Open AccessSelection of yeasts from bee products for alcoholic beverage production
Author(s) -
Mayara Salgado Silva,
Luciana Marina Arruda,
Pedro Lanna Xavier,
Maria Ximena Díaz Ramírez,
Fernando Amaral da Silveira,
Weyder Cristiano Santana,
Paulo Henrique Alves da Silva,
Luciano Gomes Fietto,
Monique Re Eller
Publication year - 2019
Publication title -
brazilian journal of microbiology
Language(s) - English
Resource type - Journals
eISSN - 1678-4405
pISSN - 1517-8382
DOI - 10.1007/s42770-019-00184-1
Subject(s) - food science , fermentation , yeast , ethanol fuel , ethanol fermentation , acetic acid bacteria , acetic acid , biology , ethanol , microorganism , chemistry , botany , bacteria , biochemistry , genetics
The use of appropriate yeast strains allows to better control the fermentation during beverage production. Bee products, especially of stingless bees, are poorly explored as sources of fermenting microorganisms. In this work, yeasts were isolated from honey and pollen from Tetragonisca angustula (Jataí), Nannotrigona testaceicornis (Iraí), Frieseomelitta varia (Marmelada), and honey of Apis mellifera bees and screened according to morphology, growth, and alcohol production. Bee products showed to be potential sources of fermenting microorganisms. From 55 isolates, one was identified as Papiliotrema flavescens, two Rhodotorula mucilaginosa, five Saccharomyces cerevisiae, and nine Starmerella meliponinorum. The S. cerevisiae strains were able to produce ethanol and glycerol at pH 4.0-8.0 and temperature of 10-30 °C, with low or none production of undesirable compounds, such as acetic acid and methanol. These strains are suitable for the production of bioethanol and alcoholic beverages due to their high ethanol production, similar or superior to the commercial strain, and in a broad range of conditions like as 50% (m/v) glucose, 10% (v/v) ethanol, or 500 mg L -1 of sodium metabisulfite.