**3. Yeast and LAB new potential applications**

South America presents a wide variety of fermented and distilled beverages, which have several unique characteristics, greatly influenced by the fermentative metabolism of microor‐ ganisms. Therefore, those microorganisms present a large potential for utilization in the development of new beverages, or even in new biotechnological applications. In this context, several scientific works have focused in the isolation and characterization of such microor‐ ganisms [11, 86, 87].
