scholarly journals Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ítalo Thiago Silveira Rocha Matos ◽  
Vanderly Andrade de Souza ◽  
Giovana do Rosário D’Angelo ◽  
Spartaco Astolfi Filho ◽  
Edson Júnior do Carmo ◽  
...  
Keyword(s):  
Ethanol Yield ◽  
Brazilian Amazon ◽  
Ribosomal Gene ◽  
Alcoholic Beverages ◽  
Nucleotide Sequence Analysis ◽  
Pichia Kudriavzevii ◽  
Biotechnological Potential ◽  
Myrciaria Dubia ◽  
Candida Orthopsilosis ◽  
Rare Report

Considering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microorganisms, capable of alcoholic fermentation, was performed in ripe fruits of camu-camu (Myrciaria dubia, Kunth). The fruits were collected from north of Brazilian Amazon, in the floodplain of the Cauamé River. Yeasts were isolated, and fermentation capability was evaluated using Durham tubes. Quantitative assays were performed to calculate ethanol yield (g g−1), specific growth rate (h−1), and ethanol productivity (g L−1·h−1). Taxonomic identification was performed by ribosomal gene nucleotide sequence analysis by alignment using BLASTN. A total of fifteen yeast colonies were isolated, and three of them presented promising ability to ferment glucose to ethanol. These isolates were identified as Candida orthopsilosis, Pichia kudriavzevii, and Meyerozyma caribbica. When cultured in broth containing 180 g·L−1 of glucose, M. caribbica CC003 reached 91.7 percent of the maximum theoretical ethanol concentration (84.4 g·L−1), presenting an ethanol yield and productivity of 0.4688 g·g−1 and 0.781 g·L−1·h−1, respectively. These results indicate a promising potential of this isolate for bioprocess applications. This paper is a rare report of C. orthopsilosis with endophytic habit because most of the references indicate it as a human pathogen. Besides this, M. caribbica is a promising fermenter for alcoholic beverages due to its osmotolerance and high ethanol yield. This is the first paper reporting endophytic yeasts associated with fruits of Myrciaria dubia.

scholarly journals Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria Dubia, Kunth) from North of Brazilian Amazon

2021 ◽  
Author(s):  
Italo Thiago Silveira Rocha Matos ◽  
Vanderly Andrade de Souza ◽  
Giovana do Rosário D'Ângelo ◽  
Spartaco Astolfi-Filho ◽  
Marcos José Salgado Vital
Keyword(s):  
Ethanol Yield ◽  
Brazilian Amazon ◽  
Alcoholic Beverages ◽  
Pichia Kudriavzevii ◽  
Biotechnological Potential ◽  
Myrciaria Dubia ◽  
Sequences Analysis ◽  
Candida Orthopsilosis ◽  
High Ethanol ◽  
Rare Report

Abstract PurposeConsidering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microbes able to alcoholic fermentation was performed in ripe fruits of camu-camu.MethodsFruits of camu-camu (Myrciaria dubia, Kunth) were collected in north of brazilian Amazon, in floodplain of Cauamé river. Yeasts were isolated, and fermentation capability was evaluated using Durham tubes. Quantitative assays were performed to calculate ethanol yield (g.g–1), specific growth rate (h–1) and ethanol productivity (g.L–1.h–1). Taxonomic identification was performed by ribosomal genes nucleotides sequences analysis by alignment using BLASTn.ResultsA total of fifteen yeasts colonies were isolated, and eight of them presented the ability to ferment glucose to ethanol. Six of them were identified as three different species: Candida orthopsilosis, Pichia kudriavzevii and Meyerozyma caribbica. When cultured in broth containing 180 g.L–1 of glucose, M. caribbica reaches 91.7 percent of the maximum theoretical ethanol concentration (84.4 g.L–1), presenting ethanol yield and productivity of 0.4688 g.g–1 and 0.781 g.L–1.h–1, respectively.ConclusionsThe endophytic microbiota of camu-camu includes C. orthopsilosis, P. kudriavzevii and M. caribbica. This paper is a rare report of C. orthopsilosis with endophytic habit, because most of the references indicate it as human pathogenic. Besides this, M. caribbica is a promising fermenter for alcoholic beverages, due to its osmotolerance and high ethanol yield. This is the first paper reporting endophytic yeasts associated with fruits of Myrciaria dubia.

Experimental and Kinetic Production of Ethanol Using Mucilage Juice Residues from Cocoa Processing

2018 ◽  
Vol 16 (11) ◽  
Author(s):  
Teresa Romero Cortes ◽  
Jaime A. Cuervo-Parra ◽  
Víctor José Robles-Olvera ◽  
Eduardo Rangel Cortes ◽  
Pablo A. López Pérez
Keyword(s):  
Ethanol Yield ◽  
Scale Up ◽  
Pilot Scale ◽  
Product Formation ◽  
Model Parameters ◽  
Pichia Kudriavzevii ◽  
Proposed Model ◽  
Analysis Of Results ◽  
Residual Plots ◽  
Kinetics Of

AbstractEthanol was produced using mucilage juice residues from processed cocoa with Pichia kudriavzevii in batch fermentation. Experimental results showed that maximum ethanol concentration was 13.8 g/L, ethanol yield was 0.50 g-ethanol/g glucose with a productivity of 0.25 g/L h. Likewise, a novel phenomenological model based on the mechanism of multiple parallel coupled reactions was used to describe the kinetics of substrate, enzyme, biomass and product formation. Model parameters were optimized by applying the Levenberg-Marquardt approach. Analysis of results was based on statistical metrics (such as confidence interval), sensitivity and by comparing calculated curves with the experimental data (residual plots). The efficacy of the proposed mathematical model was statistically evaluated using the dimensionless coefficient for efficiency. Results indicated that the proposed model can be applied as a way of augmenting bioethanol production from laboratory scale up to semi-pilot scale.

Organization and nucleotide sequence analysis of the ribosomal gene set (rrnB) from Streptomyces lividans

Gene ◽  
1997 ◽  
Vol 185 (2) ◽  
pp. 231-237 ◽  
Author(s):  
Małgorzata Żarko-Postawka ◽  
Marcin Hunderuk ◽  
Marian Mordarski ◽  
Jolanta Zakrzewska-Czerwińska
Keyword(s):  
Sequence Analysis ◽  
Nucleotide Sequence ◽  
Streptomyces Lividans ◽  
Ribosomal Gene ◽  
Nucleotide Sequence Analysis ◽  
Gene Set

scholarly journals Obtaining monokaryotic and dikaryotic mycelial cultures of two Amazonian strains of Geastrum (Geastraceae, Basidiomycota)

2020 ◽  
Vol 50 (1) ◽  
pp. 61-67
Author(s):  
Marcos Diones Ferreira SANTANA ◽  
Ruby VARGAS-ISLA ◽  
Janaina da Costa NOGUEIRA ◽  
Thiago ACCIOLY ◽  
Bianca Denise Barbosa da SILVA ◽  
...  
Keyword(s):  
Culture Medium ◽  
Culture Media ◽  
Brazilian Amazon ◽  
Potato Dextrose Agar ◽  
Morphological Description ◽  
Agar Culture ◽  
Biotechnological Potential ◽  
Sexual Crosses ◽  
High Diversity

ABSTRACT The high diversity of the genus Geastrum and the difficulty of obtaining mycelial cultures impairs the study of the ecophysiology and the exploration of the biotechnological potential of the taxon. In this study, different culture media were tested to obtain mycelial cultures for G. lloydianum and G. subiculosum collected in the Brazilian Amazon. Data on spore germination, and isolation of monokaryotic cultures and in vitro sexual reproduction are presented, as well as a brief morphological description of the cultures obtained. For both species, Potato Dextrose Agar (PDA) was the most promising of the tested culture media. The highest growth in agar culture ever recorded for this genus is reported (4.9 mm per week for G. lloydianum and 7.5 mm for G. subiculosum). In the PDA culture medium, spores germinated after 35-40 days of incubation and the isolation of monokaryotic cultures of the two species, as well as in vitro sexual crosses, were successfully performed.

scholarly journals Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains

2012 ◽  
Vol 79 (1) ◽  
pp. 91-104 ◽  
Author(s):  
Clark M. Henderson ◽  
Michelle Lozada-Contreras ◽  
Vladimir Jiranek ◽  
Marjorie L. Longo ◽  
David E. Block
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lipid Composition ◽  
Ethanol Tolerance ◽  
Ethanol Yield ◽  
Alcoholic Beverages ◽  
Small Scale ◽  
Ethanol Conversion ◽  
Efficient Production ◽  
Ionization Mass ◽  
Fermentation Time

ABSTRACTOptimizing ethanol yield during fermentation is important for efficient production of fuel alcohol, as well as wine and other alcoholic beverages. However, increasing ethanol concentrations during fermentation can create problems that result in arrested or sluggish sugar-to-ethanol conversion. The fundamental cellular basis for these problem fermentations, however, is not well understood. Small-scale fermentations were performed in a synthetic grape must using 22 industrialSaccharomyces cerevisiaestrains (primarily wine strains) with various degrees of ethanol tolerance to assess the correlation between lipid composition and fermentation kinetic parameters. Lipids were extracted at several fermentation time points representing different growth phases of the yeast to quantitatively analyze phospholipids and ergosterol utilizing atmospheric pressure ionization-mass spectrometry methods. Lipid profiling of individual fermentations indicated that yeast lipid class profiles do not shift dramatically in composition over the course of fermentation. Multivariate statistical analysis of the data was performed using partial least-squares linear regression modeling to correlate lipid composition data with fermentation kinetic data. The results indicate a strong correlation (R2= 0.91) between the overall lipid composition and the final ethanol concentration (wt/wt), an indicator of strain ethanol tolerance. One potential component of ethanol tolerance, the maximum yeast cell concentration, was also found to be a strong function of lipid composition (R2= 0.97). Specifically, strains unable to complete fermentation were associated with high phosphatidylinositol levels early in fermentation. Yeast strains that achieved the highest cell densities and ethanol concentrations were positively correlated with phosphatidylcholine species similar to those known to decrease the perturbing effects of ethanol in model membrane systems.

scholarly journals Bioprospection of biocompounds and dietary supplements of microalgae with immunostimulating activity: a comprehensive review

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e7685
Author(s):  
Arialdo M. Silveira Júnior ◽  
Silvia Maria M. Faustino ◽  
Alan C. Cunha
Keyword(s):  
Immune Responses ◽  
Applied Research ◽  
Brazilian Amazon ◽  
Biotechnological Potential ◽  
Microalgal Cultivation ◽  
Positive Effects ◽  
Economic Exploitation ◽  
Crop Development ◽  
Identification Of Species

The objective of this review is to analyze the role of microalgal bioprospecting and the application of microalgae as food supplements and immunostimulants in global and regional aquaculture, highlighting the Brazilian Amazon. This study evaluates the primary advantages of the application of the bioactive compounds of these microorganisms, simultaneously identifying the knowledge gaps that hinder their biotechnological and economic exploitation. The methodology used is comparative and descriptive-analytical, considering the hypothesis of the importance of bioprospecting microalgae, the mechanisms of crop development and its biotechnological and sustainable application. In this context, this review describes the primary applications of microalgae in aquaculture during the last decade (2005–2017). The positive effects of food replacement and/or complementation of microalgae on the diets of organisms, such as their influence on the reproduction rates, growth, and development of fish, mollusks and crustaceans are described and analyzed. In addition, the importance of physiological parameters and their association with the associated gene expression of immune responses in organisms supplemented with microalgae was demonstrated. Complementarily, the existence of technical-scientific gaps in a regional panorama was identified, despite the potential of microalgal cultivation in the Brazilian Amazon. In general, factors preventing the most immediate biotechnological applications in the use of microalgae in the region include the absence of applied research in the area. We conclude that the potential of these microorganisms has been relatively well exploited at the international level but not at the Amazon level. In the latter case, the biotechnological potential still depends on a series of crucial steps that involve the identification of species, the understanding of their functional characteristics and their applicability in the biotechnological area, especially in aquaculture.

Overview on Biodiversity, Chemistry, and Biotechnological Potential of Microorganisms from the Brazilian Amazon

2017 ◽  
pp. 71-103 ◽  
Author(s):  
Jose Odair Pereira ◽  
Antonia Queiroz Lima de Souza ◽  
Afonso Duarte Leão de Souza ◽  
Suzelei de Castro França ◽  
Luiz Antonio de Oliveira
Keyword(s):  
Brazilian Amazon ◽  
Biotechnological Potential

scholarly journals Molecular Tools to Exploit the Biotechnological Potential of Brettanomyces bruxellensis: A Review

2021 ◽  
Vol 11 (16) ◽  
pp. 7302
Author(s):  
Alessandra Di Canito ◽  
Roberto Foschino ◽  
Martina Mazzieri ◽  
Ileana Vigentini
Keyword(s):  
Genetic Manipulation ◽  
Biofuel Production ◽  
Alcoholic Beverages ◽  
Molecular Tools ◽  
Brettanomyces Bruxellensis ◽  
Genetic Characteristics ◽  
Biotechnological Potential ◽  
Complete Sequencing ◽  
High Level

The Brettanomyces bruxellensis species plays various roles in both the industrial and food sectors. At the biotechnological level, B. bruxellensis is considered to be a promising species for biofuel production. Its presence in alcoholic beverages can be detrimental or beneficial to the final product; B. bruxellensis can contribute to spoilage of wine and beer, but can also produce good aromas. However, little is known about its genetic characteristics and, despite the complete sequencing of several B. bruxellensis genomes and knowledge of its metabolic pathways, the toolkits for its efficient and easy genetic modification are still underdeveloped. Moreover, the different ploidy states and the high level of genotype diversity within this species makes the development of effective genetic manipulation tools challenging. This review summarizes the available tools for the genetic manipulation of B. bruxellensis and how they may be employed to improve the quality of wine and beer.

A role for upstream binding factor in organizing ribosomal gene chromatin

2006 ◽  
Vol 73 ◽  
pp. 77-84 ◽  
Author(s):  
Jane E. Wright ◽  
Christine Mais ◽  
José-Luis Prieto ◽  
Brian McStay
Keyword(s):  
Nucleolar Organizer ◽  
Ribosomal Gene ◽  
Rna Polymerase I ◽  
Nucleolar Organizer Regions ◽  
Binding Factor ◽  
Upstream Binding Factor ◽  
Acrocentric Chromosomes ◽  
Polymerase I ◽  
Secondary Constrictions ◽  
Active Nors

Human ribosomal genes are located in NORs (nucleolar organizer regions) on the short arms of acrocentric chromosomes. During metaphase, previously active NORs appear as prominent chromosomal features termed secondary constrictions, which are achromatic in chromosome banding and positive in silver staining. The architectural RNA polymerase I transcription factor UBF (upstream binding factor) binds extensively across the ribosomal gene repeat throughout the cell cycle. Evidence that UBF underpins NOR structure is provided by an examination of cell lines in which large arrays of a heterologous UBF binding sequences are integrated at ectopic sites on human chromosomes. These arrays efficiently recruit UBF even to sites outside the nucleolus, and during metaphase form novel silver-stainable secondary constrictions, termed pseudo-NORs, that are morphologically similar to NORs.

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