Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon
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 floodpl...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
|
| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2021/9929059 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832565666804137984 |
|---|---|
| author | Ítalo Thiago Silveira Rocha Matos Vanderly Andrade de Souza Giovana do Rosário D’Angelo Spartaco Astolfi Filho Edson Júnior do Carmo Marcos José Salgado Vital |
| author_facet | Ítalo Thiago Silveira Rocha Matos Vanderly Andrade de Souza Giovana do Rosário D’Angelo Spartaco Astolfi Filho Edson Júnior do Carmo Marcos José Salgado Vital |
| author_sort | Ítalo Thiago Silveira Rocha Matos |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-afc2c9b0367d482598c18affe541862a |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-afc2c9b0367d482598c18affe541862a2025-02-03T01:07:06ZengWileyThe Scientific World Journal1537-744X2021-01-01202110.1155/2021/9929059Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian AmazonÍtalo Thiago Silveira Rocha Matos0Vanderly Andrade de Souza1Giovana do Rosário D’Angelo2Spartaco Astolfi Filho3Edson Júnior do Carmo4Marcos José Salgado Vital5Federal University of AmazonasFederal University of RoraimaFederal University of AmazonasFederal University of AmazonasFederal University of AmazonasFederal University of RoraimaConsidering 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.http://dx.doi.org/10.1155/2021/9929059 |
| spellingShingle | Ítalo Thiago Silveira Rocha Matos Vanderly Andrade de Souza Giovana do Rosário D’Angelo Spartaco Astolfi Filho Edson Júnior do Carmo Marcos José Salgado Vital Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon The Scientific World Journal |
| title | Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon |
| title_full | Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon |
| title_fullStr | Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon |
| title_full_unstemmed | Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon |
| title_short | Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon |
| title_sort | yeasts with fermentative potential associated with fruits of camu camu myrciaria dubia kunth from north of brazilian amazon |
| url | http://dx.doi.org/10.1155/2021/9929059 |
| work_keys_str_mv | AT italothiagosilveirarochamatos yeastswithfermentativepotentialassociatedwithfruitsofcamucamumyrciariadubiakunthfromnorthofbrazilianamazon AT vanderlyandradedesouza yeastswithfermentativepotentialassociatedwithfruitsofcamucamumyrciariadubiakunthfromnorthofbrazilianamazon AT giovanadorosariodangelo yeastswithfermentativepotentialassociatedwithfruitsofcamucamumyrciariadubiakunthfromnorthofbrazilianamazon AT spartacoastolfifilho yeastswithfermentativepotentialassociatedwithfruitsofcamucamumyrciariadubiakunthfromnorthofbrazilianamazon AT edsonjuniordocarmo yeastswithfermentativepotentialassociatedwithfruitsofcamucamumyrciariadubiakunthfromnorthofbrazilianamazon AT marcosjosesalgadovital yeastswithfermentativepotentialassociatedwithfruitsofcamucamumyrciariadubiakunthfromnorthofbrazilianamazon |