 2015 and 2026 were retrieved from ScienceDirect, SpringerLink, Wiley Online Library and Google Scholar and screened according to predefined eligibility criteria. The reviewed studies reported the isolation of several yeast species from molasses and vinasse, including Saccharomyces cerevisiae, Meyerozyma caribbica, Kluyveromyces marxianus, Kluyveromyces lodderae, Wickerhamomyces anomalus, and Pichia spp. These yeasts exhibited varying degrees of tolerance to thermal, osmotic, ethanol and Salinity stress. Evidence from the reviewed literature indicated that stress tolerance alone is insufficient as a criterion for selecting industrially promising strains. Instead, it should be evaluated alongside fermentation yield, ethanol productivity, sugar consumption, and performance stability. Overall, molasses and vinasse represent valuable resources for isolating yeasts with bioethanol-producing potential. Selecting suitable strains requires an integrated assessment of physiological characteristics, stress tolerance and fermentative performance. The implementation of multi-criteria screening strategies, combined with investigations into the molecular mechanisms underlying stress resistance, could facilitate the development of more efficient yeast strains for sustainable bioethanol production.