**4. Conclusion**

Studies on South American beverages are scarce when compared to other beverages like wine, beer, or even sake. This is mainly due to years of neglect to research in these countries. Until recently, the economic difficulties of the South American countries prevented investments in scientific research. Nowadays, with the economic stability, these countries increased the scientific funding, and a new reality seems to arise. In this context, the understanding of the microorganisms present in typical South American beverages opens the door to the develop‐ ment of new technologies, contributing to the overall scientific and economic development of such countries. For example, the isolation of yeast in *cachaça* fermentation vats may lead to the discovery of new strains resistant to different stresses, which can be used not only to produce *cachaça,* but also to produce bioethanol. Moreover, lactic acid bacteria can promote the appearance of new products such as beers with unique or regional flavors. Thus, studies of these microorganisms diversity, present in such unique environments as the traditional beverages, help uncovering new potential applications. Furthermore, the knowledge of those microorganisms can promote the revival of traditional beverages, as *cauim* that was the most consumed beverage in South America in the centuries XVI–XVII. Nevertheless, despite the increased investment in research, few laboratories have the know-how necessary or the availability of resources to invest in the "screening" of yeast or lactic acid bacteria in traditional beverages. Research on South American traditional beverages is important to improve the quality of those beverages, but also to develop new products from these microorganisms.
