Starmerella meliponinorum sp. nov., a novel ascomycetous yeast species associated with stingless bees

Teixeira, Ana Carolina P; Marini, Marjorie Mendes; Nicoli, Jacques R.; Antonini, Yasmine; Martins, Rogério Parentoni; Lachance, Marc‐André; Rosa, Carlos A.

doi:10.1099/ijs.0.02262-0

Cited by 65 publications

(52 citation statements)

References 20 publications

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“…GenBank accession numbers are shown in parentheses. Starmerella meliponinorum is a recently described species associated with stingless bees (Teixeira et al, 2003). These results indicate that C. zemplinina is osmotolerant and psychrotolerant and thus may be better suited than C. stellata to growth at high sugar concentrations and at low temperatures.…”

Section: Growth At High Sugar Concentrations and At Low Temperaturesmentioning

confidence: 64%

Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines

Sipiczki¹

2003

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

142

119

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Section: Growth At High Sugar Concentrations and At Low Temperaturesmentioning

confidence: 64%

Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines

Sipiczki¹

2003

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

142

119

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“…Yeasts such as Starmerella meliponinorum, Starmerella neotropicalis, Candida apicola, and Zygosaccharomyces spp. are commonly found in the Neotropical species of stingless bees such as Tetragonisca angustula, Frieseomelitta varia, Melipona quinquefasciata, and Melipona quadrifasciata [103][104][105] and provide sensory and conservation to food characteristics [106][107][108][109].…”

Section: Microorganisms In Stingless Bee Honeymentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive. Despite all the honey microorganism barriers, some species of microorganisms are able to survive and may cause damage to honeybees or consumers. Techniques of pathogenic microorganism identification by DNA using PCR are recommended and required for sanitary and customs control. It is important to know the diversity of contaminating microorganisms in honey, especially due to disseminate pathogenic microorganisms in the international traded marketing. In contrast, beneficial microorganisms such as yeasts can remain latently in this product waiting for the moment in which the environment is suitable for their development. Among the beneficial bacteria found in honeybee products, we can mention some lactic acid bacteria that act as prebiotics when ingested. The microorganisms in the digestive tract of honeybees are important for their health. Thus, we present the knowledge of microbiota associated with honey from honeybees and stingless bees (Hymenoptera, Apidae) and the techniques available for the detection of microorganisms in honey.

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“…A presença de leveduras osmofílicas (tolerantes ao açúcar) é geralmente aceita para todo mel, em maior ou menor quantidade, as quais podem levar o produto a fermentar, implicando na hidrólise de açúcares com produção de álcool e gás carbônico (WHITE JÚNIOR, 1978). A quantificação deste álcool (etanol) tem sido sugerida com o objetivo de constatar estes processos fermentativos (RUOFF; BOGDANOV, 2004).…”

Section: Colheita Das Amostras De Melunclassified

Avaliação microbiológica de amostras de mel de trigoníneos (Apidae: Trigonini) do Estado da Bahia

Souza¹,

Marchini²,

Dias³

et al. 2009

Ciênc. Tecnol. Aliment.

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IntroduçãoO mel, juntamente com os demais produtos das abelhas, está associado a uma imagem de produto natural, saudável e limpo (BOGDANOV, 2006), sendo atribuídas a ele propriedades medicinais e atividade antimicrobiana, geralmente relacionadas às suas características físicas e químicas (MOLAN, 1999).A despeito destas características ainda é possível observar a ocorrência de diversos microrganismos no mel, que se constituem em um dos principais critérios de qualidade do produto, juntamente com as suas características sensoriais, químicas e físicas. Internacionalmente, estes critérios de qualidade são especificados em regulamentos, compilados no Codex Alimentarius (BOGDANOV et al., 1999). Apesar da atual legislação brasileira para mel (BRASIL, 2000) não contemplar as características microbiológicas aceitáveis para o produto, estes conceitos precisam ser revistos principalmente por se tratar de um produto consumido por crianças, idosos, gestantes e doentes (TCHOUMBOUE et al., 2007), sendo os únicos valores de referência estabelecidos pela RDC 012 da ANVISA (BRASIL, 2001) e constituindo na contagem de bolores e leveduras, e verificação da presença de coliformes a 35 °C e coliformes a 45 °C.Importante ressaltar que todas estas regulamentações que visam ao controle de qualidade do mel, seja nacional ou internacional, consideram características de qualidade AbstractHoney is a product that presents antimicrobial activity attributed to physical and chemical factors. Even so, it is still possible to find many microorganisms present in this product, which can be used as quality indicators. The objective of this work was to evaluate the microbiologic quality of the honey produced by stingless bee species from the State of Bahia, Brazil. Fourteen samples of honey were evaluated for the moisture content, water activity, standard counting of moulds and yeasts, and presence of microorganisms of coliform group. A total of 50.0% of the samples presented standard counting of moulds and yeasts above the maximum value permmited by the Brazilian food legislation. This disqualification of samples asseptically harvested indicates the need of identification of this microbiota and its possible natural occurrence in the honey produced by this group of bees. None of the samples was disqualified regarding the counting of microorganisms of the coliform group. Keywords: water activity; moulds and yeasts; coliform; microbiological quality control; stingless bee honey. ResumoO mel é um produto que apresenta atividade antimicrobiana atribuída a fatores físicos e químicos. Mesmo assim, ainda é possível encontrar uma série de microrganismos presentes neste produto e que servem como indicadores de qualidade. O objetivo deste trabalho foi avaliar a qualidade microbiológica do mel produzido por espécies de abelhas sem ferrão (Trigonini) do Estado da Bahia. Quatorze amostras de mel foram avaliadas quanto ao teor de umidade, atividade de água, contagem padrão de bolores e leveduras, e presença de microrganismos do grupo coliforme. Um total de 50,0% ...

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Starmerella meliponinorum sp. nov., a novel ascomycetous yeast species associated with stingless bees

Cited by 65 publications

References 20 publications

Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines

Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines

Microorganisms in Honey

Avaliação microbiológica de amostras de mel de trigoníneos (Apidae: Trigonini) do Estado da Bahia

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