Fatores de Estresse e Desempenho Fermentativo de Leveduras Industriais
DOI:
https://doi.org/10.17921/1415-6938.2025v29n1p202-211Resumo
Saccharomyces cerevisiae são fundamentais na produção de etanol, graças à sua eficiência fermentativa. Entretanto, no processo fermentativo, as condições de estresse podem alterar as rotas bioquímicas destes microrganismos influenciando na produção de metabólitos. Neste sentido, este estudo visou investigar os fatores de estresse presentes no processo fermentativo etanólico, bem como analisar a influência da temperatura no acúmulo de glicogênio em linhagens industriais de Saccharomyces cerevisiae. Um pré-inóculo com 0,10 g das leveduras Catanduva-1 e Pedra-2 no meio líquido YPSac 5% foi preparado e a biomassa obtida foi inoculada em caldo de cana a 15 ⁰Brix e então, incubadas em diferentes condições de cultivo. O glicogênio foi extraído com Na2CO3 0,25 M e determinado por método enzimático e leituras em 525 nm. Os resultados evidenciaram que, durante o processo de fermentação de etanol, as leveduras enfrentaram vários fatores de estresse que podem prejudicar sua performance fermentativa. A análise do acúmulo de glicogênio revelou que houve diferenças no perfil entre as linhagens, a Pedra-2 apresentou acúmulo significativo a 30 e 35 °C após 10 h de fermentação.
Palavras-chave: Processos Fermentativos. Metabolismo Celular. Glicogênio.
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Copyright (c) 2025 Vanessa Correia Mota Tobias, Maria Do Socorro Mascarenhas , Margareth Batistote
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