English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

O isolamento de novas especies microbianas em regioes como a Caatinga nordestina tem direcionado novos estudos para a identificacao de novas especies e generos microbianos, realizacao de ensaios biotecnologicos voltados para producao de metabolitos de alto valor agregado. O acido citrico e um acido orgânico comum de quase todos os seres vivos, presente naturalmente em frutas citricas e apresenta vasta aplicabilidade comercial. Sua producao via micro-organismos e realizada por especies capazes de converter carboidratos em acido citrico, cuja producao e fortemente influenciada pela natureza dos substratos presentes nos meios de fermentacao, pois alguns micronutrientes sao de extrema importância para a fixacao biologica, transformando-se em co-fatores na incorporacao de nitrogenio e ocasionando uma melhor producao do bioproduto. O genero Aspergillus tem se destacado como um bom produtor de acido citrico e de outros metabolitos de interesse biotecnologico. Foram realizados estudos de selecao de tres amostras de Aspergillus sp isoladas da Caatinga do Estado de Pernambuco, denominadas de SIS 09, 10 e 16 para producao de acido citrico em meio solido e producao de acido citrico atraves de fermentacao submersa com a melhor amostra selecionada. Foram testados tres meios com diferentes composicoes. Os experimentos foram realizados em shaker orbital a 28°C, 150 rpm, durante 144 horas. Foram coletadas amostras a cada 24 horas para determinacoes da presenca de AC, pH e acucares redutores totais. Os resultados obtidos evidenciaram que, nos ensaios de selecao de producao de acido citrico em meio solido, a amostra SIS 09 apresentou a formacao do maior halo caracteristico obtido de 3,0 cm. Nos ensaios de producao atraves de fermentacao submersa, o meio denominado M1 apresentou uma producao de acido citrico de 3,05 g/L, pH final de 5,0. A selecao de novos micro-organismos produtores de moleculas potencialmente ativas induz a realizacao de novos estudos biotecnologicos para melhorarem as condicoes de producao dos bioprodutos desejados. Abstract The isolation of new microbial species, especially in regions not yet explored, such as the northeastern Caatinga, has directed new studies for the identification of new microbial species and genera, conducting assays involving biotechnological production of metabolites with high added value. Citric acid is a common organic acid in almost all living beings, naturally present in citrus fruits and has extensive commercial applicability. Production via micro-organisms is performed by able to convert carbohydrates into citric acid species, whose production is strongly influenced by the nature of the substrates in fermentation media, as some micronutrients are of extreme importance for the biological fixation, becoming cofactors in the nitrogen incorporation, and resulting improved production of citric acid. The Aspergillus genus has emerged as a good producer of citric acid and other metabolites of biotechnological interest. Studies of selection of three samples isolated from Aspergillus sp from Caatinga region of Pernambuco, denominated SIS 09, 10 and 16 for production of citric acid on solid medium and production of citric acid through submerged fermentation. The best sample was selected fermentation were performed. Three media with different compositions were tested. The experiments were performed on an orbital shaker at 28 °C, 150 rpm for 144 hours. Samples were collected every 24 hours for determination of the presence of citric, pH and total reducing sugars. The results showed that for tests of selection of citric acid production on solid medium, the SIS 09 sample showed the formation of higher characteristic halo, 3.0 cm, respectively. Already in production by submerged fermentation, the medium denominated M1, which had a production of CA 3.05g/L, final pH of 5.0. The selection of new microorganisms producing potentially active molecules produced new studies biotechnology to improve the conditions of production of desired bioproducts

SELEÇÃO DE AMOSTRAS DE ASPERGILLUS SP ISOLADAS DA CAATINGA DE PERNAMBUCO E PRODUÇÃO DE ÁCIDO CÍTRICO POR FERMENTAÇÃO SUBMERSA