Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing
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 Wi...
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| Format: | Article |
| Language: | English |
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AIMS Press
2024-05-01
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| Series: | AIMS Bioengineering |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/bioeng.2024008 |
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| author | Luan Reis Honorato da Silva Flávia da Silva Fernandes Jocélia Pinheiro Santos Érica Simplício de Souza Lívia Melo Carneiro João Paulo Alves Silva Jacqueline da Silva Batista João Vicente Braga de Souza |
| author_facet | Luan Reis Honorato da Silva Flávia da Silva Fernandes Jocélia Pinheiro Santos Érica Simplício de Souza Lívia Melo Carneiro João Paulo Alves Silva Jacqueline da Silva Batista João Vicente Braga de Souza |
| author_sort | Luan Reis Honorato da Silva |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7a8d8e799a3c4b408cbf506e40e117e1 |
| institution | Kabale University |
| issn | 2375-1495 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Bioengineering |
| spelling | doaj-art-7a8d8e799a3c4b408cbf506e40e117e12025-01-24T01:28:36ZengAIMS PressAIMS Bioengineering2375-14952024-05-0111213014610.3934/bioeng.2024008Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewingLuan Reis Honorato da Silva0Flávia da Silva Fernandes1Jocélia Pinheiro Santos2Érica Simplício de Souza3Lívia Melo Carneiro4João Paulo Alves Silva5Jacqueline da Silva Batista6João Vicente Braga de Souza7Postgraduate Program in Biotechnology and Natural Resources (PPG-MBT) at the State University of Amazonas (UEA), Manaus, Amazonas, BrazilPostgraduate Program in Genetics, Conservation and Evolutionary Biology–PPG-GCBEv, National Institute of Amazonian Research (INPA), Manaus, Amazonas, BrazilPostgraduate Program in Biotechnology (PPG-BIOTEC) at the Federal University of Amazonas (UFAM), Manaus, Amazonas, BrazilMycology Laboratory, National Institute of Amazonian Research (INPA), Manaus, Amazonas, BrazilDepartment of Chemical Engineering, School of Engineering of Lorena, University of São Paulo (USP), Lorena, São Paulo, BrazilDepartment of Chemical Engineering, School of Engineering of Lorena, University of São Paulo (USP), Lorena, São Paulo, BrazilPostgraduate Program in Genetics, Conservation and Evolutionary Biology–PPG-GCBEv, National Institute of Amazonian Research (INPA), Manaus, Amazonas, BrazilPostgraduate Program in Genetics, Conservation and Evolutionary Biology–PPG-GCBEv, National Institute of Amazonian Research (INPA), Manaus, Amazonas, BrazilThis 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.https://www.aimspress.com/article/doi/10.3934/bioeng.2024008fermentationdiversitybeeramazonian fruitsbrewer's yeast |
| spellingShingle | Luan Reis Honorato da Silva Flávia da Silva Fernandes Jocélia Pinheiro Santos Érica Simplício de Souza Lívia Melo Carneiro João Paulo Alves Silva Jacqueline da Silva Batista João Vicente Braga de Souza Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing AIMS Bioengineering fermentation diversity beer amazonian fruits brewer's yeast |
| title | Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing |
| title_full | Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing |
| title_fullStr | Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing |
| title_full_unstemmed | Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing |
| title_short | Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing |
| title_sort | bioprospecting saccharomyces cerevisiae in fruits from amazonian region for beer brewing |
| topic | fermentation diversity beer amazonian fruits brewer's yeast |
| url | https://www.aimspress.com/article/doi/10.3934/bioeng.2024008 |
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