Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.
Identifieur interne : 000855 ( Main/Exploration ); précédent : 000854; suivant : 000856Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.
Auteurs : Valdeci S. Bastos [Brésil] ; Maria Fs Santos [Brésil] ; Laidson P. Gomes [Brésil] ; Analy Mo Leite [Brésil] ; Vânia M. Flosi Paschoalin [Brésil] ; Eduardo M. Del Aguila [Brésil]Source :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2018.
Descripteurs français
- KwdFr :
- Agaricales (génétique), Agaricales (isolement et purification), Agaricales (métabolisme), Bactéries (classification), Bactéries (génétique), Bactéries (isolement et purification), Bactéries (métabolisme), Biodiversité (MeSH), Brésil (MeSH), Cacaoyer (composition chimique), Cacaoyer (microbiologie), Champignons (classification), Champignons (génétique), Champignons (isolement et purification), Champignons (métabolisme), Fermentation (MeSH), Graines (composition chimique), Graines (microbiologie), Manipulation des aliments (MeSH), Phytophthora (composition chimique), Phytophthora (métabolisme).
- MESH :
- composition chimique : Bactéries, Cacaoyer, Champignons, Graines, Phytophthora.
- génétique : Agaricales, Bactéries, Champignons.
- isolement et purification : Agaricales, Bactéries, Champignons.
- microbiologie : Cacaoyer, Graines.
- métabolisme : Agaricales, Bactéries, Champignons, Phytophthora.
- Biodiversité, Brésil, Fermentation, Manipulation des aliments.
English descriptors
- KwdEn :
- Agaricales (genetics), Agaricales (isolation & purification), Agaricales (metabolism), Bacteria (classification), Bacteria (genetics), Bacteria (isolation & purification), Bacteria (metabolism), Biodiversity (MeSH), Brazil (MeSH), Cacao (chemistry), Cacao (microbiology), Fermentation (MeSH), Food Handling (MeSH), Fungi (classification), Fungi (genetics), Fungi (isolation & purification), Fungi (metabolism), Phytophthora (chemistry), Phytophthora (metabolism), Seeds (chemistry), Seeds (microbiology).
- MESH :
- chemistry : Cacao, Phytophthora, Seeds.
- classification : Bacteria, Fungi.
- genetics : Agaricales, Bacteria, Fungi.
- isolation & purification : Agaricales, Bacteria, Fungi.
- metabolism : Agaricales, Bacteria, Fungi, Phytophthora.
- microbiology : Cacao, Seeds.
- Biodiversity, Brazil, Fermentation, Food Handling.
Abstract
BACKGROUND
Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities, yeasts, lactic acid, and acetic acid bacteria. The spontaneous fermentation of cocoa beans by Theobroma cacao TSH565 clonal variety, a highly productive hybrid resistant to Moniliophthora perniciosa and Phytophthora spp., was investigated. The natural cocobiota involved in the spontaneous fermentation of this hybrid in southern Brazil, was investigated by using both a culture-dependent microbiological analysis and a molecular analysis. The changes in the physicochemical characteristics and the kinetics of substrate utilization and metabolite production during fermentation were also evaluated.
RESULTS
Yeasts (178) and bacteria (244) isolated during fermentation were identified by partial sequencing of the ITS and 16S rDNAs, respectively. After 144 h of fermentation, the indigenous yeast community was composed of Hanseniaspora spp., Saccharomyces spp., and Pichia spp. The bacterial population comprised Lactococcus spp., Staphylococcus spp., Acetobacter spp. and Lactobacilli strains. The kinetics of substrate transformation reflected the dynamic composition of the cocobiota. Substrates such as glucose, fructose, sucrose, and citric acid, present at the beginning of fermentation, were metabolized to produce ethanol, acetic acid, and lactic acid.
CONCLUSION
The results described here provide new insights into microbial diversity in cocoa bean-pulp mass fermentation and the kinetics of metabolites synthesis, and pave the way for the selection of starter cultures to increase efficiency and consistency to obtain homogeneous and best quality cocoa products. © 2018 Society of Chemical Industry.
DOI: 10.1002/jsfa.9029
PubMed: 29577311
Affiliations:
Links toward previous steps (curation, corpus...)
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Bastos</name><affiliation wicri:level="3"><nlm:affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro</wicri:regionArea><placeName><settlement type="city">Rio de Janeiro</settlement><region type="state">État de Rio de Janeiro</region></placeName></affiliation><affiliation wicri:level="1"><nlm:affiliation>Instituto Federal de Educação, Ciência e Tecnologia, Nossa Sra. da Glória, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Instituto Federal de Educação, Ciência e Tecnologia, Nossa Sra. da Glória</wicri:regionArea><wicri:noRegion>Nossa Sra. da Glória</wicri:noRegion></affiliation></author><author><name sortKey="Santos, Maria Fs" sort="Santos, Maria Fs" uniqKey="Santos M" first="Maria Fs" last="Santos">Maria Fs Santos</name><affiliation wicri:level="3"><nlm:affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro</wicri:regionArea><placeName><settlement type="city">Rio de Janeiro</settlement><region type="state">État de Rio de Janeiro</region></placeName></affiliation></author><author><name sortKey="Gomes, Laidson P" sort="Gomes, Laidson P" uniqKey="Gomes L" first="Laidson P" last="Gomes">Laidson P. Gomes</name><affiliation wicri:level="3"><nlm:affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro</wicri:regionArea><placeName><settlement type="city">Rio de Janeiro</settlement><region type="state">État de Rio de Janeiro</region></placeName></affiliation></author><author><name sortKey="Leite, Analy Mo" sort="Leite, Analy Mo" uniqKey="Leite A" first="Analy Mo" last="Leite">Analy Mo Leite</name><affiliation wicri:level="1"><nlm:affiliation>Universidade Federal do Rio de Janeiro/Campus Macaé. Rua Aloísio da Silva Gomes, Macaé, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Universidade Federal do Rio de Janeiro/Campus Macaé. Rua Aloísio da Silva Gomes, Macaé</wicri:regionArea><wicri:noRegion>Macaé</wicri:noRegion></affiliation></author><author><name sortKey="Flosi Paschoalin, Vania M" sort="Flosi Paschoalin, Vania M" uniqKey="Flosi Paschoalin V" first="Vânia M" last="Flosi Paschoalin">Vânia M. Flosi Paschoalin</name><affiliation wicri:level="3"><nlm:affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro</wicri:regionArea><placeName><settlement type="city">Rio de Janeiro</settlement><region type="state">État de Rio de Janeiro</region></placeName></affiliation></author><author><name sortKey="Del Aguila, Eduardo M" sort="Del Aguila, Eduardo M" uniqKey="Del Aguila E" first="Eduardo M" last="Del Aguila">Eduardo M. Del Aguila</name><affiliation wicri:level="3"><nlm:affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro</wicri:regionArea><placeName><settlement type="city">Rio de Janeiro</settlement><region type="state">État de Rio de Janeiro</region></placeName></affiliation></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2018" type="published">2018</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Agaricales (genetics)</term><term>Agaricales (isolation & purification)</term><term>Agaricales (metabolism)</term><term>Bacteria (classification)</term><term>Bacteria (genetics)</term><term>Bacteria (isolation & purification)</term><term>Bacteria (metabolism)</term><term>Biodiversity (MeSH)</term><term>Brazil (MeSH)</term><term>Cacao (chemistry)</term><term>Cacao (microbiology)</term><term>Fermentation (MeSH)</term><term>Food Handling (MeSH)</term><term>Fungi (classification)</term><term>Fungi (genetics)</term><term>Fungi (isolation & purification)</term><term>Fungi (metabolism)</term><term>Phytophthora (chemistry)</term><term>Phytophthora (metabolism)</term><term>Seeds (chemistry)</term><term>Seeds (microbiology)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Agaricales (génétique)</term><term>Agaricales (isolement et purification)</term><term>Agaricales (métabolisme)</term><term>Bactéries (classification)</term><term>Bactéries (génétique)</term><term>Bactéries (isolement et purification)</term><term>Bactéries (métabolisme)</term><term>Biodiversité (MeSH)</term><term>Brésil (MeSH)</term><term>Cacaoyer (composition chimique)</term><term>Cacaoyer (microbiologie)</term><term>Champignons (classification)</term><term>Champignons (génétique)</term><term>Champignons (isolement et purification)</term><term>Champignons (métabolisme)</term><term>Fermentation (MeSH)</term><term>Graines (composition chimique)</term><term>Graines (microbiologie)</term><term>Manipulation des aliments (MeSH)</term><term>Phytophthora (composition chimique)</term><term>Phytophthora (métabolisme)</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Cacao</term><term>Phytophthora</term><term>Seeds</term></keywords><keywords scheme="MESH" qualifier="classification" xml:lang="en"><term>Bacteria</term><term>Fungi</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Bactéries</term><term>Cacaoyer</term><term>Champignons</term><term>Graines</term><term>Phytophthora</term></keywords><keywords scheme="MESH" qualifier="genetics" xml:lang="en"><term>Agaricales</term><term>Bacteria</term><term>Fungi</term></keywords><keywords scheme="MESH" qualifier="génétique" xml:lang="fr"><term>Agaricales</term><term>Bactéries</term><term>Champignons</term></keywords><keywords scheme="MESH" qualifier="isolation & purification" xml:lang="en"><term>Agaricales</term><term>Bacteria</term><term>Fungi</term></keywords><keywords scheme="MESH" qualifier="isolement et purification" xml:lang="fr"><term>Agaricales</term><term>Bactéries</term><term>Champignons</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Agaricales</term><term>Bacteria</term><term>Fungi</term><term>Phytophthora</term></keywords><keywords scheme="MESH" qualifier="microbiologie" xml:lang="fr"><term>Cacaoyer</term><term>Graines</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Cacao</term><term>Seeds</term></keywords><keywords scheme="MESH" qualifier="métabolisme" xml:lang="fr"><term>Agaricales</term><term>Bactéries</term><term>Champignons</term><term>Phytophthora</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Biodiversity</term><term>Brazil</term><term>Fermentation</term><term>Food Handling</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Biodiversité</term><term>Brésil</term><term>Fermentation</term><term>Manipulation des aliments</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p><b>BACKGROUND</b></p><p>Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities, yeasts, lactic acid, and acetic acid bacteria. The spontaneous fermentation of cocoa beans by Theobroma cacao TSH565 clonal variety, a highly productive hybrid resistant to Moniliophthora perniciosa and Phytophthora spp., was investigated. The natural cocobiota involved in the spontaneous fermentation of this hybrid in southern Brazil, was investigated by using both a culture-dependent microbiological analysis and a molecular analysis. The changes in the physicochemical characteristics and the kinetics of substrate utilization and metabolite production during fermentation were also evaluated.</p></div><div type="abstract" xml:lang="en"><p><b>RESULTS</b></p><p>Yeasts (178) and bacteria (244) isolated during fermentation were identified by partial sequencing of the ITS and 16S rDNAs, respectively. After 144 h of fermentation, the indigenous yeast community was composed of Hanseniaspora spp., Saccharomyces spp., and Pichia spp. The bacterial population comprised Lactococcus spp., Staphylococcus spp., Acetobacter spp. and Lactobacilli strains. The kinetics of substrate transformation reflected the dynamic composition of the cocobiota. Substrates such as glucose, fructose, sucrose, and citric acid, present at the beginning of fermentation, were metabolized to produce ethanol, acetic acid, and lactic acid.</p></div><div type="abstract" xml:lang="en"><p><b>CONCLUSION</b></p><p>The results described here provide new insights into microbial diversity in cocoa bean-pulp mass fermentation and the kinetics of metabolites synthesis, and pave the way for the selection of starter cultures to increase efficiency and consistency to obtain homogeneous and best quality cocoa products. © 2018 Society of Chemical Industry.</p></div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">29577311</PMID><DateCompleted><Year>2018</Year><Month>09</Month><Day>21</Day></DateCompleted><DateRevised><Year>2018</Year><Month>09</Month><Day>21</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1097-0010</ISSN><JournalIssue CitedMedium="Internet"><Volume>98</Volume><Issue>13</Issue><PubDate><Year>2018</Year><Month>Oct</Month></PubDate></JournalIssue><Title>Journal of the science of food and agriculture</Title><ISOAbbreviation>J Sci Food Agric</ISOAbbreviation></Journal><ArticleTitle>Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.</ArticleTitle><Pagination><MedlinePgn>4963-4970</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1002/jsfa.9029</ELocationID><Abstract><AbstractText Label="BACKGROUND" NlmCategory="BACKGROUND">Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities, yeasts, lactic acid, and acetic acid bacteria. The spontaneous fermentation of cocoa beans by Theobroma cacao TSH565 clonal variety, a highly productive hybrid resistant to Moniliophthora perniciosa and Phytophthora spp., was investigated. The natural cocobiota involved in the spontaneous fermentation of this hybrid in southern Brazil, was investigated by using both a culture-dependent microbiological analysis and a molecular analysis. The changes in the physicochemical characteristics and the kinetics of substrate utilization and metabolite production during fermentation were also evaluated.</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">Yeasts (178) and bacteria (244) isolated during fermentation were identified by partial sequencing of the ITS and 16S rDNAs, respectively. After 144 h of fermentation, the indigenous yeast community was composed of Hanseniaspora spp., Saccharomyces spp., and Pichia spp. The bacterial population comprised Lactococcus spp., Staphylococcus spp., Acetobacter spp. and Lactobacilli strains. The kinetics of substrate transformation reflected the dynamic composition of the cocobiota. Substrates such as glucose, fructose, sucrose, and citric acid, present at the beginning of fermentation, were metabolized to produce ethanol, acetic acid, and lactic acid.</AbstractText><AbstractText Label="CONCLUSION" NlmCategory="CONCLUSIONS">The results described here provide new insights into microbial diversity in cocoa bean-pulp mass fermentation and the kinetics of metabolites synthesis, and pave the way for the selection of starter cultures to increase efficiency and consistency to obtain homogeneous and best quality cocoa products. © 2018 Society of Chemical Industry.</AbstractText><CopyrightInformation>© 2018 Society of Chemical Industry.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Bastos</LastName><ForeName>Valdeci S</ForeName><Initials>VS</Initials><AffiliationInfo><Affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Instituto Federal de Educação, Ciência e Tecnologia, Nossa Sra. da Glória, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Santos</LastName><ForeName>Maria Fs</ForeName><Initials>MF</Initials><AffiliationInfo><Affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Gomes</LastName><ForeName>Laidson P</ForeName><Initials>LP</Initials><AffiliationInfo><Affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Leite</LastName><ForeName>Analy Mo</ForeName><Initials>AM</Initials><AffiliationInfo><Affiliation>Universidade Federal do Rio de Janeiro/Campus Macaé. Rua Aloísio da Silva Gomes, Macaé, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Flosi Paschoalin</LastName><ForeName>Vânia M</ForeName><Initials>VM</Initials><AffiliationInfo><Affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Del Aguila</LastName><ForeName>Eduardo M</ForeName><Initials>EM</Initials><Identifier Source="ORCID">http://orcid.org/0000-0002-8746-657X</Identifier><AffiliationInfo><Affiliation>Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2018</Year><Month>05</Month><Day>13</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Sci Food Agric</MedlineTA><NlmUniqueID>0376334</NlmUniqueID><ISSNLinking>0022-5142</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000363" MajorTopicYN="N">Agaricales</DescriptorName><QualifierName UI="Q000235" MajorTopicYN="N">genetics</QualifierName><QualifierName UI="Q000302" MajorTopicYN="N">isolation & purification</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001419" MajorTopicYN="N">Bacteria</DescriptorName><QualifierName UI="Q000145" MajorTopicYN="N">classification</QualifierName><QualifierName UI="Q000235" MajorTopicYN="N">genetics</QualifierName><QualifierName UI="Q000302" MajorTopicYN="N">isolation & purification</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D044822" MajorTopicYN="Y">Biodiversity</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D001938" MajorTopicYN="N">Brazil</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002099" MajorTopicYN="N">Cacao</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="N">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005658" MajorTopicYN="N">Fungi</DescriptorName><QualifierName UI="Q000145" MajorTopicYN="N">classification</QualifierName><QualifierName UI="Q000235" MajorTopicYN="N">genetics</QualifierName><QualifierName UI="Q000302" MajorTopicYN="N">isolation & purification</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010838" MajorTopicYN="N">Phytophthora</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012639" MajorTopicYN="N">Seeds</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">carbohydrates</Keyword><Keyword MajorTopicYN="N">cocoa pulp and beans</Keyword><Keyword MajorTopicYN="N">fermentation kinetic</Keyword><Keyword MajorTopicYN="N">molecular microbiota identification</Keyword><Keyword MajorTopicYN="N">organic acids</Keyword><Keyword MajorTopicYN="N">witches' broom and black-pod resistant clone</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2017</Year><Month>04</Month><Day>08</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2018</Year><Month>02</Month><Day>13</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2018</Year><Month>03</Month><Day>21</Day></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2018</Year><Month>3</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2018</Year><Month>9</Month><Day>22</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2018</Year><Month>3</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">29577311</ArticleId><ArticleId IdType="doi">10.1002/jsfa.9029</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Brésil</li></country><region><li>État de Rio de Janeiro</li></region><settlement><li>Rio de Janeiro</li></settlement></list><tree><country name="Brésil"><region name="État de Rio de Janeiro"><name sortKey="Bastos, Valdeci S" sort="Bastos, Valdeci S" uniqKey="Bastos V" first="Valdeci S" last="Bastos">Valdeci S. Bastos</name></region><name sortKey="Bastos, Valdeci S" sort="Bastos, Valdeci S" uniqKey="Bastos V" first="Valdeci S" last="Bastos">Valdeci S. Bastos</name><name sortKey="Del Aguila, Eduardo M" sort="Del Aguila, Eduardo M" uniqKey="Del Aguila E" first="Eduardo M" last="Del Aguila">Eduardo M. Del Aguila</name><name sortKey="Flosi Paschoalin, Vania M" sort="Flosi Paschoalin, Vania M" uniqKey="Flosi Paschoalin V" first="Vânia M" last="Flosi Paschoalin">Vânia M. Flosi Paschoalin</name><name sortKey="Gomes, Laidson P" sort="Gomes, Laidson P" uniqKey="Gomes L" first="Laidson P" last="Gomes">Laidson P. Gomes</name><name sortKey="Leite, Analy Mo" sort="Leite, Analy Mo" uniqKey="Leite A" first="Analy Mo" last="Leite">Analy Mo Leite</name><name sortKey="Santos, Maria Fs" sort="Santos, Maria Fs" uniqKey="Santos M" first="Maria Fs" last="Santos">Maria Fs Santos</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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