Genomics of Saccharomyces cariocanus G01, a potential aromatic brewing yeast from Brazil

The expanding beer market and the need for innovation in the sector has driven scientific research to find novel, non-conventional aromatic yeast strains. In this context, Saccharomyces cariocanus UFRJ 50816T, isolated from remnants of the Atlantic Forest in Rio de Janeiro, was later found to be able to ferment sugars present in beer wort, producing a beverage with unique aromas. As a result of sequential propagation in beer wort, several derived strains (G01, S01 and D01) were obtained by spontaneous adaptation. Saccharomyces cariocanus G01 is a derivative strain that ferments maltose better than its parental strain. Here, we present the first whole-genome sequence for the species S. cariocanus. Phylogenetic identification was performed via multilocus sequence analysis, using five genomic regions: ITS, SSU, LSU, TEF1 and RPB2. The strain’s maltose fermentation ability was confirmed through Durham tube fermentation assays, and supported by the identification of key MAL genes in its genome. Additionally, genes related to the production of aroma and flavor compounds were identified, including ATF1, ATF2 and IAH1, associated with a banana-like aroma, and PAD1 and FDC1, which contribute to a clove-like aroma. Although based solely on genomic inference, these findings are consistent with the banana and clove-like aromas perceived in a brewed pilot batch produced with S. cariocanus G01. Given these characteristics, S. cariocanus G01 shows strong potential for the development of beers as well as Brazilian cachaças.