Obtenção de antimicrobiano natural produzido pela levedura Hansenula Wingei: caracterização e potencial de aplicação na conservação de carne de aves

Abstract

The demand for natural preservatives has driven research into alternatives to chemical additives in the food industry. This study aimed to produce and characterize, from a physicochemical and microbiological perspective, the extract obtained from the fermentative broth of Hansenula wingei (HW) yeast and evaluate its potential for use in poultry meat preservation. The yeast was cultivated in liquid medium under controlled conditions, and the aqueous extract was concentrated via lyophilization, preserving its bioactive properties. The protein profile of the extract was determined using SDS-PAGE, revealing the presence of polypeptides in the 20 to 30 kDa range, consistent with the production of "killer" toxins. The antimicrobial activity of the extract was evaluated through minimum inhibitory concentration (MIC) assays, resazurin reduction tests, and disk diffusion assays, which demonstrated efficacy against Salmonella spp. and Staphylococcus spp. strains, particularly when combined with 1% lactic acid. The results suggest that H. wingei extract holds potential as a natural preservative, contributing to the microbiological safety and quality of meat products, while reducing reliance on synthetic preservatives.