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O carcinoma, tumor maligno, pode conter arranjos celulares em ninhos, cordões e/ou ilhas de células epiteliais, sendo invasivo, com elevado potencial metastático. As neoplasias podem ser oriundas de alterações genéticas hereditárias ou até mesmo de causas químicas, físicas (radiação) ou infecciosas, e se farão presentes em todas as células do organismo. Sendo geralmente diagnosticadas no post mortem, o aparecimento de tumores em bovinos não é considerado um achado corriqueiro, pois acredita-se que a maioria deles não atinge uma idade suficiente para predispor ao desenvolvimento de neoplasias. O objetivo do trabalho foi relatar um achado de necropsia em uma vaca da raça Holandesa preta e branca, com 7 anos de idade e 200 dias de lactação. Foi realizada a anamnese do animal na propriedade rural e após relatos do produtor procedeu-se avaliação clínica, realizando-se a palpação retal, que com prognóstico desfavorável, definiu-se a eutanásia do animal. Foi realizada necropsia e foram coletados fragmentos da glândula mamária, linfonodos mesentéricos, ilíacos e dos rins. O diagnóstico de carcinoma indiferenciado metastático foi confirmado através de exame macroscópico e microscópico. Estas neoplasias são uma das principais causas de descarte precoce de bovinos.

Dentre os diversos tipos de queijos, o muçarela se destaca, pois é o mais consumido no Brasil. O mesmo passa por um processo de salga que proporciona sabor, regula o desenvolvimento microbiano e é uma das formas de conservar o alimento e prolongar a vida útil. Mas o excesso de sal pode prejudicar a saúde. Dessa forma, o objetivo deste trabalho foi analisar diferentes marcas de queijos muçarela, comerciais, quanto aos teores de cloretos e sódio (Na) e comparar os rótulos com os valores encontrados. Foram coletadas 8 amostras de diferentes marcas de queijos muçarela, adquiridos no comércio local da cidade de Erechim, Rio Grande do Sul, como consumidor anônimo e escolhidos aleatoriamente para analisar o teor de cloreto de sódio (NaCl), determinação de Na e rótulo do produto, no mês de janeiro de 2020. Os resultados demonstraram que algumas marcas dos queijos analisados apresentaram teor de NaCl adequado em relação ao valor recomendado. Quanto ao teor de Na, alguns queijos analisados estavam com o conteúdo superior ao indicado. Portanto, o alto teor de Na aponta a importância das indústrias implementarem programas de monitoramento de alimentos para o controle da quantidade adequada, garantindo a saúde do consumidor.

Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation to physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for the tofu coagulated with cardoon flower that the moisture, pH, total mineral, protein, and syneresis decreased with the storage, while Kunitz Trypsin Inhibitor, ureatic activity and phytic acid did not change. It was also obtained a positive effect for color (L*, a*) parameters, phytic acid, yield, syneresis, and acceptance. The textural properties, showed a tendency to increase of hardness and stickiness, while springiness and cohesiveness decreased during storage. Structurally, presented irregular-shaped, small pores or cavities. The sensory analysis, showed has great acceptance and purchase intent. Then, the cardoon flower can be used as vegetal coagulant improving the quality properties of tofu, in relation to magnesium chloride. El tofu se preparó utilizando extracto hidrosoluble de soja del cultivar BRS 267, utilizando la flor de cardo (C. Cardunculus L.), como coagulante alternativo al proceso tradicional con cloruro de magnesio. El tofu se evaluó por sus propiedades físicas, químicas, microbiológicas y sensoriales durante 14 días. Se observó para el tofu coagulado con la flor de cardo que la humedad, el pH, el mineral total, la proteína y la sinéresis disminuyeron con el almacenamiento, mientras que el inhibidor de tripsina de Kunitz, la actividad ureática y el ácido fítico no cambiaron. También se observó un efecto positivo para los parámetros de color (L *, a *), ácido fítico, rendimiento, sinéresis y aceptación. Las propiedades texturales mostraron una tendencia a aumentar la dureza y la gomina, mientras que la elasticidad y la cohesión disminuyeron durante el almacenamiento. Estructuralmente presentaba poros pequeños o cavidades irregulares. El análisis sensorial mostró una gran aceptación e intención de compra. Luego, la flor de cardo se puede utilizar como coagulante vegetal, mejorando las propiedades de calidad del tofu, en relación al cloruro de magnesio. O tofu foi elaborado usando extrato hidrossolúvel dos grãos de soja da cultivar BRS 267, utilizando a flor do cardo (C. Cardunculus L.), como coagulante alternativo ao processo tradicional com cloreto de magnésio. O tofu foi avaliado em relação as propriedades físicas, químicas, microbiológicas e sensoriais durante 14 dias. Foi observado para o tofu coagulado com a flor do cardo que a umidade, o pH, o mineral total, a proteína e a sinérese diminuíram com o armazenamento, enquanto o Inibidor de Tripsina de Kunitz, a atividade ureática e o ácido fítico não se alteraram. Foi também observado um efeito positivo para os parâmetros de cor (L *, a *), ácido fítico, rendimento, sinérese e aceitação. As propriedades texturais mostraram uma tendência de aumentar a dureza e a gomosidade, enquanto a elasticidade e a coesividade diminuíram durante o armazenamento. Estruturalmente, apresentou pequenos poros ou cavidades irregulares. A análise sensorial mostrou grande aceitação e intenção de compra. Então, a flor do cardo pode ser utilizada como coagulante vegetal melhorando as propriedades de qualidade do tofu, em relação ao cloreto de magnésio.

A filtracao e uma das etapas mais importantes do processo de clarificacao da producao de cerveja, objetivando principalmente a remocao de solidos em suspensao e turbidez, promovendo assim a clarificacao e manutencao das principais propriedades da cerveja, assegurando uma maior durabilidade do produto. Dentre as tecnologias de filtracao aplicadas, o processo de separacao por membranas tem se destacado na industria de bebidas, sendo que o tipo de membrana e o sistema podem variar de acordo com a escala industrial de producao. Neste sentido, o objetivo do presente estudo foi realizar a clarificacao das cervejas artesanais Red Ale e Pilsen, empregando membranas de microfiltracao (MF) e ultrafiltracao (UF) (tipo espiral de 10 kDa e fibra oca de 50 kDa), avaliando os fluxos de permeado e caracteristicas das cervejas (teor alcoolico, solidos soluveis e totais, viscosidade, turbidez e cor). Ao utilizar a membrana tipo fibra oca (MF e UF 50 kDa) o fluxo de permeado de cerveja Pilsen foi menor (MF - 46,1 L/m2h e UF -14,69 L/m2h), quando comparado a membrana tipo espiral (MF - 282,29 L/m2h e UF 10 kDa -68,5 L/m2h), fato associado a configuracao das membranas e as maiores areas da membrana de fibra oca (MF – 1,8 m2 e UF 50 kDa - 2,2 m2). Alem disso, a membrana tipo fibra oca de MF apresentou menor eficiencia de remocao de solidos (4,13%), turbidez (12%) e cor (1%) da cerveja Pilsen, quando comparada a UF tipo espiral de 10 kDa utilizada na cerveja Red Ale. Portanto, a microfiltracao e ultrafiltracao aplicada nas cervejas artesanais mostraram-se processos eficiente para a clarificacao, auxiliando de maneira positiva no desenvolvimento do processo de producao e no produto final.

Food with functional properties have sparked consumer interest due to health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

The objective of this work was to develop, characterize and evaluate the application of active edible films based on gelatin and green tea extract in coating of fresh sausages. The green tea extract showed IC

Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated.

O presente trabalho teve como objetivo desenvolver uma bebida lactea fermentada desenvolvida com soro de leite, extrato de erva-mate e estevia e avaliar as caracteristicas fisico-ligadas, microbiologicas e sensoriais do produto. Primeiramente, nas formulacoes da bebida, variou-se a concentracao de soro / leite (25/75; 50/50 e 75/25) e de extrato de erva-mate (0,1; 0,25 e 0,35%, m / v) e mantendo-se fixas como regras de stevia (0,75%, m / v), fermento lacteo (3,5%, m / v), sorbato de potassio (0,1%, m / v) e cacau em po (1%, m / v). As formulacoes foram caracterizadas fisico-quimicamente quanto ao pH, acidez, lactose, proteina, gordura, minerais totais, cor (L, a * eb *), sinerese, microbiologica e aceitabilidade. Os resultados das analises fisico-aglomerados demostram uma variacao entre as devedor, a qual pode estar relacionada com a quantidade de soro / leite, extrato de erva-mate e stevia adicionadas. A partir dos resultados da aceitabilidade das 7 formulacoes, realizou-se novos ensaios com a combinacao fixa de soro / leite (50/50), extrato de erva-mate (0,25%, m / v) fermento lacteo (3,5 %, m / v), sorbato de potassio (0,1%, m / v) e cacau em po (1%, m / v) e variacao na concentracao de estevia (0,625; 0,750; 0,875%, p / v) , realizando-se novamente analises fisicas-compostas, microbiologicas e sensorial. A composto com 50/50% de soro / leite, 0,25% de extrato de erva-mate, 3,5% de fermento lacteo, 0,1% de sorbato de potassio, 1% de cacau em po, 0,25 % de extrato de erva-mate e 0,650% de estevia apresentada um indice de aceitacao de 81,57%. Este indice de aceitacao demostra que uma bebida lactea fermentada carregada com adicao de soro de leite

The aim of the study was to elaborate formulations of Italian type salami by adding natural antioxidant of green tea (Camellia sinensis) and to evaluate the stability during the shelf life. Formulations (F1, F2 and F3) were elaborated varying the concentrations of green tea (0.008 to 0.016%), sodium erythorbate (0.048 to 0.097%), sodium nitrite (0 to 0.012%), sodium nitrate (0 to 0.016%), curing salt (0 to 0.189%) and dehydrated glucose (0.589 to 0.959%), keeping fixed the concentrations of swine meat, bacon, water, refined salt, pepper and starter culture. To verify oxidative stability, the moisture, water activity, sodium nitrate and nitrite, pH, acidity, TBARS and product acceptance were evaluated during 120 days of storage. F1 stood out in terms of acceptance, with a higher initial and residual concentration of nitrates and nitrites up to the 80 th day of storage and less lipid oxidation, that has 0.016% green tea, 0.012% sodium nitrite, 0.013% sodium nitrate, 0.081% sodium erythorbate and 0.806% dehydrated glucose in its formulation. The results indicated that the addition of green tea, associated with sodium nitrate/nitrite and sodium erythorbate reduced the formation of TBARS and did not affect the sensory quality of the product. Thus, this natural antioxidant can be easily used in Salami to improve quality and provide safer products.

The aim of this work was to evaluate the production of carotenoids from red yeast Phaffia rhodozyma in a bioreactor using agro-industrial wastes. This study used a sequential strategy of e...

The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products. El envase protege los alimentos de la acción de agentes externos, de cambios y contaminación, además de la adulteración. Las películas comestibles son estructuras producidas a partir de biopolímeros, que pueden reemplazar los envases no biodegradables. Estas películas se han formulado con polímeros naturales de polisacáridos, lípidos y proteínas, aislados o combinados entre sí. Las películas comestibles producidas con polisacáridos y proteínas son transparentes y flexibles, aunque las proteínas son menos resistentes. Actúan como una barrera, protegiendo los alimentos y aumentando la vida útil. Además, pueden transportar compuestos antimicrobianos y antioxidantes, que se denominan películas activas. El poder antioxidante es proporcional a la cantidad de compuesto agregado. Se pueden incorporar a las películas extractos naturales como té verde, clavo, jengibre y otros, lo que puede mejorar las propiedades mecánicas de las películas y las características del alimento. El uso de películas comestibles activas se ha evaluado en la industria cárnica como envasado alternativo. Esta revisión tiene como objetivo abordar el uso de películas comestibles añadidas con compuestos vegetales, con actividad antimicrobiana y antioxidante, aplicadas a productos cárnicos. A embalagem protege o alimento de ação de agentes externos, de alterações e contaminações, além de adulterações. Filmes comestíveis são estruturas produzidas a partir de biopolímeros, que podem substituir as embalagens não biodegradáveis. Esses filmes têm sido formulados com polímeros de ocorrência natural de polissacarídeos, lipídeos e proteínas, isolados ou combinados entre si. Filmes comestíveis produzidos com polissacarídeos e proteínas são transparentes e flexíveis, embora os proteicos sejam menos resistentes. Agem como barreira, protegendo o alimento e aumentando a vida de prateleira. Adicionalmente, podem carrear compostos antimicrobianos e antioxidantes, sendo denominados filmes ativos. O poder antioxidante é proporcional à quantidade do composto adicionado. Extratos naturais como chá verde, cravo, gengibre e outros podem ser incorporados aos filmes, que podem melhorar as propriedades mecânicas dos filmes e as características do alimento. A utilização de filmes comestíveis ativos têm sido avaliados na indústria de cárneos como embalagem alternativa. Esta revisão, tem por objetivo abordar a utilização de filmes comestíveis adicionados de compostos vegetais, com atividade antimicrobiana e antioxidante, aplicados em produtos cárneos.

SUMMARY The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05%) and vegetable fat (7.95 to 22.05%) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5% (m/V) protein concentrate, 14% (by volume) soybean hydrosoluble extract, and 15% (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45–0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44% and solubility 41%). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2Θ, characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40–600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components.

A elaboração de conservas de brotos de soja além de proporcionar a conservação dos brotos agrega valor ao produto, aumenta a diversidade de conservas no mercado e oferece praticidade ao consumidor. Sendo assim, o objetivo deste trabalho foi produzir brotos em conservas e avaliar microbiologicamente (2, 4 e 6 meses), físicoquímicamente (tempo inicial e com 6 meses) e sensorialmente (com 3 meses) os brotos em conserva. Os brotos em conserva apresentaram pH de 4,45 no tempo inicial e 4,20 após 6 meses. Também no tempo inicial e após 6 meses em conserva, os brotos apresentaram redução nos teores de proteínas (aproximadamente 11%), lipídeos (16,38%)e inibidor de tripsina Kunitz (9,81%). As análises microbiológicas dos brotos em conserva no tempo inicial e após 6 meses em conserva estavam dentro dos padrões microbiológicos de qualidade exigidos pela Agência Nacional de Vigilância Sanitária. Na análise sensorial os brotos em conserva obtiveram aceitabilidade de 85,55 % e a intenção de compras atingiu média 84,80 %. Assim, verifica-se este tipo de processamento, como mais uma alternativa de produto e de conservação de brotos de soja. Made available in DSpace on 2020-12-09T09:08:10Z (GMT). No. of bitstreams: 1 Canteli-2020.pdf: 326527 bytes, checksum: cf781dafbf67c22da649d0f9d471a517 (MD5) Previous issue date: 2020

Os consumidores estão cada vez mais em busca de alimentos que possuam compostos benéficos à saúde, também chamados de bioativos ou fotoquímicos, os quais são substâncias derivadas do metabolismo secundário dos vegetais. O Brasil possui uma das maiores biodiversidades do mundo, com fontes inexploradas de frutas nativas com altos teores de compostos bioativos. Dentre essas frutas, se destaca o araçá (Psidium cattleianum Sabine). O araçá, além do alto valor nutricional, possui quantidades significativas de compostos fenólicos, sendo epicatequina e ácido gálico seus componentes principais, ácidos graxos insaturados e carotenoides. Por apresentar estas características, está sendo considerada uma planta promissora para a indústria farmacêutica e alimentícia devido ao seu potencial de aplicação como alimento fitoterápico, funcional, entre outros. Neste sentido, este trabalho tem como objetivo apresentar uma revisão bibliográfica sobre o araçá e seus benefícios.

A demanda por processos de purificação de enzimas e proteínas, vem aumentando principalmente pela busca por parte das indústrias por produtos com elevado grau de pureza. A precipitação com polímeros não-iônicos, solventes e sais podem ser aplicados na purificação de enzimas, como a poligalacturonase, usada principalmente na produção de vinhos, sucos, alimentos processados como alimentos infantis, não acarretando prejuízos no rendimento. Neste contexto o objetivo do presente trabalho foi avaliar a eficiência de diferentes técnicas de concentração (pré-purificação) enzimática. A precipitação com solventes acetona e etanol foi realizada nas concentrações de 1, 2 e 3V, para o sulfato de amônio foram utilizadas concentrações de 0-80%, com intervalos de 20%. De acordo com os resultados da purificação parcial da poligalacturonase (PG), observou-se que as maiores recuperações da enzima foram obtidas em concentração de solvente de 3V para etanol e 2V para a acetona com valores de 47,05% e 42,85% respectivamente.

This work has studied the semi-continuous carotenoids production by Sporidiobolus salmonicolor (CBS 2636) comparing the use of complex substrates and agroindustrial residues. The maximum total carotenoids concentration was 4376 μg L−1 in a 264 h period with complex substrates (80 g L−1 glycerol, 5 g L−1 malt extract, and 15 g L−1 peptone) and 7388 μg L−1 in a 288 h period with agroindustrial residues (80 g L−1 crude glycerol, 80 g L−1 corn maceration water, and 20 g L−1 rice parboiling water), showing an of approximate 54% increase, under the following conditions: 25 °C, pHinitial of 4.0, 180 rpm agitation rate, 1.5 vvm aeration rate, with 50% working volume cut. The maximum productivity on total carotenoids was 34.8 and 41.4 g L−1 h−1, the maximum productivity on cells was 0.058 and 0.104 g L−1 h−1, with specific maximum growth speeds of 0.05 and 0.08 h−1, obtaining the major carotenoid all-trans-β-carotene (83% and 81%), respectively.

The search for renewable and sustainable fuels is becoming increasingly more important. As a result, the use of biomass as an energy source is one of the most promising methods in the reduction of energy dependence on non-renewable fossil fuels. In order to reduce the amount of solvent used during direct transesterification, this study has aimed at producing biodiesel from microalgae (Chlorella vulgaris) biomass using enzymatic catalysis (Novozym 435) and pressurized fluid (propane). The effects of pressure (3000 to 8000 KPa), temperature (323.15 to 353.15K), and exposure time (1 to 8h) have been studied through the experimental design for esters conversion. The newly investigated system showed consistency through the experimental design technique, evaluating the effect of significant variables such as time, temperature and pressure in the process. The good conversions yielded have been achieved using mild temperature and higher pressure conditions, demonstrating that this process has great potential for obtaining biodiesel from microalgae biomass. This article is protected by copyright. All rights reserved

This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10°C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of β-lactoglobulins (18.3 kDa) and α-lactalbumin fractions (14.2kDa). Therefore, the use of membrane of 100 and 50kDa are became a industrially recommendable alternatives to concentration of whey proteins, and/or as a previous step to the fractionation of whey constituents using membrane ≤10kDa, aiming at future applications in different areas (food, pharmaceutical, chemical, etc.).

This work aimed to produce ethyl esters from Chlorella vulgaris microalgae biomass, using an immobilized enzymatic catalyst associated with pressurized fluid (propane) by direct transesterification. In order to optimize the ethyl conversion, different temperatures (46.7–68.1 °C) and pressures (59.5–200.5 bar) were applied a central composite design rotational (CCDR) obtaining the high conversion (74.39%) at 50 °C and 180 bar. The molar ratio also was investigated showing conversions ~ 90% using a molar ratio of 1:24 (oil:ethanol). From the best transesterification conditions, 50 °C, 180 bar, 20% enzymatic concentration, and 1:24 oil:ethanol molar ratio were obtained with success 98.9% conversion in 7 h of reaction. The enzyme reuse maintained its activity for three successive cycles. Thus, this simple process was effective to convert microalgal biomass into ethyl ester by direct transesterification and demonstrate high yields.

This work studied the fed-batch production of carotenoids by Sporidiobolus salmonicolor (CBS 2636) using agro-industrial waste as substrates (glycerol, corn steep liquor, parboiled rice waste). The feed rate was varied after 24 h of bioproduction, using glycerol (85 % pure and crude), peptone and malt extract in the feed. The maximum concentration of total carotenoids found was 4,400 μg/L in 96 h of process at the conditions: 25 °C, initial pH 4.0, stirring rate 180 rpm, aeration rate of 1.5 vvm (air volume per volume of culture medium per minute), 80 g/L glycerol, 15 g/L peptone and 5 g/L malt extract, with a feed rate of 112.5 mL each 12 h. The use of crude glycerol yielded maximum carotenoids of 3,009 µg/L. The specific production of carotenoids (Y p/x ) was 859.1 μg/g, and maximum specific growth rate (μ max) was 0.05 h−1. The highest cell production in this study was 0.085 g/L h.

This work aimed at evaluating the carotenoids production by a newly isolated Sporidiobolus pararoseus using agroindustrial substrates (glycerol, corn steep liquor and parboiled rice water). Bio-production was carried out in an orbital shaker, using 10% (w/v) of inoculum (25 °C, 180 rpm for 35 h), incubated for 120 h in a dark room. Liquid N 2 and dimethylsulfoxide (DMSO) were used for cell rupture and carotenoids were extracted with a solution of acetone/methanol (7:3, v/v). Optimization of carotenoids bio-production was achieved by experimental design technique. Maximum concentration of 843 μg L −1 (β-carotene of 396 μg L −1 ) of carotenoids was obtained in a medium containing 40 g L −1 of glycerol, 40 g L −1 of corn steep liquor and 20 g L −1 of parboiled rice water, 25 °C, initial pH 4.0 and 180 rpm. The kinetic evaluation showed that the maximum concentration of total carotenoids was reached after 96 h of bio-production and that carotenoids production was associated with cell growth. The substrate consumption showed that at 96 h of bio-production consumption of 76% of total organic carbon (54% of glycerol) and 76% of nitrogen occurred.

This work aimed at screening microorganisms capable of producing carotenoids. Microorganisms were isolated from soil, leaves, fruits, flowers, agro-industrial wastes, and processed product in decomposition and then grown in an orbital shaker, using 10% (w/v) of inoculum (25 °C, 180 rpm for 48 h) and incubated for 120 h in a dark room. A total of 116 microorganisms were isolated and screened: 16 yeasts, 65 bacteria, and 35 fungi. Three yeasts demonstrated great potential to produce red carotenoids, with a total carotenoid content of 707–818 μg L−1 (99–263 μg g−1). One filamentous fungus and two bacteria produced mostly yellow pigments in a final concentration ranging from 1063 to 2563 μg L−1 (239–2310 μg g−1). From 116 isolated microorganisms, several of them showed potential for production of carotenoid-synthesizing activity. RAPD analysis was used to check the genetic differences between the screened strains, showing that all microorganisms were from different species. El objetivo de este trabajo fue exa...

The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato-type cheese during ripening (60 days). The total nitrogen values differed significantly (P

The aim of this work was to evaluate the effect of different package conditions on the characteristics of Toscana fresh sausage stored for 150 days under freezing. The analyses of lipid oxidation, moisture, pH, acidity, water activity, and counting of psychotrophic microorganisms were carried out along with the storage time for each package (low-density polyethylene with and without vacuum and oxygen permeability of 500 cm3 O2/m2 day atm at 23 °C; nylon polyester with and without vacuum and permeability of 100 cm3 O2/m2 day atm at 23 °C; and formal copolymer of ethylene and vinyl alcohol with and without vacuum and oxygen permeability of 5 cm3 O2/m2 day atm at 23 °C). Results showed that from 60 days of storage, the samples stored using polyethylene without vacuum and nylon 100 cm3 O2/m2 day atm, without vacuum, presented a slight rancidity flavor, statistically different (p

This work studied the cultivation conditions for the production of carotenoids by Sporidiobolus salmonicolor (CBS 2636) in a bioreactor. A Plackett―Burman design was used for the screening of the most important factors, followed by a complete second order design, to maximise the concentration of total carotenoids. The maximum concentration of 3425.9 μg L ―1 of total carotenoids was obtained in a medium containing 80 g L ―1 glucose, 15 g L ―1 peptone and 5 g L ―1 malt extract, with an aeration rate 1.5 vvm, 180 r.p.m., 25 °C and an initial pH of 4.0. Fermentation kinetics showed that the maximum concentration of total carotenoids was reached after 90 h of fermentation. Carotenoid bio-production was partially associated with cell growth. The specific carotenoid production (Y P/X ) was 238 μg carotenoids/g cells, whereas Y P/S (substrate to product yield) was 41.3 μg g ―1 . The specific growth rate (μ x ) was 0.045 h ―1 . The highest cell and total carotenoid productivity were 0.19 g L ―1 h ―1 and 56.9 μg L ―1 h ―1 , respectively.

The aim of this work was to perform the screening of microorganisms, previously isolated from samples of agro-industrial waste and belonging to the culture collection of our laboratory, able to produce polygalacturonases (PG). A total of 107 microorganisms, 92 newly isolated and 15 pre-identified, were selected as potential producers of enzymes with PG activity. From these microorganisms, 20 strains were able to synthesize PG with activities above 3 U mL(-1). After the kinetic study, the enzyme activity was increased up to 13 times and the microorganism identified as Aspergillus niger ATCC 9642 and the newly isolated W23, W43, and D2 (Penicillium sp.) after 24 h of fermentation led to PG activities of 30, 41, 43, and 45 U mL(-1), respectively. The RAPD analysis demonstrated that the selected strains differs genetically, indicating that no duplication of strains among them in the experiments for polygalacturonases production was verified.