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Ceccato-Antonini SR, Shirahigue LD, Varano A, da Silva BN, Brianti CS, de Azevedo FA. Citrus essential oil: would it be feasible as antimicrobial in the bioethanol industry? Biotechnol Lett 2023; 45:1-12. [PMID: 36333539 DOI: 10.1007/s10529-022-03320-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/23/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
Abstract
Essential oils (EOs) extracted from Citrus peels contain 85%-99% volatile components (a mixture of monoterpenes, sesquiterpenes, and their oxygenated derivatives) and 1%-15% non-volatile compounds. Citrus EOs have been long known for their antimicrobial properties, owing to which these EOs have a diverse range of applications. However, no studies have reported the applicability of Citrus EOs for the control of bacterial and yeast contaminants in the bioethanol industry. In this regard, the present review aimed to explore the feasibility of Citrus EOs in this industry. The Web of Science database was searched for reports that described the association of Citrus EOs with the most common microorganisms in the bioethanol industry to evaluate the efficacy of these EOs as antimicrobial agents in this context. The objective of the review was to suggest a novel antimicrobial that could replace sulfuric acid and antibiotics as the commonly used antimicrobial agents in the bioethanol industry. Citrus EOs exhibit antibacterial activity against Lactobacillus, which is the main bacterial genus that contaminates this fermentation process. The present report also confirms the selective action of these EOs on the contaminating yeasts and not/less on ethanol-producing yeast Saccharomyces cerevisiae, however further studies should be conducted to investigate the effects of Citrus EOs in yeast-bacterium co-culture.
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Affiliation(s)
- Sandra Regina Ceccato-Antonini
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil.
| | - Ligianne Din Shirahigue
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Amanda Varano
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Bianca Novaes da Silva
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Carina Sawaya Brianti
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Fernando Alves de Azevedo
- Centro de Citricultura Sylvio Moreira, Instituto Agronômico (IAC), Via Anhanguera Km 158, Cordeirópolis, SP, 13490-970, Brasil
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Varano A, Shirahigue LD, Azevedo FA, Altenhofen da Silva M, Ceccato-Antonini SR. Mandarin essential oil as an antimicrobial in ethanolic fermentation: Effects on Limosilactobacillus fermentum and Saccharomyces cerevisiae. Lett Appl Microbiol 2022; 74:981-991. [PMID: 35247276 DOI: 10.1111/lam.13690] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 11/30/2022]
Abstract
The antibacterial activity of citrus essential oils (EOs) in the context of combating Limosilactobacillus fermentum, one of the most important bacterial contaminants in the bioethanol production industry, has never been explored previously. Industrial processes usually utilize sulfuric acid for cell treatment to decrease bacterial contamination. However, due to the hazardous nature of sulfuric acid, an alternative to it is highly desirable. Therefore, in the present study, the efficacy of Fremont IAC 543 mandarin EO against a strain of L. fermentum (ATCC® 9338™) was evaluated under proliferative/non-proliferative conditions, in both pure culture and co-culture with an industrial strain of Saccharomyces cerevisiae. The mandarin EO exhibited higher effectiveness against L. fermentum compared to that against S. cerevisiae under non-proliferative conditions (added to water rather than to culture medium). At the concentration of 0.05%, the EO was as effective as the acid solution with pH 2.0 in reducing the count of L. fermentum almost 5 log CFU mL-1 cycles, while the concentration of 0.1% led to the complete loss of bacterial culturability. When L. fermentum was co-cultured with S. cerevisiae, the efficacy of the EO against the bacterial strain was reduced. However, despite this reduced efficacy in co-culture, mandarin EO may be considered effective in combating L. fermentum and could be applied in processes where this bacterium proves to be unfavorable and does not interact with S. cerevisiae.
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Affiliation(s)
- A Varano
- Dept. Tecnologia Agroindustrial e Socioeconomia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera km 174, 13600-970, Araras, SP, Brasil
| | - L D Shirahigue
- Dept. Tecnologia Agroindustrial e Socioeconomia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera km 174, 13600-970, Araras, SP, Brasil
| | - F A Azevedo
- Centro de Citricultura Sylvio Moreira, Instituto Agronômico (IAC), Via Anhanguera km 158, 13490-970, Cordeirópolis, SP, Brasil
| | - M Altenhofen da Silva
- Dept. Tecnologia Agroindustrial e Socioeconomia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera km 174, 13600-970, Araras, SP, Brasil
| | - S R Ceccato-Antonini
- Dept. Tecnologia Agroindustrial e Socioeconomia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera km 174, 13600-970, Araras, SP, Brasil
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Shirahigue LD, Ribeiro IS, Sucasas LFDA, Anbe L, Vaz-Pires P, Oetterer M. Peptones in Silage from Tilapia (Oreochromis niloticus) and Cobia (Rachycentron canadum) Waste as a Culture Medium for Bioprocesses. Journal of Aquatic Food Product Technology 2018. [DOI: 10.1080/10498850.2018.1484830] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Ligianne Din Shirahigue
- Centro Ciências Agrárias, CCA, UFSCAR, Federal University of São Carlos, CEP, Araras, São Paulo, Brazil
| | - Ingridy Simone Ribeiro
- Federal Institute of Education, Science and Technology South Minas, CEP, Muzambinho, Minas Gerais, Brazil
| | - Lia Ferraz de Arruda Sucasas
- Laboratory of Freshwater Fish and Seafood Technology, Department of Food Science and Technology, ESALQ, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Lika Anbe
- Laboratory of Freshwater Fish and Seafood Technology, Department of Food Science and Technology, ESALQ, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Paulo Vaz-Pires
- Food Technology Laboratory, Interdisciplinary Centre for Marine and Environmental Research, University of Porto, CEP, Porto, Portugal
| | - Marília Oetterer
- Laboratory of Freshwater Fish and Seafood Technology, Department of Food Science and Technology, ESALQ, University of São Paulo, Piracicaba, São Paulo, Brazil
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Shirahigue LD, Silva MO, Camargo AC, Sucasas LFDA, Borghesi R, Cabral ISR, Savay-da-Silva LK, Galvão JA, Oetterer M. The Feasibility of Increasing Lipid Extraction in Tilapia (Oreochromis niloticus)Waste by Proteolysis. Journal of Aquatic Food Product Technology 2014. [DOI: 10.1080/10498850.2013.845276] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Shirahigue LD, Plata-Oviedo M, De Alencar SM, D’Arce MABR, De Souza Vieira TMF, Oldoni TLC, Contreras-Castillo CJ. Wine industry residue as antioxidant in cooked chicken meat. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02201.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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