Evidence map›Paper›PMID 31788756›Full record

ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2020

Selection of yeasts from bee products for alcoholic beverage production.

Mayara Salgado Silva, Luciana Marina Arruda, Pedro Lanna Xavier, Maria Ximena Díaz Ramírez, Fernando Augusto da Silveira, Weyder Cristiano Santana, Paulo Henrique Alves da Silva, Luciano Gomes Fietto, Monique Renon Eller

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed.

  1. Review
  2. Review
  3. Review
  4. Review
  5. Article
  6. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Mayara Salgado SilvaInstituto Federal do Ceará, Rua Estévão Remígio, 1145, Campus Limoeiro do Norte, Limoeiro do Norte, Ceará, 62930-000, Brazil.
Luciana Marina ArrudaDepartment of Food Technology, Universidade Federal de Viçosa, Av Peter Henry Rolfs, s/n Campus Universitário, Viçosa, Minas Gerais, 36570-900, Brazil.
Pedro Lanna XavierDepartment of Food Technology, Universidade Federal de Viçosa, Av Peter Henry Rolfs, s/n Campus Universitário, Viçosa, Minas Gerais, 36570-900, Brazil.
Maria Ximena Díaz RamírezDepartment of Food Technology, Universidade Federal de Viçosa, Av Peter Henry Rolfs, s/n Campus Universitário, Viçosa, Minas Gerais, 36570-900, Brazil.
Fernando Augusto da SilveiraDepartment of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil.
Weyder Cristiano SantanaDepartment of Entomology, Universidade Federal de Viçosa, Viçosa, Brazil.
Paulo Henrique Alves da SilvaDepartment of Food Technology, Universidade Federal de Viçosa, Av Peter Henry Rolfs, s/n Campus Universitário, Viçosa, Minas Gerais, 36570-900, Brazil.
Luciano Gomes FiettoDepartment of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Viçosa, Brazil.
Monique Renon EllerDepartment of Food Technology, Universidade Federal de Viçosa, Av Peter Henry Rolfs, s/n Campus Universitário, Viçosa, Minas Gerais, 36570-900, Brazil. monique.eller@ufv.br.ORCID http://orcid.org/0000-0002-5412-897X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The use of appropriate yeast strains allows to better control the fermentation during beverage production. Bee products, especially of stingless bees, are poorly explored as sources of fermenting microorganisms. In this work, yeasts were isolated from honey and pollen from Tetragonisca angustula (Jataí), Nannotrigona testaceicornis (Iraí), Frieseomelitta varia (Marmelada), and honey of Apis mellifera bees and screened according to morphology, growth, and alcohol production. Bee products showed to be potential sources of fermenting microorganisms. From 55 isolates, one was identified as Papiliotrema flavescens, two Rhodotorula mucilaginosa, five Saccharomyces cerevisiae, and nine Starmerella meliponinorum. The S. cerevisiae strains were able to produce ethanol and glycerol at pH 4.0-8.0 and temperature of 10-30 °C, with low or none production of undesirable compounds, such as acetic acid and methanol. These strains are suitable for the production of bioethanol and alcoholic beverages due to their high ethanol production, similar or superior to the commercial strain, and in a broad range of conditions like as 50% (m/v) glucose, 10% (v/v) ethanol, or 500 mg L

Indexed as

Acetic AcidAlcoholic BeveragesAnimalsBeesDNA, Ribosomal SpacerEthanolFermentationGenes, FungalGlycerolHoneyPollenRhodotorulaSaccharomyces cerevisiaeYeastsAcetic AcidDNA, Ribosomal SpacerEthanolGlycerolEthanol productionHoneyStingless beesYeast selection

Identifiers

PMID31788756
PMCPMC7058816

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.