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Many plant species have evolved special adaptations for acquiring nitrogen in nutrient-poor soils. In Brazilian savannas, the bromeliad Bromelia balansae (Bromeliaceae) is inhabited by mutualistic spiders (Psecas chapoda, Salticidae), which provide nutrients to the plant through their debris (feces, prey carcasses). In this study, we tested if bacteria present on the B. balansae phyllosphere improves plant nutrition and growth by mineralizing complex organic N compounds from spider debris that accumulate on the phyllosphere into simple compounds that may be absorbed easily by leaves. We conducted a greenhouse experiment by manipulating bacteria abundance on the bromeliad phyllosphere using antibiotics. Using isotopic mixed model equations, we demonstrated that debris from spiders contributed 10.7 ± 1.9 percent (mean ± standard error) of the N in bromeliads that had their bacterial abundance reduced. In contrast, spider feces contributed 27.1 ± 4.4 percent of bromeliad N in the presence of the entire bacterial assemblage. These bromeliads accumulated 57 percent more soluble protein and grew 13 percent more than bromeliads that were grown under reduced bacterial density. These results highlight the importance of mineralizing bacteria on phyllosphere as a mechanism of N uptake by bromeliads. Resumo Muitas especies de plantas tem evoluido adaptacoes para a aquisicao de nitrogenio em solos pobres em nutrientes. Nas savanas brasileiras, a bromelia Bromelia balansae (Bromeliaceae) e ocupada pela aranha Psecas chapoda (Salticidae), a qual fornece nutrientes para a planta por meio dos seus detritos (fezes, carcacas de presas). Neste estudo, nos testamos se bacterias presentes na filosfera de B. balansae aumentam a nutricao e crescimento desta planta por meio da mineralizacao dos compostos orgânicos complexos dos detritos das aranhas, transformando-os em compostos simples que podem ser absorvidos facilmente pelas folhas. Nos conduzimos um experimento em casa de vegetacao manipulando a abundância de bacterias na filosfera das bromelias utilizando antibioticos. Usando equacoes isotopicas de modelo de mistura, nos demonstramos que as fezes das aranhas contribuiram com 10.7 ± 1.9% (media ± erro padrao) do N das bromelias que tiveram a abundância de bacterias reduzidas. Por outro lado, as fezes das aranhas contribuiram com 27.1 ± 4.4% do N das bromelias na presenca de toda a comunidade bacteriana. Estas bromelias acumularam 57% mais proteinas soluveis e cresceram 13% mais que as bromelias submetidas a baixa densidade de bacterias. Estes resultados reforcam a importância de bacterias mineralizadoras na filosfera como um mecanismo distinto para a obtencao de N em bromelias.

PurposeThis paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food.Design/methodology/approachDisc and well‐diffusion assays were performed to investigate antibacterial activity of oregano essential oil against six bacteria strains: Bacillus cereus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella Typhimurium. Three concentrations of oregano essential oil were employed: 1.0 percent, 2.0 percent and 5.0 percent. Bacterial growth inhibition was determinate as the diameter of the inhibition zones.FindingsOregano essential oil showed antibacterial activity against spoilage microorganisms, at different concentrations, except for P. aeruginosa. There was a significant difference between methodologies only for the microorganism S. aureus. The results provided evidence of the existence of significant differences among the concentrations of oregano essential oil for each microorganism evaluated.Research limitations/implicationsAlthough the research for this paper involved only oregano essential oil, it provided a starting‐point for further investigations concerning spices as natural preservatives for food systems.Practical implicationsDisc and well‐assays were found to be simple and reproducible practical methods. Other spices, their essential oil and extracts might be researched against other micro‐organisms. Furthermore, in situ studies need to be performed to evaluate possible interactions between essential oils and compounds naturally present in food against microbial strains.Social implicationsThe imminent adoption of measures to reduce the use of additives in foods and the reduction on using such compounds.Originality/valueThis study provides insights that suggest a promising exploratory development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil.

Considerable losses during apple fruit storage occur due to microbiological diseases, mainly caused by Penicillium expansum, which in addition to fruit pulp deterioration produces patulin, a mycotoxin with carcinogenic and teratogenic activity. Biological control of post-harvest disease by antagonist yeasts focused on killer toxins is an appreciable alternative to the chemical fungicides, due to the low possibility of toxic residues demonstrated during fermentative processes. Twenty out of 44 yeasts (16 isolated from fruits, 10 from corn silage and 18 from laboratory anthill), showed antagonism against spores of P. expansum. The assay in solid medium pointed the strongest nutrient competition antagonism by D. hansenii strain C1 (31 mm inhibition diameter), while D. hansenii strain C7 (15 mm) showed higher antibiosis and parasitism pattern. In the following step the extracellular activity was tested performing the assay with culture supernatant in Yeast Medium agar, where C. guilliermondii P3 was more effective against conidia germination (inhibition rate of 58.15%) while P. ohmeri showed better inhibition on micelial growth (66.17%). The antibiosis showed by both yeasts could suggest probable mechanism associated with killer phenomenon, once both strains were killer positive against sensitive reference strains (S. cerevisiae NCYC 1006 and P. kluyveri CAY-15). In order to enhance the production of antifungal substance, these yeasts were cultivated with P. expansum, but the difference between culture supernatant obtained from yeasts cultivated alone and with mould was not significant (P > 0.05). The results demonstrated that the yeasts application constitute a promising tool, enhancing the biological control of P. expansum in post-harvest diseases of apple fruit.As perdas consideráveis no armazenamento de maçãs decorrem principalmente de desordens microbiológicas, causadas por Penicillium expansum, que além de colonizar o fruto e causar dano à polpa, produz a patulina, micotoxina teratogênica e cancerígena. Entre as alternativas ao tradicional tratamento químico de doenças pós-colheita de frutos, enfoca-se o biocontrole por leveduras antagonistas, com ênfase em linhagens killer, em função da baixa possibilidade de resíduos tóxicos e com ampla inocuidade demonstrada nos processos fermentativos. O objetivo deste trabalho foi analisar o potencial antagônico de leveduras no controle de P. expansum, mediante antifungigrama em meio sólido e líquido. Do total de 44 leveduras isoladas (16 de frutas, 10 de silagem de milho e 18 de formigueiro de laboratório), 20 apresentaram antagonismo perante esporos de P. expansum em ágar Meio Para Levedura, sendo Debaryomyces hansenii C1 responsável por maior atividade associada à competição por nutrientes (zona de inibição de 31 mm) e D. hansenii C7 por antibiose/hiperparasitismo (15 mm). Entretanto, o ensaio realizado com o sobrenadante de cultivo reduziu o número de cepas ativas em cinco, sendo Pichia ohmeri 158 e Candida guilliermondii P3 as de maior atividade antagônica. No antifungigrama em meio líquido (caldo MPL) o sobrenadante do cultivo de C. guilliermondii (25ºC/72 horas) inibiu 58,15% da germinação dos esporos de P. expansum e P. ohmeri (25ºC/48 horas) inibiu o desenvolvimento de hifas em 66,17%. A atividade do meio extracelular baseado em antibiose sugeriu mecanismo associado ao caráter killer, uma vez que ambas as leveduras foram positivas perante as linhagens padrão S. cerevisiae NCYC 1006 e P. kluyveri CAY-15. A diferença entre os sobrenadantes obtidos do cultivo destas leveduras isoladamente e em interação com o fungo teste, visando estímulo adicional na produção de substância antifúngica, não foi significativa (P > 0,05). De acordo com os resultados obtidos, conclui-se que a aplicação de leveduras antagonistas constitui ferramenta promissora no controle biológico de P. expansum em pós-colheita de maçã.

Purpose – This paper aimed to evaluate sensory acceptability of salad dressing formulated with different quantities of oregano essential oil (OEO) and salt as a starting point for the use of the spice as a natural preservative in food. Design/methodology/approach – Sensory assessment of salad dressing with OEO was evaluated in relation to the following attributes: appearance, aroma, consistence, flavour and overall acceptability. Five formulations were developed with variation in the levels of OEO and sodium chloride through a 22 factorial design with a central point. A nine-point hedonic scale was used, besides purchase intent by a structured five-point scale. Findings – There was no significant difference in the acceptance of the samples. Cluster analysis showed that formulation with intermediate quantities of salt and OEO was preferred by the consumers. OEO salad dressings with low salt content, regardless of OEO amount, presented higher intention to purchase. Research limitations/implications – Due to an increasing interest in the use of natural preservatives to replace chemical additives, this study provided a starting point for further investigations concerning sensory acceptability of OEO in food. Practical implications – Finding the balance between pleasant flavour and significant reduction of the use of salt in foods for dietary reasons is a complex challenge. Furthermore, studies need to be performed concerning interaction between amounts of essential oils and salt. Originality/value – This study provides insights that suggest a promising usage of OEO in food.

O objetivo deste estudo foi realizar o levantamento das características microbiológicas da carne do jacaré, através da detecção e/ou enumeração dos microrganismos mais comumente encontrados na carne. Pela inexistência de padrões na legislação brasileira para a carne de jacaré, os resultados foram comparados com os padrões microbiológicos existentes para carne bovina e pescado. Encontrou-se a presença de S. aureus e de Salmonella sp, resultados estes considerados insatisfatórios, o que nos permitiu, classificar o produto como impróprio para o consumo. O trabalho sugere também, procedimentos para evitar e/ou minimizar a presença desses microrganismos indesejáveis na carne.This work subjects to collect data of the microbial characteristics of the alligator meat, and also to identify the microrganisms that can be found in it. The current Brazilian legislation does not have any specific regulations for the alligator meat, then the results were compaired to the microbial standards for the fresh beef and fish. The results has showed the presence of the S. aureus and Salmonella sp. These results let us to classify the product submited to the test, as unsatisfactory and, therefore, inadequate to the human consumption. The present study also suggests some procedures to avoid or minimize the presence of these microrganisms.

Made available in DSpace on 2015-04-27T11:55:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2013Bitstream added on 2015-04-27T12:08:37Z : No. of bitstreams: 1 ISSN0073-9855-2013-72-01-109-115.pdf: 112635 bytes, checksum: 427bc15fbd6c245bf44f9beb9d98f72d (MD5) Made available in DSpace on 2015-04-27T11:55:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2013Bitstream added on 2015-04-27T12:08:37Z : No. of bitstreams: 1 ISSN0073-9855-2013-72-01-109-115.pdf: 112635 bytes, checksum: 427bc15fbd6c245bf44f9beb9d98f72d (MD5) Made available in DSpace on 2015-04-27T11:55:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2013Bitstream added on 2015-04-27T12:08:37Z : No. of bitstreams: 1 ISSN0073-9855-2013-72-01-109-115.pdf: 112635 bytes, checksum: 427bc15fbd6c245bf44f9beb9d98f72d (MD5) Nos últimos anos, houve aumento da popularidade das bebidas lácteas fermentadas em virtude de benefícios nutricionais, praticidade de seu consumo e baixo custo do produto para o fabricante e consequente redução do preço final para o consumidor. Durante o processo de fabricação, estes produtos podem estar sujeitos a fontes de contaminação microbiana. Neste estudo foi investigada a microbiota contaminante em bebidas lácteas fermentadas produzidas por pequenas e médias empresas, empregandose análises de contagem de fungos filamentosos e leveduriformes, determinação do Número Mais Provável (NMP) de coliformes totais e termotolerantes, pesquisa de Escherichia coli e de Salmonella spp. e determinação dos valores de pH. Apesar de ausência de Salmonella spp., houve elevada frequência de fungos filamentosos e leveduriformes, tendo sido detectada E. coli em cinco amostras (16,67 %); e as amostras foram classificadas como “produtos em condições sanitárias insatisfatórias”. Por conseguinte, sugere-se que programas de qualidade, como as Boas Práticas de Fabricação (BPF) e Análise de Perigos e Pontos Críticos de Controle (APPCC) sejam introduzidas e empregadas pelos produtores de alimentos, para prevenir riscos de contaminação, a fim de oferecer produtos seguros para o consumidor. Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers. Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, R. Cristóvão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, R. Cristóvão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, Brasil

An antifungal assay with cell-free culture supernatant of Pichia ohmeri 158 and Candida guilliermondii P3 was tested against Penicillium expansum strain #2 at 25 degrees C by measuring hyphal length and percentage conidia germination. C. guilliermondii was more effective against P. expansum conidia germination (58.15% inhibition), while P. ohmeri showed higher inhibition of mycelial growth (66.17%), indicating a probable mechanism associated with killer activity. This killer toxin (molecular mass

RESUMO: Foram elaboradas salsichas utilizando uma formulação padrão, na qual foi usado amido de mandioca na concentração de 2%, substituindo posteriormente por 1% das gomas guar e xantana. Para estes três tipos de salsichas foram determinadas a estabilidade ao calor, a análise da textura e a análise sensorial. Foram enlatadas e armazenadas por 90 dias à temperatura ambiente. Após este período foi determinada a concentração de gordura liberada na salmoura. Os resultados obtidos foram analisados estatisticamente e foi observado que as salsichas elaboradas com os hidrocolóides acima mencionados apresentaram a mesma estabilidade ao tratamento térmico e não apresentaram diferenças significativas em relação ao painel de provadores. Entretanto, as salsichas enlatadas preparadas com goma xantana retiveram maior quantidade de gordura, proporcionando um produto de melhor aparência. PALAVRAS-CHAVE: Hidrocolóides; elaboração de salsichas; emulsões de carne.

RESUMO: Foi determinada a qualidade do mel por meio da realização de análises microbiológicas e químicas de vinte amostras de mel (100%) de consumo imediato comercializadas no varejo por pequenos apicultores e feirantes da região de São José do Rio Preto, Estado de São Paulo. Foi realizada a contagem de bactérias aeróbias termófilas; contagem de bolores e leveduras e a pesquisa de Salmonella sp. Os resultados das análises microbiológicas das amostras de mel mostraram que as contagens de bactérias aeróbias mesófilas variaram de 0,5 x 101 a 2,2 x 102 UFC/g; já as contagens de bactérias aeróbias termófilas variaram de 0,5 x 101 a 1,4 x 102 UFC/g. Foi detectada a presença de salmonella sp, em apenas uma das amostras analisadas (5%), não atendendo, portanto, ao padrão de ausência em 25g de amostra. Com relação às análises químicas verificou-se que a média da acidez titulável foi de 2,28% (v/p) com variação de 1,19% a 3,33% (v/p). De acordo com os resultados obtidos 40% das amostras foram classificadas como mel de mesa e 60% como mel industrial. A análise global dos resultados revelou a adição de glicose comercial em algumas amostras analisadas. PALAVRAS-CHAVE: Mel; qualidade; microbiologia; análise.

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:40:52Z No. of bitstreams: 1 S1516-89132007000400019.pdf: 95830 bytes, checksum: b08d1b51984e2bdeb3f3f2bbe5274cb5 (MD5) Made available in DSpace on 2013-08-22T18:40:52Z (GMT). No. of bitstreams: 1 S1516-89132007000400019.pdf: 95830 bytes, checksum: b08d1b51984e2bdeb3f3f2bbe5274cb5 (MD5) Previous issue date: 2007-07-01 Made available in DSpace on 2013-09-30T19:27:04Z (GMT). No. of bitstreams: 2 S1516-89132007000400019.pdf: 95830 bytes, checksum: b08d1b51984e2bdeb3f3f2bbe5274cb5 (MD5) S1516-89132007000400019.pdf.txt: 35466 bytes, checksum: 785445d4ad13703dbb9399735b094e1f (MD5) Previous issue date: 2007-07-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:07:32Z No. of bitstreams: 2 S1516-89132007000400019.pdf: 95830 bytes, checksum: b08d1b51984e2bdeb3f3f2bbe5274cb5 (MD5) S1516-89132007000400019.pdf.txt: 35466 bytes, checksum: 785445d4ad13703dbb9399735b094e1f (MD5) Made available in DSpace on 2014-05-20T15:07:32Z (GMT). No. of bitstreams: 2 S1516-89132007000400019.pdf: 95830 bytes, checksum: b08d1b51984e2bdeb3f3f2bbe5274cb5 (MD5) S1516-89132007000400019.pdf.txt: 35466 bytes, checksum: 785445d4ad13703dbb9399735b094e1f (MD5) Previous issue date: 2007-07-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Considerando o antagonismo e degradação de patulina detectados em Pichia membranifaciens e Sporobolomyces roseus no estudo preliminar, este trabalho avaliou o efeito antagônico de Pichia ohmeri 158 no desenvolvimento de Penicillium expansum e a degradação de patulina in vitro. O sobrenadante do cultivo de P. ohmeri 158 inibiu 66,17% do desenvolvimento micelial, indicando antibiose relacionada ao fator killer. A concentração inicial de patulina (223 µg) na presença de células íntegras de P. ohmeri foi reduzida em mais de 83% após dois dias de incubação a 25ºC e superior a 99% após 5 dias, com níveis indetectáveis no 15º dia. O decréscimo do pH 4,0 inicial para pH 3,3 sugeriu que a eliminação de patulina é um processo ativo e uma conseqüência do metabolismo da levedura. Os resultados obtidos concluem que P. ohmeri 158 é uma alternativa promissora na inibição do desenvolvimento de P. expansum e na degradação de patulina. Taking into account the preliminary antagonistic/biodegradation property showed by Pichia membranifaciens and Sporobolomyces roseus, which decreased the initial patulin concentration of 588.4 to 290.0 µg/mL, ability of P. ohmeri 158 in biocontrol against Penicillium expansum and patulin decrease in vitro was performed. The culture supernatant of P. ohmeri 158 was effective against 66.17% micelial growth, indicating antibiosis related with the killer phenomenon. The initial patulin concentration of 223 µg in the presence of P. ohmeri 158 cells was decreased over 83% of the original concentration, when incubated at 25ºC/2 days and > 99% after 5 days incubation time, with undetectable patulin level after 15 days. The initial pH 4.0 decreased to pH 3.3 along 15 days experiment, suggesting that patulin decrease was an active process and a consequence of yeast metabolism. The results suggested that P. ohmeri 158 could be a promising alternative for the inhibition of P. expansum growth and patulin degradation. State University of Londrina Department of Biochemistry and Biotechnology State University of Ponta Grossa Department of Food Engineering UNESP Department of Food Engineering and Technology UNESP UNESP Department of Food Engineering and Technology UNESP

Determinou-se a atividade antimicrobiana "in vitro" de quatro óleos essenciais de condimentos e especiarias (canela, cravo, gengibre e menta), em três diferentes concentrações (10,0; 1,0 e 0,1%) sobre vinte e um microrganismos (sete leveduras e quatorze bactérias). Para tanto, foram utilizados inóculos padronizados destas leveduras e bactérias, previamente crescidos em caldo nutriente e semeados pela técnica de plaqueamento em réplica, em placas de Petri contendo ágar nutriente + tween 20, sem tratamento (controle) e com as diferentes concentrações dos óleos essenciais estudados. Os resultados, obtidos após incubação a 30 °C por 30 dias, demonstraram que, dentro dos parâmetros utilizados no experimento, os óleos essenciais com maior atividade antimicrobiana foram os de canela e menta, nas concentrações de 10,0 e 1,0%. O óleo de cravo também inibiu completamente o crescimento de todos os microrganismos testados na concentração de 10,0%.

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:52:57Z No. of bitstreams: 0 Made available in DSpace on 2013-08-22T18:52:57Z (GMT). No. of bitstreams: 0 Previous issue date: 1998-08-01 Made available in DSpace on 2013-09-30T19:44:25Z (GMT). No. of bitstreams: 0 Previous issue date: 1998-08-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:11:39Z No. of bitstreams: 0 Made available in DSpace on 2014-05-20T15:11:39Z (GMT). No. of bitstreams: 0 Previous issue date: 1998-08-01 O objetivo deste estudo foi realizar o levantamento das características microbiológicas da carne do jacaré, através da detecção e/ou enumeração dos microrganismos mais comumente encontrados na carne. Pela inexistência de padrões na legislação brasileira para a carne de jacaré, os resultados foram comparados com os padrões microbiológicos existentes para carne bovina e pescado. Encontrou-se a presença de S. aureus e de Salmonella sp, resultados estes considerados insatisfatórios, o que nos permitiu, classificar o produto como impróprio para o consumo. O trabalho sugere também, procedimentos para evitar e/ou minimizar a presença desses microrganismos indesejáveis na carne. This work subjects to collect data of the microbial characteristics of the alligator meat, and also to identify the microrganisms that can be found in it. The current Brazilian legislation does not have any specific regulations for the alligator meat, then the results were compaired to the microbial standards for the fresh beef and fish. The results has showed the presence of the S. aureus and Salmonella sp. These results let us to classify the product submited to the test, as unsatisfactory and, therefore, inadequate to the human consumption. The present study also suggests some procedures to avoid or minimize the presence of these microrganisms. Universidade Estadual Paulista Universidade Estadual Paulista

Avaliou-se a qualidade microbiológica de dezenove amostras de diferentes marcas comerciais de suco fresco de laranja integral, consumidas em São José do Rio Preto - SP. Confrontando-se os resultados das análises com os padrões microbiológicos, estabelecidos na legislação federal em vigor, verificou-se que dez (52,6%) das dezenove (100%) amostras não atenderam a um ou mais padrões, sendo portanto, consideradas inadequadas para consumo.

Efetuou-se levantamento das características microbiológicas de 18 amostras de iogurte, de diferentes sabores, comercializados e consumidos em São José do Rio Preto (SP). Observou-se que a maioria das amostras apresentaram elevadas contagens de bactérias aeróbias mesófilas e termófilas, além de baixas contagens de bactérias aeróbias psicrotróficas, quando comparadas com os dois tipos de contagens anteriores. Nenhuma das amostras analisadas apresentou coliformes totais, fecais (Escherichia coli) e Salmonella sp, sendo que seis das amostras (33,3%) apresentaram contagens de Staphylococcus aureus. Treze amostras (72,2%) apresentaram bolores e leveduras, sendo que três destas (23,1%) não se enquadraram na legislação brasileira. Concluiu-se que três amostras apresentaram-se inadequadas para consumo de acordo com a legislação em vigor.

Verificou-se a qualidade microbiológica de amostras de salame obtidas de uma indústria da região de São José do Rio Preto - SP. A confrontação dos resultados encontrados com a legislação federal vigente evidenciou que das quinze amostras de salame analisadas (100%), somente cinco (33,3%) apresentaram-se de acordo com os padrões microbiológicos e por conseguinte, apropriadas ao consumo.

The number and the main groups of microorganisms present in samples of different nonalcoholic carbonated beverages (lemon, orange and guarana soft drinks) obtained from a small factory were analyzed. The samples were obtained at the end of the processing line. They were then divided into two lots: one was sent to immediate analysis, the other was stored at environmental temperature for 90 d thereafter it was submitted to the same analysis. Aliquots of 1 mL were drawn from the various samples and the corresponding decimal dilutions were prepared. They were then grown in culture media and counts of mesophilic aerobic bacteria, molds and yeasts, acid-producing bacteria, total and fecal coliforms were taken. It was observed that, of all the analyzed samples, at time 0 or after storage sample C (orange) was the best, since it conformed to the microbiological standards established by legislation. The guarana type could also be consumed on day zero; the lemon type was inadequate for consumption of all the analyzed samples, the orange type was the only one that could be consumed within 3 months of storage.

Diff er e nt formul a ti o n s o f c hicke n sa us ag e ( ha nd - cr af t e d made) w e r e com p a r ed , from a sens o rial a n d m i c r ob i o l o gi ca l p o i nt of view , to a s imi l ar pr od uc t fro m in l o c a l r e tai l tr a d e . Th e res u lts o f m icrobiological ana l ysis (time O and 1 5 days storag e ) sho w ed the pr es ence of t o tal a n d feca l c ol i for m du rin g t h e incubatio n a t 35° C for 2 4 and 48 hour s . T he prese n c e of Salm o n ella a n d S taphylococcu s aureus were als o detected. The method for s en sorial ev alua tion w as t he he donic scale a t w hich eac h tast e r e xp ress es h i s degree o f l i kin g in a n umer i cal s ca l e . Th e result s o f t h e sens o rial e v al u at io n w er e undergone to checked thr o ugh a v ar ia ble ana l y s is . The fin a l res ul t s sho w ed a good recept ion for t h e sau s ages by the tas t ers .

N i ne different sa mp les of ic e-c r e a m comm e rcia li zed i n S ao Jose do Ri o Pret o SP B r a z il, we re su b mi tt ed to m i c r obio l o g i c a l a naly s es . C o mparing t he resu l t s to th e st an d ard s o f B r a z il ian le g isla ti on , i t w as o bser v e d tha t all nin e s a mp l e s (100 % ) ar e no t i n accord an ce with r e gulati o ns f o r i c e - c re a m. I t wa s st il l n oticed the p r esenc e o f Salmonella in e ve r y s a mp1 e , tha t w as eno u gh to clas si fy t hem a s " pr o duct potenc ia 11 y c aus i n g in to x icati o n" a n d ther efo r e "i mp r ope r for consuption".

F o ur d if f e r ent samp l es of Mi cr o don ancylod o n filets , com mercialized in the ci t y o f Sa o J o s e d o R i o P r e t o - SP, B raz i l, w ere s ubmi t t ed t o m i crobio l o gical an a l yses. The r e s ults s ho w ed tha t t h e fo u r sampl es (1 00 % ) did not fit t h e standards o f fed e r al a n d stat e l e gislat i ons f or th i s k i nd of p roduct regard i ng t h e St a phyl o c o cc u s l e vel . The sa m p l e s ana l ys e d we r e c l assif i ed as "pr o duct w it h unsa t isfa c t o r y higienic s an i tary cond i tions " , "pr o du c t p o t enc ial l y causi n g foo db o rne i nto x ication" and , th e r e f o re , " imprope r for c o msupt i o n " (25 % ).

Foram submetidas a anal i ses microb i o l ogica s de z amostras de le i te pasteurizado t i po "C " , d e diferentes marcas comerciais, obt i da s n o c ome rci o varejista da reg i ao de S a o Jose do R i o Preto SP . Os res ul ta d os o b t i do s demonstr ar a m q ue 50% das amost r as de l eit e s it uaram - se f or a dos padroes microb i olog i co s v i ge n te s. Ta is a c had o s s u gerem a e xiste n cia d e cond i coes in ad equ ad as de or d e nha , f a l ha s n o tr a n sport e, na u s in a d e be n efic i ame n to o u na d i s t r i buicao do pr o dut o , assim c o m o , ma nu tencao destes p r od ut o s a t empera tu r a s s uperi ores a s r eco menda das pela legis l acao .

Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-27T11:26:16Z No. of bitstreams: 0Bitstream added on 2014-05-27T14:47:28Z : No. of bitstreams: 1 2-s2.0-84856102792.pdf: 1184328 bytes, checksum: 35e4c2671df1cfec58bcb940a37dde8d (MD5) Made available in DSpace on 2014-05-27T11:26:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-12-01 Considerable losses during apple fruit storage occur due to microbiological diseases, mainly caused by Penicillium expansum, which in addition to fruit pulp deterioration produces patulin, a mycotoxin with carcinogenic and teratogenic activity. Biological control of post-harvest disease by antagonist yeasts focused on killer toxins is an appreciable alternative to the chemical fungicides, due to the low possibility of toxic residues demonstrated during fermentative processes. Twenty out of 44 yeasts (16 isolated from fruits, 10 from corn silage and 18 from laboratory anthill), showed antagonism against spores of P. expansum. The assay in solid medium pointed the strongest nutrient competition antagonism by D. hansenii strain C1 (31 mm inhibition diameter), while D. hansenii strain C7 (15 mm) showed higher antibiosis and parasitism pattern. In the following step the extracellular activity was tested performing the assay with culture supernatant in Yeast Medium agar, where C. guilliermondii P3 was more effective against conidia germination (inhibition rate of 58.15%) while P. ohmeri showed better inhibition on micelial growth (66.17%). The antibiosis showed by both yeasts could suggest probable mechanism associated with killer phenomenon, once both strains were killer positive against sensitive reference strains (S. cerevisiae NCYC 1006 and P. kluyveri CAY-15). In order to enhance the production of antifungal substance, these yeasts were cultivated with P. expansum, but the difference between culture supernatant obtained from yeasts cultivated alone and with mould was not significant (P > 0.05). The results demonstrated that the yeasts application constitute a promising tool, enhancing the biological control of P. expansum in post-harvest diseases of apple fruit. Curso de Tecnologia em Alimentos Universidade Tecnológica Federal do Paraná, UTFPR, Francisco Beltrão, PR Ciências Biológicas Universidade Estadual de Londrina, UEL Universidade Estadual Paulista, UNESP, Rio Claro, SP UNESP, São José do Rio Preto, SP Faculty of Pharmacy Meijo University, Nagoya Ciência de Alimentos UEL, Londrina, PR Universidade Estadual Paulista, UNESP, Rio Claro, SP UNESP, São José do Rio Preto, SP

Do ponto d e v ist a mi c r ob i o log ico pode - se consid e r a r c o mo melhor e s as tres a mo str a s segu i nt e s : to nica e u v a d a m a r c a 11 e guaran a da mar ca V II ( 1 2 % ), um a v e z q u e nenhum a dela s apresentou desenvo lvi m e n to ou c res c i m ent o do s m i cr org a n ismo s pe s quisado s . De acordo c o m a T a bel a 2 v erifi ca - se q ue o pH eletro m etr i c o de t odas as vin te e cin c o amo s tr a s ( 1 00 % ) estavam dent r o d o e s t abelecido na l e gi s l a c a o est a du a l (10). J a com re l a c a o a ac i dez t i t ulave l veri f ic a - se q ue onz e (4 4 % ) das v i nte e cinc o amostras ( 1 0 0% ) est av a m e m des ac or do c om o p ad rao estabelec i d o na legislacao estatu a l ( 1 0) . Tal fat o pode es tar relacionad o com a p ossivel oc o rr e ncia de r e ac o es qu im icas e /o u microbiologicas que le va riam a o au mento da a c i d ez titu lav el . In this pa p er th e nu mb er and main g r ou ps o f m i c r oo r gan is m s w e re de t e rmi n ed in c l u ded i n t we nty-f iv e sa m pl es o f s ofts dr i n k s i n t h e r e t a i l tr a d e in the r egi o n o f Sao Jo se d o Ri o P ret o - S P . F r o m e ac h sa mple al i q u o te s of 1 . 0 m l were taken and the necessary decimal dilutions were carried auto They were spre a d in appr o priate c ul tu re m e d ia for th e c o un ti ng o f mol d an d ye a st and f o r the determ i nation of t ot al colifo r ms , b e ing i nc uba ted a t a dv i sed tim e and te m p e ra t ure. Acc o r d i ng to th e ob t a in ed r es u lts, th e p rese n c e o f t o ta l co l i forms w a s not dete c ted, bei n g t h eref o re w ithin t he re q uired standa r ds . As f o r t he counting of mo ld a nd ye a st al l t he pro du ct s we r e accor d i ng t o the feder a l leg i slati o n; h o wever, as re g ards th e stat e leg i sl at ion , se v e n (28%) of t we n t y -five sa m ples ( 1 0 0 % ) we r e no t acco r di n g t o the establis h ed standar d s . Alt h ough Brazilia n leg i s l ation d o es n ot establis h standards f o r coun ti n g of strict an d v ia b le fac ul tati v e a e r o bic mi cr o o rgan is m s, ac id product o r bacteri a and fe c a l co l i form s , such an a ly se s w ere c arri ed o ut to find o ut the prese n ce o f m i c r o o r gan i s m s. 1 AMERIC AN P U B LIC HEALTH ASSOCIAT I O N. Metodos recome n d a dos p a r a o exame microbiologico de alimentos . S a o P a ul o : pol i g o no, 19 72 . p . 1 3 - 20. In this paper the number and main groups of microorganisms were determined included in twenty-five samples of softs drinks in the retail trade in the region of Sao Jose do Rio Preto - SP. From each sample aliquotes of 1.0 ml were taken and the necessary decimal dilutions were carried auto They were spread in appropriate culture media for the counting of mold and yeast and for the determination of total coliforms, being incubated at advised time and temperature. According to the obtained results, the presence of total coliforms was not detected, being therefore within the required standards. As for the counting of mold and yeast all the products were according to the federal legislation; however, as regards the state legislation, seven (28%) of twenty-five samples (100%) were not according to the established standards. Although Brazilian legislation does not establish standards for counting of strict and viable facultative aerobic microorganisms, ac id productor bacteria and fecal coliforms, such analyses were carried out to find out the presence of microorganisms.

Microbiological analysis of six tomato products (catchup, spicy catchup, simple concentrated tomato paste, stewed strained tomato sauce, strained pizza sauce and pureed tomatoes) found at an industry in the area of sao Jose do Ri o Preto, State of Sao Paulo. The analyses carried out: were: enumeration of mesophil aerobic bacteria, enumeration of m o ld and yeast, determination of the most problable number of coliforms, determination of the most problable number of fecal coliforms, research of Escherichia Coli , research of Salmonella sp . enumeration of acid-producing microorganisms and determination of microorganisms producing flat-sour. Such determination were carried out as soon as the products arrived the laboratory (time = 0 days) and after incubation of alI the products at 35°C for 10 days (time = 10 days). After the analysis of the obtained results, it may be concluded that alI analyzed products (t = 0 days and t = 10 days) were in accordance to present legislation and could be consumned. However, it was proven the presence of unknowledge microorganisms in legislation. This can be worrisome , since the deterioration of the product may occur.

Realizou-se análises microbiológicas em dez marcas diferentes de açúcar refinado obtidas em bares, supermercados e usinas da região de São José do Rio Preto - SP. Foi pesquisada a presença de bactérias aeróbias mesófiIas, bolores e leveduras, bactérias tipo "flat-sour" e bactérias de deterioração sulfídrica. Os resultados obtidos indicaram que as amostras situavam-se dentro dos limites estabelecidos pela legislação brasileira. Com relação à bactérias produtoras de deterioração acidez plana, somente uma amostra (10%) apresentou-se em desacordo com o padrão internacional proposto. Quanto às bactérias de deterioração sulfídrica, todas as amostras analisadas (100%) apresentaram-se fora do padrão internacional estabelecido de 5 esporos/10 g de produto.

Made available in DSpace on 2015-02-02T12:39:23Z (GMT). No. of bitstreams: 0 Previous issue date: 1991-04-01Bitstream added on 2015-02-02T13:08:45Z : No. of bitstreams: 1 S0103-84781991000100011.pdf: 2098530 bytes, checksum: 431c9aabb05c7ffebcf4510e261fd2a7 (MD5) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Foram analisadas 14 amostras de água potável provenientes dos poços e reservatórios responsáveis pelo abastecimento da cidade de Potirendaba - SP. Das amostras analisadas 35,7% não reuniram as características necessárias para serem consideradas como água própria para consumo humano. Foram também detectados os pontos de contaminação e sugeridas algumas medidas para seu controle. Fourteen samples of drinking water taken from wells and reservatories responsible for the supplying of Potirendaba - city - state of São Paulo were tested. Of the analysed samples 35,7% proved not to have the necessary features to be considered as proper water for human consumers. Some points of contamination were also detected and some measures of control were suggested as well. UNESP Departamento de Engenharia e Tecnologia de Alimentos UNESP Departamento de Engenharia e Tecnologia de Alimentos

Orientador: Vanderlei Perez Canhos Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agrícola Resumo: Objetivou-se, no presente trabalho, a identificação dos principais microrganismos encontrados nas diversas fases de processamento de frangos. Para tal, realizaram-se conta¬gens totais de microrganismos e contagens totais de psicrotróficos da água do escaldador, água de abastecimento, água de ¿chiller", gelo, aves inteiras após a depenação, aves evisceradas após a passagem pelo "chiller" e antes de serem embaladas. Foram constatadas similaridades entre as contagens totais obtidas e as apresentadas na literatura. O meio de cultura Cristal Violeta Tetrazólio, sugerido para contagens de psicrotróficos, mostrou-se eficaz, na inibição de crescimento de microrganismos Gram positivos. Através de testes morfológicos e bioquímicos realizados nos microrganismos isolados, foram identificadas bactérias dos gêneros: Staphylococcus, Acetobacter, e os psicrotróficos: Achromobacter, Aeromonas e Pseudomonas Abstract: The objective of the present work was to identify the main contaminant microbial flora found at the different stages of poultry processing. Total counts and psychrotrophic total counts were carried out in the scalding water, washing water, chiller water and slush-ice also in the entire chicken after defeathering and eviscerated chicken after chilling and before packaging. Similarities were found among the total counts determined and the ones reported in the literature. Crystal Violet Tetrazolium media suggested for psychrotrophic count was efficient to inhibit growth of Gram positive organisms. The isolated organisms were examined by biochemical and morphological tests, and microorganisms of the genus Staphylococcus, Acetobacter and the psychrotrophic Achromobacter, Aeromonas and Pseudomonas were identified Mestrado Mestre em Ciência de Alimentos