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Rosa, Carlos Augusto
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Id: biblio-974288
Autor: Piló, Fernanda Barbosa; Carvajal-Barriga, Enrique Javier; Guamán-Burneo, Maria Cristina; Portero-Barahona, Patricia; Dias, Arthur Matoso Morato; Freitas, Larissa Falabella Daher de; Gomes, Fátima de Cássia Oliveira; Rosa, Carlos Augusto.
Título: Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador
Fonte: Braz. j. microbiol;49(4):808-815, Oct.-Dec. 2018. tab, graf.
Idioma: en.
Resumo: ABSTRACT Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six species were identified, and the most prevalent species were S. cerevisiae and Torulaspora delbrueckii. Other yeast species were isolated at low frequencies. Among 121 isolates of S. cerevisiae, 68 different mtDNA molecular profiles were identified. These results showed that chichas are fermented by a high number of different strains of S. cerevisiae. Some other species provided a minor contribution to the fermentation process. The chicha presented generally similar physicochemical parameters to those observed for other traditional fermented beverages, and can be considered as an acid fermented beverage.
Descritores: Saccharomyces cerevisiae/isolamento & purificação
Cerveja/microbiologia
Leveduras/isolamento & purificação
Leveduras/metabolismo
-Saccharomyces cerevisiae/classificação
Saccharomyces cerevisiae/genética
Saccharomyces cerevisiae/metabolismo
Cerveja/análise
Leveduras/classificação
Leveduras/genética
Manihot/metabolismo
Manihot/microbiologia
Zea mays/metabolismo
Zea mays/microbiologia
Biodiversidade
Equador
Fermentação
Responsável: BR1.1 - BIREME


  2 / 276 LILACS  
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Id: biblio-974343
Autor: Nuanpeng, Sunan; Thanonkeo, Sudarat; Klanrit, Preekamol; Thanonkeo, Pornthap.
Título: Ethanol production from sweet sorghum by Saccharomyces cerevisiae DBKKUY-53 immobilized on alginate-loofah matrices
Fonte: Braz. j. microbiol;49(supl.1):140-150, 2018. tab, graf.
Idioma: en.
Resumo: Abstract Ethanol production from sweet sorghum juice (SSJ) using the thermotolerant Saccharomyces cerevisiae strain DBKKUY-53 immobilized in an alginate-loofah matrix (ALM) was successfully developed. As found in this study, an ALM with dimensions of 20 × 20 × 5 mm3 is effective for cell immobilization due to its compact structure and long-term stability. The ALM-immobilized cell system exhibited greater ethanol production efficiency than the freely suspended cell system. By using a central composite design (CCD), the optimum conditions for ethanol production from SSJ by ALM-immobilized cells were determined. The maximum ethanol concentration and volumetric ethanol productivity obtained using ALM-immobilized cells under the optimal conditions were 97.54 g/L and 1.36 g/L h, respectively. The use of the ALM-immobilized cells was successful for at least six consecutive batches (360 h) without any loss of ethanol production efficiency, suggesting their potential application in industrial ethanol production.
Descritores: Saccharomyces cerevisiae/metabolismo
Microbiologia Industrial/métodos
Sorghum/microbiologia
Etanol/metabolismo
-Saccharomyces cerevisiae/química
Células Imobilizadas/metabolismo
Células Imobilizadas/química
Sorghum/metabolismo
Sorghum/química
Etanol/análise
Alginatos/química
Fermentação
Tipo de Publ: Estudos de Avaliação
Responsável: BR1.1 - BIREME


  3 / 276 LILACS  
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Id: lil-780816
Autor: Song, Nho-Eul; Cho, Hyoun-Suk; Baik, Sang-Ho.
Título: Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Fonte: Braz. j. microbiol;47(2):452-460, Apr.-June 2016. tab, graf.
Idioma: en.
Projeto: Food Technology Development Program, of the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET), and the Ministry for Food, Agriculture, Forestry, and Fisheries of Republic of Korea.
Resumo: Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25 °C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29 mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12 mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66 mg/L from 5.29 mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation.
Descritores: Vinho/análise
Aminas Biogênicas/análise
Acetobacter/metabolismo
Histamina/metabolismo
Rubus/microbiologia
-Saccharomyces cerevisiae/metabolismo
Vinho/microbiologia
Acetobacter/isolamento & purificação
Acetobacter/genética
Histamina/análise
Ácido Acético/análise
Ácido Acético/metabolismo
Fermentação
Rubus/metabolismo
Microbiologia de Alimentos
Responsável: BR1.1 - BIREME


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Id: biblio-839372
Autor: Mejía-Barajas, Jorge A; Montoya-Pérez, Rocío; Salgado-Garciglia, Rafael; Aguilera-Aguirre, Leopoldo; Cortés-Rojo, Christian; Mejía-Zepeda, Ricardo; Arellano-Plaza, Melchor; Saavedra-Molina, Alfredo.
Título: Oxidative stress and antioxidant response in a thermotolerant yeast
Fonte: Braz. j. microbiol;48(2):326-332, April.-June 2017. tab, graf.
Idioma: en.
Resumo: Abstract Stress tolerance is a key attribute that must be considered when using yeast cells for industrial applications. High temperature is one factor that can cause stress in yeast. High environmental temperature in particular may exert a natural selection pressure to evolve yeasts into thermotolerant strains. In the present study, three yeasts (Saccharomyces cerevisiae, MC4, and Kluyveromyces marxianus, OFF1 and SLP1) isolated from hot environments were exposed to increased temperatures and were then compared with a laboratory yeast strain. Their resistance to high temperature, oxidative stress, and antioxidant response were evaluated, along with the fatty acid composition of their cell membranes. The SLP1 strain showed a higher specific growth rate, biomass yield, and biomass volumetric productivity while also showing lower duplication time, reactive oxygen species (ROS) production, and lipid peroxidation. In addition, the SLP1 strain demonstrated more catalase activity after temperature was increased, and this strain also showed membranes enriched in saturated fatty acids. It is concluded that the SLP1 yeast strain is a thermotolerant yeast with less oxidative stress and a greater antioxidant response. Therefore, this strain could be used for fermentation at high temperatures.
Descritores: Saccharomyces cerevisiae/fisiologia
Estresse Fisiológico
Kluyveromyces/fisiologia
Estresse Oxidativo
Antioxidantes/metabolismo
-Saccharomyces cerevisiae/crescimento & desenvolvimento
Saccharomyces cerevisiae/efeitos da radiação
Saccharomyces cerevisiae/química
Kluyveromyces/crescimento & desenvolvimento
Kluyveromyces/efeitos da radiação
Kluyveromyces/química
Peroxidação de Lipídeos
Catalase/análise
Membrana Celular/química
Espécies Reativas de Oxigênio/metabolismo
Biomassa
Ácidos Graxos/análise
Temperatura Alta
Responsável: BR1.1 - BIREME


  5 / 276 LILACS  
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Id: biblio-839369
Autor: Reis, Vanda Renata; Antonangelo, Ana Teresa Burlamaqui Faraco; Bassi, Ana Paula Guarnieri; Colombi, Débora; Ceccato-Antonini, Sandra Regina.
Título: Bioethanol strains of Saccharomyces cerevisiae characterised by microsatellite and stress resistance
Fonte: Braz. j. microbiol;48(2):268-274, April.-June 2017. tab, graf.
Idioma: en.
Projeto: Fundação de Amparo a Pesquisa do Estado de São Paulo.
Resumo: Abstract Strains of Saccharomyces cerevisiae may display characteristics that are typical of rough-type colonies, made up of cells clustered in pseudohyphal structures and comprised of daughter buds that do not separate from the mother cell post-mitosis. These strains are known to occur frequently in fermentation tanks with significant lower ethanol yield when compared to fermentations carried out by smooth strains of S. cerevisiae that are composed of dispersed cells. In an attempt to delineate genetic and phenotypic differences underlying the two phenotypes, this study analysed 10 microsatellite loci of 22 S. cerevisiae strains as well as stress resistance towards high concentrations of ethanol and glucose, low pH and cell sedimentation rates. The results obtained from the phenotypic tests by Principal-Component Analysis revealed that unlike the smooth colonies, the rough colonies of S. cerevisiae exhibit an enhanced resistance to stressful conditions resulting from the presence of excessive glucose and ethanol and high sedimentation rate. The microsatellite analysis was not successful to distinguish between the colony phenotypes as phenotypic assays. The relevant industrial strain PE-2 was observed in close genetic proximity to rough-colony although it does not display this colony morphology. A unique genetic pattern specific to a particular phenotype remains elusive.
Descritores: Saccharomyces cerevisiae/fisiologia
Saccharomyces cerevisiae/genética
Variação Genética
Repetições de Microssatélites
Etanol/metabolismo
-Fenótipo
Saccharomyces cerevisiae/classificação
Saccharomyces cerevisiae/metabolismo
Estresse Fisiológico
Genótipo
Glucose/metabolismo
Concentração de Íons de Hidrogênio
Responsável: BR1.1 - BIREME


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Id: biblio-1048615
Autor: Santos, Joice Sifuentes dos; França, Vanessa Ribeiro de; Venâncio, Rafael Luiz; Hasegawa, Patricia Harumi; Oliveira, Admilton Gonçalves de; Costa, Giselle A. Nobre.
Título: ß -glucan from saccharomyces cereviseae in skim yogurt production / ß-Glucana de Saccharomyces cereviseae na produção de iogurte desnatado
Fonte: Biosci. j. (Online);35(2):620-628, mar./apr. 2019. tab, graf, ilus.
Idioma: en.
Resumo: The demand for functional foods has increased in recent years, following a market trend in which the consumer values foods associated with health improvements. Skim milk yogurts were produced with yeast ß-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae and compared with full fat (FFY) and skim milk (SMY) yogurt as controls. The samples were analyzed for physical, chemical, color,syneresis, culture starter count, textural, microstructure and sensory attributes. Yeast ß-glucan was not able to retain the serum of yogurts during cold storage. Skim yogurt firmness increased with the addition of 0.5% yeast ß-glucan, presenting a more compact microstructure. Yogurts containing yeast ß-glucan had low scores by the untrained panelists in the sensorial analysis (0.5% YBG overall acceptance 5.2, FFY 6.8, SY 6.3) and low purchase intention. Thus, although similar characteristics were observed, low scores in the sensorial analysis and purchase intention were a barrier to commercializing skim milk yogurt with yeast ß-glucan developed in the present study

A demanda por produtos funcionais tem aumentado recentemente, seguindo um padrão no qual os consumidores valorizam os alimentos que são associados a melhoria da saúde. Iogurte desnatado foi produzido com ß-glucana extraída de Saccharomyces cerevisiae e comparado com iogurte integral e iogurte desnatado. O iogurte desnatado contendo ß-glucana não reteve soro durante a estocagem refrigerada. A firmeza do produto aumentou com a adição de 0,5% de ß-glucana e sua microestrutura foi mais compacta. Iogurtes contendo ß-glucana apresentaram menor escore na análise sensorial. Assim, embora características semelhantes tenham sido observadas, os baixos escores da análise sensorial são uma barreira para a comercialização de iogurte desnatado contendo ß-glucana produzido no presente estudo
Descritores: Polissacarídeos
Iogurte
Laticínios
beta-Glucanas
-Saccharomyces cerevisiae
Alimento Funcional
Responsável: BR396.1 - Biblioteca Central


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Id: lil-623944
Autor: Henriques, J. A. P; Moreno, P. R. H; Von Poser, G. L; Querol, C. C; Henriques, A. T.
Título: Genotoxic effect of alkaloids
Fonte: Mem. Inst. Oswaldo Cruz;86(supl.2):71-74, 1991. tab.
Idioma: en.
Conferência: Apresentado em: Brazilian-Sino Symposium on Chemistry and Pharmacology of Natural Products, Rio de Janeiro, Dec. 10-14, 1989.
Resumo: Because of the increase use of alkaloids in general medical practice in recent years, it is of interest to determine genotoxic, mutagenic and recombinogenic response to different groups of alkaloids in prokaryotic and eucaryotic organisms. Reserpine, boldine and chelerythrine did not show genotoxicity response in the SOS-Chromotest whereas skimmianine showed genotixicity in the presence of a metabolic activation mixture. Voacristine isolated fromthe leaves of Ervatamia coronaria shows in vivo cytostatic and mutagenic effects in Saccharomyces cerevisiae hapioids cells. The Rauwolfia alkaloid (reserpine) was not able to induce reverse mutation and recombinational mitotic events (crossing-over and gene conversion) in yeast diploid strain XS2316.
Descritores: Recombinação Genética
Saccharomyces cerevisiae/fisiologia
Alcaloides
-Mutação
Responsável: BR1.1 - BIREME


  8 / 276 LILACS  
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Id: biblio-1022044
Autor: Revin, Victor; Atykyan, Nelli; Lyovina, Ekaterina; Dragunova, Yuliya; Ushkina, Victoriya.
Título: Effect of ultraviolet radiation on physiological and biochemical properties of yeast Saccharomyces cerevisiae during fermentation of ultradispersed starch raw material
Fonte: Electron. j. biotechnol;31:61-66, Jan. 2018. graf, ilus, tab.
Idioma: en.
Projeto: Ministry of Education and Science of the Russian Federation.
Resumo: Background: Study of correlation between pretreatment of yeast with ultraviolet radiation and efficiency of further fermentation of wort made of ultrafine grain particles to ethanol. Results: We investigated three races of industrial yeast Saccharomyces cerevisiae (native and irradiated by ultraviolet). Physiological properties during fermentation of starchy wort were tested in all variants. It was shown that activation of the yeast by ultraviolet radiation allows to further increase the ethanol yield by 25% on average compared with the native yeast races when using thin (up to micro- and nano-sized particles) or standard grain grinding. Conclusions: Using mechanical two-stage grinding of starchy raw materials and ultraviolet pretreatment of yeast, the efficiency of saccharification of starch and fermentation of wort to ethanol was increased.
Descritores: Saccharomyces cerevisiae/efeitos da radiação
Raios Ultravioleta
Leveduras/efeitos da radiação
Etanol/efeitos da radiação
-Saccharomyces/metabolismo
Amido
Temperatura Ambiente
Leveduras/metabolismo
Estabilidade Enzimática
Etanol/metabolismo
Fermentação
Glucose
Amilases
Responsável: CL1.1 - Biblioteca Central


  9 / 276 LILACS  
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Id: biblio-889166
Autor: Li, Yun-Cheng; Gou, Zi-Xi; Zhang, Ying; Xia, Zi-Yuan; Tang, Yue-Qin; Kida, Kenji.
Título: Inhibitor tolerance of a recombinant flocculating industrial Saccharomyces cerevisiae strain during glucose and xylose co-fermentation
Fonte: Braz. j. microbiol;48(4):791-800, Oct.-Dec. 2017. graf.
Idioma: en.
Projeto: National Natural Science Foundation of China; . Talent Project for Science and Technology Innovation of Sichuan Province.
Resumo: ABSTRACT Lignocellulose-derived inhibitors have negative effects on the ethanol fermentation capacity of Saccharomyces cerevisiae. In this study, the effects of eight typical inhibitors, including weak acids, furans, and phenols, on glucose and xylose co-fermentation of the recombinant xylose-fermenting flocculating industrial S. cerevisiae strain NAPX37 were evaluated by batch fermentation. Inhibition on glucose fermentation, not that on xylose fermentation, correlated with delayed cell growth. The weak acids and the phenols showed additive effects. The effect of inhibitors on glucose fermentation was as follows (from strongest to weakest): vanillin > phenol > syringaldehyde > 5-HMF > furfural > levulinic acid > acetic acid > formic acid. The effect of inhibitors on xylose fermentation was as follows (from strongest to weakest): phenol > vanillin > syringaldehyde > furfural > 5-HMF > formic acid > levulinic acid > acetic acid. The NAPX37 strain showed substantial tolerance to typical inhibitors and showed good fermentation characteristics, when a medium with inhibitor cocktail or rape straw hydrolysate was used. This research provides important clues for inhibitors tolerance of recombinant industrial xylose-fermenting S. cerevisiae.
Descritores: Saccharomyces cerevisiae/efeitos dos fármacos
Xilose/metabolismo
Glucose/metabolismo
-Fenóis/metabolismo
Fenóis/farmacologia
Saccharomyces cerevisiae/crescimento & desenvolvimento
Saccharomyces cerevisiae/genética
Saccharomyces cerevisiae/metabolismo
Ácidos/metabolismo
Ácidos/farmacologia
Microbiologia Industrial
Fermentação
Furanos/metabolismo
Furanos/farmacologia
Responsável: BR1.1 - BIREME


  10 / 276 LILACS  
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Id: biblio-889144
Autor: Techaparin, Atiya; Thanonkeo, Pornthap; Klanrit, Preekamol.
Título: High-temperature ethanol production using thermotolerant yeast newly isolated from Greater Mekong Subregion
Fonte: Braz. j. microbiol;48(3):461-475, July-Sept. 2017. tab, graf.
Idioma: en.
Projeto: National Research University Project of Thailand.
Resumo: Abstract The application of high-potential thermotolerant yeasts is a key factor for successful ethanol production at high temperatures. Two hundred and thirty-four yeast isolates from Greater Mekong Subregion (GMS) countries, i.e., Thailand, The Lao People's Democratic Republic (Lao PDR) and Vietnam were obtained. Five thermotolerant yeasts, designated Saccharomyces cerevisiae KKU-VN8, KKU-VN20, and KKU-VN27, Pichia kudriavzevii KKU-TH33 and P. kudriavzevii KKU-TH43, demonstrated high temperature and ethanol tolerance levels up to 45 °C and 13% (v/v), respectively. All five strains produced higher ethanol concentrations and exhibited greater productivities and yields than the industrial strain S. cerevisiae TISTR5606 during high-temperature fermentation at 40 °C and 43 °C. S. cerevisiae KKU-VN8 demonstrated the best performance for ethanol production from glucose at 37 °C with an ethanol concentration of 72.69 g/L, a productivity of 1.59 g/L/h and a theoretical ethanol yield of 86.27%. The optimal conditions for ethanol production of S. cerevisiae KKU-VN8 from sweet sorghum juice (SSJ) at 40 °C were achieved using the Box-Behnken experimental design (BBD). The maximal ethanol concentration obtained during fermentation was 89.32 g/L, with a productivity of 2.48 g/L/h and a theoretical ethanol yield of 96.32%. Thus, the newly isolated thermotolerant S. cerevisiae KKU-VN8 exhibits a great potential for commercial-scale ethanol production in the future.
Descritores: Pichia/metabolismo
Saccharomyces cerevisiae/metabolismo
Etanol/metabolismo
-Pichia/isolamento & purificação
Pichia/genética
Pichia/química
Ásia Sudeste
Saccharomyces cerevisiae/isolamento & purificação
Saccharomyces cerevisiae/genética
Saccharomyces cerevisiae/química
Sorghum/metabolismo
Glucose/metabolismo
Temperatura Alta
Responsável: BR1.1 - BIREME



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