Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/56797
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dc.creatorRibeiro, Luciana Silva-
dc.creatorSouza, Mariana Lino de-
dc.creatorLira, Jean Marcel Sousa-
dc.creatorSchwan, Rosane Freitas-
dc.creatorBatista, Luís Roberto-
dc.creatorSilva, Cristina Ferreira-
dc.date.accessioned2023-05-15T19:05:39Z-
dc.date.available2023-05-15T19:05:39Z-
dc.date.issued2023-
dc.identifier.citationRIBEIRO, L. S. Volatile compounds for biotechnological applications produced during competitive interactions between yeasts and fungi. Journal of Basic Microbiology, [S.l.], 2023.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1002/jobm.202200409pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/56797-
dc.description.abstractFungi, yeasts and bacteria produce volatile compounds during their metabolism. Inthis study, the volatile compounds produced by yeast strains (SaccharomycescerevisiaeandRhodotorula mucilaginosa)andfungalstrains(Aspergillus carbonariusandAspergillus ochraceus) during competitive interactions were investigated bysolid‐phase microextraction coupled with gas chromatography–mass spectrometry.Fifty‐six volatile compounds were identifiedrepresenting alcohols, aldehydes,esters, ketones, aromatic compounds, acids, furans, phenols, and nitrogencompounds, being the largest amount in the class of esters and alcohols. Eightcompounds were identified only in interactive culture conditions such as 2‐amino‐1‐propanol, isopropylamine, dimethylamine, pentyl propanoate, ethyl‐2‐aminopropanoate, acetone, oxalic acid, andβ‐elemene and five of these wereproduced in cocultures includingA. carbonarius. These will be developed for futurebiotechnological applications such as in the pharmaceutical and biological industryto produce drugs. Antimicrobial and antifungal activities; Solvent and herbicide;flavoring ingredient; solvent, plastic synthesis, nail polish remover and thinner,pesticide and herbicide; important in thecomplexation of minerals in the soil; andplant‐environment interactions, defending predators, pathogens, and competitors.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Basic Microbiologypt_BR
dc.subjectAspergilluspt_BR
dc.subjectMicrobial interactionspt_BR
dc.subjectRhodotorula mucilaginosapt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.subjectVolatilept_BR
dc.titleVolatile compounds for biotechnological applications produced during competitive interactions between yeasts and fungipt_BR
dc.typeArtigopt_BR
Appears in Collections:DBI - Artigos publicados em periódicos

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