335 resultados para pectinolytic yeasts


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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Pós-graduação em Biopatologia Bucal - ICT

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Pós-graduação em Biopatologia Bucal - ICT

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Members of the genus Malassezia are lipophilic basidiomycetous yeasts, which are part of the normal cutaneous microbiota of humans and other warm-blooded animals. Currently, this genus consists of 14 species that have been characterized by phenetic and molecular methods. Although several molecular methods have been used to identify and/or differentiate Malassezia species, the sequencing of the rRNA genes and the chitin synthase-2 gene (CHS2) are the most widely employed. There is little information about the beta-tubulin gene in the genus Malassezia, a gene has been used for the analysis of complex species groups. The aim of the present study was to sequence a fragment of the beta-tubulin gene of Malassezia species and analyze their phylogenetic relationship using a multilocus sequence approach based on two rRNA genes (ITS including 5.8S rRNA and D1/D2 region of 26S rRNA) together with two protein encoding genes (CHS2 and beta-tubulin). The phylogenetic study of the partial beta-tubulin gene sequences indicated that this molecular marker can be used to assess diversity and identify new species. The multilocus sequence analysis of the four loci provides robust support to delineate species at the terminal nodes and could help to estimate divergence times for the origin and diversification of Malassezia species.

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Recently there is a great quest of producing alcohol from starchy resources, replacing the sugar cane. The most common starchy sources are cassava, maize and sweet potatoes and a lot of research are been realized with excellent results. In this work it was evaluated the influence of the concentration of dry matter on the enzymatic hydrolysis process of starch from sweet potato for ethanol production. Through the sweet potato was produced a flour using a low-cost method and easy operation equipments. The sweet potato flour was characterized physical and chemically and from these results was prepared the treatments for enzymatic hydrolysis. The experimental design considered as independent variable the dry matter concentration of the sweet potato flour in 3 levels; 10, 15 and 20% in the formulation of suspensions. The other variables were keeping constant being: temperature in the 1° hydrolysis step of 90°C and time of 2 hours; temperature in the 2° saccharification step of 60°C and time of 17 hours. The hydrolysates obtained at the three assays were transferred to six liter enlerynmeyer and inoculated with a biologic catalyst, Saccharomyces, dehydrated yeasts of Saccharomyces cerevisiae CAT 1, at a rate of 5% in weight. The flasks were placed in a shaker type orbital with controlled temperature of 30°C during a time of 15 hours. The initial reducer sugars concentration and respective ethanol concentrations in wine were: 11.2% glucose and 2.16% ethanol in the suspension with 10% of dry matter; 13.5% glucose and 4.39% ethanol with 15% and 17.5% glucose and 6.03% ethanol in suspension with 20% of dry matter. ix The results showed that the higher percentage of dry matter carried out to higher sugar yield in hydrolyzed. It was possible observed that products quality improved with a higher concentration of dry matter

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The oil and biodiesel are oily substances which, if spilled or thrown out in the environment, can cause serious damages. In this context, bioremediation techniques can be used to the recovering of sites degradated by mineral or vegetable oil, besides them, the biodegradation. However, it is necessary that there are microorganism strains used to degradate the contaminant, previously selected for the fast, efficient and minimum impact remediation. The main objective of this study was to isolate microorganism strains coming from different ecological recesses and verify their potentiality on biodegradating oil and biodiesel. Strains of bacteria, fungi and yeasts were isolated from soils contaminated by hydrocarbons (diesel, gasoline, grease) before, by doing striations on culture plates. On the biodegradation tests, it was used the redox indicator, 2,6-dichlorophenol indophenol (DCPIP), then, after the indicador’s discoloration, the absorbance of the suspension obtained was measured. 46 different microorganism strains were isolated, and the oil, when it was used as a carbon resource, it was degradate easier than the biodiesel. The experiments showed that, in a period, the site impacted by oil spills recovers itself by the biodegradation, in aerobic conditions, by the redox activity.

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The consumption of minimally processed vegetables has been growing due to consumer demand for products easy to prepare. As it is extremely manipulated, this product can be contaminated with spoilage organisms such as yeasts, that have the ability to decrease the shelf life of food. In this sense, seeking to concerns about the resistance of microorganisms to sanitation methods for food industries and given the need for more studies of the antimicrobial power of ozone, this study aimed to isolate and identify the yeasts present in minimally processed vegetables, and check their antimicrobial resistance to sodium hypochlorite and ozone. 84 samples of minimally processed vegetables were collected. From them, 47 yeast cultures were isolated and submitted for identification and testing of resistance to sodium hypochlorite sanitizers (50, 100, 200 and 400 ppm) and ozone (0.25 and 0.5 ppm). From the total yeast isolated, 85.1% corresponds to Cryptococcus laurentii, 12.8% to Arxula adeninivorans and 2.1% to Debaryomyces hansenii var. fabryii. All of them were resistant to the sanitizers sodium hypochlorite and ozone at all concentrations tested. Given these observations, some actions must be taken during processing to avoid contamination with deteriorative microbiota.

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Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

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Invertases are enzymes which hydrolyze the sucrose and are widely employed in food and pharmaceutical industries. In this work, the screening of autochthonous grape yeasts from Brazil was carried out in order to investigate their invertase production potential. Yeasts belonging to Saccharomyces, Hanseniaspora, Sporidiobolus, Issatchenkia, Candida, Cryptococcus and Pichia genera were analyzed by submerged fermentation (SbmF) using sucrose as substrate. Among them, Candida stellata strain (N5 strain) was selected as the best producer (10.6 U/ml after 48 hours of SbmF). This invertase showed optimal activity at pH 3.0 and 55°C, demonstrating appropriate characters for application in several industrial processes, which includes high temperatures and acid pHs. In addition, this invertase extract presented tolerance to low concentrations of ethanol, suggesting that it could also be suitable for application at the beginning of alcoholic fermentation. These data provide promising prospects of the use of this new invertase in food and ethanol industry.

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Isolate microorganisms that fermenting xylose to ethanol is a challenge to expand production of biofuels from lignocellulosic materials. For this work was tested fermentation of xylose by yeast strains isolated from grape skins (Vitis spp) in order to ethanol produce. The yeasts were grown in submerged fermentation with xylose as a carbohydrate source. Aliquots were taken every 24 hours to measure cell growth, sugar consumption and ethanol production. The yeast had an production ethanol average of 2.5 g / L and yield (Ye / s) 0.12 g / g, showing that they have the ability to produce ethanol from xylose.