Browsing by Author "Ramirez Castrillon, Mauricio"
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Item Epidemiological aspects and characterization of the resistance profile of Fusarium spp. in patients with invasive fusariosis(NLM (Medline), 2019-10-01) Dallé da Rosa, Priscila; Ramirez Castrillon, Mauricio; Borges, Rafael; Aquino, Valério; Meneghello Fuentefria, Alexandre; Zubaran Goldani, LucianoIntroduction. The remarkable intrinsic resistance of Fusarium species to most antifungal agents results in high mortality rates in the immunocompromised population. Aims. This study aimed to investigate the epidemiology, clinical features and antifungal susceptibility of Fusarium isolates in patients with invasive fusariosis. Methodology. A total of 27 patients admitted to a referral hospital from January 2008 to June 2017 were evaluated. Antifungal susceptibility testing of isolates was performed by broth microdilution according to the Clinical and Laboratory Standards Institute guidelines. Results. Haematological malignancy was the predominant underlying condition, with an incidence of invasive fusariosis of 14.8 cases per 1000 patients with acute lymphoid leukaemia and 13.1 cases per 1000 patients with acute myeloid leukaemia. The Fusarium solani species complex (FSSC) was the most frequent agent group, followed by the Fusarium oxysporum species complex (FOSC). Voriconazole showed the best activity against Fusarium, followed by amphotericin B. Itraconazole showed high minimum inhibitory concentration values, indicating in vitro resistance. Clinical FSSC isolates were significantly (P<0.05) more resistant to amphotericin B and voriconazole than FOSC isolates. Conclusion. The present antifungal susceptibility profiles indicate a high incidence of fusariosis in patients with haematological malignancy. Species- and strain-specific differences in antifungal susceptibility exist within Fusarium in this setting.Item Tropical lakes as a novel source of oleaginous yeasts with lipid profiles for biodiesel, oleochemical, and nutraceutical applications(Springer Science and Business Media B.V., 2025-03-13) Ramirez Castrillon, Mauricio; Benavides León, Tatiana Andrea; Arcos Velasco, Lizeth Vanessa; Pantoja Pulido, Kriss Dayana; Lopez Parra, Lizbeth Lorena; Bolaños Rojas, Ana Cristina; Osorio Cadavid, EstebanOleaginous yeasts have emerged as promising microbial cell factories for lipid production, offering sustainable alternatives to traditional sources of biodiesel and nutraceuticals. In this study, the lipid accumulation potential of yeast strains isolated from two freshwater aquatic ecosystems in Cali, Colombia, was evaluated to identify novel candidates for biotechnological applications. A total of 56 strains were tested for their oleaginous nature using a gravimetric lipid assay with glucose as a carbon source. Of the assessed strains, 46.15% exceeded 20% lipid yields relative to the dry biomass. Seven strains were selected using glycerol as a carbon source, but only five yeasts were further characterized for their lipid profiles. Molecular identification revealed diverse species, including Aureobasidium sp., Papiliotrema rajashtanensis, Rhodotorula spp., and Clavispora lusitaniae. The selected strains demonstrated unique lipid profiles, with high proportions of monounsaturated and polyunsaturated fatty acids, such as oleic acid (C18:1) and linoleic acid (C18:2). In particular, Aureobasidium sp. accumulated uncommon fatty acids such as petroselinic acid under conditions induced by glycerol. This fatty acid, which has a double bond in position 6,7 and a melting point of 33 °C, highlights its potential as an alternative to margarine production, as well as a precursor to sophorolipids, estolide esters, soaps, and plastics. Rhodotorula sp. exhibited very long-chain fatty acids such as docosadienoic and docosatrienoic acids in its lipid profile. These findings underscore the biotechnological value of yeasts from lentic aquatic systems as sustainable lipid producers, paving the way for innovations in biofuels, nutraceuticals, and oleochemicals.Item Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must(MDPI, 2022-04) Mendes, Sandra D. C.; Arcari, Stefany Grützmann; Werner, Simone Silmara; Valente, Patricia; Ramirez Castrillon, MauricioNine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences in aroma profiles. The molecular profiles differentiated the following isolates from the reference strain (SC2048), which is typically used in wine production: 06CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, and 41PP. Under the same conditions, each of these strains produced different concentrations and combinations of metabolites, which significantly influenced the aroma of the fermented SB must. Volatile compounds such as octanoic acid, diethyl succinate, and ethyl lactate were associated with the strains 26PP, 41PP, 01PP, and 12M, while strains 33CE, 28AD, 13PP, and 06CE were associated with the production of ethyl acetate and 1-hexanol. Strain 06CE produced 592.87 ± 12.35 µg/L 1-hexanol. In addition, the olfactory activity values (OAVs; we considered only values >1) allowed us to evaluate the participation of each compound in the aroma of the final fermented SB. In conclusion, the selected wild strains are promising candidates for improving the regional characteristics of wine.