Diversidade da microbiota de fungos da própolis in natura / Diversity of in natura propolis fungal microbiota

O presente estudo teve por objetivo realizar a identificação dos fungos encontrados na própolis produzido por Apis mellifera L. da Baía do Iguape, Brasil. Para tanto, foram utilizadas técnicas morfológicas, bioquímicas e moleculares, sendo averiguado o perfil de restrição gerado por espaçador interno transcrito (ITS1 e ITS4). O tamanho dos produtos de PCR foi analisado quanto ao perfil de restrição obtidos com endonuclease (HhaI, HaeIII e HinfI) por espécie. Foram identificadas dezesseis espécies de fungos filamentosos: Flavodon flavus, Aspergillus nomius, Aspergillus versicolor, Cladosporium sp., Coniothyrium sidae, Didymella sp., Paecilomyces variotii, Cladosporium cladosporioides, Penicillium citrinum, Fusarium incarnatum, Penicillium chermesinum, Phoma sp., Stagonosporopsis valerianellae, Phoma medicaginis, Paraphoma fimeti e Stagonosporopsis cucurbitacearum; e seis espécies de leveduras: Candida tropicalis, Candida guiliermondii, Candida famata, Kodomala ohmeri, Trichosporon asahiu e Cryptococcus laurentii. Stagonosporopsis cucurbitacearum e leveduras pertencentes ao gênero Candida foram os microrganismos de maior ocorrência nas amostras da própolis provenientes da Baía do Iguape, Brasil.

Improving SCOBY starter using co-culture of tapai and bakery yeast

Urbahillah A, Jayus J, Nurhayati N. 2021. Improving SCOBY starter using co-culture of tapai and bakery yeast. Biodiversitas 22: 4617-4624. Kombucha is a beverage fermented by a symbiotic bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). Bacteria and yeast contribute to the formation of organic acids, aroma, taste, and flavor of kombucha. The commercial yeasts used in Indonesian are baker’s yeast and tapai yeast. This study was conducted to develop SCOBYco-culture with tapai yeast and baker’s yeast and evaluate its activity. The ingredients for the kombucha were cascara, water, and sugar, which were fermented with three formula starter, i.e. original SCOBY 10% w/v (SN), co-culture SCOBY 10% w/v with 0.1% w/v of baker’s yeast (SNR), and co-culture SCOBY 10% w/v with tapai yeast 0.1% w/v (SNT). The starter activity were determined based on the OD (Optical Density) value. Yeast screening was carried out on the dominant starter population. Furthermore, morphologically yeast was identified based on colony type, color, and shape of cell. Then yeast was identified by their fermentation profile using API 20C Aux Kit. Isolate A showed white colony with convex elevation and the cell was round-shaped. Colony of isolate B and isolate C were creamy in color and oval cell shaped. The API results revealed that the first isolate was identified as Candida famata, second isolate was as Candida krusei, and the third isolate was as Candida magnoliae. Three types of fungi were found from SCOBY, namely Mucor sp., Trichoderma sp., and Fusarium sp. Mucor sp. has non-septate hyphae, and round black spores. Trichoderma sp. has septate hyphae, greenish-white spores, and the conidia have the shape of globose to ellipsoidal Fusarium sp. has a mold with septate hyphae, yellowish-white colonies, and the conidia have the shape of obovoid. Bacteria, yeast, and mold present in the medium form a powerful symbiosis for produce metabolite.

Optimizing the tray dryer temperature and time of white corn flour culture

This research aimed to optimize the tray dryer temperature and time of white corn flour culture by Response Surface Methodology (RSM). There were two cultures used in this research, namely Amylolytic Culture (AC) and Complete Culture (CC). AC consisted of Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, while CC consisted of Penicillium chrysogenum, Penicillium citrinum, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri and Candida krusei/incospicua. The independent variables in this study were drying temperature and time, where the quality indicators used were total viability of mold and yeast, water content, water activity, and pH. This research used a factor response surface methodology. Data were analyzed by ANOVA with an α level of 95%. The result of this research showed that the optimum drying process for AC starter was 40°C for 10 hrs, with characteristic response viability 8.8×107 CFU/g, water activity 0.43, water content 8.90%, and pH 4.05. CC starter showed an optimum drying process at 49°C for 4.5 hrs, with characteristic response viability 4.9×107 CFU/g, water activity 0.49, water content 7.02%, and pH 3.95. The optimum tray dryer temperatures and times were achieved for AC and CC starters.

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces the quality and may produce mycotoxins, which can cause poisoning and death. Aspergillus niger is a fungus that produces ochratoxin A, which is often found in dried agricultural products such as seeds and cereals. In this study, we applied indigenous Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as starter cultures for cocoa bean fermentation. We found that the use of L. plantarum HL-15 individually or in combination Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as a starter for cocoa bean fermentation can inhibit the growth of A. niger YAC-9 and the synthesis of ochratoxin A during fermentation and drying. With biological methods that use indigenous Lactobacillus plantarum HL-15 individually or in combination with Candida famata HY-37 and Acetobacter spp. HA-37, we successfully inhibited contamination by ochratoxin-A-producing fungi. Thus, the three indigenous microbes should be used in cocoa bean fermentation to inhibit the growth of fungi that produce mycotoxins and thus improve the quality.

LEVEDURAS EM CASOS DE MASTITE BOVINA SUBCLÍNICA NO SUL DO RIO GRANDE DO SUL

Alguns alimentos como o leite tem um importante papel na dieta humana, pois fornece uma série de nutrientes essenciais. A contaminação do leite por micro-organismos indesejáveis, como os fungos, pode causar alterações físico-químicas no mesmo, limitando sua durabilidade e de seus derivados, além de determinar problemas econômicos e de saúde pública. As leveduras são os agentes fúngicos mais frequentemente relacionados às infecções da glândula mamária em bovinos de leite. Para realização deste trabalho, foram coletadas 640 amostras de leite, oriundas dos quartos mamários de vacas em lactação que apresentaram resultado positivos ao Califórnia Mastitis Test (CMT). Previamente foi realizada a desinfecção do teto com algodão embebido em álcool 70ºGL e posteriormente retirou-se as amostras de aproximadamente 10 mL de leite que foram encaminhadas para o Laboratório de Micologia, no Instituto de Biologia da UFPel, semeadas em placas de Petri contendo Ágar Sabouraud Dextrose adicionado de Cloranfenicol e armazenadas na estufa por 7 dias a 36 °C. Nas amostras em que houve crescimento leveduriforme, fez-se a identificação através do Sistema Vitek 2. Foram identificados: Cryptococcus laurentii, Candida famata e Candida parapsilosis.

Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO2. C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

CONTRIBUTION OF THE MYCOLOGY LABORATORY IN THE MANAGEMENT OF ORAL CANDIDOSIS IN IMMUNODEPRESSED PATIENTS

The authors report a series of 49 cases of oral candidiasis including 20 symptomatic, listed on 100 immunocompromised patients collected at the Mohammed V Military Hospital in Rabat over a 12-month period. The objective of this work was to define the risk factors that lay the foundation for fungal proliferation in the mouth, through early detection in asymptomatic or non-asymptomatic patients. Mycological analysis in the laboratory was based on direct examination and culture on Sabouraud chloramphenicol medium with and without cycloheximide, then identification of the fungal species by API 20 C AUX galleries and the VITEK 2 compact® . The prevalence of oral candidiasis was 49%. The mean age of the patients was 54 years with a sex ratio M / F of 1.04. The contributing factors identified were hyposialia (p = 0.0337), corticosteroid therapy (p = 0.025 and dental removable prostheses (p = 0.000791). The fungal species identified were Candida albicans (79%), Candida dubliniensis (7%), Candida ciferrii (4%), Candida famata (4%), Candida glabrata (4%) and Candida lusitaniae (2%). Conclusion: The oral localization of candidiasis remains very frequent in immunocompromised subjects. Their treatment involves first of all the search for contributing factors and early detection in the presence of asymptomatic forms that only mycological analysis can identify the variety.