Figueiredo, Bruna Inez Carvalho deSaraiva, Margarete Alice FontesPimenta, Paloma Patrick de SouzaTestasicca, Miriam Conceição de SouzaSampaio, Geraldo Magela SantosCunha, Aureliano Claret daAfonso, Luís Carlos CroccoQueiroz, Marisa Vieira deCastro, Ieso de MirandaBrandão, Rogélio Lopes2018-05-142018-05-142017FIGUEIREDO, B. I. C. et al. New lager brewery strains obtained by crossing techniques using cachaça (Brazilian Spirit) yeasts. Applied And Environmental Microbiology, v. 83, p. 1-17, 2017. Disponível em: <http://aem.asm.org/content/83/20/e01582-17.full.pdf+html>. Acesso em: 05 abr. 2018.13652672http://www.repositorio.ufop.br/handle/123456789/9929The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach.en-USrestritoAroma volatile compoundsMating typeBeerFlocculationArtigo publicado em periodicohttp://aem.asm.org/content/83/20/e01582-17.full.pdf+html