Targeted Selection of Native Yeasts Isolated from the Industrial Process: A Strategy to Optimize Bioethanol Production

The intensification of climate change demands a transition toward renewable energy matrices, positioning bioethanol as a sustainable alternative with the potential to reduce greenhouse gas (GHG) emissions by up to 90%. Brazil, the world’s second-largest producer, possesses a consolidated sector but still faces challenges in optimizing alcoholic fermentation, particularly regarding the selection of yeast strains. Although industrial units begin the process with commercial Saccharomyces cerevisiae inocula, these are frequently replaced by autochthonous strains throughout the harvest season. While some native strains compromise production efficiency, others exhibit superior adaptation to the adverse conditions of the industrial environment. Therefore, the screening and characterization of local microbiota are essential to identify strains with high dominance and persistence. The use of selected native yeasts proves to be a more effective strategy than the use of generic commercial strains, promoting greater stability and fermentative yield.