Occurrence and biotechnological potential of yeasts associated with almond fruits of Attalea Speciosa mart ex Spreng / Ocorrência e potencial biotecnológico de leveduras associadas aos frutos de Attalea speciosa.

• Autor(a) principal: Vale, Stella Costa Santos do; FUNDAÇÃO UNIVERSIDADE FEDERAL DO TOCANTINS-UFT
• Data de Publicação: 2015
• Outros Autores: Guimarães, Ana Paula Martins; FUNDAÇÃO UNIVERSIDADE FEDERAL DO TOCANTINS-UFT, Morais, Paula Benevides; FUNDAÇÃO UNIVERSIDADE FEDERAL DO TOCANTINS-UFT
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/77
• topic: MICROBIOLOGIA; microorganisms, enzymes, biotechnological potential

Attalea speciosa Mart ex Spreng is a oil palm belonging to the family Arecaceae with fruits 15% of the total weight of the fruit correspond to the epicarp; 20% to 58% to the mesocarp and endocarp (including almonds), the almonds being its most used component. Fruits are important natural microhabitats for a significant diversity of yeast species. The objective of this study was to isolate and test the enzymatic abilities of yeast strains associated with almond fruits of Attalea speciosa, and their possible biotechnological potential for industrial purposes. Ten collections of 15 almonds for sample were conducted at seven days intervals at an extractivism reserve of Mata de Babaçuais ecosystem. Among 84 yeasts isolated, The enzymatic activity was evaluated and among the eighty-four strains of yeast tested as the ability to hydrolyze casein among protease, 26.04% had enzymatic potential acidic pH, 31.92% at neutral pH and 28.56% in alkaline pH, demonstrating enzyme potential in different pHs.A lipase activity was also satisfactory where, sixty-two lipase producing strains may have potential use for commercial employment testing microbial lipases. Already cellulolytic activity was more limited, only nineteen lineages showed degrading cellulose.