Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon

Detalhes bibliográficos
Autor(a) principal: ALMEIDA, Silvana de Fátima Oliveira de
Data de Publicação: 2019
Outros Autores: SILVA, Letícia Ribeiro Carvalho, GHAGAS JUNIOR, Gilson Celso Albuquerque, OLIVEIRA, Guilherme, SILVA, Silvia Helena Marques da, VASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos, LOPES, Alessandra Santos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFPA
Texto Completo: http://repositorio.ufpa.br/jspui/handle/2011/10781
http://dx.doi.org/10.1590/1809-4392201703712
Resumo: A proposta deste estudo foi identificar as leveduras envolvidas na fermentação espontânea de cacau da Amazônia brasileira. A fermentação foi realizada em Medicilândia e Tucumã, Pará, Brasil, durante 6 dias. Em total foram obtidos 44 isolados de leveduras de Medicilândia e 29 de Tucumã. A identificação molecular foi realizada por sequenciamento do fragmento da região D1/D2 do gene rRNA 26S, amplificado com primers universais para eucariotos NL1GC e LS2. Em Medicilândia, foram identificadas Pichia manshurica e Saccharomyces cerevisiae. Em Tucumã foram identificadas cinco espécies (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae e Zygosaccharomyces bailii). Os resultados sugerem que P. manshurica e S. cerevisiae podem ter potencial para uso como culturas starter em estudos futuros, para melhorar a qualidade das sementes de cacau fermentadas na Amazônia brasileira.
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spelling 2019-03-21T19:26:40Z2019-03-21T19:26:40Z2019-03ALMEIDA, Silvana de Fátima Oliveira de et al. Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon. Acta Amazonica, Manaus,  v. 49, n. 1, p. 64-70, Mar. 2019. DOI: http://dx.doi.org/10.1590/1809-4392201703712. Disponível em: http://repositorio.ufpa.br/jspui/handle/2011/10781. Acesso em:.1809-4392http://repositorio.ufpa.br/jspui/handle/2011/10781http://dx.doi.org/10.1590/1809-4392201703712A proposta deste estudo foi identificar as leveduras envolvidas na fermentação espontânea de cacau da Amazônia brasileira. A fermentação foi realizada em Medicilândia e Tucumã, Pará, Brasil, durante 6 dias. Em total foram obtidos 44 isolados de leveduras de Medicilândia e 29 de Tucumã. A identificação molecular foi realizada por sequenciamento do fragmento da região D1/D2 do gene rRNA 26S, amplificado com primers universais para eucariotos NL1GC e LS2. Em Medicilândia, foram identificadas Pichia manshurica e Saccharomyces cerevisiae. Em Tucumã foram identificadas cinco espécies (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae e Zygosaccharomyces bailii). Os resultados sugerem que P. manshurica e S. cerevisiae podem ter potencial para uso como culturas starter em estudos futuros, para melhorar a qualidade das sementes de cacau fermentadas na Amazônia brasileira.The purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicilândia and Tucumã), State of Pará, northern Brazil, during a six-day period. Totals of 44 yeasts were isolated from Medicilândia and 29 from Tucumã. Molecular identification was carried out by sequencing the D1/D2 region fragment of the rRNA 26S gene, expanded with universal primers for the NL1GC and LS2 eukaryotes. Pichia manshurica and Saccharomyces cerevisiae were identified in Medicilândia and five yeast species (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae and Zygosaccharomyces bailii) were identified in Tucumã. The results showed that P. manshurica and S. cerevisiae may have potential for use as starter cultures in future studies to improve the quality of cocoa seeds fermented in the Brazilian Amazon region.ITV - Instituto Tecnológico ValeALMEIDA, S. F. O. Universidade Federal do ParáengInstituto Nacional de Pesquisas da AmazôniaINPABrasilActa Amazonicahttp://ref.scielo.org/knj95jreponame:Repositório Institucional da UFPAinstname:Universidade Federal do Pará (UFPA)instacron:UFPAIdentificação molecularPichia manshuricaSaccharomyces cerevisiaeTheobroma cacaoAccessionMolecular identificationDiversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazoninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article4916470http://lattes.cnpq.br/9272280854846001http://lattes.cnpq.br/6555289120215366http://lattes.cnpq.br/8336972078873986http://lattes.cnpq.br/8679601998753468http://lattes.cnpq.br/6355512276186351http://lattes.cnpq.br/8188022776360266http://lattes.cnpq.br/8156697119235191ALMEIDA, Silvana de Fátima Oliveira deSILVA, Letícia Ribeiro CarvalhoGHAGAS JUNIOR, Gilson Celso AlbuquerqueOLIVEIRA, GuilhermeSILVA, Silvia Helena Marques daVASCONCELOS JUNIOR, Santelmo Selmo de VasconcelosLOPES, Alessandra Santosinfo:eu-repo/semantics/openAccessORIGINALArticle_DiversityYeastsDuring.pdfArticle_DiversityYeastsDuring.pdfapplication/pdf253106http://repositorio.ufpa.br/oai/bitstream/2011/10781/1/Article_DiversityYeastsDuring.pdfed1ea9b38402cf29da7b90e58f71e6d6MD51CC-LICENSElicense_urllicense_urltext/plain; charset=utf-849http://repositorio.ufpa.br/oai/bitstream/2011/10781/2/license_url4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_texttext/html; charset=utf-80http://repositorio.ufpa.br/oai/bitstream/2011/10781/3/license_textd41d8cd98f00b204e9800998ecf8427eMD53license_rdflicense_rdfapplication/rdf+xml; charset=utf-80http://repositorio.ufpa.br/oai/bitstream/2011/10781/4/license_rdfd41d8cd98f00b204e9800998ecf8427eMD54LICENSElicense.txtlicense.txttext/plain; charset=utf-81899http://repositorio.ufpa.br/oai/bitstream/2011/10781/5/license.txt9d4d300cff78e8f375d89aab37134138MD55TEXTArticle_DiversityYeastsDuring.pdf.txtArticle_DiversityYeastsDuring.pdf.txtExtracted texttext/plain33700http://repositorio.ufpa.br/oai/bitstream/2011/10781/6/Article_DiversityYeastsDuring.pdf.txted1650081b84e9481d5273aff90f52a0MD562011/107812020-03-06 09:24:15.09oai:repositorio.ufpa.br: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ório InstitucionalPUBhttp://repositorio.ufpa.br/oai/requestriufpabc@ufpa.bropendoar:21232020-03-06T12:24:15Repositório Institucional da UFPA - Universidade Federal do Pará (UFPA)false
dc.title.en.fl_str_mv Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
title Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
spellingShingle Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
ALMEIDA, Silvana de Fátima Oliveira de
Identificação molecular
Pichia manshurica
Saccharomyces cerevisiae
Theobroma cacao
Accession
Molecular identification
title_short Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
title_full Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
title_fullStr Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
title_full_unstemmed Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
title_sort Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
author ALMEIDA, Silvana de Fátima Oliveira de
author_facet ALMEIDA, Silvana de Fátima Oliveira de
SILVA, Letícia Ribeiro Carvalho
GHAGAS JUNIOR, Gilson Celso Albuquerque
OLIVEIRA, Guilherme
SILVA, Silvia Helena Marques da
VASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos
LOPES, Alessandra Santos
author_role author
author2 SILVA, Letícia Ribeiro Carvalho
GHAGAS JUNIOR, Gilson Celso Albuquerque
OLIVEIRA, Guilherme
SILVA, Silvia Helena Marques da
VASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos
LOPES, Alessandra Santos
author2_role author
author
author
author
author
author
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/9272280854846001
http://lattes.cnpq.br/6555289120215366
http://lattes.cnpq.br/8336972078873986
http://lattes.cnpq.br/8679601998753468
http://lattes.cnpq.br/6355512276186351
http://lattes.cnpq.br/8188022776360266
http://lattes.cnpq.br/8156697119235191
dc.contributor.author.fl_str_mv ALMEIDA, Silvana de Fátima Oliveira de
SILVA, Letícia Ribeiro Carvalho
GHAGAS JUNIOR, Gilson Celso Albuquerque
OLIVEIRA, Guilherme
SILVA, Silvia Helena Marques da
VASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos
LOPES, Alessandra Santos
dc.subject.por.fl_str_mv Identificação molecular
Pichia manshurica
Saccharomyces cerevisiae
Theobroma cacao
topic Identificação molecular
Pichia manshurica
Saccharomyces cerevisiae
Theobroma cacao
Accession
Molecular identification
dc.subject.eng.fl_str_mv Accession
Molecular identification
description A proposta deste estudo foi identificar as leveduras envolvidas na fermentação espontânea de cacau da Amazônia brasileira. A fermentação foi realizada em Medicilândia e Tucumã, Pará, Brasil, durante 6 dias. Em total foram obtidos 44 isolados de leveduras de Medicilândia e 29 de Tucumã. A identificação molecular foi realizada por sequenciamento do fragmento da região D1/D2 do gene rRNA 26S, amplificado com primers universais para eucariotos NL1GC e LS2. Em Medicilândia, foram identificadas Pichia manshurica e Saccharomyces cerevisiae. Em Tucumã foram identificadas cinco espécies (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae e Zygosaccharomyces bailii). Os resultados sugerem que P. manshurica e S. cerevisiae podem ter potencial para uso como culturas starter em estudos futuros, para melhorar a qualidade das sementes de cacau fermentadas na Amazônia brasileira.
publishDate 2019
dc.date.accessioned.fl_str_mv 2019-03-21T19:26:40Z
dc.date.available.fl_str_mv 2019-03-21T19:26:40Z
dc.date.issued.fl_str_mv 2019-03
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.citation.fl_str_mv ALMEIDA, Silvana de Fátima Oliveira de et al. Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon. Acta Amazonica, Manaus,  v. 49, n. 1, p. 64-70, Mar. 2019. DOI: http://dx.doi.org/10.1590/1809-4392201703712. Disponível em: http://repositorio.ufpa.br/jspui/handle/2011/10781. Acesso em:.
dc.identifier.uri.fl_str_mv http://repositorio.ufpa.br/jspui/handle/2011/10781
dc.identifier.issn.pt_BR.fl_str_mv 1809-4392
dc.identifier.doi.pt_BR.fl_str_mv http://dx.doi.org/10.1590/1809-4392201703712
identifier_str_mv ALMEIDA, Silvana de Fátima Oliveira de et al. Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon. Acta Amazonica, Manaus,  v. 49, n. 1, p. 64-70, Mar. 2019. DOI: http://dx.doi.org/10.1590/1809-4392201703712. Disponível em: http://repositorio.ufpa.br/jspui/handle/2011/10781. Acesso em:.
1809-4392
url http://repositorio.ufpa.br/jspui/handle/2011/10781
http://dx.doi.org/10.1590/1809-4392201703712
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dc.relation.ispartof.pt_BR.fl_str_mv Acta Amazonica
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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publisher.none.fl_str_mv Instituto Nacional de Pesquisas da Amazônia
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