Development of a yeast propagation and drying method for the brewing industry

• Grant number: 23/04643-5
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: November 01, 2023
• End date: July 31, 2024
• Field of knowledge: Biological Sciences - Biochemistry - Biochemistry of Microorganisms
• Principal Investigator: Paula Fagundes de Gouvêa Bizzi
• Grantee: Paula Fagundes de Gouvêa Bizzi
• CNAE: Fabricação de produtos alimentícios não especificados anteriormente
• Associated researchers: Jean Carlos Rodrigues da Silva ; Sabrina Ciane Condi ; Taisa Magnani Dinamarco
• Associated research grant(s): 25/00833-0 - Optimization and validation of the yeast propagation and drying method for the beer industry., AP.PIPE
• Associated scholarship(s): 23/15746-0 - Development of a method for propagating brewing yeast in sugar cane molasses., BP.TT; 23/15610-0 - Development of a yeast propagation and drying method for the brewing industry, BP.PIPE

Abstract

Beer is the most consumed alcoholic beverage in Brazil, being the third-largest beer producing country in the world (15.4 billion liters), after the United States (22.1 billion liters) and China (46 billion liters). The brewer's yeasts are divided in Ale and Lager, where the Ale are from Saccharomyces cerevisiae specie and the Lager are from Saccharomyces pastorianus specie. The yeasts are responsible for the beer production process where they carry out the sugar fermentation in the wort resulting in ethanol, CO2 and other components that are responsible for the beer flavor. In Brazil, the brewer's yeasts are produced in liquid form where few existing companies propagate the yeasts in malt, what is still not economically viable for the beer market. In addition, the dry yeast commercialized in Brazil come from international companies also resulting in the high costs of this yeast for the brewing market. In this way, our project aims at development of a methodology for propagation and drying of brewer's yeasts, aiming to reduce the production costs of these yeasts and the consequent decrease in the final cost of this raw material for the craft breweries. (AU)