Biossurfactantes (BS) são compostos tensoativos de baixo peso molecular produzidos por uma ampla variedade de microrganismos. Sua natureza anfipática faz com que esses compostos sejam capazes de reduzir a tensão superficial de líquidos ou formar emulsões estáveis, características que tornam os biossurfactantes altamente aplicáveis na indústria do petróleo. As condições extremas de reservatórios de petróleo quanto à temperatura e salinidade demandam estudos sobre a produção de biossurfactantes por linhagens bacterianas autóctones, bem como de sua estabilidade frente a estas condições. Neste contexto, este trabalho propôs a seleção de linhagens bacterianas produtoras de biossurfactante a partir de amostras rochosas de um reservatório localizado na Bacia de Campos (RJ), para possível aplicação em processos de recuperação de petróleo melhorada por microrganismos e/ou seus produtos ou Microbial Enhancement Oil Recovery (MEOR). Cultivos inoculados com as amostras rochosas foram usados para o isolamento das linhagens bacterianas. Os isolados positivos para produção de BS (avaliada pelo índice de emulsificação - E24) foram identificados por meio do sequenciamento do gene rRNA 16S. Dez dos isolados obtidos apresentaram 99% de similaridade com Bacillus alveayuensis, sendo escolhido um deles - Ar70C7-2 - para estudos de avaliação da agitação, salinidade, fontes de carbono (C) e nitrogênio (N) e relação C/N no crescimento e produção de BS. O Meio Mineral adicionado de glicerina e NH4Cl, na relação C/N=2, 70 g/L NaCl e incubado a 55°C forneceu o melhor resultado para o teste de E24 (69,1%). O BS produzido pelo isolado foi purificado parcialmente por precipitação ácida, obtendo-se, em média, 0,17g de extrato bruto (semi-purificado, SP) por litro de cultivo em Meio Mineral, e 0,24 g, em meio LB. O BS-SP produzido a partir dos cultivos nos meios LB modificado (BS-SP-LB) e Meio Mineral otimizado (BS-SP-MM) teve sua capacidade tensoativa testada frente às variações de pH, temperatura e salinidade. Ambos BS-SP apresentaram estabilidade térmica no intervalo de -18 a 121°C, registrando valores médios de E24 de 65,4(±2,5)% e 63,7(±0,6)% (BS-SP-LB e BS-SP-MM, respectivamente) e de tensão superficial mínima de 43,3 mN/m (BS-SP-LB) e 42,1 mN/m (BS-SP-MM). Amostras de BS-SP tiveram seu pH ajustado para valores entre 2 a 12, apresentando valores médios de E24 de 66,4(±3,4)% e 60,1(±3,2)% (BS-SP-LB e BS-SP-MM, respectivamente) e de tensão superficial mínima de 44,3 mN/m (BS-SP-LB) e 42,1 mN/m (BS-SP-MM). Quanto à salinidade, as amostras foram ajustadas para concentrações no intervalo de 0 a 21% de NaCl, apresentando valores médios de E24 de 65,4(±3,4)% e 64,4(±1,7)% (BS-SP-LB e BS-SP-MM, respectivamente) e de tensão superficial mínima de 42,2 mN/m (BS-SP-LB) e 42,9mN/m (BS-SP-MM). Quanto à ação antimicrobiana, o BS-SP não apresentou atividade bactericida ou bacteriostática sobre as linhagens E. coli, B. subtilis, P. fluorescens e S. epidermidis.O BS produzido por Ar70C7-2, em condições de alta temperatura e salinidade, mostrou alto índice de emulsificação e estabilidade. Estas características, associadas à boa capacidade emulsificante sobre diversos substratos orgânicos, particularmente de derivados de petróleo, sugerem uma potencial aplicação em processos de MEOR. / Biosurfactants (BS) are compounds of low molecular weight produced by a wide variety of microorganisms. Their amphipathic nature makes these compounds capable of reducing the surface tension of liquids and form stable emulsions, characteristics that make them highly applicable in the oil industry. The extreme conditions of temperature and salinity in oil reservoirs require research on the production of biosurfactants by indigenous bacteria, as well as its stability in these conditions. In this context, this work aimed the selection of biosurfactant-producing bacteria from rock samples of oil reservoir for potential use in microbial enhancement oil recovery (MEOR) processes. Cultures inoculated with rock samples were used for the isolation of bacterial strains. The positive isolates for biosurfactant production (measured by emulsification index - E24) were identified by 16S rRNA gene sequencing. Ten of the obtained isolates showed 99% similarity to Bacillus alveayuensis, being chosen one - Ar70C7-2 - for essays evaluating factors such as agitation, salinity, carbon sources (C) and nitrogen (N) and C/N ratio on growth and BS production. The mineral medium (MM) with glycerine and NH4Cl, at a C/N ratio equal to 2, temperature of 55°C and 70 g/L NaCl, provided the best results for the E24 index (69.1%). The BS produced by strain Ar70C7-2 was partially purified by acid precipitation, yielding on average 0.17g of crude extract (semi-purified, SP) per liter of culture in MM, and 0.24 g in LB medium. The BS-SP produced both from LB (BS-SP-LB) and Mineral Medium cultures (BS-SP-MM) had its surface-active action evaluated in relation to changes in pH, temperature and salinity. Both BS-SP presented thermal stability in the range -18 to 121°C, with E24 mean values of 65.4(±2.5)% and 63.7(±0.6)% (BS-SP-BL and BS-SP-MM, respectively) and minimal surface tension of 43.3 mN/m (BS-SP-BL) and 42.1 mN/m (BS-SP-MM). BS-SP samples were adjusted to pH values between 2 and 12, showing E24 mean values of 66.4(±3.4)% e 60.1(±3.2)% (BS-SP-BL and BS-SP-MM, respectively) and minimum surface tension of 44.3 mN/m (BS-SP-LB) and 42.1 mN/m (BS-SP-MM). Regarding salinity, samples were adjusted to concentrations in the range 0 to 21% NaCl, showing E24 mean values 65.4(±3.4)% e 64.4(±1.7)% (BS-SP-BL and BS-SP-MM, respectively) and surface tension minimum of 42.2 mN/m (BS-SP-LB) and 42.9 mN/m (BS-SP-MM). As for antimicrobial action, the BS-SP showed no bactericidal or bacteriostatic activity on the strains E. coli, B. subtilis, P. fluorescens and S. epidermidis. The BS produced by Ar70C7-2 in thermophilic and halophilic conditions showed a high rate of emulsification and stability. These features, coupled with good emulsifying capacity on various organic substrates, particularly petroleum products, suggest a potential application in MEOR processes.

L'évolution physico-chimique et microbiologique de foins humides conditionnés en balles rondes a été suivie durant le stockage; la dynamique des populations microbiennes, conduisant au remplacement de la flore du champ par une flore de stockage à dominantes thermophile et xérophile n'est pas apparue corrélée avec le pic initial de température. L'étude du déterminisme des phénomènes d'échauffement a été poursuivie à l'échelle du laboratoire à partir de mesures d'intensité respiratoire de végétaux coupés et d'expériences sur la conservation de foins stérilisés et contaminés; les rôles respectifs de la respiration du végétal dans la thermogenèse initiale et des microorganismes dans la perspective de l'échauffement et la disparition d'une partie de la matière organique ont été établis. L'expérimentation de conservateurs liquides et solides n'a pas donné de résultats satisfaisants en raison de l'imparfaite homogénéité du traitement réalisé au champ (cas de l'acide propionique), aggravée pour les spécialités commerciales et le chlorure de sodium par l'insuffisance des doses recommandées et une action inhibitrice limitée. L'ammoniac introduit par fumigation à l'intérieur de meules bâchées permet d'améliorer nettement la conservation mais implique des précautions particulières lors de la distribution des foins traités aux animaux.

Biossurfactantes (BS) são compostos tensoativos de baixo peso molecular produzidos por uma ampla variedade de microrganismos. Sua natureza anfipática faz com que esses compostos sejam capazes de reduzir a tensão superficial de líquidos ou formar emulsões estáveis, características que tornam os biossurfactantes altamente aplicáveis na indústria do petróleo. As condições extremas de reservatórios de petróleo quanto à temperatura e salinidade demandam estudos sobre a produção de biossurfactantes por linhagens bacterianas autóctones, bem como de sua estabilidade frente a estas condições. Neste contexto, este trabalho propôs a seleção de linhagens bacterianas produtoras de biossurfactante a partir de amostras rochosas de um reservatório localizado na Bacia de Campos (RJ), para possível aplicação em processos de recuperação de petróleo melhorada por microrganismos e/ou seus produtos ou Microbial Enhancement Oil Recovery (MEOR). Cultivos inoculados com as amostras rochosas foram usados para o isolamento das linhagens bacterianas. Os isolados positivos para produção de BS (avaliada pelo índice de emulsificação - E24) foram identificados por meio do sequenciamento do gene rRNA 16S. Dez dos isolados obtidos apresentaram 99% de similaridade com Bacillus alveayuensis, sendo escolhido um deles - Ar70C7-2 - para estudos de avaliação da agitação, salinidade, fontes de carbono (C) e nitrogênio (N) e relação C/N no crescimento e produção de BS. O Meio Mineral adicionado de glicerina e NH4Cl, na relação C/N=2, 70 g/L NaCl e incubado a 55°C forneceu o melhor resultado para o teste de E24 (69,1%). O BS produzido pelo isolado foi purificado parcialmente por precipitação ácida, obtendo-se, em média, 0,17g de extrato bruto (semi-purificado, SP) por litro de cultivo em Meio Mineral, e 0,24 g, em meio LB. O BS-SP produzido a partir dos cultivos nos meios LB modificado (BS-SP-LB) e Meio Mineral otimizado (BS-SP-MM) teve sua capacidade tensoativa testada frente às variações de pH, temperatura e salinidade. Ambos BS-SP apresentaram estabilidade térmica no intervalo de -18 a 121°C, registrando valores médios de E24 de 65,4(±2,5)% e 63,7(±0,6)% (BS-SP-LB e BS-SP-MM, respectivamente) e de tensão superficial mínima de 43,3 mN/m (BS-SP-LB) e 42,1 mN/m (BS-SP-MM). Amostras de BS-SP tiveram seu pH ajustado para valores entre 2 a 12, apresentando valores médios de E24 de 66,4(±3,4)% e 60,1(±3,2)% (BS-SP-LB e BS-SP-MM, respectivamente) e de tensão superficial mínima de 44,3 mN/m (BS-SP-LB) e 42,1 mN/m (BS-SP-MM). Quanto à salinidade, as amostras foram ajustadas para concentrações no intervalo de 0 a 21% de NaCl, apresentando valores médios de E24 de 65,4(±3,4)% e 64,4(±1,7)% (BS-SP-LB e BS-SP-MM, respectivamente) e de tensão superficial mínima de 42,2 mN/m (BS-SP-LB) e 42,9mN/m (BS-SP-MM). Quanto à ação antimicrobiana, o BS-SP não apresentou atividade bactericida ou bacteriostática sobre as linhagens E. coli, B. subtilis, P. fluorescens e S. epidermidis.O BS produzido por Ar70C7-2, em condições de alta temperatura e salinidade, mostrou alto índice de emulsificação e estabilidade. Estas características, associadas à boa capacidade emulsificante sobre diversos substratos orgânicos, particularmente de derivados de petróleo, sugerem uma potencial aplicação em processos de MEOR. / Biosurfactants (BS) are compounds of low molecular weight produced by a wide variety of microorganisms. Their amphipathic nature makes these compounds capable of reducing the surface tension of liquids and form stable emulsions, characteristics that make them highly applicable in the oil industry. The extreme conditions of temperature and salinity in oil reservoirs require research on the production of biosurfactants by indigenous bacteria, as well as its stability in these conditions. In this context, this work aimed the selection of biosurfactant-producing bacteria from rock samples of oil reservoir for potential use in microbial enhancement oil recovery (MEOR) processes. Cultures inoculated with rock samples were used for the isolation of bacterial strains. The positive isolates for biosurfactant production (measured by emulsification index - E24) were identified by 16S rRNA gene sequencing. Ten of the obtained isolates showed 99% similarity to Bacillus alveayuensis, being chosen one - Ar70C7-2 - for essays evaluating factors such as agitation, salinity, carbon sources (C) and nitrogen (N) and C/N ratio on growth and BS production. The mineral medium (MM) with glycerine and NH4Cl, at a C/N ratio equal to 2, temperature of 55°C and 70 g/L NaCl, provided the best results for the E24 index (69.1%). The BS produced by strain Ar70C7-2 was partially purified by acid precipitation, yielding on average 0.17g of crude extract (semi-purified, SP) per liter of culture in MM, and 0.24 g in LB medium. The BS-SP produced both from LB (BS-SP-LB) and Mineral Medium cultures (BS-SP-MM) had its surface-active action evaluated in relation to changes in pH, temperature and salinity. Both BS-SP presented thermal stability in the range -18 to 121°C, with E24 mean values of 65.4(±2.5)% and 63.7(±0.6)% (BS-SP-BL and BS-SP-MM, respectively) and minimal surface tension of 43.3 mN/m (BS-SP-BL) and 42.1 mN/m (BS-SP-MM). BS-SP samples were adjusted to pH values between 2 and 12, showing E24 mean values of 66.4(±3.4)% e 60.1(±3.2)% (BS-SP-BL and BS-SP-MM, respectively) and minimum surface tension of 44.3 mN/m (BS-SP-LB) and 42.1 mN/m (BS-SP-MM). Regarding salinity, samples were adjusted to concentrations in the range 0 to 21% NaCl, showing E24 mean values 65.4(±3.4)% e 64.4(±1.7)% (BS-SP-BL and BS-SP-MM, respectively) and surface tension minimum of 42.2 mN/m (BS-SP-LB) and 42.9 mN/m (BS-SP-MM). As for antimicrobial action, the BS-SP showed no bactericidal or bacteriostatic activity on the strains E. coli, B. subtilis, P. fluorescens and S. epidermidis. The BS produced by Ar70C7-2 in thermophilic and halophilic conditions showed a high rate of emulsification and stability. These features, coupled with good emulsifying capacity on various organic substrates, particularly petroleum products, suggest a potential application in MEOR processes.

Orientadores: Gilson Paulo Manfio, Valeria Maia de Oliveira / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T23:38:45Z (GMT). No. of bitstreams: 1 AbreuFilho_BenicioAlvesde_D.pdf: 6208226 bytes, checksum: e8676e4b88ce9781e64eda102999921b (MD5) Previous issue date: 2005 / Resumo: Trinta linhagens de bactérias acidotermofílicas isoladas do processamento industrial de suco de laranja concentrado congelado (Frozen Concentrated Orange Juice, FCOJ) em diferentes regiões do estado de São Paulo foram estudadas, utilizando-se uma abordagem polifásica, a fim de se determinar a diversidade e potencial deteriogênico destas em processos de produção de FCOJ no país. A caracterização dos isolados envolveu a determinação da capacidade de crescimento e produção de odor em suco reconstituído, análises fenotípicas (padrão de utilização de carboidratos, sistema API 50 CH), quimiotaxonômicas (perfil de FAMES, sistema MIDI) e de caracterização molecular (ARDRA de região espaçadora DNAr 16S-23S com Hae III, Hha I e Msp I, e análise filogenética de DNAr 16S). Todos os isolados foram identificados como pertencentes ao gênero Alicyclobacillus pelos padrões característicos de ácidos graxos. Diferentemente de relatos de literatura, foi confirmada a presença de omega-ciclohexil-C17:0 e omega-ciclohexil-C19:0 em amostras identificadas como A. pomorum. Das 30 amostras ambientais de aliciclobacilos analisadas, 21 foram capazes de se multiplicar em suco de laranja reconstituído após 24 ou 48 h de incubação a 45 °C, mas apenas 10 produziram odor característico de biodeterioração. Seis ribotipos de ARDRA foram obtidos para os isolados, permitindo a alocação destes nas espécies A. acidocaldarius e A. acidoterrestris, e em grupos relacionados a espécies válidas designados como A. acidocaldarius-like e A. pomorum-like / Abstract: Thirty strains isolated from industrial processing of frozen concentrated orange juice (FCOJ) in different regions of the state of São Paulo were studied using a polyphasic approach with the goal of determining the diversity and deteriogenic potential of isolates from FCOJ production in Brazil. Characterization of isolates involved determining their ability to grow and produce odor in reconstituted orange juice, and phenotypic (carbohydrate utilization, API 50 CH), chemotaxonomic (FAMES, MIDI system) and molecular analyses (ARDRA of 16S-23S rDNA spacer region, Hae III, Hha I and Msp I, and 16S rDNA phylogenetic analysis). All isolates were identified as Alicyclobacillus spp. according to the characteristic fatty acid patterns. Contrary to literature data, omega-cyclohexyl-C17:0 and omega-cyclohexyl-C19:0 were confirmed in samples identified as A. pomorum. From the 30 environmental alicyclobacili samples analyzed, 21 were able to grow in reconstituted orange juice after 24 or 48 hs incubation at 45 °C, but only 10 isolates yielded a characteristic biodeterioration odor. Six ARDRA patterns were obtained for the isolates analyzed, enabling them to be assigned to A. acidocaldarius and A. acidoterrestris, and to groups related to valid species named A. acidocaldarius-like and A. pomorum-like / Doutorado / Doutor em Ciência de Alimentos

The aim of this diploma thesis was study of the isolation of polyhydroxyalkanoates using a commercial surfactant and selected biosurfactants, which were sophorolipids, coconut soap, lecithin, lauryl glucoside, coco glucoside and cocamidopropyl betaine. PHA was isolated from Schlegelella thermodepolymerans DSM 15344, where the amount of NaCl in the production medium was first optimized. The molecular weight of the isolated polymer was analyzed by SEC-MALS. The largest structural changes were recorded for coconut soap. Possible impurities in the isolated polymer were analyzed by infrared spectrometry (ATR-FTIR). The least protein contamination of the polymer was recorded with coconut soap. From the above biosurfactants, coconut soap, lauryl glucoside and coco glucoside were selected, because the highest purity of PHA was obtained. However, coconut soap had the greatest potential. The isolation temperature and surfactant concentration were optimized for selected biosurfactants. The best results were obtained at 90 °C and a concentration of 5 g/L. Furthermore, the versatility of the isolation method was tested using selected biosurfactants on various thermophilic microorganisms, which were Chelatococcus composti DSM 101465, Schlegelella thermodepolymerans DSM 15264, Tepidimonas taiwanensis LMG 22826 and Aneurinibacillus thermoaerophilus H1.

La température est un paramètre crucial dans le fonctionnement du monde vivant, notamment de la machinerie moléculaire (les protéines) dont la stabilité et l’activité en dépendent sensiblement. Celles-ci sont souvent considérées comme étant équivalentes : si une protéine fonctionne, c’est qu’elle est stable, et vice-versa. Cependant, les protéines des organismes thermophiles, qui prolifèrent dans de températures élevées, sont stables à température ambiante, mais y présentent une faible activité. Cette dernière est optimale à la température de croissance de l’organisme hôte. Lorsqu’on parle de stabilité et d’activité protéique, la rigidité mécanique est souvent utilisée comme paramètre pertinent, offrant une explication simple et attractive à la fois pour la stabilité thermodynamique à haute température et au manque d’activité à des températures plus modérés. La réalité s’avère souvent plus complexe, et les mécanismes moléculaires reliant rigidité/flexibilité avec la stabilité et l’activité sont encore mal compris. Dans ce travail, nous abordons le problème au travers de trois systèmes. Nous avons examiné l’activation thermique des modes fonctionnels du domaine G de la protéine EF ainsi que les homologues mésophiles et thermophiles de la déshydrogénase Lactate/Malate. Par ailleurs, nous avons mis en évidence l’existence d’un paramètre unique (la moyenne des fluctuations atomiques) permettant d’expliquer la dynamique de la protéine lysozyme près de son point de fusion, et ce quelle que soit la nature de l’environnement autour de la protéine (qui décale le point de fusion). Nos conclusions se basent principalement sur une approche in silico où la dynamique moléculaire et des techniques d’échantillonnage améliorées sont utilisées et sont complémentées par des expériences de diffraction de neutrons / Temperature is one of the major factors governing life as demonstrated by the fine tuning of stability and activity of the molecular machinery, proteins in particular. The structural stability and activity of proteins have been often presented as equivalent. However, the thermophilic proteins are stable at ambient condition, but lack activity, the latter recovered only when the temperature increases to match that of the optimal growth condition for the hosting organism. In discussing the protein stability and activity, mechanical rigidity is often used as a relevant parameter, offering a simple and appealing explanation of both the extreme thermodynamic stability and the lack of activity at low temperature. The reality, however, illustrates the complexity of the rigidity/flexibility trade off in ensuring stability and activity through intricate thermodynamic and molecular mechanisms. Here we investigate the problem by studying three study cases. These are used to relate the thermal effects on mechanical properties and the stability and activity of the proteins. For instance, we have probed the thermal activation of functional modes in EF G-domain and Lactate/Malate dehydrogenase mesophilic and thermophilic homologues and verified a “universal” scaling of atomistic fluctuation of the Lysozyme approaching the melting in different environmental conditions. Our conclusions largely rest on an in silico approach, where molecular dynamics and enhanced sampling techniques are utilized, and are often complemented with neutron scattering experiments

Atribacteria (OP9), candidate phylum with no representatives in pure culture, is found in various anaerobic environments worldwide. “Caldatribacterium”, a lineage within Atribacteria that is predicted to be a strictly anaerobic sugar fermenter based on cultivation-independent genomic analyses, is currently being maintained in lab enrichment cultures with fucose as its sole growth substrate. Metagenomics and 16S rRNA gene tag sequencing indicated that the fucose culture was a co-culture of “Caldatribacterium” and an uncultivated member of the genus Thermodesulfobacterium. Due to failed attempts to isolate “Caldatribacterium” by dilution-to-extinction and plating, it was hypothesized that “Caldatribacterium” is dependent in some way on the Thermodesulfobacterium. To better understand the possible interaction, multiple isolates of the sulfate reducer were obtained under sulfate-reducing conditions with H2 as an electron donor, and one of the isolates was characterized. Whole genome and 16S rRNA gene sequence comparisons of the isolate and other related members of the genus Thermodesulfobacterium suggested the isolate represents a distinct species in this genus, for which the name T. auxiliatoris is proposed. T. auxiliatoris was capable of using H2, formate, and lactate as sole electron donors, but not fucose or other sugars, suggesting that its growth in the co-culture might be dependent on one or more fermentation substrates produced by “Caldatribacterium”. Addition of T. auxiliatoris to highly diluted samples of the co-culture that likely contained only “Caldatribacterium”, which did not exhibit growth on their own, demonstrated that T. auxiliatoris was sufficient to support growth of “Caldatribacterium” on fucose. When this dilution experiment was repeated with various other organisms and substrates, it was found that several other thermophilic sulfate reducers (T. commune, T. hveragerdense, or Thermodesulfovibrio yellowstonii) could also support growth, as well as supernatant from the T. auxiliatoris pure culture or yeast extract. This last finding allowed for isolation of “Caldatribacterium”, which could form colonies on solid media when yeast extract and casamino acids were present. Fluorescent in situ hybridization and nanometer-scale secondary ion mass spectrometry demonstrated that “Caldatribacterium” took up a variety of sugars and amino acids in mixed culture, and that addition of acetate or bicarbonate, substrates of T. auxiliatoris, stimulated sugar uptake in “Caldatribacterium”. These results support a model where T. auxiliatoris and “Caldateribacterium” are dependent on each other in co-culture on fucose, where “Caldatribacterium” provides growth substrates for T. auxiliatoris, which in turn provides “Caldatribacterium” with some sort of soluble, essential compound(s) that can be produced by other sulfate reducers and are present in yeast extract. Further characterization of the “Caldatribacterium” isolate, the first representative of the phylum Atribacteria, will allow for detailed study of its metabolic capabilities that can be extended to other members of this phylum. Further analysis of responses of T. auxiliatoris and “Caldatribacteirum” when grow in co-culture and the specific metabolite(s) that are exchanged between the two organisms could allow for testing whether these interactions occur in more complex, natural systems.

This diploma thesis is focused on isolation and identification of thermophilic microorganisms capable of production of polyhydroxyalkanoates (PHA) in the sample of activated sludge from wastewater treatment. 6 culture samples were isolated from activated sludge by means of cultivation technics and methods of molecular biology. They were closer specified by comparing nucleotide sequences of 16S-rRNA gene and assigned to bacterial genus Anoxybacillus. The production of PHA by this genus was not reported in literature so far. Samples were confirmed to contain phaC gene that codes the enzyme PHA-synthase and they also gave a positive response to staining colonies with Nile red, what refers to presence of intracellular lipidic structures. However, the PHA production by isolates was not successful. The reason should be an inappropriate production medium or conditions. The positive phenotype result of Nile red dyeing was probably achieved by production of huge amount of lipids by bacterial cells that provides similar fluorescence than PHA granules.

As bactérias probióticas, além de diversos possíveis efeitos benéficos à saúde do consumidor, podem apresentar um potencial para bioenriquecer alimentos através da produção de compostos de interesse nutricional e para a saúde durante a etapa de fermentação. Nesse sentido, a produção de vitaminas naturais por bactérias láticas, incluindo as probióticas, emerge como alternativa promissora ao uso de vitaminas sintéticas para a fortificação de alimentos. O uso de substratos vegetais para estimular a produção de vitaminas do grupo B por probióticos compreende uma solução sustentável para o reaproveitamento desse material oriundo, principalmente, do processamento de frutas. Os subprodutos de frutas são compostos por diversas substâncias bioativas e a incorporação desses ingredientes para o desenvolvimento de alimentos com alto valor agregado representa uma solução sustentável para o seu reaproveitamento. Sendo assim, o presente trabalho tem como objetivo avaliar a influência da adição de subproduto de fruta no bioenriquecimento de um produto de soja fermentado tipo frozen yogurt probiótico com riboflavina (vitamina B2). Para este fim, a capacidade de diferentes cepas de Streptococcus thermophilus, Lactobacillus spp. e Bifidobacterium spp. em produzir riboflavina foi avaliada, utilizando-se um meio de cultura desprovido desta vitamina (Riboflavin Assay médium, RAM). Paralelamente, foi avaliada a capacidade dessas cepas em fermentar os subprodutos de uva (Vitis spp.) e de caju (Anacardium occidentale L.). De acordo com os resultados de produção de riboflavina em RAM e de fermentação dos subprodutos de fruta, foram selecionadas as cepas para o desenvolvimento do produto fermentado de soja tipo frozen yogurt (FY). Dentre as cepas testadas, os Streptococcus thermophilus (ST-M6, TA-40 e TH-04) e o probiótico Lactobacillus fermentum PCC apresentaram potencial para produzir riboflavina em meio RAM. As cepas PCC e ST-M6 mostraram-se capazes de fermentar os subprodutos de caju e de uva (atingindo 8,25 e 8,40 log UFC/mL, respectivamente, para PCC e ST-M6 com subproduto de uva e 4,82 e 8,38 log UFC/mL, respectivamente, para PCC e ST-M6 com subproduto de caju em 24h). Por outro lado, as cepas TH-4 e TA-40 fermentaram apenas o subproduto de uva (atingindo 6,87 e 7,24 log UFC/mL, respectivamente, em 24h). Sendo assim, foram selecionadas as cepas de St. Thermophilus ST-M6, TH-4 e TA-40 e a de Lactobacillus fermentum PCC para a aplicação nos produtos visando o seu bioenriquecimento. O FY suplementado com 1% de subproduto de uva foi preparado, utilizando-se as cepas em co-cultura totalizando 3 combinações, ou seja, entre Lb. Fermentum PCC e as 3 cepas de St. Thermophilus. As formulações de FY foram capazes de atingir uma concentração de riboflavina de 8,40 e de 5,18 µg/mL (combinando TA-40 e PCC) em 60 dias, respectivamente, sem e com o subproduto de uva. Já a associação de STM6 e PCC, sem o subproduto, resultou na menor concentração obtida (2,30 µg/mL), atingindo 5,62 µg/mL na presença do subproduto. Dessa maneira aplicação do subproduto de uva para estimular a produção de riboflavina só foi efetiva para a formulação que combinou St. Thermophilus ST-M6 e Lb. Fermentum PCC. / Probiotic bacteria, in addition to several possible beneficial effects on the consumers health, may present a potential to bioenrich food through the production of compounds of nutritional and health interest during fermentation. In this sense, the production of natural vitamins by lactic acid bacteria, including probiotics, emerges as a promising alternative to the use of synthetic vitamins for food fortification. The use of vegetable substrates to stimulate the production of B-group vitamins by probiotics comprises a sustainable solution for the reuse of this material coming mainly from fruit processing. Fruit by-products are composed of various bioactive substances and the incorporation of these ingredients into the development of high value-added foods represents a sustainable solution for their reuse. Therefore, the present study aims to evaluate the influence of the addition of fruit by-product on the bio-enrichment of a probiotic frozen yogurt-like fermented soy product with riboflavin (vitamin B2). For this purpose, the ability of different strains of Streptococcus thermophiles, Lactobacillus spp. and Bifidobacterium spp. in producing riboflavin was evaluated using a culture medium devoid of this vitamin (Riboflavin Assay Medium, RAM). In addition, we evaluated the ability of these strains to ferment the grape (Vitis spp.) and cashew (Anacardium occidentale L.) by-products. According to the results of riboflavin production in RAM and fermentation of fruit by-products, strains were selected for the development of a fermented frozen yogurt-like (FY) soybean product. Among the strains tested, Streptococcus thermophiles (ST-M6, TA-40, and TH-04) and the probiotic Lactobacillus fermentum PCC had the potential to produce riboflavin in RAM medium. The strains PCC and ST-M6 were able to ferment the cashew and the grape byproducts (reaching 8.25 and 8.40 log CFU/mL, respectively, for PCC and ST-M6 with the grape by-product, and 4.82 and 8. 38 log CFU/mL, respectively, for PCC and STM6 with cashew by-product in 24h). On the other hand, TH-4 and TA-40 fermented only the grape by-product (reaching 6.87 and 7.24 log CFU/mL, respectively, in 24h). Therefore, the strains St. thermophiles ST-M6, TH-4, and TA-40 and the strain Lactobacillus fermentum PCC were selected for application in the products for bioenrichment. The FY supplemented with 1% of grape by-product was prepared using the co-culture strains comprising three combinations between Lb. fermentum PCC and the three strains of St. thermophiles. The FY formulations were capable of producing 8.40 and 5.18 µg/mL (combination of TA-40 and PCC) in 60 days, respectively, without and with the grape by-product. However, the association of ST-M6 and CCP, without the by-product, resulted in the lowest concentration obtained (2.30 µg/mL), achieving 5.62 µg/mL in the presence of the by-product. Thus, the application of the grape byproduct in order to stimulate the production of riboflavin was only effective for the formulation that combined St. thermophiles ST-M6 and Lb. fermentum PCC.

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