Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga
Ano de defesa: | 2006 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Viçosa
|
Programa de Pós-Graduação: |
Mestrado em Microbiologia Agrícola
|
Departamento: |
Associações micorrízicas; Bactérias láticas e probióticos; Biologia molecular de fungos de interesse
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://locus.ufv.br/handle/123456789/5385 |
Resumo: | The mango (Mangifera indica Linn.) is one of the most important tropical fruits. It is very appreciated due to its flavor and nutritional characteristics. The fruits are easily spoiled because of intrinsic factors, which makes difficult its commercialization in natura. An alternative to reduce the losts is the conservation of the mango as pulp, juice and nectar. The thermal treatment is the most used process to conservate these products. However, the complete inativation of microorganisms during the thermal processing adopted by most industries of fruit juices and fruit pulps is limited by the presence of spore formers and termorresistents microorganisms. This work aimed to isolate and to identificate spoilage bacteria from thermally processed mango pulp, and to characterize the fermentative activity of these microorganisms. Samples of 25 lots of spoiled mango pulp from two industrial units processing mango pulp were evaluated in plate count agar, added with 20 % of steril mango pulp. A number of 104 bacteria were isolated and were characterized as Gram-positive rods, spore formers and mostly strict anaerobic, indicating that belonged to the genus Clostridium. Four isolated named LMA 45, LMA 63, LMA 72 and LMA 104, provenient of different lots of mango pulp from two industrial units, were identified by biochemical tests and by the cell membrane fatty acids profile as Clostridium tyrobutyricum. These four isolates were selected for use in the experiments that followed. The isolates were cultivated in BHI broth within a pH range of 3.0 to 7.0 and temperatures between 7 °C to 50 °C. C. tyrobutyricum grew in the pH range of 4.0 to 7.0, except for isolate LMA 104, that did not grow in pH 4.0 up to 48 hours of incubation. None of the isolates was able to grow in pH 3.5. The specific growth rate (μ) was higher in pH values between 6.5 and 7.0 and varied from 0.18 to 0.31 h-1. The growth was observed in a temperature range from 10 °C to 40 °C, with an optimum between 35 °C and 40 °C. The fermentative activity of C. tyrobutyricum LMA 45, LMA 63, LMA 72 and LMA 104 was evaluated in mango pulp with pH varying from 3.0 to 5.0. Gas production was detected in pH of 4.0, 4.5 and 5.0 before 50 hours of the incubation at 30 ºC, except for isolate LMA 104 which produced gas only after 100 hours of incubation. The other main products that resulted from mango pulp fermentation in pH values between 4.0 and 4.5 were acetate and butyrate, which was determined by high performance liquid chromatography (HPLC). The consumption of sucrose, glucose and frutose during mango pulp fermentation in pH 4.0 and 4.5 was also determined using HPLC. The C. tyrobutyricum isolates evaluated could grow at high sugar concentrations, as they fermented the mango pulp containing 729,2 mM of sugars, but did not use all the substrate. The growth of the isolates was inhibited in mango pulp at pH 3.5. This results suggest the adoption of the acidification strategy by the industries, wich generally process mango pulp with pH 4.0. This strategy might ensure the conservation of the fruit product, without changes in the thermal treatment. |
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Costa, Esther Dantashttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4733032E1Vanetti, Maria Cristina Dantashttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783874H3Mantovani, Hilário Cuquettohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4727026Z7Passos, Frederico José Vieirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781218J9Nascimento, Antonio Galvão dohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797432E8Santos, Miriam Teresinha doshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4786872Z02015-03-26T13:52:02Z2006-11-132015-03-26T13:52:02Z2006-04-28COSTA, Esther Dantas. Isolation, characterization and fermentative activity of mango pulp spoilage bacteria. 2006. 74 f. Dissertação (Mestrado em Associações micorrízicas; Bactérias láticas e probióticos; Biologia molecular de fungos de interesse) - Universidade Federal de Viçosa, Viçosa, 2006.http://locus.ufv.br/handle/123456789/5385The mango (Mangifera indica Linn.) is one of the most important tropical fruits. It is very appreciated due to its flavor and nutritional characteristics. The fruits are easily spoiled because of intrinsic factors, which makes difficult its commercialization in natura. An alternative to reduce the losts is the conservation of the mango as pulp, juice and nectar. The thermal treatment is the most used process to conservate these products. However, the complete inativation of microorganisms during the thermal processing adopted by most industries of fruit juices and fruit pulps is limited by the presence of spore formers and termorresistents microorganisms. This work aimed to isolate and to identificate spoilage bacteria from thermally processed mango pulp, and to characterize the fermentative activity of these microorganisms. Samples of 25 lots of spoiled mango pulp from two industrial units processing mango pulp were evaluated in plate count agar, added with 20 % of steril mango pulp. A number of 104 bacteria were isolated and were characterized as Gram-positive rods, spore formers and mostly strict anaerobic, indicating that belonged to the genus Clostridium. Four isolated named LMA 45, LMA 63, LMA 72 and LMA 104, provenient of different lots of mango pulp from two industrial units, were identified by biochemical tests and by the cell membrane fatty acids profile as Clostridium tyrobutyricum. These four isolates were selected for use in the experiments that followed. The isolates were cultivated in BHI broth within a pH range of 3.0 to 7.0 and temperatures between 7 °C to 50 °C. C. tyrobutyricum grew in the pH range of 4.0 to 7.0, except for isolate LMA 104, that did not grow in pH 4.0 up to 48 hours of incubation. None of the isolates was able to grow in pH 3.5. The specific growth rate (μ) was higher in pH values between 6.5 and 7.0 and varied from 0.18 to 0.31 h-1. The growth was observed in a temperature range from 10 °C to 40 °C, with an optimum between 35 °C and 40 °C. The fermentative activity of C. tyrobutyricum LMA 45, LMA 63, LMA 72 and LMA 104 was evaluated in mango pulp with pH varying from 3.0 to 5.0. Gas production was detected in pH of 4.0, 4.5 and 5.0 before 50 hours of the incubation at 30 ºC, except for isolate LMA 104 which produced gas only after 100 hours of incubation. The other main products that resulted from mango pulp fermentation in pH values between 4.0 and 4.5 were acetate and butyrate, which was determined by high performance liquid chromatography (HPLC). The consumption of sucrose, glucose and frutose during mango pulp fermentation in pH 4.0 and 4.5 was also determined using HPLC. The C. tyrobutyricum isolates evaluated could grow at high sugar concentrations, as they fermented the mango pulp containing 729,2 mM of sugars, but did not use all the substrate. The growth of the isolates was inhibited in mango pulp at pH 3.5. This results suggest the adoption of the acidification strategy by the industries, wich generally process mango pulp with pH 4.0. This strategy might ensure the conservation of the fruit product, without changes in the thermal treatment.A manga (Mangifera indica Linn.) é uma das mais importantes frutas tropicais, muito apreciada pelo sabor, aroma e por suas propriedades nutricionais. Os frutos são perecíveis em razão dos fatores intrínsecos, dificultando a sua comercialização in natura. Uma alternativa para reduzir as perdas é a conservação da manga na forma de polpa, suco ou néctar. O tratamento térmico é o processo mais empregado para a conservação desses produtos. Entretanto, a inativação completa de microrganismos durante o processamento térmico normalmente adotado pelas indústrias processadoras de sucos e polpas é limitada pela presença de organismos formadores de esporos e de termorresistentes. Este trabalho teve como objetivos isolar e identificar as bactérias deterioradoras de polpa de manga tratada termicamente e caracterizar a atividade fermentativa desses microrganismos. Amostras de 25 lotes de polpa de manga deteriorada provenientes de duas unidades industriais processadoras de polpa de manga foram analisadas em ágar padrão para contagem, enriquecido com 20 % de polpa de manga esterilizada. Um total de 104 isolados foi obtido e essas bactérias foram caracterizadas como bastonetes, Gram-positivas, formadoras de esporos sendo a grande maioria constituída de anaeróbias estritas, do gênero Clostridium. Destes, os isolados LMA 45, LMA 63, LMA 72 e LMA 104 obtidos de lotes diferentes de polpa de manga provenientes de duas unidades industriais, foram identificados por teste bioquímicos e pelo perfil de ácidos graxos de membrana como Clostridium tyrobutyricum e selecionados para a continuidade deste estudo. Os isolados foram cultivados em caldo BHI com pH variando de 3,0 a 7,0 e em temperatura entre 7 °C e 50 °C. O crescimento de C. tyrobutyricum ocorreu em valores de pH de 4,0 a 7,0 com exceção do isolado LMA 104 que não apresentou crescimento em pH 4,0 em até 48 horas de incubação. Não houve crescimento em pH 3,5. A velocidade específica de crescimento (μ) foi maior em pH entre 6,5 e 7,0 e alcançou valores entre 0,18 e 0,31 h-1. O crescimento foi observado em temperaturas de 10 °C a 40 °C, com ótimo entre 35 °C e 40 °C. A atividade fermentativa de C. tyrobutyricum LMA 45, LMA 63, LMA 72 e LMA 104 foi avaliada em polpa de manga com pH variando de 3,0 a 5,0. A produção de gás foi detectada em valores de pH de 4,0, 4,5 e 5,0 em menos de 50 horas de incubação a 30 ºC, com exceção do isolado LMA 104 cuja produção de gás foi detectada após 100 horas de incubação. Além de gás, os principais produtos da fermentação da polpa de manga com pH entre 4,0 e 4,5 foram acetato e butirato, determinados por cromatografia líquida de alta eficiência (HPLC). O consumo de sacarose, glicose e frutose durante a fermentação de polpa de manga com pH 4,0 e 4,5 foi determinado utilizando-se HPLC. Os isolados de C. tyrobutyricum avaliados apresentaram capacidade de crescer em altas concentrações de açúcar, pois fermentaram a polpa de manga com 729,2 mM de açúcares e não utilizaram todo o substrato durante a fermentação. A inibição do crescimento dos isolados em polpa de manga com pH 3,5 permite sugerir a adoção da estratégia de acidificação para garantir a conservação do produto pela indústria, que geralmente processa esse produto com pH 4,0.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaMestrado em Microbiologia AgrícolaUFVBRAssociações micorrízicas; Bactérias láticas e probióticos; Biologia molecular de fungos de interessePolpa de frutasMangaDeterioraçãoFermentaçãoBactérias anaeróbicasBactérias esporíficasClostridium tyrobutyricumFruit pulpMangoDeteriorationFermentationAnaerobic bactériaSpore formersClostridium tyrobutyricumCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOSIsolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de mangaIsolation, characterization and fermentative activity of mango pulp spoilage bacteriainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf443818https://locus.ufv.br//bitstream/123456789/5385/1/texto%20completo.pdf511a55303b3b59b278ccd2fab938970aMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain113798https://locus.ufv.br//bitstream/123456789/5385/2/texto%20completo.pdf.txtabc406e45a9cefeef54888174215f509MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3801https://locus.ufv.br//bitstream/123456789/5385/3/texto%20completo.pdf.jpg566583b4c5a9e71f8adb69faaeb4a2b6MD53123456789/53852016-04-10 23:20:26.979oai:locus.ufv.br:123456789/5385Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-11T02:20:26LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga |
dc.title.alternative.eng.fl_str_mv |
Isolation, characterization and fermentative activity of mango pulp spoilage bacteria |
title |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga |
spellingShingle |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga Costa, Esther Dantas Polpa de frutas Manga Deterioração Fermentação Bactérias anaeróbicas Bactérias esporíficas Clostridium tyrobutyricum Fruit pulp Mango Deterioration Fermentation Anaerobic bactéria Spore formers Clostridium tyrobutyricum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
title_short |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga |
title_full |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga |
title_fullStr |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga |
title_full_unstemmed |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga |
title_sort |
Isolamento, caracterização e atividade fermentativa de bactérias deterioradoras de polpa de manga |
author |
Costa, Esther Dantas |
author_facet |
Costa, Esther Dantas |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4733032E1 |
dc.contributor.author.fl_str_mv |
Costa, Esther Dantas |
dc.contributor.advisor1.fl_str_mv |
Vanetti, Maria Cristina Dantas |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783874H3 |
dc.contributor.referee1.fl_str_mv |
Mantovani, Hilário Cuquetto |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4727026Z7 |
dc.contributor.referee2.fl_str_mv |
Passos, Frederico José Vieira |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781218J9 |
dc.contributor.referee3.fl_str_mv |
Nascimento, Antonio Galvão do |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797432E8 |
dc.contributor.referee4.fl_str_mv |
Santos, Miriam Teresinha dos |
dc.contributor.referee4Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4786872Z0 |
contributor_str_mv |
Vanetti, Maria Cristina Dantas Mantovani, Hilário Cuquetto Passos, Frederico José Vieira Nascimento, Antonio Galvão do Santos, Miriam Teresinha dos |
dc.subject.por.fl_str_mv |
Polpa de frutas Manga Deterioração Fermentação Bactérias anaeróbicas Bactérias esporíficas Clostridium tyrobutyricum |
topic |
Polpa de frutas Manga Deterioração Fermentação Bactérias anaeróbicas Bactérias esporíficas Clostridium tyrobutyricum Fruit pulp Mango Deterioration Fermentation Anaerobic bactéria Spore formers Clostridium tyrobutyricum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Fruit pulp Mango Deterioration Fermentation Anaerobic bactéria Spore formers Clostridium tyrobutyricum |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
description |
The mango (Mangifera indica Linn.) is one of the most important tropical fruits. It is very appreciated due to its flavor and nutritional characteristics. The fruits are easily spoiled because of intrinsic factors, which makes difficult its commercialization in natura. An alternative to reduce the losts is the conservation of the mango as pulp, juice and nectar. The thermal treatment is the most used process to conservate these products. However, the complete inativation of microorganisms during the thermal processing adopted by most industries of fruit juices and fruit pulps is limited by the presence of spore formers and termorresistents microorganisms. This work aimed to isolate and to identificate spoilage bacteria from thermally processed mango pulp, and to characterize the fermentative activity of these microorganisms. Samples of 25 lots of spoiled mango pulp from two industrial units processing mango pulp were evaluated in plate count agar, added with 20 % of steril mango pulp. A number of 104 bacteria were isolated and were characterized as Gram-positive rods, spore formers and mostly strict anaerobic, indicating that belonged to the genus Clostridium. Four isolated named LMA 45, LMA 63, LMA 72 and LMA 104, provenient of different lots of mango pulp from two industrial units, were identified by biochemical tests and by the cell membrane fatty acids profile as Clostridium tyrobutyricum. These four isolates were selected for use in the experiments that followed. The isolates were cultivated in BHI broth within a pH range of 3.0 to 7.0 and temperatures between 7 °C to 50 °C. C. tyrobutyricum grew in the pH range of 4.0 to 7.0, except for isolate LMA 104, that did not grow in pH 4.0 up to 48 hours of incubation. None of the isolates was able to grow in pH 3.5. The specific growth rate (μ) was higher in pH values between 6.5 and 7.0 and varied from 0.18 to 0.31 h-1. The growth was observed in a temperature range from 10 °C to 40 °C, with an optimum between 35 °C and 40 °C. The fermentative activity of C. tyrobutyricum LMA 45, LMA 63, LMA 72 and LMA 104 was evaluated in mango pulp with pH varying from 3.0 to 5.0. Gas production was detected in pH of 4.0, 4.5 and 5.0 before 50 hours of the incubation at 30 ºC, except for isolate LMA 104 which produced gas only after 100 hours of incubation. The other main products that resulted from mango pulp fermentation in pH values between 4.0 and 4.5 were acetate and butyrate, which was determined by high performance liquid chromatography (HPLC). The consumption of sucrose, glucose and frutose during mango pulp fermentation in pH 4.0 and 4.5 was also determined using HPLC. The C. tyrobutyricum isolates evaluated could grow at high sugar concentrations, as they fermented the mango pulp containing 729,2 mM of sugars, but did not use all the substrate. The growth of the isolates was inhibited in mango pulp at pH 3.5. This results suggest the adoption of the acidification strategy by the industries, wich generally process mango pulp with pH 4.0. This strategy might ensure the conservation of the fruit product, without changes in the thermal treatment. |
publishDate |
2006 |
dc.date.available.fl_str_mv |
2006-11-13 2015-03-26T13:52:02Z |
dc.date.issued.fl_str_mv |
2006-04-28 |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:52:02Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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dc.identifier.citation.fl_str_mv |
COSTA, Esther Dantas. Isolation, characterization and fermentative activity of mango pulp spoilage bacteria. 2006. 74 f. Dissertação (Mestrado em Associações micorrízicas; Bactérias láticas e probióticos; Biologia molecular de fungos de interesse) - Universidade Federal de Viçosa, Viçosa, 2006. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/5385 |
identifier_str_mv |
COSTA, Esther Dantas. Isolation, characterization and fermentative activity of mango pulp spoilage bacteria. 2006. 74 f. Dissertação (Mestrado em Associações micorrízicas; Bactérias láticas e probióticos; Biologia molecular de fungos de interesse) - Universidade Federal de Viçosa, Viçosa, 2006. |
url |
http://locus.ufv.br/handle/123456789/5385 |
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Universidade Federal de Viçosa |
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Associações micorrízicas; Bactérias láticas e probióticos; Biologia molecular de fungos de interesse |
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Universidade Federal de Viçosa |
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