| Congresso Brasileiro de Microbiologia 2023 | Resumo: 300-1 | ||||
Resumo:The current number of yeasts specie described is over than 3000, being the group Saccharomycetes the most abbundant. Despite of this, the number of yeast species applied in industrial and technological processes is restricted. In this context, a sampling effort for new species and strains is a necessary approach. Camu-camu (Myrciaria dubia) is a bushy plant with occurrence for all Amazon floodplain. This fruit has gained high attention because of active biomollecules. Preliminar assays has identified 3 species of yeasts associated to M. dubia able to ferment D-glucose, but them ability to ferment brewing wort was not assessed. The aim of this work was to isolate yeasts associated to fruits o M. dubia able to ferment D-glucose and brewing wort. The fruits were collected in Roraima-RR, Brasil, floodplain of Cauamé river (02°86’29”N, 60°63’06”), decontaminated by immersion in ethanol 70% for 1 min, and washed in sterilized distilled water, incubated at room temperature in an airtight flask for 7 days. The fruit’s peels were removed and the pulp was spreaded in plates containing YPD Agar (yeast extract 10 g/L, peptone 20 g/L, glucose 40 g/L, Agar 20 g/L) supplemented with cefalexin (500 mg/L) and incubated at 28 °C for until 72h. The colonies were isolated for new plates and, after 48h, colored by Gram staining and analysed in optical microscopy. The fermentative capability was assessed in tubes containing brooth (yeast extract 10 g/L, glucose 40 g/L) and a Durham tube, incubated at 28 °C for until 7 days. The fermentation of brewing wort was analysed culturing a loopfull of colonies in tubes containing brewing wort (OG= 1,048) and a Durham tube. All fermentations assays were performed in duplicates. A total of 10 isolates were obtained, being the assexual reproductive structure of 3 as pseudohyphae and 7 as multilateral budding. The fermentation of glucose was observed for all the isolates, being 6 classified as weakly positive, and 4 classified as strongly positive. The fermentation of brewing wort was observed for all the isolates, being 2 isolates weakly positive (LC009 and LC011), 6 isolates with fermentation latent (LC001, LC003, LC005, LC006, LC007 and LC008) and 2 (LC002 and LC012) strongly positive. The results reinforce the hypothesis of the high potential of endophytic yeasts associated to fruits to alcoholic fermentation. Furthermore, the isolates LC002 and LC012 present potential for fermentation of brewing wort type Ale. The subsequent efforts will be employed in the taxonomic identification of the isolates and in enlarged scale assays for beer production using LC002 and LC012. Palavras-chave: Yeasts, Fermentation, Myrciaria dubia, Brewing wort Agência de fomento:UNIVERSIDADE FEDERAL DO AMAZONAS | |||||