Propolis as a potential alternative for the control of Dekkera bruxellensis in bioethanol fermentation
DOI:
https://doi.org/10.5433/1679-0359.2019v40n5p2071Keywords:
Apis mellifera honeybees, Antimicrobial activity, Hydroalcoholic extracts, Argentina, Saccharomyces cerevisiae.Abstract
Dekkera bruxellensis is one of the most important contaminant yeasts of alcoholic fermentation. The use of propolis, which can selectively target contaminating yeasts without affecting the starter one, Saccharomyces cerevisiae, could be a useful nonconventional strategy for controlling the growth of contaminant yeasts. The objective of this research was to evaluate four samples of propolis produced by Apis mellifera honeybees from different regions of Argentina as antimicrobial agents against the growth of D. bruxellensis and S. cerevisiae. Hydroalcoholic extracts of propolis were prepared with ethanol:water (70:30 v/v), and the specific absorbance and final concentration of the samples were evaluated. A qualitative in vitro assay in solid medium was performed with different propolis concentrations, and the evaluation of yeast growth was based on a qualitative scale. A quantitative in vitro assay in liquid medium was also performed to assess the yeast cell number, using two different propolis concentrations. The cell number of D. bruxellensis decreased 1.52 and 1.85 log cycles with the two propolis extracts utilised at a concentration of 4.5 mg mL-1 while the cell number of S. cerevisiae decreased 0.48 and 0.76 log cycles with the same samples of propolis. The results from both assays demonstrated the selectivity of propolis use on the yeast species, leading to a higher inhibition of D. bruxellensis growth. This indicates a good potential for using propolis at the concentration of 4.5 mg mL-1, as a nonconventional strategy to control the growth of D. bruxellensis without significantly affecting S. cerevisiae, the yeast starter of ethanol fermentation.Downloads
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References
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SILVA FROZZA, C. O. da; GARCIA, C. S. C.; GAMBATO, G.; SOUZA, M. D. O. de; SALVADOR, M.; MOURA, S.; PADILHA, F. F.; SEIXAS, F. K.; COLLARES, T.; BORSUK, S.; DELLAGOSTIN, O. A.; HENRIQUES, J. A. P.; ROESCH-ELY, M. Chemical characterization, antioxidant and cytotoxic activities of Brazilian red propolis. Food and Chemical Toxicology, London, v. 52, p. 137-142, 2013. DOI: 10.1016/j.fct.2012.11.013
SOUZA-LIBERAL, A. T.; BASILIO, A. C. M.; MONTE RESENDE, A.; BRASILEIRO, B. T. V.; SILVA FILHO, E. A. da; MORAIS, J. O. F. de; SIMÕES, D. A.; MORAIS JÚNIOR, M. A. Identification of Dekkera bruxellensis as a major contaminant yeast in continuous fuel ethanol fermentation. Journal of Applied Microbiology, London, v. 102, n. 2, p. 538-547, 2007. DOI: 10.1111/j.1365-2672.2006.03082.x
TALERO, C.; HERNÁNDEZ, D.; FIGUEROA, J. Calidad microbiológica de propóleos crudo y sólidos solubles de extractos de propóleos de Apis mellifera en Colombia. Revista de la Facultad de Medicina Veterinaria y de Zootecnia, Bogotá, v. 59, n. 2, p. 109-118, 2012.
VIUDA-MARTOS, M.; RUIZ-NAVAJAS, Y.; FERNÁNDEZ-LÓPEZ, J.; PÉREZ-ALVAREZ, J. A. Functional properties of honey, propolis, and royal jelly. Journal of Food Science, Chicago, v. 73, n. 9, p. 117-24, 2008. DOI: 10.1111/j.1750-3841.2008.00966.x
BARATA, A.; CALDEIRA, J.; BOTELHEIRO, R.; PAGLIARA, D.; MALFEITO-FERREIRA, M.; LOUREIRO, V. Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide. International Journal of Food Microbiology, Amsterdam, v. 121, n. 2, p. 201-207, 2008. DOI: 10.1016/j.ijfoodmicro.2007.11.020
BASSI, A. P. G.; PARALUPPI, A. L.; REIS, V. R.; CECCATO-ANTONINI, S. R. Potassium metabisulphite as a potential biocide against Dekkera bruxellensis in fuel ethanol fermentations. Letters in Applied Microbiology, London, v. 60, n. 3, p. 248-258, 2014. DOI: 10.1111/lam.12363
BASSI, A. P. G.; SILVA, J. C. G.; REIS, V. R.; CECCATO-ANTONINI, S. R. Effects of single and combined cell treatments based on low pH and high concentrations of ethanol on the growth and fermentation of Dekkerabruxellensis and Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology, Amsterdam, v. 29, n. 9, p. 1661-1676, 2013. DOI: 10.1007/s11274-013-1329-x
BEDASCARRASBURE, E.; MALDONADO, L. M.; FIERRO MORALES, W.; ALVAREZ, A. R. Propóleos. caracterización y normalización de propóleos argentinos. Revisión y actualización de composición y propiedades. Buenos Aires: Ediciones Magna, 2006. 218 p.
CECCATO-ANTONINI, S. R. Convention alandnonc onvention alstrategies for controlling bacterial contamination in fuelethanol fermentations. World Journal of Microbiology and Biotechnology, Amsterdam, v. 34, n. 80, p. 1-11, 2018. DOI: 10.1007/s11274-018-2463-2
CIGUT, T.; POLAK, T.; GAŠPERLIN, L.; RASPOR, P.; JAMNIK, P. Antioxidative activity of propolis extract in yeast cells. Journal of Agriculturaland Food Chemistry, Washington, v. 59, n. 21, p. 11449-11455, 2011. DOI: 10.1021/jf2022258
GALLEZ, L. M.; FERNÁNDEZ, L. A.; CIBANAL, I. L. Propóleos: su uso como biofungicida agrícola. Ciencia Hoy, Buenos Aires, v. 26, n. 155, p. 55-59, 2017.
GALLEZ, L. M.; KIEHR, M.; FERNÁNDEZ, L.; DELHEY, R.; STIKAR, D. Antifungal activity in vitro of propolis solutions from Argentina against two plant pathogenic fungi: Didymellabryoniae and Rhizotocniasolani. Journal of Apicultural Research, London, v. 53, n. 4, p. 438-440, 2014. DOI: 10.3896/IBRA.1.53.4.08
GÓMEZ-RIVAS, L.; ESCUDERO-ABARCA, B. I.; AGUILAR-USCANGA, M. G.; HAYWARD-JONES, P. M.; MENDOZA, P.; RAMIREZ, M. Selective antimicrobial action of chitosan against spoilage yeasts in mixed culture fermentations. Journal of Industrial Microbiology and Biotechnology, Fairfax, v. 31, n. 1, p. 16-22, 2004. DOI: 10.1007/s10295-004-0112-2
HERIGSTAD, B.; HAMILTON, M.; HEERSINK, J. How to optimize the drop plate method for enumerating bacteria. Journal of Microbiology Methods, Amsterdam, v. 44, n. 2, p. 121-129, 2001. DOI: 10.1016/S0167-7012(00)00241-4
LEE, S. S.; ROBINSON, F. M.; WANG, H. Y. Rapid determination of yeast viability. Biotechnology and Bioengineering, Hoboken, v. 11, p. 641-649, 1981.
MADALENO, L. L.; MINARI, G. D.; ANNUNZIO, F. R.; CARVALHO, M. R.; BOSSA JUNIOR, G. R.; SALES, D. C.; FRIGIERI, M. C. Use of antimicrobials for contamination control during ethanolic fermentation. Cientifica, Jaboticabal, v. 44, n. 2, p. 226-234, 2016. DOI: 10.15361/1984-5529.2016v44n2p226-234
MENEGHIN, M. C.; BASSI, A. P. G.; CODATO, C. B.; REIS, V. R.; CECCATO-ANTONINI, S. R. Fermentative and growth performances of Dekkerabruxellensisin different batch systems and the effect of initial low cell counts in co cultures with Saccharomyces cerevisiae. Yeast, Chichester, v. 30, n. 8, p. 295-305, 2013. DOI: 10.1002/yea.2959
MUTTON, M. J. R.; OLIVEIRA FILHO, J. H.; COSTA, G. H. G.; ROVIERO, J. P.; FREITA, L. A. Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage. Food Science and Technology, Campinas, v. 34, n. 4, p. 767-772, 2014. DOI: 10.1590/1678-457X.6469
SFORCIN, J. M.; BANKOVA, V. Propolis: is there a potential for the development of new drugs? Journal of Ethnopharmacology, Shannon, v. 133, n. 2, p. 253-260, 2011. DOI: 10.1016/j.jep.2010.10.032
SILVA FROZZA, C. O. da; GARCIA, C. S. C.; GAMBATO, G.; SOUZA, M. D. O. de; SALVADOR, M.; MOURA, S.; PADILHA, F. F.; SEIXAS, F. K.; COLLARES, T.; BORSUK, S.; DELLAGOSTIN, O. A.; HENRIQUES, J. A. P.; ROESCH-ELY, M. Chemical characterization, antioxidant and cytotoxic activities of Brazilian red propolis. Food and Chemical Toxicology, London, v. 52, p. 137-142, 2013. DOI: 10.1016/j.fct.2012.11.013
SOUZA-LIBERAL, A. T.; BASILIO, A. C. M.; MONTE RESENDE, A.; BRASILEIRO, B. T. V.; SILVA FILHO, E. A. da; MORAIS, J. O. F. de; SIMÕES, D. A.; MORAIS JÚNIOR, M. A. Identification of Dekkera bruxellensis as a major contaminant yeast in continuous fuel ethanol fermentation. Journal of Applied Microbiology, London, v. 102, n. 2, p. 538-547, 2007. DOI: 10.1111/j.1365-2672.2006.03082.x
TALERO, C.; HERNÁNDEZ, D.; FIGUEROA, J. Calidad microbiológica de propóleos crudo y sólidos solubles de extractos de propóleos de Apis mellifera en Colombia. Revista de la Facultad de Medicina Veterinaria y de Zootecnia, Bogotá, v. 59, n. 2, p. 109-118, 2012.
VIUDA-MARTOS, M.; RUIZ-NAVAJAS, Y.; FERNÁNDEZ-LÓPEZ, J.; PÉREZ-ALVAREZ, J. A. Functional properties of honey, propolis, and royal jelly. Journal of Food Science, Chicago, v. 73, n. 9, p. 117-24, 2008. DOI: 10.1111/j.1750-3841.2008.00966.x
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Published
2019-07-04
How to Cite
Fernandez, L. A., Cibanal, I. L., Paraluppi, A. L., Freitas, C. de, Gallez, L. M., & Ceccato-Antonini, S. R. (2019). Propolis as a potential alternative for the control of Dekkera bruxellensis in bioethanol fermentation. Semina: Ciências Agrárias, 40(5), 2071–2078. https://doi.org/10.5433/1679-0359.2019v40n5p2071
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