Banca de QUALIFICAÇÃO: RHAYLLA KARYNNE SILVEIRA DE MORAIS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : RHAYLLA KARYNNE SILVEIRA DE MORAIS
DATE: 02/09/2024
TIME: 09:00
LOCAL: Auditorio do PRONAT
TITLE:

FERMENTATION POTENTIAL AND PRODUCTION OF XYLANase BY PRESERVED AMAZONIAN YEASTS

KEY WORDS:

Enzymes, Fermentation, Yeast, Preservation, Xylanase

PAGES: 52
BIG AREA: Outra
AREA: Ciências Ambientais
SUMMARY:

Yeasts are microorganisms that play a fundamental role in the transformation of sugars into a wide range of products, thanks to their fermentative potential. Their great physiological and biochemical variety allows them to be found in a wide variety of habitats. Yeasts have a long history of coexistence with humanity, playing an essential role in the production of food and beverages, as well as in various industrial and scientific applications. The exploration of this microbial diversity also allows the discovery of new sources of enzymes with potential for application in the biotechnology industry. Among the enzymes used in industry, we can highlight hemicellulases, responsible for the hydrolysis of hemicellulose, with xylanases being the most recognized in this process and the metabolization of xylan into xylose, the main product. From this perspective, the present project arises, which aims to analyze ten isolates of Amazonian yeasts preserved in the Microorganism Culture Collection of the Postgraduate Program in Natural Resources, to evaluate whether they maintain the fermentative potential they presented when they were studied. , as well as evaluating whether these isolates have the ability to produce the xylanase enzyme. This research follows the Sustainable Development Goals (SDGs) 12 and 15, which focus on: responsible consumption and production and the preservation of life on Earth. To this end, the methodological steps of the project include the selection of isolates, targeting those that have a greater capacity for growth in different basal fermentation media, followed by the subsequent activation of these isolates, as well as their evaluation of fermentative viability. Then, the isolates that grow in medium containing xylan will be subjected to qualitative and quantitative tests to detect the xylanase enzyme, as well as analysis of the effect of pH and temperature on the activity and stability of the enzyme. It is expected that this study will contribute to expanding research with yeast in the state of Roraima, as well as research into the fermentative potential of yeast and the production capacity of enzymes for biotechnology.

COMMITTEE MEMBERS:
Externa à Instituição - ANDRÉIA DA SILVA ALENCAR - UFRR
Interna - 2352328 - BIANCA JORGE SEQUEIRA
Presidente - 2026812 - MARCOS JOSE SALGADO VITAL
Externa ao Programa - 1026796 - SILVANA TULIO FORTES - null