Please use this identifier to cite or link to this item:
https://repositorio.ufpa.br/jspui/handle/2011/10781| metadata.dc.type: | Artigo de Periódico |
| Issue Date: | Mar-2019 |
| metadata.dc.creator: | ALMEIDA, Silvana de Fátima Oliveira de SILVA, Letícia Ribeiro Carvalho GHAGAS JUNIOR, Gilson Celso Albuquerque OLIVEIRA, Guilherme SILVA, Silvia Helena Marques da VASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos LOPES, Alessandra Santos |
| metadata.dc.description.affiliation: | ALMEIDA, S. F. O. Universidade Federal do Pará |
| Title: | Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon |
| metadata.dc.description.sponsorship: | ITV - Instituto Tecnológico Vale |
| Citation: | ALMEIDA, Silvana de Fátima Oliveira de et al. Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon. Acta Amazonica, Manaus, v. 49, n. 1, p. 64-70, Mar. 2019. DOI: http://dx.doi.org/10.1590/1809-4392201703712. Disponível em: http://repositorio.ufpa.br/jspui/handle/2011/10781. Acesso em:. |
| metadata.dc.description.resumo: | A proposta deste estudo foi identificar as leveduras envolvidas na fermentação espontânea de cacau da Amazônia brasileira. A fermentação foi realizada em Medicilândia e Tucumã, Pará, Brasil, durante 6 dias. Em total foram obtidos 44 isolados de leveduras de Medicilândia e 29 de Tucumã. A identificação molecular foi realizada por sequenciamento do fragmento da região D1/D2 do gene rRNA 26S, amplificado com primers universais para eucariotos NL1GC e LS2. Em Medicilândia, foram identificadas Pichia manshurica e Saccharomyces cerevisiae. Em Tucumã foram identificadas cinco espécies (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae e Zygosaccharomyces bailii). Os resultados sugerem que P. manshurica e S. cerevisiae podem ter potencial para uso como culturas starter em estudos futuros, para melhorar a qualidade das sementes de cacau fermentadas na Amazônia brasileira. |
| Abstract: | The purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicilândia and Tucumã), State of Pará, northern Brazil, during a six-day period. Totals of 44 yeasts were isolated from Medicilândia and 29 from Tucumã. Molecular identification was carried out by sequencing the D1/D2 region fragment of the rRNA 26S gene, expanded with universal primers for the NL1GC and LS2 eukaryotes. Pichia manshurica and Saccharomyces cerevisiae were identified in Medicilândia and five yeast species (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae and Zygosaccharomyces bailii) were identified in Tucumã. The results showed that P. manshurica and S. cerevisiae may have potential for use as starter cultures in future studies to improve the quality of cocoa seeds fermented in the Brazilian Amazon region. |
| Keywords: | Identificação molecular Pichia manshurica Saccharomyces cerevisiae Theobroma cacao Accession Molecular identification |
| Series/Report no.: | Acta Amazonica |
| ISSN: | 1809-4392 |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Instituto Nacional de Pesquisas da Amazônia |
| metadata.dc.publisher.initials: | INPA |
| metadata.dc.rights: | Acesso Aberto |
| metadata.dc.source.uri: | http://ref.scielo.org/knj95j |
| metadata.dc.identifier.doi: | http://dx.doi.org/10.1590/1809-4392201703712 |
| Appears in Collections: | Artigos Científicos - ITEC |
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| Article_DiversityYeastsDuring.pdf | 247,17 kB | Adobe PDF | View/Open |
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