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EnglishThis study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum and H. guilliermondii were selected in qualitative tests due the fruity aroma production by trained team in the aromatic assessment of cider. Key words: apiculate yeast; biodiversity; fruity aroma; PCR analysis portuguesEste estudo teve como objetivo conhecer a biodiversidade de leveduras nao-Saccharomyces em macas com potencial para a melhoria da qualidade aromatica da sidra brasileira. As cepas foram isoladas de trinta e cinco (35) mostos de maca Gala e Fuji de diferentes locais da regiao Sul do Brasil. Quarenta e cinco (45) cepas foram isoladas e identificadas por analise de PCR. Os resultados indicaram dez (10) especies: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans e Rhodotorula mucilaginosa. Tres desses generos (Rhodotorula sp., Lodderomyces sp. e Clavispora sp.) juntos constituiram 71,2% das cepas identificadas. Entre estas cepas, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum e H. guilliermondii foram selecionadas em teste qualitativo devido a producao de aroma frutado, indicando potencial para a producao de compostos aromaticos na sidra. Palavras-chave: levedura apiculada; biodiversidade; aroma frutado; analise por PCR

Identification and selection of non-Saccharomyces strains isolate from brazilian apple must