Optimization and validation of the yeast propagation and drying method for the beer industry.

• Grant number: 25/00833-0
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: October 01, 2025
• End date: September 30, 2027
• Field of knowledge: Biological Sciences - Biochemistry - Biochemistry of Microorganisms
• Principal Investigator: Paula Fagundes de Gouvêa Bizzi
• Grantee: Paula Fagundes de Gouvêa Bizzi
• Associated researchers: Jean Carlos Rodrigues da Silva ; Sabrina Ciane Condi
• Associated research grant: 23/04643-5 - Development of a yeast propagation and drying method for the brewing industry, AP.PIPE
• Associated scholarship(s): 25/24253-2 - Optimization and validation of the brewing yeast propagation method., BP.TT; 25/21849-1 - Optimization and validation of the yeast propagation and drying method for the brewing industry, BP.PIPE

Abstract

Currently, beer production in Brazil is 15.4 billion liters/year, making it the third largest world producer. Brewing yeasts are classified into two categories: ale and lager, and are of the species Saccharomyces cerevisiae and Saccharomyces pastorianus, respectively. These yeasts play a prominent role in beer production because they carry out the fermentation stage of this beverage, transforming the sugars in the wort into ethanol, CO2 and other components that are responsible for the flavor and aroma of beer. In Brazil, brewing yeasts are sold in liquid and dry forms, with liquid yeasts having disadvantages in relation to expiration date and difficulty in delivery logistics, while dry yeasts are all sourced from the foreign market, resulting in the high cost of this yeast for the beer market. In this sense, the project aims to optimize and validate a national method of propagation and drying of brewing yeast in order to obtain lower cost active dry yeast, resulting in a reduction in the value of this input for the beer market. (AU)