Análise do microbioma do hidromel antes e depois da fermentação : benefícios probióticos e biotecnológicos dos micro-organismos

O hidromel é uma das mais antigas bebidas alcoólicas conhecidas pelo homem. Apesar de existirem legislações para o preparo do hidromel, um dos maiores problemas é a falta de estudos sobre a composição de micro-organismos presentes na produção do hidromel. Para tanto, no presente estudo foi realizado a análise da microbiota de um hidromel produzido de forma artesanal, buscando verificar a existência de microorganismos com características biotecnológicas e/ou probióticos. Foram avaliadas duas amostras, uma antes da fermentação (EM) e outra depois de 30 dias de fermentação (CPF). Estas amostras foram submetidas a extração do DNA total e PCR empregando primers para identificação de bactérias (16S rRNA) e fungos (ITS). A composição de micro-organismos nas amostras foi determinada por sequenciamento de nova geração da plataforma Illumina MiSeq e posteriores análises bioinformáticas. A análise da comunidade bacteriana mostrou uma grande diversidade de gêneros na amostra EM, entretanto após o período de 30 dias de fermentação (CPF), apenas dois gêneros permaneceram em abundância, sendo estes: Apilactobacillus e Fructobacillus. A composição de fungos se manteve estável nas duas amostras, sendo ambas dominadas pelo, gênero Metschnikowia, pertencente à família Metschnikowiacea e filo Ascomycota. A estabilidade de estes micro-organismos permanecerem no processo de fermentação pode estar associada a capacidade de metabolizar os nutrientes presentes no mel e/ou eliminar outras bactérias. Os dados gerados identificaram microorganismos com potencial biotecnológico, que podem ser empregados na forma de um pool para auxiliar o processo de fermentação do hidromel, assim como, com potencial probiótico, exibindo capacidade de produzir compostos com atividades antimicrobianas. Os dados obtidos no presente estudo contribuem para o melhor entendimento sobre os micro-organismos envolvidos no processo fermentativo do hidromel.Mead is one of the oldest alcoholic beverages known to man. Although there are laws for the preparation of mead, one of the biggest problems is the lack of studies on the composition of microorganisms present in the production of this food product. Therefore, in the present study, an analysis of the microbiota of a mead produced in an artisanal way was carried out, seeking to verify the existence of microorganisms with biotechnological and/or probiotic characteristics. Two samples were evaluated, one before fermentation (EM) and one after fermentation (CPF). These samples were submitted to total DNA extraction and PCR using primers for identification of bacteria (16S rRNA) and fungi (ITS). The composition of microorganisms in the samples was determined by next-generation sequencing of the Illumina MiSeq platform and bioinformatics analyses. The analysis of the bacterial community showed a great diversity of genera in the EM sample, however after a period of 30 days of fermentation (CPF), only two genera remained, which were: Apilactobacillus and Fructobacillus. Fungal composition remained stable in the evaluated samples, both being dominated by the genus Metschnikowia, belonging to the family Metschnikowiacea phylum Ascomycota. The stability of these microorganisms to remain in the fermentation process may be associated with their ability to metabolize the nutrients present in honey and/or eliminate other bacteria. The generated data showed microorganisms with biotechnological potential, which can be used in the form of a pool to assist the mead fermentation process, as well as, with probiotic potential, exhibiting the ability to produce compounds with antimicrobial activity. The data obtained in this study contribute to a better understanding of the microorganisms involved in the mead fermentation process

Antimicrobial resistance of enterococci isolated from food in South Brazil : comparing pre-and post-RDC 20/2011

Antimicrobial resistance has been attributed to the overuse of antibiotics. To control the use of antibiotics, Brazil adopted the RDC 20/2011. A comparison the antibiotic-resistance profi le of bacterial has provided important insights into resistance evolution. Enterococci are ubiquitous bacteria recommended to be used as a sentinel organism, in national surveillance systems, for tracking antimicrobial resistance through the food chain. The present study aimed to evaluate the diversity and antimicrobial resistance of enterococci collected from food in South Brazil in 2017 (pos-RDC 20/11) for comparison with isolated in 2007 (pre-RDC 20/11). A total of 310 enterococci were isolated from vegetables and products of animal origin, identifi ed by PCR and MALDI-TOF, tested for antimicrobial susceptibility and screened for resistance genes. Enterococcus casselifl avus was dominant in vegetables and E. faecalis i n products of animal origin. Enterococcal isolates in 2017 were mostly sensitive to ampicillin, gentamicin, chloramphenicol, and vancomycin when compared to isolated collected in 2007. While resistance levels to most compounds remained relatively stable, multidrug resistance decreased by 24% during this period. Our results suggest that RDC 20/11 had a positive outcome in controlling the spread of antimicrobial resistance. This study provides baseline data to measure future changes in the prevalence of resistant enterococci

Avaliação da associação do resíduo em pó da indústria da erva-mate à farinha de trigo doméstica

1