Isolamento de leveduras na Região da Serra Gaúcha com potencial para produção de cerveja

Abstract

The beer is a obtained product from alcoholic fermentation of malted grains which and has been produced since, aproximately, 6000 a.C.. Besides carbon dioxide and ethanol, the yeasts produce during the fermentation, secondary compounds which are responsable for the flavour formation consequent sensory quality of the drink. Most of the inputs used in Brazil for this production are imported. So, isolation of new strains has been an important aspect in the brewery, since possible improvements in the process could be applied by exploration of natural biodiversity of yeasts. With the significant growth of the craft beer market and the new requirements of the consumer becomes interesting the isolation of the yeasts that bring different characteristics in relation to aroma, flavour or product aspect. Therefore, the purpose of this study was to evaluate the potencial of wild yeast isolates for the beer fermentation. Firstly, it was made microscopic and macroscopic characterization of the colonial morphology of the isolated strains. Which one, four yeats were selected from grape grains and corn grains, making isolation and purification of the strains.The selected yeasts The selected yeasts were able to assimilate glucose and malt extract with tolerance to normal fermentation conditions, converting up to 30% of carbon sources into biomass and producing distinguished phenolic compounds. As a result, obtaining strains with desirable phenotypes for the production of beer will contribute to the scientific and technological development of this sector, offering a national biotechnological product, giving more independence and autonomy to the brewing market. [resumo fornecido pelo autor]