Antifungal and antibacterial activity of extracts produced from Diaporthe schini.

The aim of this work was the production of bioactive metabolites by submerged fermentation from the fungus Diaporthe schini, followed by their extraction, separation and characterization. Different solvents (methanol, dichloromethane and hexane) were used for the extraction of metabolites from the fermentation broth and the extracts obtained were evaluated by in vitro antibacterial and antifungal activity. The separation and characterization of the extract from the hexane extraction was performed by column chromatography and GC-MS, respectively. The extracts had a great inhibitory action on the Gram-positive bacteria Staphylococcus epidermidis and Staphylococcus aureus, on the Gram-negative bacteria Enterobacter aerogenes and Klebsiella pneumoniae and on the fungus Candida krusei. The main metabolites produced were: 13-docosenamide, (Z)-; 2-hexadecene, 3,7,11,15-tetramethyl; 9-octadecenamide and 11-octadecenoic acid. Studies related to the antibacterial and antifungal activities of metabolites extracted from microorganisms are found in the literature. However, works about the identification of metabolites produced by submerged fermentation from Diaporthe schini were not found until the present moment. This work is an initial study where the conditions of the process can be optimized by looking for the production of a specific compound and can be a promising source for obtaining new drugs.

First report of the production of a potent biosurfactant with α,ß-trehalose by Fusarium fujikuroi under optimized conditions of submerged fermentation.

Biosurfactants have many advantages over synthetic surfactants but have higher production costs. Identifying microorganisms with high production capacities for these molecules and optimizing their growth conditions can reduce cost. The present work aimed to isolate and identify a fungus with high biosurfactant production capacity, optimize its growth conditions in a low cost culture medium, and characterize the chemical structure of the biosurfactant molecule. The fungal strain UFSM-BAS-01 was isolated from soil contaminated with hydrocarbons and identified as Fusarium fujikuroi. To optimize biosurfactant production, a Plackett-Burman design and a central composite rotational design were used. The variables evaluated were pH, incubation period, temperature, agitation and amount of inoculum in a liquid medium containing glucose. The partial structure of the biosurfactant molecule was identified by nuclear magnetic resonance spectrometry. F. fujikuroi reduced surface tension from 72 to 20mNm-1 under the optimized conditions of pH 5.0, 37°C and 7 days of incubation with 190rpm agitation. The partial identification of the structure of the biosurfactant demonstrated the presence of an α,ß-trehalose. The present study is the first report of the biosynthesis of this compound by F. fujikuroi, suggesting that the biosurfactant produced belongs to the class of trehalolipids.

First report of the production of a potent biosurfactant with ,-trehalose by Fusarium fujikuroi under optimized conditions of submerged fermentation

Abstract Biosurfactants have many advantages over synthetic surfactants but have higher production costs. Identifying microorganisms with high production capacities for these molecules and optimizing their growth conditions can reduce cost. The present work aimed to isolate and identify a fungus with high biosurfactant production capacity, optimize its growth conditions in a low cost culture medium, and characterize the chemical structure of the biosurfactant molecule. The fungal strain UFSM-BAS-01 was isolated from soil contaminated with hydrocarbons and identified as Fusarium fujikuroi. To optimize biosurfactant production, a PlackettBurman design and a central composite rotational design were used. The variables evaluated were pH, incubation period, temperature, agitation and amount of inoculum in a liquid medium containing glucose. The partial structure of the biosurfactant molecule was identified by nuclear magnetic resonance spectrometry. F. fujikuroi reduced surface tension from 72 to 20 mN m1 under the optimized conditions of pH 5.0, 37 °C and 7 days of incubation with 190 rpm agitation. The partial identification of the structure of the biosurfactant demonstrated the presence of an ,-trehalose. The present study is the first report of the biosynthesis of this compound by F. fujikuroi, suggesting that the biosurfactant produced belongs to the class of trehalolipids.

First report of the production of a potent biosurfactant with α, ß-trehalose by Fusarium fujikuroi under optimized conditions of submerged fermentation

Abstract Biosurfactants have many advantages over synthetic surfactants but have higher production costs. Identifying microorganisms with high production capacities for these molecules and optimizing their growth conditions can reduce cost. The present work aimed to isolate and identify a fungus with high biosurfactant production capacity, optimize its growth conditions in a low cost culture medium, and characterize the chemical structure of the biosurfactant molecule. The fungal strain UFSM-BAS-01 was isolated from soil contaminated with hydrocarbons and identified as Fusarium fujikuroi. To optimize biosurfactant production, a Plackett-Burman design and a central composite rotational design were used. The variables evaluated were pH, incubation period, temperature, agitation and amount of inoculum in a liquid medium containing glucose. The partial structure of the biosurfactant molecule was identified by nuclear magnetic resonance spectrometry. F. fujikuroi reduced surface tension from 72 to 20 mN m−1 under the optimized conditions of pH 5.0, 37 °C and 7 days of incubation with 190 rpm agitation. The partial identification of the structure of the biosurfactant demonstrated the presence of an α,β-trehalose. The present study is the first report of the biosynthesis of this compound by F. fujikuroi, suggesting that the biosurfactant produced belongs to the class of trehalolipids.

Características microbiológicas do salame tipo italiano, contendo couro suíno cozido / Microbiological quality of italian type-salami with different concentrations of cooked pig

Os procedimentos tradicionais para a preservaçäo da carne säo a secagem, salga e fermentaçäo. Este último procedimento remonta aos babilônios e chega até nós através dos salames. A produçäo de salames no Brasil teve origem nos antigos processos trazidos pelos imigrantes italianos. Um alimento pode ser considerado fermentado, quando sofre açäo de microrganismos ou enzimas, de forma que as alteraçöes bioquímicas decorrentes causem significativas modificaçöes desejáveis no alimento. A qualidade do produto fermentado é o resultado de um somatório de atitudes frente ao controle dos pontos críticos. Tem como objetivo avaliar as análises microbiológicas realizadas no salame tipo italiano contendo diferentes concentraçöes de couro suíno cozido em sua formulaçäo. Após o processamento do couro, este foi adicionado junto à formulaçäo de salame tipo italiano em diferentes concentraçöes. Realizou-se a contagem de coliformes totais e contagem de bactérias lácticas no decorrer do processamento. Observou-se que a adiçäo de diferentes concentraçöes de couro suíno cozido ao salame näo interferiu na segurança do produto final, näo havendo diferença entre a contagem de coliformes totais para todos os tratamentos. A incorporaçäo de couro suíno cozido ao produto nos diferentes níveis, näo dificultou o crescimento da cultura láctica.

Obtençäo do couro suíno cozido para adiçäo em embutidos cárneos / The attainment of thinly sliced cooked pork hide

O couro suíno é um dos subprodutos altamente disponível nas indústrias de produtos suínos. Na Europa é prática corrente a utilizaçäo de couro suíno cozido em diferentes produtos fermentados, atuando fundamentalmente como fixador das porçöes de carne. Tem como objetivo a obtençäo de couro suíno cozido finamente dividido visando sua utilizaçäo em embutidos fermentados. Utilizou-se couro suíno cru que foi submetido ao cozimento em água a 80§C por 15 minutos. Após, o couro foi colocado em diferentes concentraçöes de salmoura (5 por cento, 10 por cento, e 12 por cento) onde permaneceram por diferentes períodos de tempo (6h, 12h e 24h) a temperatura de refrigeraçäo. Retirou-se o couro da salmoura e entäo foi triturado em cutter juntamente com gelo em proporçäo de 1:1 em relaçäo ao couro cru, obtendo-se partículas de couro com diâmetro reduzido. As amostras foram acondicionadas em recipientes esterilizados para posterior análises físico-químicas e microbiológicas. Observou-se uma reduçäo significativa no número de microrganismos presentes no couro após o cozimento e nas diferentes concentraçöes de salmoura empregada. Todas as amostras obtidas apresentaram granulometria satisfatória näo sendo visíveis quando adicionado em embutidos fermentados, visando com isto, reduçäo significativa de custos no produto final.