Bioprospecting <i>Saccharomyces cerevisiae</i> in fruits from Amazonian region for beer brewing

Abstract

This research aimed to isolate Saccharomyces cerevisiae strains from Amazonian fruits for potential utilization in beer production. Yeast strains were derived from the spontaneous fermentation of Arazá (Eugenia stipitata MacVaught), cocoa (Theobroma cacao L.), and cupuassu (Theobroma grandiflorum Wild. Ex Spreng. Schum) fruits. Identification of the isolated strains was achieved through biochemical assays and ITS rDNA (Internal Transcribed Spacer ribosomal DNA), sequencing, with emphasis on determining their affiliation to S. cerevisiae and assessing phylogenetic ties. Out of the 76 colonies isolated from the fruit fermentations, seven were distinctly identified as S. cerevisiae. Phylogenetic assessments unveiled significant parallels between regional isolates and commercial strains. Notably, beer brewed with the S. cerevisiae AR 03 isolate exhibits physical-chemical attributes characteristics similar to those found in American ale commercial beers. These findings underscore the untapped potential of leveraging Amazonian yeasts in brewing, a step forward for the region's burgeoning bioeconomy.

Keywords

• fermentation
• diversity
• beer
• amazonian fruits
• brewer's yeast