TREHALOSE PRODUCTION FROM NON-CONVENTIONAL YEASTS

Trehalose is a disaccharide constituted by two molecules of D-glucose, whose unique structural and physicochemical properties are responsible for its high stability. This carbohydrate accumulates inside the cytosol of yeast during abiotic stress due to its protective effect against desiccation, high temperatures, freezing, high salinity and oxidation. For this reason, trehalose has important applications in food, cosmetic, pharmaceutical industries and research. In this study, it was performed a comparative analysis of trehalose production in non-conventional yeasts Saccharomyces kluyveri, Candida shehatae and Candida guilliermondii evaluating the effect of two growth temperatures (28 and 34 degrees C) and two methods of cell breakage (mechanical or thermal disruption by bead beating or boiling, respectively). The growth rate (cells/mL) of the cells cultured at 34 degrees C was lower in comparison with the growth at 28 degrees C. S. kluyveri produced the higher amount of biomass in comparison with the yeasts from the Candida, C. shehatae was the only yeast in which no trehalose production was detected at any temperature. Based on Tukey-Kramer test, it was determined that C. guilliermondii yields the higher amount of trehalose in contrast to the two other species of yeast tested.