Rosane Schwan | UFLA - Federal University of Lavras (original) (raw)

Papers by Rosane Schwan

Research paper thumbnail of Microbiological diversity associated with the spontaneous wet method of coffee fermentation

International Journal of Food Microbiology, 2015

The evaluation of the microbiota present during coffee wet fermentation was done in two distinct ... more The evaluation of the microbiota present during coffee wet fermentation was done in two distinct regions of Minas Gerais, Brazil: one farm in the South of Minas Gerais (Lavras=L) and another farm in the savannah region (Monte Carmelo=MC). The yeast population ranged from 2.48 to 4.92logCFU/g and from 2 to 4.81logCFU/g, the mesophilic bacteria population ranged from 3.83 to 8.47logCFU/g and from 5.37 to 7.36logCFU/g, and the LAB population ranged from 2.57 to 5.66logCFU/g and from 3.40 to 4.49logCFU/g in the L and MC farms, respectively. Meyerozyma caribbica and Hanseniaspora uvarum were the dominant yeasts in coffee wet fermentation at L farm, and Torulaspora delbrueckii was the dominant yeast at MC farm. The species Staphylococcus warneri and Erwinia persicina were the predominant bacteria at L farm, and Enterobacter asburiae and Leuconostoc mesenteroides were the dominant species at MC farm. Lactic acid was the principal acid detected, reaching 2.33g/kg at L farm and 1.40g/kg at MC farm by the end of the process. The volatiles composition was similar for roasted coffee from the two different regions and furans, acids, and alcohol were the main groups detected. Temporal Dominance Sensation (TDS) analyses showed that the coffee beverage from L farm was dominated by citrus and herbaceous sensory characteristics, while the coffee from MC farm was dominated by citrus, herbaceous, and nuts sensory characteristics. Evaluating the microbiota in these two regions was important in improving the knowledge of the microbial species present during coffee wet fermentation in Brazil.

Research paper thumbnail of Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy

Research in microbiology, 2014

In the present work, an in vitro model of the gastrointestinal tract (GIT) was developed to obtai... more In the present work, an in vitro model of the gastrointestinal tract (GIT) was developed to obtain real-time observations of the pH homeostasis of single cells of probiotic Lactobacillus spp. strains as a measure of their physiological state. Changes in the intracellular pH (pHi) were determined using fluorescence ratio imaging microscopy (FRIM) for potential probiotic strains of Lactobacillus plantarum UFLA CH3 and Lactobacillus brevis UFLA FFC199. Heterogeneous populations were observed, with pHi values ranging from 6.5 to 7.5, 3.5 to 5.6 and 6.5 to 8.0 or higher during passage of saliva (pH 6.4), gastric (pH 3.5) and intestinal juices (pH 6.4), respectively. When nutrients were added to gastric juice, the isolate L. brevis significantly decreased its pH(i) closer to the extracellular pH (pH(ex)) than in gastric juice without nutrients. This was not the case for L. plantarum. This study is the first to produce an in vitro GIT model enabling real-time monitoring of pH homeostasis o...

Research paper thumbnail of Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2013

Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (tem... more Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 °C, in 0.04% sulphite, 1 mol L(-1) NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Y(p/s)), glycerol (Y(g/s)) and acetic acid (Y(ac/s)), were calculated. The highest values of Y(p/s) in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46) and the others from sugar cane (0.45, 0.44 and 0.43). These values were higher than the value obtained using traditional yeast (0.38) currently employed in the Brazilian bioethanol industry. The parameters Y(g/s) and Y(ac/s) were low for all strains. The UFLA FW221 presented th...

Research paper thumbnail of Original article Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp

Summary The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, ... more Summary The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the elaboration of a fermentative process using cocoa (Theobroma cacao L.) fruit pulp, and the assessment of the acceptance of the elaborated beverage. Three S. cerevisiae strains (CA116, CA1162 and CA1183) were assessed while growing in a fruit pulp medium at different temperatures. The ethanol:biomass

Research paper thumbnail of Inibição in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica)

Acta Scientiarum. Agronomy, 2010

RESUMO. O café é um produto nacional com grande expressão para a economia brasileira. O uso exces... more RESUMO. O café é um produto nacional com grande expressão para a economia brasileira. O uso excessivo de fungicidas tem levado a pesquisas sobre formas alternativas como o controle biológico. Objetivou-se avaliar o potencial antagônico de leveduras em co-cultivo com fungos filamentosos. Isolados das espécies Debaryomyces hansenii (UFLACF 889 e UFLACF 847) e Pichia anomala (UFLACF 710 e UFLACF 951) foram inoculados (10 3 a 10 6 células mL -1 ) com três espécies de fungos filamentosos, Aspergillus ochraceus, A. parasiticus e Penicillium roqueforti (10 3 a 10 6 esporos mL -1 ). A avaliação do crescimento micelial e a contagem de esporos foram realizadas durante 21 dias. Observou-se que o isolado UFLACF 889 apresentou, em média, maior efeito inibitório na produção de esporos de A. ochraceus (inibição de 82%) e P. roqueforti (74%). O isolado UFLACF 710 inibiu a produção de esporos, em média, 60 e 75,6% de A. ochraceus e P. roqueforti, respectivamente. A. parasiticus foi o fungo mais resistente à inibição pelas leveduras. O crescimento micelial não foi inibido pela presença da levedura em co-cultivo. Portanto, pode-se concluir que leveduras em cultivo pareado com fungos filamentosos são capazes de inibir a produção de esporos e, potencialmente, diminuir a disseminação destes fungos no processamento de café.

Research paper thumbnail of Qualidade da silagem de cana-de-açúcar inoculada com uma cepa de <em>Lactobacillus buchneri</em>

Acta Scientiarum. Animal Sciences, 2008

Research paper thumbnail of Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds

Bioresource Technology, 2014

The semi-dry processing of coffee generates significant amounts of coffee pulp and wastewater. Th... more The semi-dry processing of coffee generates significant amounts of coffee pulp and wastewater. This study evaluated the production of bioethanol and volatile compounds of eight yeast strains cultivated in a mixture of these residues. Hanseniaspora uvarum UFLA CAF76 showed the best fermentation performance; hence it was selected to evaluate different culture medium compositions and inoculum size. The best results were obtained with 12% w/v of coffee pulp, 1 g/L of yeast extract and 0.3 g/L of inoculum. Using these conditions, fermentation in 1 L of medium was carried out, achieving higher ethanol yield, productivity and efficiency with values of 0.48 g/g, 0.55 g/L h and 94.11% respectively. Twenty-one volatile compounds corresponding to higher alcohols, acetates, terpenes, aldehydes and volatile acids were identified by GC-FID. Such results indicate that coffee residues show an excellent potential as substrates for production of value-added compounds. H. uvarum demonstrated high fermentative capacity using these residues.

Research paper thumbnail of Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice ( Rubus idaeus L. )

International Journal of Food Microbiology, 2010

Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in... more Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in the production of raspberry fruit wine. Raspberry juice sugar concentrations were adjusted to 16°Brix with a sucrose solution, and batch fermentations were performed at 22°C. Various kinetic parameters, such as the conversion factors of the substrates into ethanol (Yp/s), biomass (Yx/s), glycerol (Yg/s) and acetic acid (Yac/s), the

Research paper thumbnail of Efficiency of physicochemical and biological treatments of vinasse and their influence on indigenous microbiota for disposal into the environment

Waste management (New York, N.Y.), 2014

Molasses-based distilleries are one of the most polluting industries generating large volumes of ... more Molasses-based distilleries are one of the most polluting industries generating large volumes of high strength wastewater called vinasse. Different processes covering anaerobic, aerobic as well as physicochemical methods have been employed to treat this effluent. This study evaluated the microbial communities present in the vinasse during different stages of its treatment by traditional and molecular methods. The analysis of the efficiency of each treatment was performed by physicochemical parameters and toxicity analysis. The treatment of vinasse was performed in the following steps: high flow fermentation; filtration; chemical flakes; low-flow fermentation; filtration; and neutralization. The physicochemical analysis in different stages of the vinasse treatment demonstrated that phases of treatment influenced the performance of the evaluated parameters. Among the 37 parameters, 9 were within the limits established by the Commission for Environmental Policy of Minas Gerais, Brazil ...

Research paper thumbnail of Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines

Journal of food science

Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183,... more Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical-chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines. Development of new product...

Research paper thumbnail of In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

Food Science and Technology (Campinas), 2010

A quem a correspondência deve ser enviada In vitro protein digestibility of enzymatically pre-tre... more A quem a correspondência deve ser enviada In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease Digestibilidade protéica in vitro de farinhas de feijão (Phaseolus vulgaris L.) pré-tratadas com protease comercial e protease de Bacillus sp.

Research paper thumbnail of Avaliação da coloração de basidiocarpos desidratados de Agaricus blazei segundo escala de Munsell

Ciência e Agrotecnologia, 2006

Com este trabalho objetivou-se avaliar a coloração final de basidiocarpos desidratados de Agaricu... more Com este trabalho objetivou-se avaliar a coloração final de basidiocarpos desidratados de Agaricus blazei, após serem submetidos a tratamento com ácidos ascórbico e cítrico. Para tanto, utilizaram-...

Research paper thumbnail of Brazilian Cerrado Soil Actinobacteria Ecology

BioMed Research International, 2013

A total of 2152 Actinobacteria strains were isolated from native Cerrado (Brazilian Savannah) soi... more A total of 2152 Actinobacteria strains were isolated from native Cerrado (Brazilian Savannah) soils located in Passos, Luminárias, and Arcos municipalities (Minas Gerais State, Brazil). The soils were characterised for chemical and microbiological analysis. The microbial analysis led to the identification of nine genera (Streptomyces, Arthrobacter, Rhodococcus, Amycolatopsis, Microbacterium, Frankia, Leifsonia, Nakamurella, and Kitasatospora) and 92 distinct species in both seasons studied (rainy and dry). The rainy season produced a high microbial population of all the aforementioned genera. The pH values of the soil samples from the Passos, Luminárias, and Arcos regions varied from 4.1 to 5.5. There were no significant differences in the concentrations of phosphorus, magnesium, and organic matter in the soils among the studied areas. Samples from the Arcos area contained large amounts of aluminium in the rainy season and both hydrogen and aluminium in the rainy and dry seasons. The Actinobacteria population seemed to be unaffected by the high levels of aluminium in the soil. Studies are being conducted to produce bioactive compounds from Actinobacteria fermentations on different substrates. The present data suggest that the number and diversity of Actinobacteria spp. in tropical soils represent a vast unexplored resource for the biotechnology of bioactives production.

Research paper thumbnail of Utilização do composto exaurido de Pleurotus sajor caju em rações de frangos de corte e seus efeitos no desempenho dessas aves

Acta Scientiarum. Animal Sciences, 2009

Research paper thumbnail of Coloração de núcleos de esporos e hifas do cogumelo Agaricus blazei

Ciência e Agrotecnologia, 2003

In order to study the nuclear behavior during the sexual cycle of Agaricus blazei, some coloratio... more In order to study the nuclear behavior during the sexual cycle of Agaricus blazei, some coloration and fluorescent stain techniques were tested for a method standardization for future cytogenetical works. Among the studied techniques (Schiff reactive, Giemsa, and fluorescent stain - DAPI), the Giemsa and

Research paper thumbnail of Truths and myths about the mushroom Agaricus blazei

Scientia Agricola, 2004

The mushroom Agaricus blazei Murrill was discovered in Piedade, state of São Paulo, Brazil, and s... more The mushroom Agaricus blazei Murrill was discovered in Piedade, state of São Paulo, Brazil, and sent to Japan to be studied for its medicinal properties. Studies in guinea pigs revealed antitumor properties, triggering Japanese importation of A. blazei from Brazil. Because of its high price on the international market, many companies and rural growers produce A. blazei as alternative crop to increase income, but because interest in this mushroom occurred suddenly there has not been enough time for the scientific community to investigate it and, technology used for its cultivation is still based on empirical rules. There are also some contradicting data regarding the classification of this mushroom, and its antitumor properties still need to be confirmed in humans.

Research paper thumbnail of Coffee Fermentation

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition, 2012

Research paper thumbnail of Cultivo do cogumelo Pleurotus sajor-caju em diferentes resíduos agrícolas

Ciência e Agrotecnologia, 2003

Research paper thumbnail of Evaluation of a potential starter culture for enhance quality of coffee fermentation

World Journal of Microbiology and Biotechnology, 2013

The coffee fermentation is characterized by the presence of different microorganisms belonging to... more The coffee fermentation is characterized by the presence of different microorganisms belonging to the groups of bacteria, fungi and yeast. The objectives of this work were to select pectinolytic microorganisms isolated from coffee fermentations and evaluate their performance on coffee pulp culture medium. The yeasts and bacteria isolates were evaluated for their activity of polygalacturonase (PG), pectin lyase (PL) and pectin methylesterase (PME) and metabolites production. Among 127 yeasts isolates and 189 bacterial isolates, 15 were pre-selected based on their ability to produce PL and organic compounds. These isolates were strains identified as Bacillus cereus, Bacillus megaterium, Bacillus subtilis, Candida parapsilosis, Pichia caribbica, Pichia guilliermondii and Saccharomyces cerevisiae. When cultivated in Coffee peel and pulp media in single culture or two by two mixed inocula, different behavior concerning to PME, PL and PG were found. The two principal components PC1 and PC2 accounted for 45.27 and 32.02 % of the total variance. UFLA CN727 and UFLA CN731 strains were grouped in the positive part of PC1 being characterized by 1,2-propanediol, hexanoic acid, decanoic acid, nonanoic acid and ethyl acetate. The UFLA CN448 and UFLA CN724 strains were grouped in the negative part of PC1 and were mainly characterized by guaiacol, butyric acid and citronellol. S. cerevisiae UFLACN727, P. guilliermondii UFLACN731 and C. parapsilosis UFLACN448 isolates are promising candidates to be tested in future studies as coffee starter cultures.

Research paper thumbnail of Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

World Journal of Microbiology and Biotechnology, 2010

The microorganisms associated with sugary Brazilian kefir beverage were investigated using a comb... more The microorganisms associated with sugary Brazilian kefir beverage were investigated using a combination of culture-dependent and -independent methods. A total of 289 bacteria and 129 yeasts were identified via phenotypic and genotypic methods. Lb. paracasei (23.8%) was the major bacterial isolate identified, followed by Acetobacter lovaniensis (16.31%), Lactobacillus parabuchneri (11.71%), Lactobacillus kefir (10.03%) and Lactococcus lactis (10.03%). Saccharomyces cerevisiae (54.26%) and Kluyveromyces lactis (20.15%) were the most common yeast species isolated. Scanning electron microscopy showed that the microbiota was dominated by lemon-shaped yeast cells growing in close association with Lactobacillus (long and curved). Some lactic acid bacteria detected by sequence analysis of DGGE (denaturing gradient gel electrophoresis) bands were not recovered at any time through fermentation by plating. Conversely, DGGE fingerprints did not reveal bands corresponding to some of the species isolated by culturing methods. The bacteria Acetobacter lovaniensis and the yeast Kazachstania aerobia are described for the first time in sugary kefir. During the 24 h of fermentation, the concentration of lactic acid ranged from 0.2 to 1.80 mg/ml, and that of acetic acid increased from 0.08 to 1.12 mg/ml. The production of ethanol was limited, reaching a final mean value of 1.24 mg/ml.

Research paper thumbnail of Microbiological diversity associated with the spontaneous wet method of coffee fermentation

International Journal of Food Microbiology, 2015

The evaluation of the microbiota present during coffee wet fermentation was done in two distinct ... more The evaluation of the microbiota present during coffee wet fermentation was done in two distinct regions of Minas Gerais, Brazil: one farm in the South of Minas Gerais (Lavras=L) and another farm in the savannah region (Monte Carmelo=MC). The yeast population ranged from 2.48 to 4.92logCFU/g and from 2 to 4.81logCFU/g, the mesophilic bacteria population ranged from 3.83 to 8.47logCFU/g and from 5.37 to 7.36logCFU/g, and the LAB population ranged from 2.57 to 5.66logCFU/g and from 3.40 to 4.49logCFU/g in the L and MC farms, respectively. Meyerozyma caribbica and Hanseniaspora uvarum were the dominant yeasts in coffee wet fermentation at L farm, and Torulaspora delbrueckii was the dominant yeast at MC farm. The species Staphylococcus warneri and Erwinia persicina were the predominant bacteria at L farm, and Enterobacter asburiae and Leuconostoc mesenteroides were the dominant species at MC farm. Lactic acid was the principal acid detected, reaching 2.33g/kg at L farm and 1.40g/kg at MC farm by the end of the process. The volatiles composition was similar for roasted coffee from the two different regions and furans, acids, and alcohol were the main groups detected. Temporal Dominance Sensation (TDS) analyses showed that the coffee beverage from L farm was dominated by citrus and herbaceous sensory characteristics, while the coffee from MC farm was dominated by citrus, herbaceous, and nuts sensory characteristics. Evaluating the microbiota in these two regions was important in improving the knowledge of the microbial species present during coffee wet fermentation in Brazil.

Research paper thumbnail of Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy

Research in microbiology, 2014

In the present work, an in vitro model of the gastrointestinal tract (GIT) was developed to obtai... more In the present work, an in vitro model of the gastrointestinal tract (GIT) was developed to obtain real-time observations of the pH homeostasis of single cells of probiotic Lactobacillus spp. strains as a measure of their physiological state. Changes in the intracellular pH (pHi) were determined using fluorescence ratio imaging microscopy (FRIM) for potential probiotic strains of Lactobacillus plantarum UFLA CH3 and Lactobacillus brevis UFLA FFC199. Heterogeneous populations were observed, with pHi values ranging from 6.5 to 7.5, 3.5 to 5.6 and 6.5 to 8.0 or higher during passage of saliva (pH 6.4), gastric (pH 3.5) and intestinal juices (pH 6.4), respectively. When nutrients were added to gastric juice, the isolate L. brevis significantly decreased its pH(i) closer to the extracellular pH (pH(ex)) than in gastric juice without nutrients. This was not the case for L. plantarum. This study is the first to produce an in vitro GIT model enabling real-time monitoring of pH homeostasis o...

Research paper thumbnail of Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2013

Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (tem... more Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 °C, in 0.04% sulphite, 1 mol L(-1) NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Y(p/s)), glycerol (Y(g/s)) and acetic acid (Y(ac/s)), were calculated. The highest values of Y(p/s) in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46) and the others from sugar cane (0.45, 0.44 and 0.43). These values were higher than the value obtained using traditional yeast (0.38) currently employed in the Brazilian bioethanol industry. The parameters Y(g/s) and Y(ac/s) were low for all strains. The UFLA FW221 presented th...

Research paper thumbnail of Original article Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp

Summary The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, ... more Summary The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the elaboration of a fermentative process using cocoa (Theobroma cacao L.) fruit pulp, and the assessment of the acceptance of the elaborated beverage. Three S. cerevisiae strains (CA116, CA1162 and CA1183) were assessed while growing in a fruit pulp medium at different temperatures. The ethanol:biomass

Research paper thumbnail of Inibição in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica)

Acta Scientiarum. Agronomy, 2010

RESUMO. O café é um produto nacional com grande expressão para a economia brasileira. O uso exces... more RESUMO. O café é um produto nacional com grande expressão para a economia brasileira. O uso excessivo de fungicidas tem levado a pesquisas sobre formas alternativas como o controle biológico. Objetivou-se avaliar o potencial antagônico de leveduras em co-cultivo com fungos filamentosos. Isolados das espécies Debaryomyces hansenii (UFLACF 889 e UFLACF 847) e Pichia anomala (UFLACF 710 e UFLACF 951) foram inoculados (10 3 a 10 6 células mL -1 ) com três espécies de fungos filamentosos, Aspergillus ochraceus, A. parasiticus e Penicillium roqueforti (10 3 a 10 6 esporos mL -1 ). A avaliação do crescimento micelial e a contagem de esporos foram realizadas durante 21 dias. Observou-se que o isolado UFLACF 889 apresentou, em média, maior efeito inibitório na produção de esporos de A. ochraceus (inibição de 82%) e P. roqueforti (74%). O isolado UFLACF 710 inibiu a produção de esporos, em média, 60 e 75,6% de A. ochraceus e P. roqueforti, respectivamente. A. parasiticus foi o fungo mais resistente à inibição pelas leveduras. O crescimento micelial não foi inibido pela presença da levedura em co-cultivo. Portanto, pode-se concluir que leveduras em cultivo pareado com fungos filamentosos são capazes de inibir a produção de esporos e, potencialmente, diminuir a disseminação destes fungos no processamento de café.

Research paper thumbnail of Qualidade da silagem de cana-de-açúcar inoculada com uma cepa de <em>Lactobacillus buchneri</em>

Acta Scientiarum. Animal Sciences, 2008

Research paper thumbnail of Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds

Bioresource Technology, 2014

The semi-dry processing of coffee generates significant amounts of coffee pulp and wastewater. Th... more The semi-dry processing of coffee generates significant amounts of coffee pulp and wastewater. This study evaluated the production of bioethanol and volatile compounds of eight yeast strains cultivated in a mixture of these residues. Hanseniaspora uvarum UFLA CAF76 showed the best fermentation performance; hence it was selected to evaluate different culture medium compositions and inoculum size. The best results were obtained with 12% w/v of coffee pulp, 1 g/L of yeast extract and 0.3 g/L of inoculum. Using these conditions, fermentation in 1 L of medium was carried out, achieving higher ethanol yield, productivity and efficiency with values of 0.48 g/g, 0.55 g/L h and 94.11% respectively. Twenty-one volatile compounds corresponding to higher alcohols, acetates, terpenes, aldehydes and volatile acids were identified by GC-FID. Such results indicate that coffee residues show an excellent potential as substrates for production of value-added compounds. H. uvarum demonstrated high fermentative capacity using these residues.

Research paper thumbnail of Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice ( Rubus idaeus L. )

International Journal of Food Microbiology, 2010

Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in... more Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in the production of raspberry fruit wine. Raspberry juice sugar concentrations were adjusted to 16°Brix with a sucrose solution, and batch fermentations were performed at 22°C. Various kinetic parameters, such as the conversion factors of the substrates into ethanol (Yp/s), biomass (Yx/s), glycerol (Yg/s) and acetic acid (Yac/s), the

Research paper thumbnail of Efficiency of physicochemical and biological treatments of vinasse and their influence on indigenous microbiota for disposal into the environment

Waste management (New York, N.Y.), 2014

Molasses-based distilleries are one of the most polluting industries generating large volumes of ... more Molasses-based distilleries are one of the most polluting industries generating large volumes of high strength wastewater called vinasse. Different processes covering anaerobic, aerobic as well as physicochemical methods have been employed to treat this effluent. This study evaluated the microbial communities present in the vinasse during different stages of its treatment by traditional and molecular methods. The analysis of the efficiency of each treatment was performed by physicochemical parameters and toxicity analysis. The treatment of vinasse was performed in the following steps: high flow fermentation; filtration; chemical flakes; low-flow fermentation; filtration; and neutralization. The physicochemical analysis in different stages of the vinasse treatment demonstrated that phases of treatment influenced the performance of the evaluated parameters. Among the 37 parameters, 9 were within the limits established by the Commission for Environmental Policy of Minas Gerais, Brazil ...

Research paper thumbnail of Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines

Journal of food science

Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183,... more Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical-chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines. Development of new product...

Research paper thumbnail of In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

Food Science and Technology (Campinas), 2010

A quem a correspondência deve ser enviada In vitro protein digestibility of enzymatically pre-tre... more A quem a correspondência deve ser enviada In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease Digestibilidade protéica in vitro de farinhas de feijão (Phaseolus vulgaris L.) pré-tratadas com protease comercial e protease de Bacillus sp.

Research paper thumbnail of Avaliação da coloração de basidiocarpos desidratados de Agaricus blazei segundo escala de Munsell

Ciência e Agrotecnologia, 2006

Com este trabalho objetivou-se avaliar a coloração final de basidiocarpos desidratados de Agaricu... more Com este trabalho objetivou-se avaliar a coloração final de basidiocarpos desidratados de Agaricus blazei, após serem submetidos a tratamento com ácidos ascórbico e cítrico. Para tanto, utilizaram-...

Research paper thumbnail of Brazilian Cerrado Soil Actinobacteria Ecology

BioMed Research International, 2013

A total of 2152 Actinobacteria strains were isolated from native Cerrado (Brazilian Savannah) soi... more A total of 2152 Actinobacteria strains were isolated from native Cerrado (Brazilian Savannah) soils located in Passos, Luminárias, and Arcos municipalities (Minas Gerais State, Brazil). The soils were characterised for chemical and microbiological analysis. The microbial analysis led to the identification of nine genera (Streptomyces, Arthrobacter, Rhodococcus, Amycolatopsis, Microbacterium, Frankia, Leifsonia, Nakamurella, and Kitasatospora) and 92 distinct species in both seasons studied (rainy and dry). The rainy season produced a high microbial population of all the aforementioned genera. The pH values of the soil samples from the Passos, Luminárias, and Arcos regions varied from 4.1 to 5.5. There were no significant differences in the concentrations of phosphorus, magnesium, and organic matter in the soils among the studied areas. Samples from the Arcos area contained large amounts of aluminium in the rainy season and both hydrogen and aluminium in the rainy and dry seasons. The Actinobacteria population seemed to be unaffected by the high levels of aluminium in the soil. Studies are being conducted to produce bioactive compounds from Actinobacteria fermentations on different substrates. The present data suggest that the number and diversity of Actinobacteria spp. in tropical soils represent a vast unexplored resource for the biotechnology of bioactives production.

Research paper thumbnail of Utilização do composto exaurido de Pleurotus sajor caju em rações de frangos de corte e seus efeitos no desempenho dessas aves

Acta Scientiarum. Animal Sciences, 2009

Research paper thumbnail of Coloração de núcleos de esporos e hifas do cogumelo Agaricus blazei

Ciência e Agrotecnologia, 2003

In order to study the nuclear behavior during the sexual cycle of Agaricus blazei, some coloratio... more In order to study the nuclear behavior during the sexual cycle of Agaricus blazei, some coloration and fluorescent stain techniques were tested for a method standardization for future cytogenetical works. Among the studied techniques (Schiff reactive, Giemsa, and fluorescent stain - DAPI), the Giemsa and

Research paper thumbnail of Truths and myths about the mushroom Agaricus blazei

Scientia Agricola, 2004

The mushroom Agaricus blazei Murrill was discovered in Piedade, state of São Paulo, Brazil, and s... more The mushroom Agaricus blazei Murrill was discovered in Piedade, state of São Paulo, Brazil, and sent to Japan to be studied for its medicinal properties. Studies in guinea pigs revealed antitumor properties, triggering Japanese importation of A. blazei from Brazil. Because of its high price on the international market, many companies and rural growers produce A. blazei as alternative crop to increase income, but because interest in this mushroom occurred suddenly there has not been enough time for the scientific community to investigate it and, technology used for its cultivation is still based on empirical rules. There are also some contradicting data regarding the classification of this mushroom, and its antitumor properties still need to be confirmed in humans.

Research paper thumbnail of Coffee Fermentation

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition, 2012

Research paper thumbnail of Cultivo do cogumelo Pleurotus sajor-caju em diferentes resíduos agrícolas

Ciência e Agrotecnologia, 2003

Research paper thumbnail of Evaluation of a potential starter culture for enhance quality of coffee fermentation

World Journal of Microbiology and Biotechnology, 2013

The coffee fermentation is characterized by the presence of different microorganisms belonging to... more The coffee fermentation is characterized by the presence of different microorganisms belonging to the groups of bacteria, fungi and yeast. The objectives of this work were to select pectinolytic microorganisms isolated from coffee fermentations and evaluate their performance on coffee pulp culture medium. The yeasts and bacteria isolates were evaluated for their activity of polygalacturonase (PG), pectin lyase (PL) and pectin methylesterase (PME) and metabolites production. Among 127 yeasts isolates and 189 bacterial isolates, 15 were pre-selected based on their ability to produce PL and organic compounds. These isolates were strains identified as Bacillus cereus, Bacillus megaterium, Bacillus subtilis, Candida parapsilosis, Pichia caribbica, Pichia guilliermondii and Saccharomyces cerevisiae. When cultivated in Coffee peel and pulp media in single culture or two by two mixed inocula, different behavior concerning to PME, PL and PG were found. The two principal components PC1 and PC2 accounted for 45.27 and 32.02 % of the total variance. UFLA CN727 and UFLA CN731 strains were grouped in the positive part of PC1 being characterized by 1,2-propanediol, hexanoic acid, decanoic acid, nonanoic acid and ethyl acetate. The UFLA CN448 and UFLA CN724 strains were grouped in the negative part of PC1 and were mainly characterized by guaiacol, butyric acid and citronellol. S. cerevisiae UFLACN727, P. guilliermondii UFLACN731 and C. parapsilosis UFLACN448 isolates are promising candidates to be tested in future studies as coffee starter cultures.

Research paper thumbnail of Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

World Journal of Microbiology and Biotechnology, 2010

The microorganisms associated with sugary Brazilian kefir beverage were investigated using a comb... more The microorganisms associated with sugary Brazilian kefir beverage were investigated using a combination of culture-dependent and -independent methods. A total of 289 bacteria and 129 yeasts were identified via phenotypic and genotypic methods. Lb. paracasei (23.8%) was the major bacterial isolate identified, followed by Acetobacter lovaniensis (16.31%), Lactobacillus parabuchneri (11.71%), Lactobacillus kefir (10.03%) and Lactococcus lactis (10.03%). Saccharomyces cerevisiae (54.26%) and Kluyveromyces lactis (20.15%) were the most common yeast species isolated. Scanning electron microscopy showed that the microbiota was dominated by lemon-shaped yeast cells growing in close association with Lactobacillus (long and curved). Some lactic acid bacteria detected by sequence analysis of DGGE (denaturing gradient gel electrophoresis) bands were not recovered at any time through fermentation by plating. Conversely, DGGE fingerprints did not reveal bands corresponding to some of the species isolated by culturing methods. The bacteria Acetobacter lovaniensis and the yeast Kazachstania aerobia are described for the first time in sugary kefir. During the 24 h of fermentation, the concentration of lactic acid ranged from 0.2 to 1.80 mg/ml, and that of acetic acid increased from 0.08 to 1.12 mg/ml. The production of ethanol was limited, reaching a final mean value of 1.24 mg/ml.