Analysis of the fermentative profile of yeasts isolated from natural sources
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/19127 |
Resumo: | The natural environment aggregates an immense amount of microorganisms, some unknown and others still unexplored and that may have the potential for the production of compounds. Thus, this study aims to evaluate the fermentative profile of isolates from natural sources under different growing conditions. For this purpose, the plating performing on a 2% YPD solid medium incubating in an oven at 30 °C. The isolated colonies use for the carbon source assimilation test, which carried out through cell growth. Carrying out in test tubes containing the YP fermentative added with carbon sources (glucose, lactose, sucrose, fructose, mannose, maltose, starch) with a concentration of 17 ºBrix, at pH 4 and 6, incubated at 28 and 35 ºC and at different times of cultivation, aliquots removed for analysis. For the control, the yeast Catanduva-1 was used. The isolates grew in the range of pH 4 and pH 6 at 28 ºC and isolate A4 showed greater growth at a temperature of 35 °C. Isolates A4, A5, and A6 used most sugars except for lactose. Isolate A2 assimilated glucose and fructose and A6 showed a fermentation profile similar to standard yeast. |
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Analysis of the fermentative profile of yeasts isolated from natural sourcesEvaluación del perfil fermentativo de levaduras aisladas de fuentes naturales Avaliação do perfil fermentativo de leveduras isoladas de fontes naturaisProspectingSaccharomyces cerevisiaeBiocatalysisFermentation.ProspecciónSaccharomyces cerevisiaeBiocatálisisFermentación.ProspecçãoSaccharomyces cerevisiaeBiocataliseFermentação.The natural environment aggregates an immense amount of microorganisms, some unknown and others still unexplored and that may have the potential for the production of compounds. Thus, this study aims to evaluate the fermentative profile of isolates from natural sources under different growing conditions. For this purpose, the plating performing on a 2% YPD solid medium incubating in an oven at 30 °C. The isolated colonies use for the carbon source assimilation test, which carried out through cell growth. Carrying out in test tubes containing the YP fermentative added with carbon sources (glucose, lactose, sucrose, fructose, mannose, maltose, starch) with a concentration of 17 ºBrix, at pH 4 and 6, incubated at 28 and 35 ºC and at different times of cultivation, aliquots removed for analysis. For the control, the yeast Catanduva-1 was used. The isolates grew in the range of pH 4 and pH 6 at 28 ºC and isolate A4 showed greater growth at a temperature of 35 °C. Isolates A4, A5, and A6 used most sugars except for lactose. Isolate A2 assimilated glucose and fructose and A6 showed a fermentation profile similar to standard yeast.El medio natural agrega una inmensa cantidad de microorganismos, algunos desconocidos y otros aún inexplorados y que pueden tener potencial para la producción de compuestos. Así, este estudio tiene como objetivo evaluar el perfil fermentativo de aislados de fuentes naturales en diferentes condiciones de cultivo. Para este propósito, se realizó la siembra en placa en un medio sólido de YPD al 2% incubado en un horno a 30 °C. Las colonias aisladas se utilizaron para la prueba de asimilación de la fuente de carbono, que se realizó mediante crecimiento celular y se realizó en probetas que contenían el fermentativo YP agregado con fuentes de carbono (glucosa, lactosa, sacarosa, fructosa, manosa, maltosa, almidón) con a una concentración de 17 ºBrix, a pH 4 y 6, incubados a 28 y 35 ºC y en diferentes momentos de cultivo, se retiraron alícuotas para su análisis. Para el control se utilizó la levadura Catanduva-1. Los aislamientos crecieron en el rango de pH 4 y pH 6 a 28 ºC y el aislado A4 mostró mayor crecimiento a una temperatura de 35 °C. Los aislamientos A4, A5 y A6 utilizaron la mayoría de los azúcares excepto la lactosa. La glucosa y fructosa asimiladas del aislamiento A2 y el A6 mostraron un perfil de fermentación similar al de la levadura estándar.O meio ambiente natural agrega uma imensa quantidade de microrganismos, alguns desconhecidos e outros ainda pouco explorados e que podem apresentar potencial para produção de compostos. Assim, este estudo visa avaliar o perfil fermentativo de isolados de fontes naturais em diferentes condições de cultivo. Para tanto foi realizado um plaqueamento em meio sólido YPD 2% incubadas em estufa a 30 °C. As colônias isoladas foram utilizadas para o teste de assimilação de fontes de carbono que foi feito através do crescimento celular e foi realizado em tubos de ensaio contendo o fermentativo YP acrescido das fontes de carbono (glicose, lactose, sacarose, frutose, manose, maltose, amido) com concentração de 17 ºBrix, em pH 4 e 6 incubados em 28 e 35 ºC e em diferentes tempos de cultivo alíquotas foram retiradas para as análises. Para o controle foi utilizada a levedura Catanduva-1. Os isolados cresceram na faixa de pH 4 e pH 6 a 28 ºC e o isolado A4 mostrou maior crescimento na temperatura de 35 °C. Os isolados A4, A5, e A6 utilizaram à maioria dos açúcares exceto para a lactose. O isolado A2 assimilou glicose e frutose e o A6 mostrou um perfil fermentativo semelhante a levedura padrão.Research, Society and Development2021-08-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1912710.33448/rsd-v10i10.19127Research, Society and Development; Vol. 10 No. 10; e445101019127Research, Society and Development; Vol. 10 Núm. 10; e445101019127Research, Society and Development; v. 10 n. 10; e4451010191272525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/19127/17005Copyright (c) 2021 Elane Galvão dos Santos; Rebeca Fasioli Silva; Maria do Socorro Mascarenhas Santos; Margareth Batistotehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Elane Galvão dosSilva, Rebeca Fasioli Santos, Maria do Socorro Mascarenhas Batistote, Margareth2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/19127Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:06.030009Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Analysis of the fermentative profile of yeasts isolated from natural sources Evaluación del perfil fermentativo de levaduras aisladas de fuentes naturales Avaliação do perfil fermentativo de leveduras isoladas de fontes naturais |
title |
Analysis of the fermentative profile of yeasts isolated from natural sources |
spellingShingle |
Analysis of the fermentative profile of yeasts isolated from natural sources Santos, Elane Galvão dos Prospecting Saccharomyces cerevisiae Biocatalysis Fermentation. Prospección Saccharomyces cerevisiae Biocatálisis Fermentación. Prospecção Saccharomyces cerevisiae Biocatalise Fermentação. |
title_short |
Analysis of the fermentative profile of yeasts isolated from natural sources |
title_full |
Analysis of the fermentative profile of yeasts isolated from natural sources |
title_fullStr |
Analysis of the fermentative profile of yeasts isolated from natural sources |
title_full_unstemmed |
Analysis of the fermentative profile of yeasts isolated from natural sources |
title_sort |
Analysis of the fermentative profile of yeasts isolated from natural sources |
author |
Santos, Elane Galvão dos |
author_facet |
Santos, Elane Galvão dos Silva, Rebeca Fasioli Santos, Maria do Socorro Mascarenhas Batistote, Margareth |
author_role |
author |
author2 |
Silva, Rebeca Fasioli Santos, Maria do Socorro Mascarenhas Batistote, Margareth |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Santos, Elane Galvão dos Silva, Rebeca Fasioli Santos, Maria do Socorro Mascarenhas Batistote, Margareth |
dc.subject.por.fl_str_mv |
Prospecting Saccharomyces cerevisiae Biocatalysis Fermentation. Prospección Saccharomyces cerevisiae Biocatálisis Fermentación. Prospecção Saccharomyces cerevisiae Biocatalise Fermentação. |
topic |
Prospecting Saccharomyces cerevisiae Biocatalysis Fermentation. Prospección Saccharomyces cerevisiae Biocatálisis Fermentación. Prospecção Saccharomyces cerevisiae Biocatalise Fermentação. |
description |
The natural environment aggregates an immense amount of microorganisms, some unknown and others still unexplored and that may have the potential for the production of compounds. Thus, this study aims to evaluate the fermentative profile of isolates from natural sources under different growing conditions. For this purpose, the plating performing on a 2% YPD solid medium incubating in an oven at 30 °C. The isolated colonies use for the carbon source assimilation test, which carried out through cell growth. Carrying out in test tubes containing the YP fermentative added with carbon sources (glucose, lactose, sucrose, fructose, mannose, maltose, starch) with a concentration of 17 ºBrix, at pH 4 and 6, incubated at 28 and 35 ºC and at different times of cultivation, aliquots removed for analysis. For the control, the yeast Catanduva-1 was used. The isolates grew in the range of pH 4 and pH 6 at 28 ºC and isolate A4 showed greater growth at a temperature of 35 °C. Isolates A4, A5, and A6 used most sugars except for lactose. Isolate A2 assimilated glucose and fructose and A6 showed a fermentation profile similar to standard yeast. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19127 10.33448/rsd-v10i10.19127 |
url |
https://rsdjournal.org/index.php/rsd/article/view/19127 |
identifier_str_mv |
10.33448/rsd-v10i10.19127 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19127/17005 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 10; e445101019127 Research, Society and Development; Vol. 10 Núm. 10; e445101019127 Research, Society and Development; v. 10 n. 10; e445101019127 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052686795800576 |