Genotyping of oral Candida albicans and Candida tropicalis strains in patients with orofacial clefts undergoing surgical rehabilitation by MALDI-TOF MS: Case-series study.

Patients with orofacial clefts are more likely to develop oral fungal diseases due to anatomo-physiological changes and surgical rehabilitation treatment. This case-series study evaluated the genetic diversity and dynamics of oral colonization and spread of C. albicans and C.

Novel yeasts with potential probiotic characteristics isolated from the endogenous ferment of artisanal Minas cheese.

Artisanal Minas cheese (QMA) is traditionally elaborate using raw milk and endogenous ferment (pingo - whey or rala - grated ripened cheese). In the present study, 91 yeast strains were isolated and identified from pingo and rala. Eight yeast species were identified by the MALDI-TOF mass spectrometry and confirmed by sequencing of the ITS region.

Revealing the microbial diversity and physicochemical characteristics of Brazilian untreated green table olives.

Aim: This work evaluated the microbial diversity and physicochemical characteristics of fresh and fermented fruits from Brazilian untreated green table olives of the Ascolano and Grappolo cultivars.

Methods And Results: Twenty species of mesophilic bacteria, seven lactic acid bacteria, and fourteen yeast were identified. Some species prevailed over others, such as the bacteria Levilactobacillus brevis, Lacticaseibacillus paracasei subsp.

Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps.

Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts. This study isolated yeasts from naturally fermented Caatinga fruits and evaluated Hanseniaspora opuntiae125,Issatchenkia terricola 129, and Hanseniaspora opuntiae 148 on fermentation of soursop and umbu-cajá pulps. All strains were able to ferment the pulps (72 h), increasing (p < 0.

Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage.

The objective of this study was to apply for the first time sugary kefir to produce a new isotonic with low sodium. Additionally, the microbial community profile of grains and fermented kefir was evaluated through metataxonomics. The kefir grains were inoculated into filtered water containing 40 g L sugar at 25 °C for 48 h.

Association of the essential oil of Cymbopogon citratus (DC) Stapf with nystatin against oral cavity yeasts.

Oral thrush or candidiasis is a fairly common infectious fungal disease that is mainly caused by species of the genus Candida spp. In this work, we evaluated the antifungal activity of the essential oil of Cymbopogon citratus (DC) Stapf (lemongrass) and its combination with nystatin against oral cavity yeasts. The oil was extracted by the steam distillation method, and its constituents were quantified.

Acclimatization of Musa spp. seedlings using endophytic Bacillus spp. and Buttiauxella agrestis strains.

The association of different species of endophytic bacteria with the rhizosphere of the host plants can stimulate growth, development and acclimatization, offering a greater quantity of seedlings, in addition to reducing the cycle, providing economic return to the producer. The objective of this study was to evaluate the effect of introduction four bacterial isolates through inoculation into the root system in three banana cultivars (Prata Anã, Grande Naine and BRS Princesa) in the acclimatization phase. The evaluated treatments were: control (nutrient broth without bacteria); Bacillus cereus strain 1 (BC1); Bacillus cereus strain 2 (BC2); Bacillus thuringiensis (BT); Buttiauxella agrestis (BA).

Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata).

The jerivá (Syagrus romanzoffiana) and the macaúba (Acrocomia aculeata) are palm trees of the Arecaceae family, widely distributed in tropical and subtropical areas of Latin America, which have a low production cost and high productivity throughout the year. Due to the high content of lipids, their fruits have been used for oil extraction, which generates byproducts such as the pulps and the kernel cakes, a nutritionally rich byproduct that can be added into human food and, may have prebiotic potential. Therefore, the objective of this work was to characterize and evaluate the prebiotic potential of jerivá pulp (JP), macaúba pulp (MP), jerivá kernel cake (JC) and macaúba kernel cake (MC).

Eco-friendly biosurfactant from Wickerhamomyces anomalus CCMA 0358 as larvicidal and antimicrobial.

Kitchen waste oil (KWO) was evaluated as a substrate for production of biosurfactant by Wickerhamomyces anomalus CCMA 0358 and was tested against Aedes aegypti larvae, the mosquito causing neglected diseases, such as dengue fever, Zika, and Chikungunya, achieving 100 % mortality in the lowest concentration (6.25 %) evaluated in 24 h. Furthermore, possible applications of this compound were evaluated as antibacterial, antiadhesive, and antifungal.

Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese.

Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with great potential as preservative in the food industry.

Use of lignocellulose biomass for endoxylanase production by Streptomyces termitum.

Actinobacteria isolates from Brazilian Cerrado soil were evaluated for their ability to produce enzymes of the cellulolytic and xylanolytic complex using lignocellulose residual biomass. Preliminary semiquantitative tests, made in Petri plates containing carboxymethylcellulose and beechwood xylan, indicated 11 potential species producing enzymes, all belonging to the genus Streptomyces. The species were subsequently grown in pure substrates in submerged fermentation and analyzed for the production of enzymes endoglucanase, β-glucosidase, endoxylanase, and β-xylosidase.

Vinegar Production from Jabuticaba () Fruit Using Immobilized Acetic Acid Bacteria.

Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba () vinegar using immobilized and cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and CCMA 0200 was used to ferment the must for jabuticaba wine production.

Sugarcane bagasse hydrolysis using yeast cellulolytic enzymes.

Ethanol fuel production from lignocellulosic biomass is emerging as one of the most important technologies for sustainable development. To use this biomass, it is necessary to circumvent the physical and chemical barriers presented by the cohesive combination of the main biomass components, which hinders the hydrolysis of cellulose and hemicellulose into fermentable sugars. This study evaluated the hydrolytic capacity of enzymes produced by yeasts, isolated from the soils of the Brazilian Cerrado biome (savannah) and the Amazon region, on sugarcane bagasse pre-treated with H2SO4.