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6. Evaluation of Brazilian ethanol production yeasts for maltose fermentation in media containing structurally complex nitrogen sources

Author

Miranda Junior, M. [UNESP], Oliveira, Jose Eduardo de [UNESP], Batistote, M., Ernandes, Jose Roberto [UNESP], Universidade Estadual Paulista (Unesp), and Univ Estadual Mato Grosso Sul

Subjects
amino acids, Saccharomyces, peptides, ethanol production yeasts, yeast, oxygen, maltose fermentation, nitrogen metabolism, trehalose
Abstract

Made available in DSpace on 2013-08-12T18:40:59Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-01-01 Made available in DSpace on 2013-09-30T19:07:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-01-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T14:17:37Z No. of bitstreams: 0 Made available in DSpace on 2014-05-20T14:17:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-01-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Maltose and glucose fermentations are strongly affected by the structural complexity of the nitrogen source and by the presence of oxygen. In this study five industrial Saccharomyces cerevisiae strains were grown in synthetic medium, containing maltose or glucose, supplemented with different nitrogen sources, with or without agitation. All strains were able to grow and efficiently ferment glucose, but not all strains were able to grow and ferment maltose well. Peptone and ammonium sulfate induced improved fermentation for all strains and conditions. Under agitation, as expected, higher biomass accumulation was detected. Casamino acids supplementation induced efficient maltose fermentation for all of the strains under aerated conditions, but differing maltose utilization patterns were observed for the static cultures. Copyright (C) 2012 The Institute of Brewing & Distilling Univ Estadual Paulista, UNESP, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil Univ Estadual Paulista, UNESP, Dept Quim Organ,Inst Quim, Ctr Monitoramento & Pesquisa Qualidade Combustive, BR-14801970 Araraquara, SP, Brazil Univ Estadual Mato Grosso Sul, BR-79804970 Dourados, MS, Brazil Univ Estadual Paulista, UNESP, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil Univ Estadual Paulista, UNESP, Dept Quim Organ,Inst Quim, Ctr Monitoramento & Pesquisa Qualidade Combustive, BR-14801970 Araraquara, SP, Brazil

Published
2012

8. Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth.

Author

Piva RC, Verdan MH, Mascarenhas Santos MDS, Batistote M, and Cardoso CAL

Abstract

The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor's change. The addition of compounds that overcome this downside is one alternative used by brewers. Species from the Ocimum genus are known for having antioxidant properties. Therefore, this study aimed to manufacture craft Pilsner beers with increased shelf-life performance. We prepared craft beers adding in natura leaves or aqueous extract from the leaves of Ocimum selloi and determined volatiles, and total phenolic compounds content, pH, color, and antioxidant activity. We can assure that as the fermentation proceeded, there was an increasing at the content of volatile metabolites and the addition of O. selloi improved the shelf-life of the beverages and the antioxidant potential increased when the aqueous extract at 0.1% (m/v) was added after the fermentation step., (© Association of Food Scientists & Technologists (India) 2021.)

Published
2021
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9. GC×GC/qMS analyses of Campomanesia guazumifolia (Cambess.) O. Berg essential oils and their antioxidant and antimicrobial activity.

Author

Dos Santos AL, Polidoro ADS, Cardoso CAL, Batistote M, do Carmo Vieira M, Jacques RA, and Caramão EB

Subjects
Anti-Infective Agents chemistry, Anti-Infective Agents pharmacology, Antioxidants chemistry, Antioxidants pharmacology, Brazil, Candida albicans drug effects, Escherichia coli drug effects, Gas Chromatography-Mass Spectrometry, Microbial Sensitivity Tests, Oils, Volatile analysis, Oils, Volatile chemistry, Plant Extracts chemistry, Plant Extracts pharmacology, Plant Oils chemistry, Plant Oils pharmacology, Sesquiterpenes analysis, Staphylococcus aureus drug effects, Terpenes analysis, Terpenes chemistry, Anti-Infective Agents isolation & purification, Antioxidants isolation & purification, Myrtaceae chemistry, Oils, Volatile pharmacology
Abstract

The present study investigated the essential oil obtained from Campomanesia guazumifolia (Cambess.) O. Berg, an aromatic plant used in Brazilian folk medicine. The chemical composition was performed by GC×GC/qMS. The antioxidant and antimicrobial activities were evaluated by DPPH and BCB and, MIC assays, respectively. Sixty-eight compounds were identified in the oil, where the major compounds were bicyclogermacrene (15%), globulol (5%) and spathulenol (5%). Sesquiterpene hydrocarbons (29 compounds) and oxygenated sesquiterpenes (20 compounds) were the most representative classes of terpenes. DPPH (IC 50 value 26.1 ± 0.5 μg/mL) and BCB (68.3 ± 1.5%) values indicated a significant antioxidant activity. The essential oil strongly inhibited Staphylococcus aureus (MIC 15 ± 0.1 μg/mL), Escherichia coli (MIC 25 ± 0.2 μg/mL) and Candida albicans (MIC 5 ± 0.1 μg/mL). The results give a deeper understanding of the chemical composition and report for the first time the antioxidant and antimicrobial potential of the C. guazumifolia essential oil.

Published
2019
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