RESUMOOs grãos de Kefir são constituídos por uma matriz de polissacarídeos, ricos em micro-organismos simbióticos, gerando após a fermentação de açúcares, uma bebida probiótica que recebe o mesmo nome. A vasta população microbiana presente nestes grãos, incluindo leveduras e bactérias, oferece diversas características únicas à bebida. Estudos apontam que esta possui efeitos antitumorais, anti-inflamatórios, antimicrobiano, modulatório do sistema imune, anticolesterolêmico, dentre outros, devido as moléculas secretadas pelas células microbianas presente no microambiente dos grãos de Kefir. Diante disso, o objetivo deste estudo foi isolar e identificar, presuntivamente, leveduras presentes nos grãos de Kefir, possíveis produtoras de produtos de interesse biotecnológico. Para tanto, foram utilizados grãos da região de Bauru/SP, mantidos em fermentação em água/açúcar mascavo e em leite. Em seguida, os grãos foram triturados e semeados em ágar Sabouraud com cloranfenicol. Os isolados com características macroscópicas leveduriformes foram analisados por exame direto, prova do tubo germinativo e prova da ureia. Os dados obtidos foram comparados com atlas micológicos e chaves de identificação. No total foram isoladas seis colônias diferentes com presença de leveduras como Candida sp. e Saccharomyces sp., que possuem grande relevância para os processos biotecnológicos.Palavras-chave: Bebida probiótica; Leveduras; Simbiose; Biotecnologia. ABSTRACT Presumptive identification of yeasts of biotechnological interest in kefir grains.Kefir's grains consist of a matrix of polysaccharides, rich in symbiotic microorganisms, generating a probiotic drink that receives the same name, after the fermentation of sugars. The vast microbial population present in these grains, including yeasts and bacteria, offers several characteristics unique to the drink. Studies indicate that it has effects antitumor, anti-inflammatory, antimicrobial, modulatory immune system, anticholesterolemic, among others, due to molecules secreted by the microbial cells present in the microenvironment of Kefir's grains. Therefore, the objective of this study was to isolate and identify, presumptively, yeasts present in the Kefir grains, possibly capable of producing products of biotechnological interest. For this purpose, grains from the Bauru/SP region were used, kept in fermentation in water/brown sugar and milk. Then the grains were seeded and ground on Sabouraud agar with chloramphenicol. Isolates with macroscopic yeast characteristics were analyzed by direct examination, germ tube test and urea test. The data obtained were compared with mycological atlases and identification keys. In total, were isolated six different colonies with the presence of yeasts such as Candida sp. and Saccharomyces sp., which have great relevance for biotechnological processes.
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