Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/18223 |
Resumo: | Oleaginous yeasts are able to produce high levels of lipids and have great biomass productivity, for this reason they are excellent candidates for research involving the accumulation and use of microbial oil for various purposes, considering that this oil may be rich in mono and polyunsaturated fatty acids. Many factors can influence the characteristics of the oil produced by yeasts from the use of different yeast species to changes in culture conditions, such as, carbon and nitrogen sources, medium temperature and aeration. These modifications result in a lipid profile with different ratios of some fatty acids. The purpose of this study was the selection and development of an optimal culture medium for oil accumulation by oleaginous yeasts, as well as, extraction of the oil produced, oil microencapsulation and application of it in non fat yogurts. Firstly, this study aimed at the identification (by molecular techniques) of 16 oleaginous yeast strains. They were identified as Yarrowia lipolytica, and the lipid profile of the oil accumulated by them was analyzed. Two strains (QU22 and QU137) were selected for been α-linolenic acid producers. Strains were then evaluated for optimal conditions for lipid accumulation (cultivation time, nitrogen source, shaker speed and incubation temperature). Optimization resulted on cultivation time of 72 hours, peptone as nitrogen source, shaker speed of 150 rpm and temperature of 25 °C. Secondly, strains were cultivated in bioreactors. The use of bioreactors resulted on higher biomass and total lipids production and the oil was extracted at the end of this process and microencapsulated. Microencapsulation process was performed by spray drying, zein protein was used as wall material, and the microencapsulation efficiency of the final products were over 85%. The third part of this study was the use of microbial oil and microencapsulated oil in non fat yogurts as an animal fat substitute. Physicochemical characteristics and lipid profile of yogurts were analyzed for 30 days. In addition, sensory analysis was performed, and results showed that yogurts produced with oil addition were well accepted by consumers, showing the potential application of the oils produced. |
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2019-09-12T21:48:47Z2019-09-12T21:48:47Z2014-12-19http://repositorio.ufsm.br/handle/1/18223Oleaginous yeasts are able to produce high levels of lipids and have great biomass productivity, for this reason they are excellent candidates for research involving the accumulation and use of microbial oil for various purposes, considering that this oil may be rich in mono and polyunsaturated fatty acids. Many factors can influence the characteristics of the oil produced by yeasts from the use of different yeast species to changes in culture conditions, such as, carbon and nitrogen sources, medium temperature and aeration. These modifications result in a lipid profile with different ratios of some fatty acids. The purpose of this study was the selection and development of an optimal culture medium for oil accumulation by oleaginous yeasts, as well as, extraction of the oil produced, oil microencapsulation and application of it in non fat yogurts. Firstly, this study aimed at the identification (by molecular techniques) of 16 oleaginous yeast strains. They were identified as Yarrowia lipolytica, and the lipid profile of the oil accumulated by them was analyzed. Two strains (QU22 and QU137) were selected for been α-linolenic acid producers. Strains were then evaluated for optimal conditions for lipid accumulation (cultivation time, nitrogen source, shaker speed and incubation temperature). Optimization resulted on cultivation time of 72 hours, peptone as nitrogen source, shaker speed of 150 rpm and temperature of 25 °C. Secondly, strains were cultivated in bioreactors. The use of bioreactors resulted on higher biomass and total lipids production and the oil was extracted at the end of this process and microencapsulated. Microencapsulation process was performed by spray drying, zein protein was used as wall material, and the microencapsulation efficiency of the final products were over 85%. The third part of this study was the use of microbial oil and microencapsulated oil in non fat yogurts as an animal fat substitute. Physicochemical characteristics and lipid profile of yogurts were analyzed for 30 days. In addition, sensory analysis was performed, and results showed that yogurts produced with oil addition were well accepted by consumers, showing the potential application of the oils produced.Leveduras oleaginosas, capazes de produzir alto teor de lipídeos e com capacidade de grande produtividade em biomassa são excelentes candidatas para pesquisa envolvendo o acúmulo e utilização de óleo microbiano para diversas finalidades, visto que este óleo pode ser rico em ácidos graxos mono e poli-insaturados. Diversos fatores influenciam nas características do óleo produzido pelas leveduras, desde diferentes espécies, como também alterações nas condições de cultivo, tais como, fontes de carbono e nitrogênio, temperatura e oxigenação do meio, resultando em um perfil lipídico com diferentes proporções de determinados ácidos graxos. O objetivo deste trabalho foi a seleção e o desenvolvimento de um meio ótimo de cultivo para o acúmulo de óleo por leveduras oleaginosas, extração do óleo produzido, microencapsulação do óleo e aplicação do mesmo em iogurtes desnatados. A primeira parte do trabalho foi a identificação (através de técnicas moleculares) de 16 cepas de leveduras oleaginosas, identificadas como Yarrowia lipolytica, e análise do perfil lipídico do óleo acumulado pelas mesmas, no qual duas cepas (QU22 e QU137) destacaram-se por serem produtoras de ácido α-linolênico. As duas cepas selecionadas foram então avaliadas quanto às condições ótimas para acúmulo de lipídeos (tempo de cultivo, fonte de nitrogênio, velocidade de rotação e temperatura de incubação), onde o tempo de cultivo de 72 horas, a fonte de nitrogênio peptona, agitação de 150 rpm e temperatura de 25 ºC foram selecionados. Após esta etapa as mesmas foram cultivadas em biorreatores onde obteve-se maior produção em biomassa e lipídeos totais, sendo o óleo produzido extraído no final deste processo e microencapsulado. O processo de microencapsulação foi realizado pela técnica de spray drying, sendo a proteína zeína utilizada como material de parede, no qual a eficiência de microencapsulação no produto final foi de mais de 85 %. A terceira etapa do projeto foi a utilização do óleo microbiano e do óleo microencapsulado em iogurtes desnatados, como substitutos da gordura animal, onde foram analisadas as características físicoquímicas e o perfil lipídico dos iogurtes no período de 30 dias, além da realização de análise sensorial, onde verificou-se que os iogurtes foram bem aceitos pelos consumidores, o que demonstrou a viabilidade sensorial da aplicação dos óleos produzidos.porUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessLeveduras oleaginosasYarrowia lipolyticaPerfil lipídicoIogurteOleaginous yeastsLipid profileYogurtCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSSeleção, otimização da produção e aplicação de óleo microbiano em iogurtesSelection, production optimization and application of microbial oil in yogurtsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Frazzon, Jeversonhttp://lattes.cnpq.br/4974461002008809Hecktheuer, Luisa Helena Rycheckihttp://lattes.cnpq.br/7926116604048817Mazutti, Marcio Antoniohttp://lattes.cnpq.br/3520282081196395http://lattes.cnpq.br/7916602818357232Mattanna, Paula5007000000066006698fb34-e594-4cf4-a9c3-f688b9a456c3a22533eb-1902-480b-9a08-d212dfbb998f2f896179-eea1-4612-936f-1608ed42e8c9e1576aa8-32a5-48af-8ba7-e930825075d9937bb80c-a15e-45bd-bf48-db8134f76259reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2014_MATTANNA_PAULA.pdfTES_PPGCTA_2014_MATTANNA_PAULA.pdfTese de Doutoradoapplication/pdf1212121http://repositorio.ufsm.br/bitstream/1/18223/1/TES_PPGCTA_2014_MATTANNA_PAULA.pdfce36cf6722d122b78abe7cc444c7b663MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes |
dc.title.alternative.eng.fl_str_mv |
Selection, production optimization and application of microbial oil in yogurts |
title |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes |
spellingShingle |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes Mattanna, Paula Leveduras oleaginosas Yarrowia lipolytica Perfil lipídico Iogurte Oleaginous yeasts Lipid profile Yogurt CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes |
title_full |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes |
title_fullStr |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes |
title_full_unstemmed |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes |
title_sort |
Seleção, otimização da produção e aplicação de óleo microbiano em iogurtes |
author |
Mattanna, Paula |
author_facet |
Mattanna, Paula |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Frazzon, Jeverson |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/4974461002008809 |
dc.contributor.referee2.fl_str_mv |
Hecktheuer, Luisa Helena Rychecki |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7926116604048817 |
dc.contributor.referee3.fl_str_mv |
Mazutti, Marcio Antonio |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/3520282081196395 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7916602818357232 |
dc.contributor.author.fl_str_mv |
Mattanna, Paula |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Frazzon, Jeverson Hecktheuer, Luisa Helena Rychecki Mazutti, Marcio Antonio |
dc.subject.por.fl_str_mv |
Leveduras oleaginosas Yarrowia lipolytica Perfil lipídico Iogurte |
topic |
Leveduras oleaginosas Yarrowia lipolytica Perfil lipídico Iogurte Oleaginous yeasts Lipid profile Yogurt CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Oleaginous yeasts Lipid profile Yogurt |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Oleaginous yeasts are able to produce high levels of lipids and have great biomass productivity, for this reason they are excellent candidates for research involving the accumulation and use of microbial oil for various purposes, considering that this oil may be rich in mono and polyunsaturated fatty acids. Many factors can influence the characteristics of the oil produced by yeasts from the use of different yeast species to changes in culture conditions, such as, carbon and nitrogen sources, medium temperature and aeration. These modifications result in a lipid profile with different ratios of some fatty acids. The purpose of this study was the selection and development of an optimal culture medium for oil accumulation by oleaginous yeasts, as well as, extraction of the oil produced, oil microencapsulation and application of it in non fat yogurts. Firstly, this study aimed at the identification (by molecular techniques) of 16 oleaginous yeast strains. They were identified as Yarrowia lipolytica, and the lipid profile of the oil accumulated by them was analyzed. Two strains (QU22 and QU137) were selected for been α-linolenic acid producers. Strains were then evaluated for optimal conditions for lipid accumulation (cultivation time, nitrogen source, shaker speed and incubation temperature). Optimization resulted on cultivation time of 72 hours, peptone as nitrogen source, shaker speed of 150 rpm and temperature of 25 °C. Secondly, strains were cultivated in bioreactors. The use of bioreactors resulted on higher biomass and total lipids production and the oil was extracted at the end of this process and microencapsulated. Microencapsulation process was performed by spray drying, zein protein was used as wall material, and the microencapsulation efficiency of the final products were over 85%. The third part of this study was the use of microbial oil and microencapsulated oil in non fat yogurts as an animal fat substitute. Physicochemical characteristics and lipid profile of yogurts were analyzed for 30 days. In addition, sensory analysis was performed, and results showed that yogurts produced with oil addition were well accepted by consumers, showing the potential application of the oils produced. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-12-19 |
dc.date.accessioned.fl_str_mv |
2019-09-12T21:48:47Z |
dc.date.available.fl_str_mv |
2019-09-12T21:48:47Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/18223 |
url |
http://repositorio.ufsm.br/handle/1/18223 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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