Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40666
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dc.creatorPereira, Gilberto Vinícius de Melo-
dc.creatorMagalhães-Guedes, Karina Teixeira-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2020-05-07T10:50:53Z-
dc.date.available2020-05-07T10:50:53Z-
dc.date.issued2013-08-
dc.identifier.citationPEREIRA, G. V. de M.; MAGALHÃES-GUEDES, K. T.; SCHWAN, R. F. rDNA-based DGGE analysis and electron microscopic observation of cocoa beans to monitor microbial diversity and distribution during the fermentation process. Food Research International, [S.l.], v. 53, n. 1, p. 482-486, Aug. 2013. DOI: 10.1016/j.foodres.2013.05.030.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0963996913003190pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40666-
dc.description.abstractThis study describes the use of a nested PCR-denaturing gradient gel electrophoresis (DGGE) approach and scanning electron microscopy (SEM) to monitor the microbial diversity and distribution involved in spontaneous box fermentation of cocoa beans in Brazil. The nearly complete 16S rRNA and 18S rRNA genes were amplified using universal primers, and the resulting products were subsequently used as a template in a nested PCR to obtain suitable fragments for DGGE. Only two bands corresponding to the yeast species Saccharomyces cerevisiae and Hanseniaspora sp. were detected throughout the fermentation process. Sequencing of purified 16S rDNA amplicons indicated Lactobacillus plantarum, Lactobacillus fermentum and Acetobacter sp. to be the major bacterial groups during the fermentation course. Other partial 16S rDNA sequences corresponded to close relatives of Lactobacillus sp., Bacillus sp., Bacillus licheniformis, Bacillus firmus, Frateuria aurantia, Tatumella ptyseos, Xanthomonas sp. and an uncultured bacterium. SEM showed a well-defined microbial succession that was initially dominated by lemon-shaped yeast cells growing in close association with Lactobacillus (long and curved), and subsequently surpassed by short bacilli-shaped cells. This is the first report of SEM being used for following the microbial distribution during cocoa fermentation. Therefore, the nested PCR-DGGE and SEM techniques seem to offer a relatively fast and reliable method in monitoring microbial diversity and distribution during cocoa fermentation, providing real-time information and theory basis for the development of the starter.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectChocolatept_BR
dc.subjectCocoa fermentationpt_BR
dc.subject16S rDNApt_BR
dc.subject18S rDNApt_BR
dc.subjectPCR-DGGEpt_BR
dc.subjectRibosomal DNApt_BR
dc.subjectPolymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE)pt_BR
dc.titlerDNA-based DGGE analysis and electron microscopic observation of cocoa beans to monitor microbial diversity and distribution during the fermentation processpt_BR
dc.typeArtigopt_BR
Appears in Collections:DBI - Artigos publicados em periódicos

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