Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/14822 |
Resumo: | Bacteria of Lactobacillus genus are one of the most frequent biological contaminants in the ethanol production. Contamination control has been performed with antibiotics and acid treatment, although be effective, these techniques have limitations, which promotes the search for other antimicrobials. In this work, the antimicrobial activity of essential oil (EO) from ‘Fremont’ IAC 543 mandarin (cultivated at Poncirus trifoliata rootstock) on Lactobacillus fermentum, a contaminant bacterium from the ethanolic fermentation process, and Saccharomyces cerevisiae PE-2, an industrial yeast, have been evaluated. The OE was obtained by hydrodistillation and the following effects were studied: EO on L. fermentum in proliferative conditions (microdilution testes and disk diffusion); pH in addition with EO to control L. fermentum in non-proliferative condition; EO on L. fermentum and S. cerevisiae in proliferative and non-proliferative conditions (time-kill); EO concentration in non-proliferative conditions to control L. fermentum, in order to have minimal effect on S. cerevisiae viability; EO on L. fermentum and S. cerevisiae in co-culture; and EO application in cell treatment of fermentative cycles. In disk-diffusion assay, antibacterial activity was observed only with EO without dilution. Although, in microdilution test in proliferative conditions, when EO concentration was increased from 0.05% to 12.8% v/v, which has resulted in a decrease of maximum growth specific rate and a longer lag period, there was no inhibition of bacterial growing. In non-proliferative conditions (water), 0.2% v/v EO has resulted in a decrease of four logarithmic cycles on L. fermentum, the same effect of acid treatment in 2 hours. In time-kill tests, all the bacterial viability was lost and there was a decrease of one logarithmic cycle on S. cerevisiae after 1.5 hour with 0.2% v/v EO in water. When it was used with 3 mg/L of monensin antibiotic, the overall loss of bacteria viability has occurred after 4.5 hours, however in cultivation medium with EO, it was after 6 hours. The efficiency of EO on L. fermentum was maintained and the effect was lower for S. cerevisiae with the reduction of EO concentration from 0.2% to 0.05% v/v. At the last concentration, EO effect was lower for both microorganisms in co-culture. In sugar cane juice and adding EO to the cell treatments at three fermentative cycles, it was observed a decrease of 1.5 log cycles for yeast and bacterium, a lower ethanol production, increase in residual sugar concentration and pH. The results obtained has invalidated the application of the EO on fermentative process to control L. fermentum, nevertheless, the satisfactory antibacterial action revealed in pure cultivation stimulates further studies to discover new alternatives for EO to replace sulfuric acid in the cell treatment during fermentation process for bioethanol production. |
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Varano, AmandaCeccato-Antonini, Sandra Reginahttp://lattes.cnpq.br/7600793543184032http://lattes.cnpq.br/68001854032476592078faac-e9f9-4432-93b0-ec121c68447d2021-08-30T23:15:38Z2021-08-30T23:15:38Z2021-06-24VARANO, Amanda. Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica. 2021. Dissertação (Mestrado em Produção Vegetal e Bioprocessos Associados) – Universidade Federal de São Carlos, Araras, 2021. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14822.https://repositorio.ufscar.br/handle/ufscar/14822Bacteria of Lactobacillus genus are one of the most frequent biological contaminants in the ethanol production. Contamination control has been performed with antibiotics and acid treatment, although be effective, these techniques have limitations, which promotes the search for other antimicrobials. In this work, the antimicrobial activity of essential oil (EO) from ‘Fremont’ IAC 543 mandarin (cultivated at Poncirus trifoliata rootstock) on Lactobacillus fermentum, a contaminant bacterium from the ethanolic fermentation process, and Saccharomyces cerevisiae PE-2, an industrial yeast, have been evaluated. The OE was obtained by hydrodistillation and the following effects were studied: EO on L. fermentum in proliferative conditions (microdilution testes and disk diffusion); pH in addition with EO to control L. fermentum in non-proliferative condition; EO on L. fermentum and S. cerevisiae in proliferative and non-proliferative conditions (time-kill); EO concentration in non-proliferative conditions to control L. fermentum, in order to have minimal effect on S. cerevisiae viability; EO on L. fermentum and S. cerevisiae in co-culture; and EO application in cell treatment of fermentative cycles. In disk-diffusion assay, antibacterial activity was observed only with EO without dilution. Although, in microdilution test in proliferative conditions, when EO concentration was increased from 0.05% to 12.8% v/v, which has resulted in a decrease of maximum growth specific rate and a longer lag period, there was no inhibition of bacterial growing. In non-proliferative conditions (water), 0.2% v/v EO has resulted in a decrease of four logarithmic cycles on L. fermentum, the same effect of acid treatment in 2 hours. In time-kill tests, all the bacterial viability was lost and there was a decrease of one logarithmic cycle on S. cerevisiae after 1.5 hour with 0.2% v/v EO in water. When it was used with 3 mg/L of monensin antibiotic, the overall loss of bacteria viability has occurred after 4.5 hours, however in cultivation medium with EO, it was after 6 hours. The efficiency of EO on L. fermentum was maintained and the effect was lower for S. cerevisiae with the reduction of EO concentration from 0.2% to 0.05% v/v. At the last concentration, EO effect was lower for both microorganisms in co-culture. In sugar cane juice and adding EO to the cell treatments at three fermentative cycles, it was observed a decrease of 1.5 log cycles for yeast and bacterium, a lower ethanol production, increase in residual sugar concentration and pH. The results obtained has invalidated the application of the EO on fermentative process to control L. fermentum, nevertheless, the satisfactory antibacterial action revealed in pure cultivation stimulates further studies to discover new alternatives for EO to replace sulfuric acid in the cell treatment during fermentation process for bioethanol production.Dentre os micro-organismos contaminantes mais frequentes na produção de etanol estão as bactérias do gênero Lactobacillus. O controle da contaminação é realizado com antibióticos e tratamento ácido, porém apesar de eficazes, essas técnicas apresentam limitações, o que estimula a procura por outros antimicrobianos. Nesse trabalho foi avaliada a atividade antimicrobiana do óleo essencial (OE) de tangerina ‘Fremont’ IAC 543 (cultivada em porta-enxerto Poncirus trifoliata) sobre a bactéria contaminante Lactobacillus fermentum e a levedura industrial Saccharomyces cerevisiae PE-2. O OE foi obtido por hidrodestilação e foram estudados os efeitos: do OE sobre L. fermentum em condições proliferativas (testes de microdiluição e disco-difusão); do pH em adição com OE para o controle de L. fermentum em condições não-proliferativas; do OE sobre L. fermentum e S. cerevisiae em condições proliferativas e não-proliferativas (time-kill); da concentração de OE em condições não-proliferativas para o controle de L. fermentum de modo a exercer mínimo efeito sobre a viabilidade de S. cerevisiae; do OE sobre L. fermentum e S. cerevisiae em co-cultura; e da aplicação do OE no tratamento celular entre os ciclos fermentativos. No ensaio de disco-difusão, a ação antibacteriana foi verificada somente com o OE sem diluição, no entanto, no teste de microdiluição em condições proliferativas, o aumento da concentração do OE de 0,05% a 12,8% v/v resultou em diminuição da velocidade específica de crescimento máxima e maior duração da fase lag, não havendo inibição do crescimento bacteriano. Em condições não proliferativas (água), 0,2% v/v do OE causou redução de 4 ciclos logarítmicos em L. fermentum, mesmo efeito que o tratamento ácido em 2 horas. Nos ensaios de time kill, houve perda total da viabilidade da bactéria e redução de 1 ciclo logarítmico no número de S. cerevisiae após 1,5 hora com 0,2% v/v do OE em água. Com 3 mg/L do antibiótico monensina, a perda total de viabilidade da bactéria ocorreu apenas com 4,5 horas, porém em meio de cultura com OE, não houve perda da viabilidade da bactéria dentro de 6 horas. A eficácia do OE sobre L. fermentum se manteve e o efeito foi menor para S. cerevisiae com a redução da concentração do OE de 0,2% para 0,05% v/v. Nessa última concentração, observou-se menor efeito do OE sobre ambos os micro-organismos em co-cultura. Em meio de caldo de cana e aplicando o OE nos tratamentos celulares em três ciclos fermentativos, houve redução de cerca de 1,5 ciclo log para a levedura e bactéria, menor produção de etanol, aumento do teor de açúcar residual e do pH do meio de fermentação. Os resultados obtidos inviabilizam a aplicação desse OE no processo fermentativo para o controle de L. fermentum, porém, a satisfatória ação antibacteriana apresentada em cultura pura estimula a continuação dos estudos para encontrar alternativas para o emprego desse OE como substituto do ácido sulfúrico no tratamento celular.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)CAPES 001 (recursos e bolsa de mestrado)FAPESP (Processo 2018/19139-2)porUniversidade Federal de São CarlosCâmpus ArarasPrograma de Pós-Graduação em Produção Vegetal e Bioprocessos Associados - PPGPVBA-ArUFSCarAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessFermentação alcoólicaContaminaçãoBioetanolLactobacillusSaccharomyces cerevisiaeAlcoholic fermentationContaminationBioethanolCIENCIAS BIOLOGICAS::MICROBIOLOGIA::BIOLOGIA E FISIOLOGIA DOS MICROORGANISMOS::BACTEROLOGIACIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOSCIENCIAS BIOLOGICAS::BIOQUIMICA::METABOLISMO E BIOENERGETICAEfeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólicaEffect of 'Fremont' mandarin essential oil in the control Lactobacillus fermentum in the alcoholic fermentationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis600600a50ec035-f628-483b-8af0-31d0c9756f2areponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALFINAL defesa_amanda_varano_final com ficha catalografica.pdfFINAL defesa_amanda_varano_final com ficha catalografica.pdfVersão final da dissertaçãoapplication/pdf1034251https://repositorio.ufscar.br/bitstream/ufscar/14822/1/FINAL%20defesa_amanda_varano_final%20com%20ficha%20catalografica.pdfe86e8b071c0cdd8259c9108f3c3ad41aMD51encaminhamentoversaodefinitiva.pdfencaminhamentoversaodefinitiva.pdfCarta de encaminhamento do orientadorapplication/pdf128549https://repositorio.ufscar.br/bitstream/ufscar/14822/2/encaminhamentoversaodefinitiva.pdffd4c508e1fff8b9092b143028e4c7c43MD52CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufscar.br/bitstream/ufscar/14822/3/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD53TEXTFINAL defesa_amanda_varano_final com ficha catalografica.pdf.txtFINAL defesa_amanda_varano_final com ficha catalografica.pdf.txtExtracted texttext/plain144892https://repositorio.ufscar.br/bitstream/ufscar/14822/4/FINAL%20defesa_amanda_varano_final%20com%20ficha%20catalografica.pdf.txt95639f79e47f334368bd5fb0824ae5aaMD54encaminhamentoversaodefinitiva.pdf.txtencaminhamentoversaodefinitiva.pdf.txtExtracted texttext/plain1328https://repositorio.ufscar.br/bitstream/ufscar/14822/6/encaminhamentoversaodefinitiva.pdf.txt3d64d762c843bf95a0a1dca4e18a22e4MD56THUMBNAILFINAL defesa_amanda_varano_final com ficha catalografica.pdf.jpgFINAL defesa_amanda_varano_final com ficha catalografica.pdf.jpgIM Thumbnailimage/jpeg7226https://repositorio.ufscar.br/bitstream/ufscar/14822/5/FINAL%20defesa_amanda_varano_final%20com%20ficha%20catalografica.pdf.jpg90946f4baa03094309dcb4867581b1a3MD55encaminhamentoversaodefinitiva.pdf.jpgencaminhamentoversaodefinitiva.pdf.jpgIM Thumbnailimage/jpeg5303https://repositorio.ufscar.br/bitstream/ufscar/14822/7/encaminhamentoversaodefinitiva.pdf.jpg49fbfe7a3b1d61604a3c5b62c2070a8dMD57ufscar/148222023-09-18 18:32:14.887oai:repositorio.ufscar.br:ufscar/14822Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:32:14Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica |
dc.title.alternative.eng.fl_str_mv |
Effect of 'Fremont' mandarin essential oil in the control Lactobacillus fermentum in the alcoholic fermentation |
title |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica |
spellingShingle |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica Varano, Amanda Fermentação alcoólica Contaminação Bioetanol Lactobacillus Saccharomyces cerevisiae Alcoholic fermentation Contamination Bioethanol CIENCIAS BIOLOGICAS::MICROBIOLOGIA::BIOLOGIA E FISIOLOGIA DOS MICROORGANISMOS::BACTEROLOGIA CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOS CIENCIAS BIOLOGICAS::BIOQUIMICA::METABOLISMO E BIOENERGETICA |
title_short |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica |
title_full |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica |
title_fullStr |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica |
title_full_unstemmed |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica |
title_sort |
Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica |
author |
Varano, Amanda |
author_facet |
Varano, Amanda |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/6800185403247659 |
dc.contributor.author.fl_str_mv |
Varano, Amanda |
dc.contributor.advisor1.fl_str_mv |
Ceccato-Antonini, Sandra Regina |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7600793543184032 |
dc.contributor.authorID.fl_str_mv |
2078faac-e9f9-4432-93b0-ec121c68447d |
contributor_str_mv |
Ceccato-Antonini, Sandra Regina |
dc.subject.por.fl_str_mv |
Fermentação alcoólica Contaminação Bioetanol |
topic |
Fermentação alcoólica Contaminação Bioetanol Lactobacillus Saccharomyces cerevisiae Alcoholic fermentation Contamination Bioethanol CIENCIAS BIOLOGICAS::MICROBIOLOGIA::BIOLOGIA E FISIOLOGIA DOS MICROORGANISMOS::BACTEROLOGIA CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOS CIENCIAS BIOLOGICAS::BIOQUIMICA::METABOLISMO E BIOENERGETICA |
dc.subject.lat.fl_str_mv |
Lactobacillus Saccharomyces cerevisiae |
dc.subject.eng.fl_str_mv |
Alcoholic fermentation Contamination Bioethanol |
dc.subject.cnpq.fl_str_mv |
CIENCIAS BIOLOGICAS::MICROBIOLOGIA::BIOLOGIA E FISIOLOGIA DOS MICROORGANISMOS::BACTEROLOGIA CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOS CIENCIAS BIOLOGICAS::BIOQUIMICA::METABOLISMO E BIOENERGETICA |
description |
Bacteria of Lactobacillus genus are one of the most frequent biological contaminants in the ethanol production. Contamination control has been performed with antibiotics and acid treatment, although be effective, these techniques have limitations, which promotes the search for other antimicrobials. In this work, the antimicrobial activity of essential oil (EO) from ‘Fremont’ IAC 543 mandarin (cultivated at Poncirus trifoliata rootstock) on Lactobacillus fermentum, a contaminant bacterium from the ethanolic fermentation process, and Saccharomyces cerevisiae PE-2, an industrial yeast, have been evaluated. The OE was obtained by hydrodistillation and the following effects were studied: EO on L. fermentum in proliferative conditions (microdilution testes and disk diffusion); pH in addition with EO to control L. fermentum in non-proliferative condition; EO on L. fermentum and S. cerevisiae in proliferative and non-proliferative conditions (time-kill); EO concentration in non-proliferative conditions to control L. fermentum, in order to have minimal effect on S. cerevisiae viability; EO on L. fermentum and S. cerevisiae in co-culture; and EO application in cell treatment of fermentative cycles. In disk-diffusion assay, antibacterial activity was observed only with EO without dilution. Although, in microdilution test in proliferative conditions, when EO concentration was increased from 0.05% to 12.8% v/v, which has resulted in a decrease of maximum growth specific rate and a longer lag period, there was no inhibition of bacterial growing. In non-proliferative conditions (water), 0.2% v/v EO has resulted in a decrease of four logarithmic cycles on L. fermentum, the same effect of acid treatment in 2 hours. In time-kill tests, all the bacterial viability was lost and there was a decrease of one logarithmic cycle on S. cerevisiae after 1.5 hour with 0.2% v/v EO in water. When it was used with 3 mg/L of monensin antibiotic, the overall loss of bacteria viability has occurred after 4.5 hours, however in cultivation medium with EO, it was after 6 hours. The efficiency of EO on L. fermentum was maintained and the effect was lower for S. cerevisiae with the reduction of EO concentration from 0.2% to 0.05% v/v. At the last concentration, EO effect was lower for both microorganisms in co-culture. In sugar cane juice and adding EO to the cell treatments at three fermentative cycles, it was observed a decrease of 1.5 log cycles for yeast and bacterium, a lower ethanol production, increase in residual sugar concentration and pH. The results obtained has invalidated the application of the EO on fermentative process to control L. fermentum, nevertheless, the satisfactory antibacterial action revealed in pure cultivation stimulates further studies to discover new alternatives for EO to replace sulfuric acid in the cell treatment during fermentation process for bioethanol production. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-08-30T23:15:38Z |
dc.date.available.fl_str_mv |
2021-08-30T23:15:38Z |
dc.date.issued.fl_str_mv |
2021-06-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
VARANO, Amanda. Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica. 2021. Dissertação (Mestrado em Produção Vegetal e Bioprocessos Associados) – Universidade Federal de São Carlos, Araras, 2021. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14822. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/14822 |
identifier_str_mv |
VARANO, Amanda. Efeito do óleo essencial de tangerina 'Fremont' no controle de Lactobacillus fermentum na fermentação alcoólica. 2021. Dissertação (Mestrado em Produção Vegetal e Bioprocessos Associados) – Universidade Federal de São Carlos, Araras, 2021. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14822. |
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https://repositorio.ufscar.br/handle/ufscar/14822 |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
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openAccess |
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Universidade Federal de São Carlos Câmpus Araras |
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Programa de Pós-Graduação em Produção Vegetal e Bioprocessos Associados - PPGPVBA-Ar |
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UFSCar |
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Universidade Federal de São Carlos Câmpus Araras |
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