Influence of carbon source, agitation and aeration rates for production yeast biomass which potential of use for biological control

Ana Paula Colares De Andrade,Gustavo Adolfo Saavedra Pinto,Helder Levi Da Silva

doi:10.33448/rsd-v9i4.3066

Ana Paula Colares De Andrade, Gustavo Adolfo Saavedra Pinto + Show 1 more

Open Access

https://doi.org/10.33448/rsd-v9i4.3066

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Abstract

The fermentation processes are used to promote better results when it is desired to increase the biomass of organisms that can be used in biological control. Thus, the aim of this work was to expand the scale of production of biomass of yeasts that have potential for biological control. A total of five strains of yeasts isolated from natural microflora of tropical fruits, a strain was selected and evaluated for the influence of the carbon source, cultivation orbital shaker and bioreactor. The tests performed demonstrate that the use of invert sugar as carbon source favored production of biomass material when compared to that obtained with glucose. The bioreactor cultivation of the yeast strain has enhanced performance, since it favors an increase of 24.12% (6.47 to 8.03 g.L-1) in biomass production when compared to the fermentation orbital shaker and that may be associated with increased agitation and aeration rate.

Highlights

O objetivo deste trabalho foi ampliar a escala de produção de biomassa de leveduras com potencial de uso no controle biológico
The international market has been attentive to quality and safety of agricultural products
Consumers and producers are both concerned that agricultural products are free from chemical residues

Summary

Introduction

The international market has been attentive to quality and safety of agricultural products. In this context, biological control is a viable alternative to control pests and pathogens and advantageous compared to chemical control, with regard to environmental impact, cost, specificity and resistance development (Silveira et al, 2005; Schrank et al, 2001) Yeast can be used in biological control by presenting antagonistic effect on certain phytopathogenic micro-organisms (Bendo et al, 2009). The control of microbial growth occurs through different mechanisms (Janisiewicz et al, 2000; Droby et al, 2009; Chan et al, 2005) Other properties such as the lack of production of allergenic spores and antibiotics metabolites, such as the produced by bacterial antagonists, enhance the use of yeasts against some species of pathogenic fungi (Gouvea et al, 2007)

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