| Congresso Brasileiro de Microbiologia 2023 | Resumo: 98-1 | ||||
Resumo:The Cerrado has an extremely rich flora, highlighting the classes of fruits present, with unique sensory characteristics and high nutritional quality, which make them attractive to be explored, researched and commercialized. It is observed that research related to probiotic microorganisms, for the most part, focus on the group of lactic acid bacteria (LAB). However, in recent years, the number of in vitro and in vivo studies that suggest the use of yeast as an option has grown. For a microorganism to be considered a probiotic, a series of evaluation and safety tests must be carried out regarding its use by humans. In the present study, the fruits Jatobá-do-cerrado (Hymenaea stigonocarpa), atemoya (Annona x atemoya) araticum-do-cerrado (Annona crassiflora), mama-cadela (Brosimum gaudichaudii), cagaita (Eugenia dysenterica) and sugar apple (Annona squamosa) were the fruits selected, as they are more easily found in the region. Yeasts were isolated using the plating technique using serial dilution from the fermented skin and pulp of selected ripe fruits. From the growth in YEPG medium, the yeasts were grouped according to morphology, and submitted to the following tests to evaluate their probiotic capacity: tolerance to pH 2.0, biliary tolerance, hydrophobicity of the cell surface and autoaggregation assay. Of 87 isolates, 60 were tolerant to pH 2 simulated gastrointestinal conditions at 37 °C. 30 isolates showed higher (p<0.05) percentage values (>80%) of tolerance to bile salts ( oxgall 0.3%) at 37 °C. As for self-aggregation, 13 isolates showed values above 80%, while 2 isolates showed high hydrophobicity values (>80%). These results bring important information for the characterization of new probiotic yeast strains, as well as for adding functional value to food products. The study presents as future perspectives the identification of isolated yeasts and the evaluation of safety characteristics for consumption.
Development Agency: Fundação de Amparo à Pesquisa de Minas Gerais - FAPEMIG, Capes, CNPq. Palavras-chave: Cerrado, Probiotic yeast, Probiotics, Tolerance, Yeast Agência de fomento:Fapemig, Capes, CNPq | |||||