The beer is a low-calorie beverage, rich in minerals, organic acids, vitamins and proteins, proving to be a high nutritional value product. Its importance in the socio-economic scenario is notorious, and Brazil is currently the world's third largest producer. The demand for quality beers with differentiated profiles has grown exponentially; however, this scenario is not in agreement with the intensity on applied research. Non-Saccharomyces yeasts have been of particular interest in the brewing industry, demonstrating good fermentation performance and ability to contribute to different aromatic compounds, as well as other organoleptic aspects of the product. In this context, this project proposes the exploration and characterization of non-Saccharomyces yeasts from different sources to evaluate its potential in brewing wort fermentation. The study also aims to isolate microorganisms of interest for large-scale application and create a gene bank for future applied research.
News published in Agência FAPESP Newsletter about the scholarship: