Walter de Paula Pinto Neto

Species of Aspergillus section Flavi are recognized for their ability to produce metabolites, such as mycotoxins and organic acids. Kojic acid has gained widespread recognition in the cosmetics market for its efficacy in lightening skin blemishes. The importance of these species makes their correct identification and preservation essential. This study aimed to re-identify, taxonomically, Aspergillus section Flavi strains stored at the URM culture collection (WDCM 604) in Brazil and to investigate their potential for kojic acid production. Initially, 194 Aspergillus section Flavi strains were reactivated and authenticated based on DNA sequences ( CaM and BenA ). Furthermore, 99 strains were evaluated on synthetic solid medium to verify their ability to produce kojic acid. A representative strain from each species was selected to evaluate kojic acid production via submerged fermentation, using sugarcane molasses and corn steep liquor as carbon and nitrogen sources, respectively. Quantitative analysis of kojic acid was performed by high-performance liquid chromatography. In submerged fermentation, Aspergillus caelatus URM 4242 showed the highest production (10.65 ± 0.4 g/L with a yield of 0.54 g/g). Our results highlight the importance of culture collections, taxonomic re-identification, and assessment of the biotechnological potential of strains deposited in these biobanks.

This study evaluated the fermentative potential of eight industrial strains of Saccharomyces cerevisiae for producing mead from honeys originating from the Caatinga Biome in the semi-arid region of Pernambuco, Brazil. Despite presenting similar ethanol yields around 0.38 g/g, the strains differed in fermentation rate, residual sugar profile, and metabolic composition of the final products. Saccharomyces cerevisiae strains Renaissance TR313 and Fermol Distiller JP1 were selected for more detailed analyses, with JP1 standing out for its higher volumetric productivity (0.23 g/L/h) and shorter fermentation time of 20 days. Further fermentations demonstrated that increasing biomass, supplementing with the inorganic nitrogen source ammonium sulphate, or cell immobilization accelerates fermentation without compromising yield. Thus, the JP1 strain shows promise as a ferment for producing regionally identified mead from honeys typical of the Caatinga biome of the semi-arid Northeast of Brazil. The use of this strain with the honey of the Sertão can characterize the regional product and increase its value.

This study evaluated the fermentative potential of eight industrial strains of Saccharomyces cerevisiae for producing mead from honeys originating from the Caatinga Biome in the semi-arid region of Pernambuco, Brazil. The fermentations revealed preferential consumption of glucose and fructose, with limited utilization of apparent sucrose. Despite presenting similar ethanol yields (38% mass conversion), the strains differed in fermentation rate, residual sugar profile, and metabolic composition of the final products. Strains TR313 and JP1 were selected for more detailed analyses, with JP1 standing out for its higher volumetric productivity (0.23 g·L⁻¹·h⁻¹) and shorter fermentation time. The mead produced by JP1 exhibited a higher content of amino acids, particularly alanine and proline, as well as bioactive compounds such as dehydroascorbic acid, glycerate, and GABA, which may confer antioxidant and nutraceutical properties. Analysis of volatile compounds indicated a predominance of 2-phenylethanol and tyrosol, with floral and fruity notes intensified by the presence of anisic acids and alcohols. Technological tests demonstrated that increasing biomass, supplementing with nitrogen, or cell immobilization accelerates fermentation without compromising yield. Thus, the JP1 strain shows promise as a ferment for producing regionally identified mead, combining autochthonous yeasts and honeys typical of the Caatinga biome, which can add socioeconomic value to beekeeping in the semi-arid Northeast of Brazil.

This study explored the prebiotic potential of africanized bee honeys from the Caatinga biome on the survival of Lacticaseibacillus rhamnosus GG in fermented beverages under refrigerated storage and gastrointestinal tract (GIT) simulation. Among the samples tested, honey derived predominantly from Myracrodruon urundeuva (aroeira-do-campo) exhibited the most pronounced protective effect. After 28 days of refrigeration, this formulation retained a viable bacterial load above 8 Log CFU/mL, compared to a drastic decline to 3 Log CFU/mL in honey analog control. Under static GIT simulation, probiotic survival exceeded 92 % post-gastric phase, with the aroeira-do-campo formulation achieving full retention. Dynamic simulations confirmed these findings, with survival rates up to 88.2 % by flow cytometry, even under complex digestive stress. Additionally, the bee honeys supported lactic acid production and maintained physicochemical integrity, confirming their synbiotic functionality. These results clearly show the potential prebiotic effect of Caatinga honeys, including the differences in their botanical origin as effective carriers of bacterial probiotics, opening the way for stable, dairy-free functional beverages adapted to arid ecosystems. Furthermore, it reinforces the importance of maintaining the sustainability of an exclusive biome and hotspot of biological diversity with a high degree of endemism. In other words, studies like this that reinforce the value of ecosystem services are of fundamental importance for the implementation of public policies in favor of the conservation of these environments.

Este estudo teve como objetivo analisar as características de leites de diferentes origens: bovina, bubalina, caprina e ovina, destacando as ssua composições e aplicabilidade na produção de derivados lácteos. O Brasil está entre os maiores produtores de leite de vaca do mundo, apesar de historicamente a produção se mostrar dispersa e heterogênea no país. Em comparação ao leite bovino, o leite de búfala destaca-se por apresentar altos teores de proteína e gordura, sendo ideal para a produção de queijos e outros derivados. O leite de cabra, por sua vez, possui elevada digestibilidade e menor potencial alergênico, tornando-se uma alternativa viável para pessoas com intolerância ou alergia à proteína do leite de vaca. Apesar de seus benefícios, o processamento de leite caprino e ovino no Brasil ainda são limitados frente à produção bovina, evidenciando-se a necessidade de maior incentivo no setor.

The singular biodiversity of the Brazilian Caatinga inspires innovative solutions in food science. In this study, we evaluated the prebiotic potential of honeys produced by Apis mellifera in the Pajeú hinterland, Pernambuco, Brazil (Caatinga Biome), with different floral origins: Mastic (Aroeira), Mesquite (Algaroba), and mixed flowers. These were used to formulate synbiotic and alcoholic beverages fermented by Saccharomyces boulardii CNCM I-745. Static and dynamic simulations of the human gastrointestinal tract (GIT) were used, as well as physicochemical, rheological, and microbiological analyses. The results revealed that honey positively influences the viability and resilience of probiotic yeast, especially honey with a predominance of Algaroba, which promoted the highest survival rate (>89%) even after 28 days of refrigeration and in dynamic in vitro simulation of the GIT (more realistic to human physio-anatomical conditions). The phenolic composition of the honeys showed a correlation with this tolerance. The use of complementary methodologies, such as flow cytometry, validated the findings and highlighted the functional value of these natural matrices, revealing an even greater longevity potential compared to conventional microbiological methodology. The data reinforces the potential of the Caatinga as a source of bioactive and sustainable compounds, proposing honey as a promising non-dairy synbiotic vehicle. This work contributes to the appreciation of the biome and the development of functional food products with a positive social, economic, and ecological impact.

The singular biodiversity of the Brazilian Caatinga inspires innovative solutions in food science. In this study, we evaluated the prebiotic potential of honeys produced by Apis mellifera in the Pajeú hinterland, Pernambuco, Brazil (Caatinga Biome), with different floral origins: Mastic (Aroeira), Mesquite (Algaroba) and mixed flowers. These were used to formula symbiotic beverages fermented by Saccharomyces boulardii CNCM I-745. Static and dynamic simulations of the human gastrointestinal tract (GIT) were used, as well as physicochemical, rheological and microbiological analyses. The results revealed that honey positively influences the viability and resilience of probiotic yeast, especially honey with a predominance of Algaroba, which promoted the highest survival rate (>89%) even after 28 days of refrigeration and in dynamic in vitro simulation of the GIT (more realistic to human physio anatomical conditions). The phenolic composition and antioxidant activity of the honeys showed a correlation with this tolerance. The use of complementary methodologies, such as flow cytometry, validated the findings and highlighted the functional value of these natural matrices, revealing an even greater longevity potential compared to conventional microbiological methodology. The data reinforces the potential of the Caatinga as a source of bioactive and sustainable compounds, proposing honey as a promising non-dairy symbiotic vehicle. This work contributes to the appreciation of the biome and to the development of functional food products with a positive social, economic and ecological impact.

Theoretical Reference: Soil can act as a carbon reservoir, reducing the concentration of CO₂ in the atmos phere. The greater the quantity of microorganisms present in this environment, the better the microbiological characteristics for soil development. Therefore, agroforestry systems can represent an effective environment for capturing carbon, acting as CO2 s inks and contributing to climate change mitigation. Method: The experiments were carried out in the municipality of Taquaritinga do Norte, Pernambuco. Soil samples were taken from six blocks, three in the agroforestry system and the other three in an area of secondary native forest. The samples were collected at a depth of 0.5 - 5.0 cm. The entire procedure took place in the Biotechnology laboratory of the Research Support Centre (CENAPESQ) at UFRPE. The data obtained was analysed using descriptive statisti cs. Results and Discussion: The agroforestry systems had a higher number of fungi in bacteria than the native secondary forest. Fungi were predominant in both systems and were influenced by factors such as the period (rainy and dry), humidity and soil pH. The analysis of microbial composition identified genera with relevant potential for ecological processes and soil quality, such as Aspergillus, Penicillium and Trichoderma. Research Implications: The theoretical and applied implications of this research are analysed comprehensively, highlighting how the findings can contribute to the advancement of knowledge and the implementation of practices to recognise microbial dynamics in the soil and their environmental and agricultural influences. Originality/Val ue: The research has value due to its unprecedented application in the field. Its relevance is emphasised by the fact that it is aligned with different scientific studies that have already been consolidated on the academic scene.