Produção de biossurfactantes: manoproteínas intracelulares e soforolipídios extracelulares por Saccharomyces cerevisiae

Kreling, Naiara Elisa; Zaparoli, Munise; Margarites, Ana Cláudia; Zampieri, Dávila; Colla, Luciane Maria

doi:10.1590/s1413-41522019167957

Cited by 4 publications

(2 citation statements)

References 36 publications

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“…Microorganisms such as S. cerevisiae are responsible for the use and metabolization of organic matter distributed in the environment, as a form of energy supply for their own cell growth. They also comprise microbial lineages applied in industry for the production of proteins, chemical (mainly aromatic) compounds, biosurfactants, among other metabolites obtained through microbe-related bioprocesses [56,59]. The study and understanding of the enzymatic profiles of wild/ indigenous microorganisms enable us to explore and test their activities, selecting those enzyme-producing strains with potential to be applied in the production and/or improvement of alcoholic fermentation and their derived processes and products [19,22,32,34].…”

Section: Enzyme Production Systemsmentioning

confidence: 99%

The Value of Indigenous Saccharomyces cerevisiae Strains as Useful Enzymes Producers: A Systematic Review

Andrade Koelher,

Magalhães,

Rodrigues dos Santos

et al. 2024

Food Science and Engineering

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This systematic review has focused on the selection and characterization of indigenous Saccharomyces cerevisiae strains for enzymes' production obtained from the fermentation process. The primary studies assessed have demonstrated that indigenous S. cerevisiae strains produce a wide range of enzymes during fermentation. These strains have shown different characteristics and were isolated from various locations, including those belonging to the main components of the wine production chain. The research methodology applied to find primary studies about the optimal conditions for enzyme production was effective and identified a wide range of enzyme classes. Cultivation media amended with natural or synthetic inducer substrates were found to be suitable carbon and/or nitrogen sources for producing enzymes of interest in plate-based screening. In submerged fermentation studies, the use of agro-industrial residues has been identified as a relevant carbon source for microbe development and metabolism. For the indigenous S. cerevisiae strains, the majority of the enzymes found belong to the glucosidases and hydrolases classes. Due to the activity of these enzymes, yeasts have been traditionally used in classic biotechnological applications, particularly in the process of alcoholic fermentations. Those enzymes are responsible for producing metabolites (such as aromatic compounds) that contribute to the desirable aroma and/or taste during the fermentation of wine, as well as other fermented or distilled beverages. The methods used for enzyme screening were of quantitative and/or qualitative nature and were carried out under acidic pH conditions (3.5-6.5) and at temperatures of 28-35 ℃. The results of this systematic review have shown that the enzymes from indigenous S. cerevisiae are highly relevant in various biotechnological applications, particularly in the food industry. Conclusions and future perspectives of our findings were discussed in terms of potential developments of novel application methods of the indigenous yeasts and their enzymes in agriculture and industry.

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Section: Enzyme Production Systemsmentioning

confidence: 99%

The Value of Indigenous Saccharomyces cerevisiae Strains as Useful Enzymes Producers: A Systematic Review

Andrade Koelher,

Magalhães,

Rodrigues dos Santos

et al. 2024

Food Science and Engineering

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“…A propriedade emulsificante é de maior interesse da indústria, sendo definida como mistura heterogênea com pelo menos um líquido imiscível completamente difuso em outro, na forma de gotículas com pequenos diâmetros (SANTOS, 2008;CASTRO, 2014). Ou seja, essa propriedade ocasiona a dispersão coloidal, onde ambas as fases, dispersa e contínua, são líquidas; de um líquido em outro, por exemplo, água e componentes do petróleo (DIAS, 2016;KRELING et al, 2019).…”

Section: Introductionunclassified

Produção de biossurfactante em cultivo submerso de Bacillus subtilis

Vargas¹,

Souza²,

Gomes³

et al. 2023

Braz. J. Develop.

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Algumas espécies microbianas produzem biossurfactantes e estes apresentam vantagens quando comparados com os surfactantes químicos principalmente por serem atóxicos e biodegradáveis. Por ser produto oriundo do metabolismo microbiano, a produção de biossurfactante está relacionada à fatores que influenciam o crescimento microbiano, dentre eles estão as fontes de carbono e nitrogênio, bem como as formas de condução do processo fermentativo. Utilizando a bactéria Bacillus subtilis, o objetivo deste trabalho foi verificar a produção de biossurfactante em meios de cultura com quantidades variáveis de nutrientes e determinar o índice emulsificante de hidrocarbonetos (Hexano e Tetracloreto de Carbono). Com base nos resultados experimentais, as condições ideais para uma alta porcentagem de emulsificação de hexano, foram evidenciadas no experimento 06, constituído pelo meio base com 2,0% de óleo de soja, 2,0 % de óleo de milho, 20,0 % glicerol, 1,0 % glicose, 0,1 % de sulfato de amônio, 2,0 % de extrato de levedura, com um índice de emulsão de 23,30%. Analisando-se os resultados obtidos através do índice emulsificante do tetracloreto de carbono as melhores evidencias foram vistas no experimento 03, utilizando meio base mais 0,2 % de óleo de soja, 20,0 % de óleo de milho, 2,0 % glicerol, 1,0 % glicose, 1,0 % de sulfato de amônio, 2,0 % de extrato de levedura, obtendo-se uma emulsão de 62,20%, ambos incubados em mesa agitado a 200 rpm e com controle de temperatura a 30º C por 144 horas. Sendo assim, os resultados apresentados nos mostram que a bactéria Bacillus subtilis demonstrou potencial para a produção de biossurfactante.

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Increasing the production of extracellular biosurfactants from Saccharomyces cerevisiae

Zaparoli

Kreling

Colla

2020

Environmental Quality Mgmt

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Biosurfactants possess surface and interfacial activity, low toxicity, high biodegradability, and stability in wide ranges of pH and temperature, which makes them competitive against the existing synthetic surfactants. However, economic aspects are still a barrier to the application in industrial scale. In order to optimize the production processes, the aim was to evaluate the production of extracellular biosurfactants from Saccharomyces cerevisiae using cellular stress techniques. The yeast was tested for six different stress conditions: ethanol, hydrogen peroxide, pH, temperature, ultraviolet radiation, and freezing/thawing. After exposure to different levels of stress, the biosurfactant production was verified from the formation of stable emulsions and reduction of the surface tension of the culture medium. Results showed a higher resistance of the yeast to stressors, being the highest yields found in ultraviolet radiation and hydrogen peroxide, reaching 1.39 and 1.16 UE d −1 , respectively. Highest surface tension reduction (11 mN m −1 d −1 in 1 d of fermentation) was obtained for the strain stressed by ethanol at 50%. A positive influence was observed in the use of stress techniques over productivity, indicating the production of extracellular biosurfactants, which could low the costs with the downstream process of these bioproducts.

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Produção de biossurfactantes: manoproteínas intracelulares e soforolipídios extracelulares por Saccharomyces cerevisiae

Cited by 4 publications

References 36 publications

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

Produção de biossurfactante em cultivo submerso de <em>Bacillus subtilis</em>

Increasing the production of extracellular biosurfactants from Saccharomyces cerevisiae

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