Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/29146
Título: Physiological and genetic characterization of Saccharomyces cerevisiae strains isolated from different sources for production of fermented cereal-beverages
Título(s) alternativo(s): Caracterização fisiológica e genética de cepas de Saccharomyces cerevisiae isoladas de diferentes substratos para a produção de bebidas fermentadas a base de cereais
Autores: Schwan, Rosane Freitas
Vilela, Leonardo de Figueiredo
Ramos, Cintia Lacerda
Antonini, Sandra Regina Ceccato
Dias, Disney Ribeiro
Palavras-chave: Saccharomyces cerevisiae
Atividade de fitase
Bebidas fermentadas à base de cereais
Bebidas de cereais
Phytase activity
Cereal-based fermented beverages
Cereal beverages
Data do documento: 7-Mai-2018
Editor: Universidade Federal de Lavras
Citação: SILVA, J. de A. N. Physiological and genetic characterization of Saccharomyces cerevisiae strains isolated from different sources for production of fermented cereal-beverages. 2018. 79 p. Dissertação (Mestrado em Microbiologia Agrícola)-Universidade Federal de Lavras, Lavras, 2018.
Resumo: Different yeast strains, even belonging to the same species, may have different physiological and genetic characteristics, which make these microorganisms important industrially. The use of yeasts isolated from natural substrates and various fermentation processes can contribute to the development and improvement of fermented foods and beverages, increasing the use and diversification of these microorganisms in several processes. Thus, the objective of the present study was to characterize, physiologically and genetically, different Saccharomyces cerevisiae strains, isolated from different sources, and direct these remarkable strains for their use and improvement in the industrial production of fermented cereal-beverages. Initially, 81 indigenous S. cerevisiae strains isolated from caxiri, kefir, distilleries, cassava, apple fruit, fruit and cocoa fermentation were evaluated. Regarding the enzymatic analyzes, for amylase production, only CCMA 0708, isolated from caxiri, showed low activity for the amylase enzyme. For phytase, the strains analyzed presented significant differences for phytase production, an important characteristic for their application in the cereals beverages production, since phytate (or phytic acid) corresponds to an antinutrient compound. Twenty-eight positive strains selected in the phytase test presented physiological differences when submitted to different stress conditions, such as high temperatures, different pH variations and osmolarities. Regarding genetic tests, evaluated for polymorphisms using Rep-PCR and RAPD-PCR techniques, the strains showed differences in the genetic profile and bands in both tests. In addition, the chromatographic analyzes suggest small differences in the profile of volatile and nonvolatile compounds produced by the strains in a maize-based medium with 24 hours of fermentation. Therefore, the 12 strains selected at the end of this study had potential use in the production of non-alcoholic beverages based on cereals.
URI: http://repositorio.ufla.br/jspui/handle/1/29146
Aparece nas coleções:Microbiologia Agrícola - Mestrado (Dissertações)



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