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Master's Dissertation
DOI
10.11606/D.11.2018.tde-20181127-161421
Document
Author
Full name
Zenira Cardoso Vilasboas Viana
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1989
Supervisor
Title in Portuguese
Estudo comparativo entre Candida parapsilosis var, Intermedia (IZ-A7) e leveduras naturais da"Goga"(mel de cacau), que produzem um fator com capacidade de inibir o crescimento do fungo Phytophthora capsici
Keywords in Portuguese
CACAU
FERMENTAÇÃO
FUNGOS
FUNGOS FITOPATOGÊNICOS
INIBIDORES DE CRESCIMENTO
LEVEDURAS
PODRIDÃO PARDA
Abstract in Portuguese
A produção de massa celular de Candida parapsilosis var, Intermedia e das leveduras naturais provenientes da"goga"(mel de cacau), safra/87, foram obtidas em meio Sabouraud líquido. O crescimento das células foi interrompido com 6, 12, 24, 48, 72, 96, 120 e 144 horas consecutivas de fermentação, sendo realizados posteriormente, testes para avaliar a produção, por parte das leveduras, de um fator capaz de inibir o crescimento de P. capsici. As células foram separadas do meio fermentado por centrifugação, sendo depois rompidas com material abrasivo, sob resfriamento, separando-se a fração subcelular dos seus restos celulares. Todas as fraç6es obtidas (meio fermentado, restos celulares e fração subcelular) foram esterilizadas por autoclavagem. Os testes de inibição do crescimento de P. capsici foram conduzidos em placas de Petri contendo meio BDA, onde foram adicionadas diferentes concentraç6es do meio fermentado, de células rompidas e de fração subcelular, res- pectivamente. Estas placas foram inoculadas com P. capsici, observando-se seu crescimento durante 5 (cinco) dias consecutivos em temperatura ambiente. Os resultados obtidos mostraram que houve a produção de um fator inibidor do crescimento de P. capsici, no meio fermentado de Candida parapsilosis var, Intermedia mais acentuado até cerca de 48 horas de fermentação. Mesmo após esse período, a produção do fator de inibição se manteve ligeiramente crescente até 144 horas de fermentação nas concentrações estudadas de 1:10 e 1:5. Já para as leveduras naturais da"goga"de cacau, o fator de inibição, produzido no meio com concentração 1:10 manteve-se ligeiramente crescente de 6 a 120 horas, aumentando vigorosamente até 100% após 144 horas, o que pode ser verificado mesmo em concentrações menores como 1:20. O fator de inibição do crescimento de P. capsici, sendo produzido no interior das células no curso da fermentação, foi liberado para o meio fermentado, como pode ser demonstrado nos experimentos com frações subcelulares e restos celulares, cuja inibição foi considerada insignificante em relação ao meio fermentado
Title in English
Comparative study between Candida parapsilosis var, Intermedia (IZ-A7) and"goga"natural yeasts of cacao honey, producing a factor with the capacity to inhibit the growth of the Phytophthora capsici
Abstract in English
In order to reduce the"dark gray rottenness"of the cacao-tree fruits, caused by P. capsici, experiments were carried out to promote the biological control of this fungus. Its growth was accomplished in potato-dextrose-agar (PDA), showing a rapid sporulation. The production of Candida parapsilosis var, Intermedia cell mass and natural yeasts from"goga"Cacao- honey), harvest/87, were obtained in liquid Sabouraud medium. The cells growth was interrupted with 6, 12, 24, 48, 72, 96, 120 and 144 consecutive hours of fermentation; posterior tests were made to evaluate the production of an inhibition factor, by yeasts, suitable to inhibit the P. capsici, growth. The cells were separated from the fermentated medium by centrifugation, and then, they were broken with abrasive material, by cooling; the subcell fraction was separated from its cell rests. All the fractions obtained (fermentated medium, cell rests, and subcell fraction) were sterilized by autoclaving. The inhibition tests of the P. capsici, growth were conducted on Petri plates, containing PDA medium, adding different concentrations of the fermentated medium, broken cells and subcell fractions, respectively. These plates were inoculated with P. capsici, its growth was observed during five consecutive days at room temperature. The obtained results showed that there was production of a P. capsici, growth inhibitor factor Candida parapsilosis var, Intermediafermentated medium, until almost 48 hours of fermentation. Thus, after this period, the production of the inhibition factor maintained light increase until 144 hours of fermentation, at the 1:10 and 1:5 concentrations. Otherwise, the inhibition factor produced by cacao"goga"natural yeasts, in a medium with the concentration 1 :10, maintained a light increase from 6 through 12Q hours, augmenting strongly till 100%, after 144 hours, the same could be observed in concentrations smaller than 1:20. The P. capsici, growth inhibition factor produced inside the cells during the fermentation, was released to the fermentated medium, as could be demonstrated in the experiments with subcell fractions and cell rests, whose inhibition was considered insignificant in relation to the fermentated medium
 
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2018-11-27
 
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