DEFAR - Departamento de Farmácia

URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/530

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2015 - 20193

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Autor: search.filters.author.Cunha, Aureliano Claret da

Resultados da Pesquisa

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    High‑affinity transport, cyanide‑resistant respiration, and ethanol production under aerobiosis underlying efficient high glycerol consumption by Wickerhamomyces anomalus.
    (2019) Cunha, Aureliano Claret da; Gomes, Lorena Soares; Santos, Fernanda Godoy; Oliveira, Fábio Faria; Teixeira, Janaina Aparecida; Sampaio, Geraldo Magela Santos; Trópia, Maria José Magalhães; Castro, Ieso de Miranda; Lucas, Cândida Manuel Ribeiro Simões; Brandão, Rogélio Lopes
    Wickerhamomyces anomalus strain LBCM1105 was originally isolated from the wort of cachaça (the Brazilian fermented sugarcane juice-derived Brazilian spirit) and has been shown to grow exceptionally well at high amounts of glycerol. This paramount residue from the biodiesel industry is a promising cheap carbon source for yeast biotechnology. The assessment of the physiological traits underlying the W. anomalus glycerol consumption ability in opposition to Saccharomyces cerevisiae is presented. A new WaStl1 concentrative glycerol-H+ symporter with twice the affinity of S. cerevisiae was identified. As in this yeast, WaSTL1 is repressed by glucose and derepressed/induced by glycerol but much more highly expressed. Moreover, LBCM1105 aerobically growing on glycerol was found to produce ethanol, providing a redox escape to compensate the redox imbalance at the level of cyanide-resistant respiration (CRR) and glycerol 3P shuttle. This work is critical for understanding the utilization of glycerol by non-Saccharomyces yeasts being indispensable to consider their industrial application feeding on biodiesel residue.
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    New lager brewery strains obtained by crossing techniques using cachaça (Brazilian Spirit) yeasts.
    (2017) Figueiredo, Bruna Inez Carvalho de; Saraiva, Margarete Alice Fontes; Pimenta, Paloma Patrick de Souza; Testasicca, Miriam Conceição de Souza; Sampaio, Geraldo Magela Santos; Cunha, Aureliano Claret da; Afonso, Luís Carlos Crocco; Queiroz, Marisa Vieira de; Castro, Ieso de Miranda; Brandão, Rogélio Lopes
    The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach.
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    Estabilidade de características físico-químicas em sucos naturais de cenoura e laranja armazenados sob refrigeração.
    (2015) Sobrinho, Paulo de Souza Costa; Souza, Gustavo Henrique Bianco de; Cunha, Aureliano Claret da; Guimarães, Gilberto Pereira; Fonseca, Antônio Maurício Tannure
    O objetivo do estudo foi avaliar o pH, acidez, atividade antioxidante e Vit C e suas estabilidades, durante o armazenamento sob refrigeração em sucos de cenoura e laranja com suas misturas em proporções específicas feitas a cada tempo de medida. Cinco formulações de suco foram preparadas com cenoura-laranja nas proporções: 100:0 (100C), 25:75 (25C75L), 50:50 (50C50L), 75:25 (75L25) e 0:100 (100L) de sucos de cenoura e laranja, respectivamente. Análise foi realizada em amostras de sucos em 7 tempos (0 a 12 h). Os valores de pH, acidez titulável para os extratos de 100C, 75C25L e 100L mostraram uma estabilidade no período avaliado, e para os extratos de 50C50L e 25C75L houve queda significativa. A atividade antioxidante e Vit C permaneceram constante. Os resultados mostram que o os sucos frescos refrigerados podem ser consumidos após 12 horas sem a perda de sua capacidade antioxidante. No entanto, para uma maior atividade antioxidante, recomenda-se o consumo do suco de laranja.