Non-conventional yeasts isolated from stingless bee hives and their fermentative potential for beer production

Autor: Nunes, Hayssa Carolini Alamar, https://orcid.org/ 0000-0002-2078-2957
Přispěvatelé: Silva, Carlos Gustavo Nunes, Hasselmann, Martin, M??ller, Gabriela, Costa, B??rbara Elisabeth Teixeira, Montefusco, Enide Luciana Belmont, Carmo, Edson J??nior
Jazyk: portugalština
Rok vydání: 2021
Předmět:
Zdroj: Biblioteca Digital de Teses e Dissertações da UFAM
Universidade Federal do Amazonas (UFAM)
instacron:UFAM
Popis: Submitted by Hayssa Carolini Alamar Nunes (yssa.nunes@gmail.com) on 2022-02-16T17:41:05Z No. of bitstreams: 3 Tese_final_Hayssa.2.pdf: 3633524 bytes, checksum: 829b4b8c573d82a1a4ddcdb915610e7d (MD5) SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Approved for entry into archive by PPGBIOTEC Biotecnologia (ppgbiotecsecretaria@ufam.edu.br) on 2022-02-21T18:00:05Z (GMT) No. of bitstreams: 3 Tese_final_Hayssa.2.pdf: 3633524 bytes, checksum: 829b4b8c573d82a1a4ddcdb915610e7d (MD5) SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Rejected by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br), reason: A Tese submetida n??o possui ficha catalogr??fica. Instru????es, tutorial e sistema de emiss??o dispon??vel em: https://biblioteca.ufam.edu.br/elaboracao-de-ficha-catalografica.html on 2022-02-21T20:14:22Z (GMT) Submitted by Hayssa Carolini Alamar Nunes (yssa.nunes@gmail.com) on 2022-02-23T18:33:22Z No. of bitstreams: 3 Tese_final_Hayssa.2.pdf: 3633524 bytes, checksum: 829b4b8c573d82a1a4ddcdb915610e7d (MD5) SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Approved for entry into archive by PPGBIOTEC Biotecnologia (ppgbiotecsecretaria@ufam.edu.br) on 2022-02-23T18:43:36Z (GMT) No. of bitstreams: 3 Tese_final_Hayssa.2.pdf: 3633524 bytes, checksum: 829b4b8c573d82a1a4ddcdb915610e7d (MD5) SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Rejected by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br), reason: Inserir a Ficha Catalogr??fica na disserta????o, elaborada e gerada, conforme as instru????es dispon??veis em: https://biblioteca.ufam.edu.br/elaboracao-de-ficha-catalografica.html on 2022-02-24T14:58:49Z (GMT) Submitted by Hayssa Carolini Alamar Nunes (yssa.nunes@gmail.com) on 2022-03-08T15:08:25Z No. of bitstreams: 3 SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Tese_final_Hayssa.2_com_ficha.pdf: 3662349 bytes, checksum: d3bf1c5d101f86c2278988f518e6d685 (MD5) Approved for entry into archive by PPGBIOTEC Biotecnologia (ppgbiotecsecretaria@ufam.edu.br) on 2022-03-08T19:29:19Z (GMT) No. of bitstreams: 3 SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Tese_final_Hayssa.2_com_ficha.pdf: 3662349 bytes, checksum: d3bf1c5d101f86c2278988f518e6d685 (MD5) Approved for entry into archive by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br) on 2022-03-08T23:23:38Z (GMT) No. of bitstreams: 3 SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Tese_final_Hayssa.2_com_ficha.pdf: 3662349 bytes, checksum: d3bf1c5d101f86c2278988f518e6d685 (MD5) Made available in DSpace on 2022-03-08T23:23:38Z (GMT). No. of bitstreams: 3 SEI_UFAM-0787926-Ata_269_Hayssa Carolini.pdf: 194159 bytes, checksum: 07077a82f6e7a21117fb190f72a33de5 (MD5) carta_encaminhamento_preenchida.pdf: 75173 bytes, checksum: d3eaa18e829b3d9c2e65339ed1b2b0d0 (MD5) Tese_final_Hayssa.2_com_ficha.pdf: 3662349 bytes, checksum: d3bf1c5d101f86c2278988f518e6d685 (MD5) Previous issue date: 2021-12-17 CAPES - Coordena????o de Aperfei??oamento de Pessoal de N??vel Superior Saccharomyces cerevisiae is the most widely used yeast species in fermentation processes. However, there is an increasing use of non-conventional yeasts, due to their potential in the production of flavors in simple culture or in co-fermentation and in the production of low-alcohol beverages. A favorable place for prospecting these yeasts would be the pollen of stingless bees stored in their nests (hives), which undergoes a fermentation process carried out by bacteria and yeasts. Thus, pollen yeasts from four species of stingless bees with potential for use in simple fermentation or co-fermentation of maltose were isolated and selected for the production of differentiated or low-alcohol beers. Yeast isolation was carried out using three different culture media and the selection of isolates was carried out through qualitative tests of maltose fermentation potential, flocculation and resistance to high concentrations of maltose and glucose. The best performing isolates were submitted to molecular identification using the ITS1/ ITS4 and LR0R/LR6 primer pairs. Some isolates were submitted to simple fermentation and co-fermentation at 12??C and 20??C, in which the cell viability, consumption of reducing sugars and alcohol content were verified. Subsequently, the influence of temperature, initial concentration of yeasts and must was verified by using two rotational central composite planning, in which the same variable responses as in the test fermentations were verified. Ten morphotypes were isolated and sixteen isolates (some with duplicate morphotypes) were submitted to qualitative tests. Of these isolates, seven were submitted to molecular identification (10C, 13H, 6G, 50M, 4I, 53C and 27K) and resulted in three different species (Hanseniaspora opuntiae, Wickerhamomyces anomalus and Kodamaea ohmeri). H. opuntiae and W. anomalus were submitted to fermentation and co-fermentation, in which it was observed that these species in simple fermentation at both temperatures showed better results regarding cell viability than Saccharomyces. However, they had lower consumption of sugars and alcohol content than these Saccharomyces. The best consumption of sugars from these two species was observed at the lowest temperature. The co-fermentations indicated that Saccharomyces species impacted the cell viability in both species, but resulted in an increase in sugar consumption and alcohol content, especially at higher temperature. The low alcohol production in simple fermentation was confirmed by DCCRs, in which W. anomalus had the highest production (1.60%), which can be increased, according to DCCRs, using higher temperature and initial wort concentration. Therefore, these main results indicate two possible uses for H.opuntiae and W. anomalus, their use in the production of beverages with low alcohol content, or their use in cofermentations for flavor increase quantified in DCCR1 of H.opuntiae and presented sweet and floral aromas. A Saccharomyces cerevisiae ?? a esp??cie de levedura mais utilizada em processos fermentativos. Todavia, h?? um crescente uso de leveduras n??o convencionais, devido a seu potencial na produ????o de composto arom??tico em cultura simples ou em cofermenta????o e na produ????o de bebidas de baixo teor alco??lico. Um local prop??cio para a prospec????o dessas leveduras seria o p??len de abelhas sem ferr??o estocados em seus ninhos (colmeias), o qual passa por um processo fermentativo realizado por bact??rias e leveduras. Desta forma, isolou-se e selecionou-se leveduras do p??len de quatro esp??cies de abelhas sem ferr??o com potencial para uso em fermenta????o simples ou cofermenta????o de maltose visando a produ????o de cervejas diferenciadas ou de baixo teor alc??olico. O isolamento das leveduras foi realizado utilizando tr??s diferentes meios de cultura e a sele????o dos isolados foi realizada por meio de testes qualitativos de potencial fermentativo de maltose, de flocula????o e a resist??ncia a alta concentra????o de maltose e glicose. Os isolados com melhores resultados foram submetidos a identifica????o molecular usando os pares de primers ITS1/ ITS4 e LR0R/LR6. Alguns isolados foram submetidos a fermenta????es simples e cofermenta????es a 12??C e 20??C, nas quais foram verificadas a viabilidade celular, o consumo de a????cares redutores e o teor alco??lico. Posteriormente foi verificada a influ??ncia da temperatura, concentra????o inicial de leveduras e do mosto por meio de dois planejamentos composto central rotacional, nos quais foram verificadas as mesmas vari??veis respostas que nas fermenta????es testes. Foram isolados dez morfotipos e dezesseis isolados (alguns com morfotipos duplicados) foram submetidos aos testes qualitativos. Desses isolados sete foram submetidos a identifica????o molecular (10C, 13H, 6G, 50M, 4I, 53C e 27K) e resultaram em tr??s diferentes esp??cies (Hanseniaspora opuntiae, Wickerhamomyces anomalus e Kodamaea ohmeri). As H. opuntiae e W. anomalus foram submetidas as fermenta????es e cofermenta????es, nas quais observou-se que essas esp??cies em fermenta????o simples em ambas as temperaturas apresentaram melhores resultados referente a viabilidade celular do que as Saccharomyces. Contudo, apresentaram menor consumo de a????cares e teor alco??lico que essas Saccharomyces. O melhor consumo de a????cares dessas duas esp??cies foi observado na menor temperatura. As cofermenta????es indicaram que as esp??cies de Saccharomyces impactaram viabilidade celular em ambas as esp??cies contudo resultaram em um aumento no consumo de a????cares e no teor alco??lico, principalmente na maior temperatura. A baixa produ????o de ??lcool em fermenta????o simples foi confirmada pelos DCCRs, nos quais a W. anomalus apresentou a maior produ????o (1,60%), a qual pode ser aumentada, segundo os DCCRs, usando maior temperatura e concentra????o inicial de mosto. Portanto, esses principais resultados indicam dois poss??veis usos para a H.opuntiae e a W. anomalus, o seu uso na produ????o de bebidas com baixo teor alco??lico, ou seu uso em cofermenta????es para o aumento dos compostos arom??ticos quantificados no DCCR1 da H.opuntiae e apresentou aromas doces e florais.
Databáze: OpenAIRE
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