Saccharomyces cerevisiae is a model organism with widespread applications in baking and brewing. However, amid ongoing discussions concerning the probiotic viability and potential advantages or disadvantages, this study provides a comprehensive analysis of the adaptability and resilience of S. cerevisiae. We conducted an in vitro evolution experiment to investigate the genomic-scale responses of S. cerevisiae to osmotic stress caused by salinity, with a particular emphasis on genetic changes such as aneuploidies, point mutations, and loss of heterozygosity. The investigation reveals the intricate genetic strategies S. cerevisiae uses to resist salt stress, opening new avenues for potential uses. By examining the de novo mutations and genetic variants, our research contributes to the development of halo tolerant yeast strains. The resulting advancements, therefore, promise of innovative applications in areas like pharmaceuticals, saline wastewater treatment in agriculture, and the production of biodegradable plastics, among many others since this organism has the potential for flexibility in development in the future. The study not only helps understand adaptive strategies of yeast under environmental stress but highlights its utility for solving contemporary challenges across sectors.