Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

Considering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microorganisms, capable of alcoholic fermentation, was performed in ripe fruits of camu-camu (Myrciaria dubia, Kunth). The fruits were collected from north of Brazilian Amazon, in the floodpl...

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Bibliographic Details
Published in:	TheScientificWorld Vol. 2021; pp. 9929059 - 6
Main Authors:	Matos, Ítalo Thiago Silveira Rocha, de Souza, Vanderly Andrade, D’Angelo, Giovana do Rosário, Astolfi Filho, Spartaco, do Carmo, Edson Júnior, Vital, Marcos José Salgado
Format:	Journal Article
Language:	English
Published:	United States Hindawi 2021 John Wiley & Sons, Inc Hindawi Limited
Subjects:	Alcoholic beverages Analysis Biotechnology Brazil Endophytes Ethanol Ethanol - metabolism Fermentation Floodplains Fruit Fruits Glucose Growth rate Microorganisms Morphology Myrciaria dubia Myrtaceae - metabolism Nucleotide sequence Nucleotides Plant Extracts - pharmacology Productivity Sequence analysis Sucrose Taxonomy Tubes Yeast Yeasts Yeasts - metabolism Brazil
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Summary:	Considering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microorganisms, capable of alcoholic fermentation, was performed in ripe fruits of camu-camu (Myrciaria dubia, Kunth). The fruits were collected from north of Brazilian Amazon, in the floodplain of the Cauamé River. Yeasts were isolated, and fermentation capability was evaluated using Durham tubes. Quantitative assays were performed to calculate ethanol yield (g g−1), specific growth rate (h−1), and ethanol productivity (g L−1·h−1). Taxonomic identification was performed by ribosomal gene nucleotide sequence analysis by alignment using BLASTN. A total of fifteen yeast colonies were isolated, and three of them presented promising ability to ferment glucose to ethanol. These isolates were identified as Candida orthopsilosis, Pichia kudriavzevii, and Meyerozyma caribbica. When cultured in broth containing 180 g·L−1 of glucose, M. caribbica CC003 reached 91.7 percent of the maximum theoretical ethanol concentration (84.4 g·L−1), presenting an ethanol yield and productivity of 0.4688 g·g−1 and 0.781 g·L−1·h−1, respectively. These results indicate a promising potential of this isolate for bioprocess applications. This paper is a rare report of C. orthopsilosis with endophytic habit because most of the references indicate it as a human pathogen. Besides this, M. caribbica is a promising fermenter for alcoholic beverages due to its osmotolerance and high ethanol yield. This is the first paper reporting endophytic yeasts associated with fruits of Myrciaria dubia.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Academic Editor: Argyro Bekatorou
ISSN:	2356-6140 1537-744X 1537-744X
DOI:	10.1155/2021/9929059