Metodologias para a manutenção de microrganismos na produção cervejeira

Abstract

Beer is a widely known and consumed beverage, produced by the fermentation of the brewing wort by yeast. One of the most used yeast is Saccharomyces cerevisiae. To ensure viable and high-quality fermentation, it is essential that the yeast used maintains its stability and positive characteristics. Through a literature review, this work analyzes techniques for microorganism maintenance, such as conservation in sterile water, freeze-drying, and freezing techniques. The results indicate that freeze-drying is an efficient technique for preserving the qualities of yeast and is ideal for large breweries due to the high cost of equipment. On the other hand, freezing techniques, such as using temperatures of -20°C, prove to be effective and more cost-accessible, making them a viable alternative for smaller breweries that do not have freeze-dryers.