Antagonismo e potencial biotecnológico de leveduras em aspergillus spp: efeito sobre a produção de OTA e compostos voláteis

Abstract

Chapter 1 describes the antagonism between five strains of yeast (Candida guilliermondi CCMA153, C. parapsilosis CCMA158, Saccharomyces cerevisiae CCMA160, S. cerevisiae CCMA162 and C. krusei CCMA163) and isolates of Aspergillus ochraceus fungus in vitro and in vivo coffee ). The isolates of A. ochraceus available from the Microorganism Culture Collection of the Department of Food Sciences of the Federal University of Lavras were tested for their OTA production capacity and characterized according to their DNA band pattern by the RAPD method. The in vitro antagonism test was performed, indicating that the two strains of S. cerevisiae were more efficient in controlling growth and OTA production by the fungus. When antagonism was evaluated in coffee cherry fruits, the results were not significant. The results obtained in this chapter show the low potential of yeast strains used in the biocontrol of A. ochraceus. Chapter 2 describes the volatile organic compounds (VOCs) produced in the independent cultivation and co-cultivation of eight strains of yeast (S. cerevisiae CCMA 0159, 1299, 1302, 1306, 1313, 1315 and 1317 and Rhodotorula mucilaginosa CCMA 1305) and A. carbonarius CCDCA 10608 and A. ochraceus CCDCA 10612 fungi cultivated in vials. Samples were analyzed on GC-MS chromatograph and profiles identified based on existing libraries. VOCs of extreme biotechnological relevance were detected.