Please use this identifier to cite or link to this item: https://repositorio.ufpa.br/jspui/handle/2011/10781
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dc.creatorALMEIDA, Silvana de Fátima Oliveira de-
dc.creatorSILVA, Letícia Ribeiro Carvalho-
dc.creatorGHAGAS JUNIOR, Gilson Celso Albuquerque-
dc.creatorOLIVEIRA, Guilherme-
dc.creatorSILVA, Silvia Helena Marques da-
dc.creatorVASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos-
dc.creatorLOPES, Alessandra Santos-
dc.date.accessioned2019-03-21T19:26:40Z-
dc.date.available2019-03-21T19:26:40Z-
dc.date.issued2019-03-
dc.identifier.citationALMEIDA, 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:.pt_BR
dc.identifier.issn1809-4392pt_BR
dc.identifier.urihttp://repositorio.ufpa.br/jspui/handle/2011/10781-
dc.description.abstractThe 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.en
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dc.description.provenanceMade available in DSpace on 2019-03-21T19:26:40Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Articles_DiversityYeastsDuring.pdf: 253106 bytes, checksum: ed1ea9b38402cf29da7b90e58f71e6d6 (MD5) Previous issue date: 2019en
dc.description.sponsorshipITV - Instituto Tecnológico Vale-
dc.languageengpt_BR
dc.publisherInstituto Nacional de Pesquisas da Amazôniapt_BR
dc.relation.ispartofActa Amazonicapt_BR
dc.rightsAcesso Abertopt_BR
dc.source.urihttp://ref.scielo.org/knj95jpt_BR
dc.subjectIdentificação molecularpt_BR
dc.subjectPichia manshuricapt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.subjectTheobroma cacaopt_BR
dc.subjectAccessionen
dc.subjectMolecular identificationen
dc.titleDiversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazonen
dc.typeArtigo de Periódicopt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.initialsINPApt_BR
dc.creator.Latteshttp://lattes.cnpq.br/9272280854846001pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/6555289120215366pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/8336972078873986pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/8679601998753468pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/6355512276186351pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/8188022776360266pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/8156697119235191pt_BR
dc.citation.volume49-
dc.citation.issue1-
dc.citation.spage64-
dcterms.citation.epage70-
dc.identifier.doihttp://dx.doi.org/10.1590/1809-4392201703712pt_BR
dc.description.resumoA 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.pt_BR
dc.description.affiliationALMEIDA, S. F. O. Universidade Federal do Pará-
Appears in Collections:Artigos Científicos - ITEC

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