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

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; 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

doi:10.3934/bioeng.2024008

AIMS Bioengineering

2024, Volume 11, Issue 2: 130-146. doi: 10.3934/bioeng.2024008

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Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing

1.
Postgraduate Program in Biotechnology and Natural Resources (PPG-MBT) at the State University of Amazonas (UEA), Manaus, Amazonas, Brazil
2.
Postgraduate Program in Genetics, Conservation and Evolutionary Biology–PPG-GCBEv, National Institute of Amazonian Research (INPA), Manaus, Amazonas, Brazil
3.
Postgraduate Program in Biotechnology (PPG-BIOTEC) at the Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
4.
Mycology Laboratory, National Institute of Amazonian Research (INPA), Manaus, Amazonas, Brazil
5.
School of Technology, State University of Amazonas (UEA), Manaus, Amazonas, Brazil
6.
Department of Chemical Engineering, School of Engineering of Lorena, University of São Paulo (USP), Lorena, São Paulo, Brazil
7.
Thematic Laboratory of Molecular Biology, Biodiversity coordination (COBIO), National Institute of Amazonian Research (INPA), Manaus, Amazonas, Brazil

Received: 31 December 2023 Revised: 05 March 2024 Accepted: 28 March 2024 Published: 10 May 2024

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.
- fermentation,
- diversity,
- beer,
- Amazonian fruits,
- brewer's yeast
Citation: 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[J]. AIMS Bioengineering, 2024, 11(2): 130-146. doi: 10.3934/bioeng.2024008

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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.

Acknowledgments

The authors wish to express their gratitude for the support received from several institutions: FAPEAM (Fundação de Amparo à Pesquisa do Estado do Amazonas), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), and CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico). This study was financed by SEDECTI (Secretaria de Estado de Desenvolvimento Econômico, Ciência, Tecnologia e Inovação) and FAPEAM under Programa Institucional de Apoio à Pós-Graduação Stricto Sensu (POSGRAD), Grant ID 062.00898/2019.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Authors' contributions

All authors contributed to the article conception and design. Flávia da Silva Fernandes, Jacqueline da Silva Batista e João Vicente Braga de Souza had the idea for the article. Flávia da Silva Fernandes, Abrames Francisco Ferreira Goes, Matheus Alberto Vasconcelos de Lima, Luan Reis Honorato da Silva performed the literature search and data analysis. Flávia da Silva Fernandes, wrote the first draft of the manuscript Érica Simplício de Souza, Lívia Melo Carneiro, João Paulo Alves Silva critically revised the work. Flávia da Silva Fernandes, Jacqueline da Silva Batista e João Vicente Braga de Souza wrote the later and final drafts, and all the authors read and approved the final manuscript.

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