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

Abstract

<abstract> <p>This research aimed to isolate <italic>Saccharomyces cerevisiae</italic> strains from Amazonian fruits for potential utilization in beer production. Yeast strains were derived from the spontaneous fermentation of Arazá (<italic>Eugenia stipitata</italic> MacVaught), cocoa (<italic>Theobroma cacao</italic> L.), and cupuassu (<italic>Theobroma grandiflorum</italic> 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 <italic>S. cerevisiae</italic> and assessing phylogenetic ties. Out of the 76 colonies isolated from the fruit fermentations, seven were distinctly identified as <italic>S. cerevisiae</italic>. Phylogenetic assessments unveiled significant parallels between regional isolates and commercial strains. Notably, beer brewed with the <italic>S. cerevisiae</italic> 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.</p> </abstract>