RESUMO
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 × 10(5) cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.
Assuntos
Biodiversidade , Vitis/microbiologia , Leveduras/classificação , Leveduras/isolamento & purificação , Brasil , Contagem de Colônia Microbiana , DNA Fúngico/química , DNA Fúngico/genética , DNA Ribossômico/química , DNA Ribossômico/genética , Técnicas de Tipagem Micológica , Polimorfismo de Fragmento de Restrição , RNA Ribossômico/genética , Análise de Sequência de DNA , Leveduras/genéticaRESUMO
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 x 10(5) cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.
Assuntos
Biodiversidade , Vitis/microbiologia , Leveduras/classificação , Leveduras/isolamento & purificação , Brasil , Contagem de Colônia Microbiana , DNA Fúngico/química , DNA Fúngico/genética , DNA Ribossômico/química , DNA Ribossômico/genética , Técnicas de Tipagem Micológica , Polimorfismo de Fragmento de Restrição , RNA Ribossômico/genética , Análise de Sequência de DNA , Leveduras/genéticaRESUMO
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 x 10(5) cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.
Assuntos
Biodiversidade , Vitis/microbiologia , Leveduras/classificação , Leveduras/isolamento & purificação , Brasil , Contagem de Colônia Microbiana , DNA Fúngico/química , DNA Fúngico/genética , DNA Ribossômico/química , DNA Ribossômico/genética , Técnicas de Tipagem Micológica , Polimorfismo de Fragmento de Restrição , RNA Ribossômico/genética , Análise de Sequência de DNA , Leveduras/genéticaRESUMO
Os dados obtidos na literatura sobre a atividade antimicrobiana dos óleos essenciais são tratados do ponto de vista experimental, considerando-se uma possível aplicação clínica dos óleos. O presente estudo teve como objetivo analisar os fatores que influenciam na atividade antimicrobiana de óleos essenciais, in vitro, com base nos resultados descritos na literatura. Foi verificado que os testes e avaliações da atividade antimicrobiana dos óleos essenciais podem ser dificultados pela volatilidade do óleo, sua insolubilidade em água e sua complexidade química. Tais dificuldades tornam os resultados disponíveis na literatura, difíceis de comparar. Por outro lado, os métodos usados diferem largamente e fatores importantes que influenciam os resultados são freqüentemente negligenciados. Assim, após breve levantamento, concluiu-se que alguns fatores devem ser levados em consideração, tais como: a técnica usada, o meio de cultura, densidade do inóculo, o óleo essencial e o emulsificador utilizado. Portanto, para a realização de testes que visam verificar a atividade antimicrobiana de óleos essenciais, é necessário definir e adotar uma metodologia adequada e bem padronizada.
The given data of the literature on the antimicrobial activity of the essential oils are treated from the experimental point of view, and they consider a possible clinical application of the oils. The purpose of this study is to analyze the factors that can influence on antimicrobial activity of essential oils, in vitro, based on preview data from literature. We noticed that the tests and evaluations of the antimicrobial activity of the essential oils can be hindered by the volatility of the oil, its insolubility in water and its chemistry complexity. These details make the results obtained on literature difficult to compare. The used methods differ broadly and important factors that influence the results are frequently neglectful. After a bibliographical rising, we concluded that a large attention should be given to some factors when we work with essential oils: the used technique, the growth medium, the inoculums density, the tested essential oil and the used emulsifying. Its necessary to define and follow a right and standard methodology to make antimicrobial activity testes of essential oils.
Assuntos
Antibacterianos , Técnicas In Vitro , Óleos Voláteis , MétodosRESUMO
Sixteen strains of the new yeast species Candida sergipensis have been isolated from frozen pulps of the tropical fruits umbú ( Spondias tuberosa Avr. Cam.) and mangaba ( Hancornia speciosa Gom.). Candida sergipensis was one of the prevalent species in the yeast community of these substrates. The new asexual ascomycetous yeast is phylogenetically related to Candida spandovensis and Candida sorbophila, species belonging to the Wickerhamiella clade, as evidenced by the sequences of the D1/D2 domains of their large subunit ribosomal DNAs. The species C. sergipensis and C. spandovensis can be separated on the basis of growth on 50% glucose agar, xylose and succinate, negative for the first species and positive for the second. The type culture is strain UFMG-R188 (CBS 9567).
Assuntos
Anacardiaceae/microbiologia , Candida/classificação , Candida/isolamento & purificação , Frutas/microbiologia , Candida/citologia , Candida/fisiologia , DNA Fúngico/química , DNA Fúngico/isolamento & purificação , DNA Ribossômico/química , DNA Ribossômico/isolamento & purificação , Enzimas/análise , Enzimas/metabolismo , Glucose/metabolismo , Dados de Sequência Molecular , Técnicas de Tipagem Micológica , Filogenia , Análise de Sequência de DNA , Ácido Succínico/metabolismo , Xilose/metabolismoRESUMO
The occurrence of yeasts on ripe fruits and frozen pulps of pitanga (Eugenia uniflora L), mangaba (Hancornia speciosa Gom.), umbu (Spondias tuberosa Avr. Cam.), and acerola (Malpighia glaba L) was verified. The incidence of proteolytic, pectinolytic, and mycocinogenic yeasts on these communities was also determined. A total of 480 colonies was isolated and grouped in 405 different strains. These corresponded to 42 ascomycetous and 28 basidiomycetous species. Candida sorbosivorans, Pseudozyma antarctica, C. spandovensis-like, C. spandovensis, Kloeckera apis, C. parapsilosis, Rhodotorula graminis, Kluyveromyces marxianus, Cryptococcus laurentii, Metchnikowia sp (isolated only from pitanga ripe fruits), Issatchenkia occidentalis and C. krusei (isolated only from mangaba frozen pulps), were the most frequent species. The yeast communities from pitanga ripe fruits exhibited the highest frequency of species, followed by communities from acerola ripe fruits and mangaba frozen pulps. Yeast communities from frozen pulp and ripe fruits of umbu had the lowest number of species. Except the yeasts from pitanga, yeast communities from frozen pulp exhibited higher number of yeasts than ripe fruit communities. Mycocinogenic yeasts were found in all of the substrates studied except in communities from umbu ripe fruits and pitanga frozen pulps. Most of the yeasts found to produce mycocins were basidiomycetes and included P. antarctica, Cryptococcus albidus, C. bhutanensis-like, R. graminis and R. mucilaginosa-like from pitanga ripe fruits as well as black yeasts from pitanga and acerola ripe fruits. The umbu frozen pulps community had the highest frequency of proteolytic species. Yeasts able to hydrolyse casein at pH 5.0 represented 38.5% of the species isolated. Thirty-seven percent of yeast isolates were able to hydrolyse casein at pH 7.0. Pectinolytic yeasts were found in all of the communities studied, excepted for those of umbu frozen pulps. The highest frequency of pectinolytic activity was found in mangaba frozen pulp communities. Around 30% of all isolates produced pectinases. The ability to split arbutin was observed in all communities ranging from 8% in yeasts from pitanga frozen pulps to 40.6% in acerola ripe fruit communities. Among 432 species tested, 125 were active for beta-glucosidase production, and Kloeckera apis, P. antarctica, C. sorbosivorans, and C. spandovensis-like were the most active species.