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Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The adoption of new forms of energy production is one of the challenges faced by countries worldwide due to the progressive depletion of fossil fuels. In this regard, the co-digestion of organic waste in Wastewater Treatment Plants (WWTP) has gained widespread acceptance, as it not only provides an alternative for the utilization of several types of biomasses to meet energy needs but also assists in waste management and nutrient recovery. However, accepting additional substrates for co-digestion requires careful physicochemical studies, as their characteristics can influence both the stability of the process and the quality and production of biogas. In line with the above, this study implemented the case study method through descriptive analysis to evaluate the substrates accepted for anaerobic co-digestion in the Straubing WWTP in Germany (SER GmbH). As a result, it was found that floating fats (C1) and milk with inhibitors (C5) were the substrates that exhibited the highest biogas production per unit of treated mass, 90% more than distillation residues and 70% more than raw sludge. These findings underscore the importance of carefully selecting substrates for codigestion in WWTPs, highlighting the potential to harness valuable resources, as evaluated in this study, to increase efficiency in biogas production and, therefore, promote a more effective transition to sustainable energy sources in the global context. The Straubing WWTP in Germany thus becomes an example of the possibilities offered by co-digestion in sustainable energy generation and waste management. The inclusion of floating fats and milk with inhibitors as successful substrates illustrates how research and careful implementation can optimize the performance of these facilities. [ABSTRACT FROM AUTHOR]

Wheat straw is a highly abundant waste material that can be utilized as a carbon source in various fermentation processes. This study aimed to generate citric acid using Aspergillus niger from wheat straw and to evaluate its preservative potential in fresh poultry meat samples. Wheat straw samples were dried, pulverized, and chemically pretreated. The obtained wheat straw slurry (100 g L-1) was saccharified at 50 °C using cellulases obtained from Trichoderma viride. The hydrolyzed substrate was then subjected to fermentation by Aspergillus niger at 35 °C, 180 rpm, and pH=5 for 7 days. The citric acid generated was determined via the HPLC technique. Poultry meat was obtained and treated by soaking in different concentrations (1, 2, and 3%) of citric acid (n=4). The treated samples were then stored in sterile plastic bags for 14 days at 4 °C. Total Bacterial Count (TBC), Total Coliform Count (TCC), TVB-N, and TBARS were determined as storage progressed, and pH, TTA, and sensory evaluation were carried out. The highest citric acid obtained was 14.15 g L-1 which resulted in a percent yield of 26.18%. Treatment of meat with 3% citric acid had the lowest TBC and TCC of 2.55 and 0.34 Log10 CFU g-1 after 7 days of storage respectively. There were significant differences in the TBC and TCC observed within the treatments (P<0.05) as observed. T-VBN and TBARS reduction during storage was most evident in meat samples treated with 3% citric acid, retaining acceptability of 31.22 mg 100 g-1 and 0.74 mg kg-1, respectively at day 10. The 2% citric acid treatment had the best sensory attributes (16) on day 7. Findings from this study show that treatment with 2% citric acid and above showed promising results in extending the shelf-life of fresh poultry meat samples. [ABSTRACT FROM AUTHOR]

Introduction: Due to the limitations in acquiring raw materials to produce beer, the Tínima Brewery Company has had its production very depressed. For this reason, the company set itself the task of looking for alternative productions. Objective: To simulate the process of obtaining Tínima Base Wine for the analysis of the influence of the main operating variables, which make the process more efficient from a technical-economic and environmental point of view. Materials and Methods: With the base wine production conditions, the simulation of the process was carried out with the SuperPro Designer program, called base case, then the evaluation of two alternatives was carried out: influence of temperature and influence of initial concentration of sucrose in the fermenter, taking into account that the process is efficient from a technical-economic and environmental point of view. Results and Discussion: It was determined that the best results were obtained with the alternative of increasing the initial sucrose concentration in the fermenter. Conclusions: In the fermentation of alternative 2, the production of alcohol is high, but with the remaining glucose and fructose the fermentation could be extended to 10 days, the CO2 emission has a low impact on the environment and the alternative 2 is selected the best, where fermentation is at 15 °C and an alcohol concentration of 85.86 g/L is reached in 9 days, with a lower unit cost and higher annual production volume. [ABSTRACT FROM AUTHOR]

El cacao Macambo (Theobroma bicolor Humb & Bonpl.), una variedad menos conocida en comparación con el cacao criollo o forastero, es un recurso valioso en el Ecuador por sus cualidades distintivas. La presente investigación buscó caracterizar los principales parámetros físicos, químicos y microbiológicos del cacao Macambo cultivado en los terrenos de la Universidad Técnica Estatal de Quevedo. El diseño experimental consistió en un diseño al azar bifactorial con 9 tratamientos y 3 repeticiones. Los tratamientos variaron según la división de la mazorca y los niveles de fermentación, utilizando cajas Rohan, fundas de polietileno y sacos de yute. Se aplicó un tiempo de fermentación de 72 horas, seguido de 6 días de secado al sol para reducir la humedad, los resultados mostraron que la fermentación de las almendras de la parte alta de las mazorcas en sacos de yute resultó en la menor humedad registrada (7,41%). Aunque los tratamientos exhibieron resultados similares en cenizas, se observó un pH más alto en el tratamiento T3 (6,12). Además, la medición del grado fermentativo fue concluyente y el nivel de cadmio se encontró dentro de los límites aceptables según las normativas. No se detectó crecimiento microbiológico en las almendras secas.

Objetivo. Cuantificar la actividad lacasa de Bipolaris sp. en fermentación líquida con diferentes medios de cultivo. Materiales y métodos. Se reactivó una cepa de Bipolaris sp. en papa dextrosa agar (PDA). Se elaboraron cuatro medios de cultivo líquido: 1) Sivakumar, 2) Czapek-Dox, 3) salvado de trigo buffer citrato (STBC) y 4) extracto de hojas de palma de coco (EHPC). En matraces Erlenmeyer de 250 mL se depositaron 120 mL de cada tipo de medio de cultivo y fueron esterilizados a 121 °C a 15 Psi durante 15 minutos. Tres discos de micelio-agar de Bipolaris sp. fueron inoculados en cada matraz y se incubaron a 28 °C con agitación constante a 120 rpm durante siete días. A las 72, 120 y 168 horas se cuantificó en espectrofotómetro la actividad lacasa y la cantidad de proteína total. Resultados. El medio STBC presentó mayor producción (P

Introducción: Por las limitaciones para adquirir materia prima para producir cerveza, la Empresa Cervecería Tínima ha tenido muy deprimidas sus producciones. Por tal motivo se dio a la tarea de buscar producciones alternativas. Objetivo: Simular el proceso de obtención de Vino Base Tínima para el análisis de la influencia de las principales variables de operación, que hacen que el proceso sea más eficiente desde el punto de vista técnico-económico y ambiental. Materiales y Métodos: Con las condiciones de producción del vino base, se llevó a cabo la simulación del proceso con el programa SuperPro Designer, denominado caso base, luego se realizó la evaluación de dos alternativas: influencia de la temperatura e influencia de la concentración inicial de sacarosa en el fermentador, teniendo en cuenta que el proceso sea eficiente desde el punto de vista técnico-económico y ambiental. Resultados y Discusión: Se determinó que los mejores resultados se obtuvieron con la alternativa de aumentar la concentración de sacarosa inicial en el fermentador. Conclusiones: En la fermentación de la alternativa 2, es alta la producción de alcohol, pero con la glucosa y la fructosa restantes pudiera extenderse la fermentación a 10 días, la emisión de CO2 tiene un impacto bajo sobre el medio ambiente y se selecciona como mejor alternativa la 2, donde la fermentación es a 15 ºC y se alcanza una concentración de alcohol de 85,86 g/L en 9 días, con un menor costo unitario y mayor volumen de producción anual.

La ingeniería evolutiva busca el mejoramiento de microorganismos con aplicaciones industriales con el uso de técnicas que aceleran su adaptación a condiciones específicas. Saccharomyces cerevisiae tiene una capacidad biotecnológica superior; sin embargo, no es capaz de asimilar eficientemente pentosas provenientes de la biomasa lignocelulósica. En este trabajo, se aplicaron por separado tres metodologías de ingeniería evolutiva: Evolución Adaptativa en Laboratorio (EAL), mutagénesis y genome shuffling, en la cepa S. cerevisiae TMB3001. El consumo de xilosa de las cepas obtenidas fue muy superior al de la cepa parental TMB3001 (75% vs 5%) en condiciones aerobias y como única fuente de carbono. Cuando se evaluaron diferentes relaciones de xilosa y glucosa en condiciones anaerobias, se observó mayor crecimiento y consumo de los sustratos. El mayor rendimiento de biomasa se observó en la cepa A-300 (0,38 g/g) en una relación 75/25 de xilosa/glucosa. Todas las cepas mejoradas tuvieron un comportamiento fermentativo en glucosa que alcanzó rendimientos de etanol entre el 42 y 46%. En presencia de xilosa, los mayores rendimientos se alcanzaron en la relación 75/25 por las cepas A-300 y H-12 (38 y 40%, respectivamente). La combinación de técnicas de ingeniería evolutiva permitió la obtención de una levadura consumidora de xilosa con un fenotipo fermentativo muy prometedor para el aprovechamiento de la biomasa lignocelulósica.

The Center of Molecular Immunology is an exponent of Cuban biotechnology institution dedicated to basic research, development, production and commercialization of biopharmaceuticals, with the aim of diagnosing and treating cancer and diseases related to the immune system. In this work, a bibliographic synthesis of research that was carried out in this center in the period from 2012 to 2018, was performed, with the purpose of analyzing the application of some Data Mining techniques in the evaluation of fermentation and purification stages of the process for obtaining biopharmaceuticals in three production facilities. The phases of Data Mining were characterized and the practical implication of the results was presented. Principal Components Analysis was applied as a descriptive model using THE UNSCRAMBLER software, and Artificial Neural Networks were applied as a predictive model using the MATLAB neural networks toolbox. The use of these models made it possible to extract useful information for decision making, thereby explaining the behavior of the parameters that influence the quality of the final product, as well as estimating important variables such as the concentration of the protein of interest in the fermentation supernatant and the performance of the purification stage, depending on the process variables that have the greatest influence on its behavior. [ABSTRACT FROM AUTHOR]

The main objective of this research is to evaluate the potential of phenolic compounds obtained from the fermentation of solid residues in the post-harvest of cocoa (Theobroma cacao) in order to obtain the cocoa mucilage, 15 kg of cocoa were used for the extraction of the cocoa mucilage, which was subjected to a fermentation process for 5 days, The identification of phenolic compounds was carried out by HPLC/DAD chromatography, in which compounds such as theobromine, theophylline, epigallocatechin, catechin, epicatechin, and p-hydroxybutyric acid were detected, p-hydroxybenzoic acid, caffeine, acadio caffeic acid, vanillic acid, epigallocatechin gallate, p-coumaric acid, among others, the determination of antioxidant activity was carried out by the decolorization of beta-carotene, which decolorizes rapidly without the presence of an antioxidant, The application of the phenolic compounds was carried out in sausage-type sausage products, where they were subjected to a sensory evaluation to see their possible acceptance, which allowed us to conclude that the phenolic compounds extracted from the extract of Thebroma cacao (mucilage) were an important source of natural antioxidants. [ABSTRACT FROM AUTHOR]

The standardization of cultivation processes that allow high levels of conidia growth and formation is required to formulate Trichoderma products to combat fungal diseases in agronomically important crops. This study evaluated the effects of inoculation using different inoculum concentrations (1.0x105, 1.0x106, and 1.0x107 conidia mL-1) and inoculum volumes (10, 30, and 50 mL). Later, it evaluated the effect of adding microelements (CaCO3, KH2PO4, MgSO4*7H2O, and (NH4)2SO4) on the conidiogenesis of two strains of Trichoderma asperellum (GRB-HA01 and GRB-HA02) in solidstate and liquid fermentation processes. After 12 days of fermentation, the highest conidiogenesis values for Trichoderma asperellum GRB-HA01 (6.9x109±5.7x10² conidia g-1) and Trichoderma asperellum GRB-HA02 (1.3x109±1.4x10² conidia g-1) were achieved using an inoculum volume of 10 mL at a concentration of 1.0x07 conidia mL-1. Adding CaCO3 (1 g g-1), resulted in the highest conidia concentrations for Trichoderma asperellum GRB-HA01 (3.0x1011±2.5x10² conidia g-1) and Trichoderma asperellum GRB-HA02 (8.6x1010±1.1x10¹ conidia g-1), reducing fermentation times to 9 days. The conidiogenesis obtained with liquid fermentation was lower and affected Trichoderma asperellum GRB-HA01 (3.1x107±1.1x10² conidia g-1) and Trichoderma asperellum GRB-HA02 (3.1x109±2.8x10² conidia g-1). This study showed that inoculation and adding microelements were important factors in the conidiogenesis processes of Trichoderma asperellum GRB-HA01 and GRB-HA02. Additionally, it was evidenced that solid-state fermentations are more efficient than liquid fermentation processes. [ABSTRACT FROM AUTHOR]

With a world market that is around 4,2 (1012) US$/year (3 Mton/year) and a growing projection of use, butanol is a compound that has more advantages as biofuel, than ethanol. Using the strategy of bibliometric analysis, this work looks to generate an integral vision of the determining research aspects concerning butanol through the combination of different keywords related to it. The databases used for the study, where those available in Scopus and Web of Science platforms, related to butanol in the VOSViewer during the period 1984-2020 and the first semester of 2021. It was also found that butanol production from lignocellulosic material does not yet show good yields and process intensification for an economically and environmentally acceptable biorefinery concept. Deficiencies in fermentation are a *Proyecto investigación origen: Becas Crédito-Condonable Formación Doctoral "Bicentenario"- Corte 1 (2020-2024). Financiación Beca Doctoral, Ministerio de Ciencia, Tecnología e Inovación-Convenio Colfuturo (2020). Colombia. Ejecución: Universidad del Valle; Grupo de investigación en Biocombustibles y Biorrefinerías GRUBIOC. [ABSTRACT FROM AUTHOR]

In the production chain of palm oil, large amounts of lignocellulosic subproducts are generated, representing an important neutral carbon renewable resource for the production of biomaterials, however, a pre-treatment method is required to overcome the physical and chemical barriers present in the lignin-carbohydrate compound. The objective of this research was to isolate and identify lignocellulolytic fungi capable of biodegrading palm oil subproducts, derived from palm exploitation in the Cesar department, Colombia. The fungi were isolated on potato dextrose agar and identified based on their macroscopic and microscopic characteristics. The laccase activity (ABTS oxidation) and endoglucanase activity (CMCase) were evaluated during 13 days through solid-state fermentation of three subproducts: palm kernel cake, palm kernel shell, and fiber. The biodegraded subproducts were analyzed using scanning electron microscopy (SEM). A total of 12 isolates were quantified and grouped into 2 genera, Aspergillus sp and Trichoderma sp. Additionally, the commercially acquired Pleurotus ostreatus fungus was also used in the study. The highest endoglucanase activity (0,12 IU/mL) under the studied conditions did not show statistical significance for each of the evaluated fungi (p>0.05), in contrast to the laccase activity (203,33 IU/g) (p<0,05). The isolated fungi have the potential to improve the biodegradability of palm oil subproducts, with a focus on an ecological and sustainable strategy. [ABSTRACT FROM AUTHOR]

Contextualization: The fermentation and drying process of cocoa beans in cocoa farms is the basis for obtaining a quality product. However, its management varies among producers and farms in the same region, making it difficult to improve the processing and limiting the marketing and supply conditions of the product. Knowledge gap: Limited implementation of cocoa bean processing practices that ensure the physical and sensory quality. Purpose: The objective was to evaluate the physical and sensory quality of cocoa beans in response to processing in farms of Algeciras, Campoalegre, and Rivera municipalities located in the northern part of the Huila department. Methodology: The study was conducted in 18 cocoa farms of Rivera, Campoalegre, and Algeciras municipalities of northern Huila. In each farm, 2kg of dry cocoa beans were collected and sent to the laboratory to be analyzed through a physical analysis test, where completely fermented, partially fermented, and non-fermented beans were identified. The sensory analysis was carried out through the tasting panel; the descriptors were evaluated, such as aroma, acidity, astringency, bitterness, and fruit, floral, nutty, panela, and herbal flavors. Finally, statistical analyses of cluster and principal analyses were carried out. Results and conclusions: In the cluster analysis, three groups were generated according to the variables evaluated with a correlation of 81.10%, showing similarity and closeness among them. Group 1, composed of farms in Algeciras municipality, is characterized by samples with better classification conditions, higher percentages of well-fermented grains, and moisture content. Groups 2 and 3, composed of farms in the Rivera and Campoalegre municipalities, showed samples with low percentages of well-fermented grains and high moisture content. For its part, the evaluation of attributes and characteristics related to sensory analysis showed a higher level of grouping in the farms in the Rivera municipality. Samples from the Algeciras and Campoalegre municipalities showed a more significant presence of attributes such as fruity acidity (citrus), fresh fruit, spicy (cinnamon), floral, and wood. [ABSTRACT FROM AUTHOR]

Copyright of Revista Colombiana de Biotecnología is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El Pisco stands as Peru's distilled spirit, crafted from recently fermented musts derived from native grape varieties known as "pisqueras". Yeasts serve as decisive microorganisms in the fermentation process, and the utilization of selected native strains confers competitive advantages for product typicity, standardization, and microbiological control within the production process. The aim was to identify and select native yeast strains for Quebranta grape Pisco production, isolated from Pisco production processes in the Ica Valley. Microbiological and molecular techniques were employed, utilizing ITS1-5.8S-ITS2 PCR-RFLP analysis for taxonomic identification. The assessment of yeast strains for Pisco production involved the physicochemical and organoleptic analysis of the distilled product obtained using the selected strains. Three isolates were evaluated for Pisco production, identified as Saccharomyces cerevisiae: UNA SC - 25, UNA SC - 49, and UNA SC - 54. Among these, the UNA SC-49 strain stood out due to displaying oenological characteristics distinct from the other strains. This work is the first documentation of native yeasts in Peru for musts derived from Quebranta grapes. [ABSTRACT FROM AUTHOR]

Debido a los problemas de salud producidos por el alto consumo de alimentos ultraprocesados, es necesario determinar el contenido de compuestos fenólicos durante la elaboración de panes artesanales fermentados con dos tipos de harina, un cultivo iniciador y dos sustratos vegetales. Se prepararon cinco formulaciones, harina de trigo+agua (HT), harina de trigo integral+agua (HTI), harina de trigo integral+agua+cerveza (HTIC), harina de trigo integral+agua+cerveza+chile habanero (HTICH) y harina de trigo integral+agua+cerveza+chile serrano (HTICS). El pan HTIC fue el más esponjoso y los panes HT y HTI fueron los más ácidos. En las diferentes etapas del proceso de elaboración de pan, la cantidad de fenoles totales fue mayor en la masa madre HTICS (33.74±0.03 mg EAG/100 g), mientras que el pan HT tuvo el mayor contenido de flavonoides totales (13.32±0.06 mg EQ/100 g). Los panes artesanales pueden considerarse como un alimento funcional para mejorar la salud del ser humano.

El objetivo fue evaluar modelos predictivos de la producción metano de los frutos Leucaena collinsii y Guazuma ulmifolia medido a través de la técnica de producción de gas in vitro (TPG) y cromatografía de gases. A los frutos se realizó un análisis químico, parámetros de fermentación in vitro, y se estimó metano por cromatografía de gases y por la TPG. Se realizó un análisis de varianza considerando los efectos fijos de la técnica de medición y el tipo de fruto. Se hizo un análisis de correlación y regresión para conocer las ecuaciones y los coeficientes de determinación entre CH4 por cromatografía de gases y estimación de CH4 a partir de la TPG. Se encontró una tendencia positiva entre la estimación de metano por cromatografía de gases y por la TPG, por lo que, la TPG es promisoria para la determinación de metano de frutos de Leucaena collinsii y Guazuma ulmifolia.

La fermentación del cacao es un proceso clave y relevante en la síntesis de moléculas precursoras de aroma y sabor. El objetivo de este estudio fue la caracterización microbiológica, sensorial y bromatológica de la fermentación de los granos de cacao en los genotipos CCN 51 e ICS 95. Se realizó la extracción del grano llevándose a fermentadores semi-escalera durante siete días, tomándose muestras cada 24h para identificación. En laboratorio, se efectuó el aislamiento de los microorganismos e identificación, para levaduras, con la amplificación de la región ITS (Internal Transcribed Spacer) y las bacterias mediante la secuenciación del gen 16S ARN ribosomal. Para el análisis sensorial y bromatológico, se llevó, ha secado el grano hasta obtener 7% de humedad, identificando el perfil sensorial a partir de licor de cacao, a través de evaluadores entrenados. Se identificaron microorganismos como: Candida orthopsilosis, Hanseniaspora opuntiae, Issatchenkia orientalis, Saccharomyces cerevisiae, Kodamaea ohmeri, Tatumella sp., Tatunella ptyseos, Lysinibacillus, Lactiplantibacillus plantarum, Acetobacter pasteurianus, Acetobacter sp., Gluconobacter sp., Gluconacetobacter sp., Bacillus sp., Bacillus cereus y Serratia marcescens. Como resultado sensorial se determinó que el ICS 95 presentó mayores descriptores sensoriales positivos como nuez, frutal y floral en comparación al CCN 51, que refleja sabores básicos más intensos. Por el contrario, CCN 51 se resaltó en mayor proporción los polifenoles, la teobromina y carbohidratos. Estos resultados serán el punto de partida sobre la potencialidad que brindan los microorganismos en la calidad sensorial, para así mejorar de manera significativa los procesos de fermentación a nivel industrial.

Contextualización: los procesos de fermentación y secado de grano de cacao en las fincas cacaoteras, constituyen la base para la obtención de un producto de calidad, no obstante, su manejo varía entre productores y fincas de la misma región, dificultando el mejoramiento de los procesos de beneficio, limitando las condiciones de comercialización y oferta del producto. Vacío de conocimiento: limitada implementación de prácticas de beneficio del grano de cacao que garanticen la calidad física-sensorial. Propósito: el objetivo fue evaluar la calidad física y sensorial de grano de cacao en respuesta a procesos de beneficio en fincas productoras de los municipios de Algeciras, Campoalegre y Rivera ubicados en el Norte del departamento del Huila. Metodología: el estudio se desarrolló en 18 fincas productoras de cacao de los municipios de Rivera, Campoalegre y Algeciras, al norte del Huila. En cada finca se recolectaron 2 Kg de grano de cacao seco que fueron enviados al laboratorio para ser analizados mediante prueba de análisis físico, en donde se identificaron granos completamente fermentados, parcialmente fermentados y granos sin fermentar; y, el análisis sensorial se desarrolló mediante el panel de catación, evaluando descriptores como aroma, acidez, astringencia, amargor, sabor a fruta, floral, nueces, panela y herbal; finalmente, se realizaron análisis estadísticos de conglomerados y componentes principales. Resultados y conclusiones: en el análisis por conglomerados se generaron tres grupos con una correlación del 81,10%, evidenciando similitud y cercanía entre ellos de acuerdo con las variables evaluadas. El grupo 1, constituido por fincas del municipio de Algeciras, se caracteriza por presentar muestras con mejores condiciones de clasificación, mayor porcentaje de granos bien fermentados, contenido de humedad; en los grupos 2 y 3, conformados por fincas de los municipios de Rivera y Campoalegre, se evidenciaron muestras con bajo porcentaje de granos bien fermentados y altos porcentajes de humedad. Por su parte, la evaluación de atributos y características relacionadas con el análisis sensorial, mostraron mayor nivel de agrupamiento en las fincas del municipio de Rivera. Las muestras provenientes de los municipios de Algeciras y Campoalegre, arrojaron mayor presencia de atributos como acidez frutal (cítrica), fruta fresca, especiado (canela), floral y madera.

In the different agricultural productions, food is managed, with supplements such as free grazing. Concentrated feeds offer nutritional needs 365 days a year, and this would not be achieved if the feed depended only on pastures. The objective was to determine the in situ ruminal kinetics and degradability of forage maize silage and green banana residue in different proportions in a base diet. The treatments were T1, corn silage 50% RB 0%; T2 corn silage 45% RB 5%; T3 corn silage 40% RB 10%; T4 corn silage 35% RB 15% and T5 corn silage 30% RB 20%. A DBCA was applied with five treatments and four repetitions for the differences in means, Tukey was used (P>0.05). The material to be ensiled was collected at 90 days of age (Vegetative Stage V8). Green banana residues, rice powder, soybean paste and mineral salts were used. The anaerobic fermentation process lasted 30 days, the samples were dried in a forced air oven at 65°C for 48 hours, and ground in a Thomas Willy mill with a 2 mm sieve. It was dried in an oven at 65 °C for 48 h. For DISMS and DISMO, a nylon bag was used in four castrated and rumen fistulated cattle. For each run, seven nylon bags 10 x 21 cm and 53 mm pore size were used, with 10 g of ground sample, with 0, 3, 6, 12, 24, 48 and 72 hours. The in situ digestibility of DM and OM increased with 20% inclusion of this residue with an effective degradation of 57.23 and 57.05% in a passage rate (k 0.02). The in situ ruminal degradability parameters of the dry and organic matter of forage maize silage with green banana residues, is a viable alternative using 20% due to the dynamics of ruminal degradation of DM and OM. [ABSTRACT FROM AUTHOR]

This article is about obtaining ethyl alcohol through the fermentation and distillation of corn juice (Zea Mays) to use it as a filling of chocolate candy, the research was documentary, experimental, hypothetical-deductive, and quantitative. After 8 days of fermentation with the addition of yeast (Saccharomyces cerevisiae), was subject to a simple distillation at a temperature of 85°C. Through a physical-chemical analysis got alcohol with graduation of 32° GL; indicates that it is suitable for human consumption. Later the alcohol was used in the elaboration of three samples of fillings of chocolate candy, to which a tasting process was achieved results that there are no differences in color and odor of the chocolate candy between the samples and in terms of flavor and texture, some differences were perceived. Thus, it is concluded that ethyl alcohol can be obtained from cane juice and it is recommended to take unused raw material such as corn, because it is currently used in animal feeding. [ABSTRACT FROM AUTHOR]

In process engineering, matter transformation study through specific operations allows the elaboration of novel social interest biotechnological products. Therefore, the main objective of this research was to design a pilot scale beer production process with cannabidiol. The subsequent methodical development was based on the preparation of a 5-liter laboratory scale batch, where data was collected through material and energy balances. The process was scaled, and the block and process flow diagram (BFD and PFD) was designed, as well as a physicochemical and microbiological characterization of the product. The results allowed us to understand the operating conditions of the bioreactor, determining the optimum pH and temperature. Also, the physicochemical and microbiological characterization showed normal values according to the INEN and AOAC standards for brewing, except for total acidity and aerobic mesophiles. At the end of the process, the characteristics and properties of the desired beer were evidenced, along with a correct structuring of the process through the data obtained. [ABSTRACT FROM AUTHOR]

In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production. Yeasts were isolated from the brines of the samples at the late fermentation stage and identified at the species level by the DNA sequences of the D1/D2 domain of 26S rRNA genes. The D1/D2 domains were amplified by PCR, sequenced and compared to reference sequences deposited in the NCBI database. According to the results, isolated yeasts belonged to the Candida, Debaryomyces, and Rhodotorula genera and salt tolerant species were dominant as the salt content of the brines exceeded 11%. Among the determined species, Candida oleophila was the most dominant one and it was thought that isolated strains of Candida oleophila may be taken into consideration to be used as starter culture in table olive production. [ABSTRACT FROM AUTHOR]

Introduction: In the forage yeast production process, nitrogen-contributing salts represent a high impact on production costs due to their high prices in the market. Objective: To evaluate nationally produced ammonium nitrate as a source of nitrogen in the growth of Candida utilis (C. utilis) in final molasses and vinasses media at laboratory scale. Materials and Methods: A comparative study was carried out beween the tradicional scheme with ammonium sulfate and ammonium nitrate as a nitrogen source. The C.utilis NRRL Y-1084 strain was used. Simple ANOVA analysis and Fisher's LSD multiple range test were performed on Statgraphics Centurion XVII to determine whether there are significant differences or not. Each experimental condition was performed in triplicate. Results and Discussion: The C. utilis responds favorably in the presence of ammonium nitrate with values of net gain of biomass in honey medium of 5.90 and 7.22 g.L-1 and in vinasse medium of 4.45 and 4.12 g.L-1. The yield based on the consumption of ART was 22 and 25%, higher than that obtained in the traditional scheme with ammonium sulfate (15%). The COD removal levels achieved are higher (29.21% and 34.39%) than that obtained with ammonium sulfate (28.92%). Conclusions: Ammonium nitrate as a nitrogen source does not cause changes in the propagation of the strain and represents a saving in production costs by raw materials buy of 2,534,654 CUP/year. [ABSTRACT FROM AUTHOR]

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Copyright of Ecosistemas y Recursos Agropecuarios is the property of Universidad Juarez Autonoma de Tabasco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

En la provincia de El Oro se produce una gran cantidad de cacao cuya comercialización se realiza en fresco, lo cual limita obtener mejores precios por cosecha a los productores. El objetivo del presente trabajo fue establecer el efecto Saccharomyces cerevisiae y Limosilactobacillus fermentum solas y en mezcla durante la fermentación del cacao y en el perfil sensorial del licor obtenido. Se utilizó 4 tratamientos con 3 repeticiones, efectuándose la fermentación del cacao en cajones de madera (Laurel blanco) Cordia alliodora con capacidad de 2 kilos, bajo los siguientes tratamientos: T1: Saccharomyces cerevisiae, T2: Limosilactobacillus fermentum, T3: Saccharomyces cerevisiae/Limosilactobacillus fermentum, T4: Testigo, la fermentación duro 72 horas, el secado fue natural. Los resultados obtenidos para el T1 en las variables analizadas: índice de grano, pH y temperatura, prueba de corte, demostraron diferencias significativas ante los otros tratamientos, lográndose un 96% de fermentación buena. La cata de sabores específicos y básicos, determino que el mejor perfil sensorial lo presentó el T1.

En la cadena de producción de aceite de palma se generan grandes cantidades de subproductos con alto contenido lignocelulolítico, representando un importante recurso renovable neutral en carbono para la producción de biomateriales, sin embargo; se requiere un método de pretratamiento para superar las barreras físicas y químicas presentes en el compuesto de lignina-carbohidrato. El objetivo de esta investigación fue aislar e identificar hongos lignocelulolíticos con capacidad biodegradadora de subproductos de palma de aceite, derivados de la explotación palmera en el departamento del Cesar, Colombia. Los hongos fueron aislados en agar papa dextrosa e identificados según sus características macroscópicas y microscópicas. Se evaluó la actividad lacasa (Oxidación ABTS) y endoglucanasa (CMCasa) durante 13 días por fermentación de estado sólido de 3 subproductos; Torta de palmiste, cuesco y fibra. Los subproductos biodegradados se analizaron mediante microscopía electrónica de barrido (SEM). Se cuantificaron 12 aislamientos agrupados en 2 géneros, Aspergillus sp y Trichoderma sp. Además, del hongo Pleurotus ostreatus, adquirido comercialmente. La actividad endoglucanasa más alta (0,12 UI/mL) en las condiciones estudiadas, no evidenciaron significancia estadística para cada una de los hongos evaluados (P>0,05), a diferencia de la actividad lacasa (203,33 UI/g) (P

Introducción: En el proceso de producción de levadura forrajera las sales aportadoras de nitrógeno representan un alto impacto en los costos de producción por sus elevados precios en el mercado. Objetivo: Evaluar el nitrato de amonio de producción nacional como fuente de nitrógeno en el crecimiento de Candida utilis (C. utilis) en medios miel final y vinazas a escala de laboratorio. Materiales y Métodos: Se realizó un estudio comparativo entre el esquema tradicional con sulfato de amonio ynitrato de amonio como fuente de nitrógeno. Se empleó la cepa C.utilis NRRL Y-1084. Se realizó un análisis de ANOVA simple y una prueba de múltiple rangos LSD en Statgraphics Centurion XVII para determinar si existen diferencias significativas. Cada condición experimental se realizó por triplicado. Resultados y Discusión: La C. utilis responde favorablemente en presencia de nitrato de amonio con valores de ganancia neta de biomasa en medio miel de 5,90 y 7,22 g.L1 y en medio vinaza de 4,45 y 4,12 g.L1. El rendimiento en base al consumo de ART fue de 22 y 25 %, superiores al obtenido en el esquema tradicional con sulfato de amonio (15 %). Los niveles de remoción de DQO alcanzados son superiores (29,21 % y 34,39 %) al obtenido con sulfato de amonio (28,92 %). Conclusiones: El nitrato de amonio como fuente de nitrógeno no provoca cambios en la propagación de la cepa y representa un ahorro en los costos de producción por concepto de compra de materias primas de 2 534 654 CUP/año.

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La fruta de la morera es no solo conocida por su exquisito sabor, sino también por sus cualidades nutricionales y elevado contenido de compuestos bioactivos. La elaboración de vino de mora es uno de sus múltiples usos. Con el objetivo de controlar el proceso de fermentación espontánea empleado en la elaboración de vinos artesanales, se procedió al aislamiento de levaduras silvestre en el jugo de mora. Se identificó por biología molecular Saccharomyces cerevisiae como especie predominante. El aislado M01-IX se caracterizó por su tolerancia al etanol y por cinética de consumo de carbohidratos. Los resultados muestran que M01-IX es capaz de consumir el 99% del azúcar presente en las condiciones ensayadas y podría ser empleado para producir bebidas fermentadas con un contenido de al menos 5% de alcohol.

ABSTRACTThe objective of the study was to isolate, identify and characterize the predominant microorganisms during the fermentation of incwancwa and optimize fermentation conditions. The lactic acid bacteria (LAB) load from fermented uncooked samples ranged from 4.6 ± 1.46 to 6.56 ± 0.2 log CFU/g whereas the load for yeast and coliforms ranged from 1.5 ± 0.39 to 2.12 ± 0.43 log CFU/g and 2.14 ± 0.22 to 4.09 ± 0.57 log CFU/g, respectively. LAB were the dominant microorganisms in incwancwa where Lueconostoc lactis was the main. Fermentation time and temperature had significant (p

El gas licuado de petróleo (GLP) es un producto de primera necesidad, principalmente de uso doméstico, que representa el 10.4% de la demanda energética del Ecuador. A falta de mecanismos para la valorización de los residuos lignocelulósicos en el país, se planteó una ruta de conversión de biomasa a butano como sustituto del GLP, mediante un diseño computacional para evaluar su viabilidad técnica, económica y ambiental. Se seleccionó el residuo óptimo para su conversión a GLP en base a la tasa de generación anual y composición físico-química, la configuración de la ruta se diseñó en AspenPlus® con una entrada de 77 t/h de biomasa. En función de los resultados se realizó un análisis económico y de ciclo de vida usando el software openLCA®. La producción de butano alcanzó las siete toneladas por hora y una densidad energética de 26.7 MJ/L. En cuanto al eje económico, el precio de venta mínimo calculado fue de 1.03$/kg, considerando la venta de la lignina como coproducto. De esta manera, el biocombustible fue competitivo con el precio de venta al público de un dólar por kilogramo de GLP. Finalmente, la huella de carbono total del proceso fue de 102 g CO2-eq/MJ, valor superior al estándar europeo de 94 g CO2-eq/MJ. Esta investigación abre la puerta hacia la optimización de los recursos y transformación de la matriz energética del país.

El presente trabajo pretende poner en diálogo registros de talleres y entrevistas (a Julieta Daga y Luciano Delprato) sobre la técnica de bufón con algunas nociones vinculadas a la teoría teatral. Para ello, se trabaja inicialmente sobre las ideas de moral, política y poder en la técnica bufona para luego ahondar en las deformidades corpóreas de estas criaturas. Por último se atiende a la estrategia con la que los bufones abordan la escena contemporánea. El trabajo busca dar cuenta de una técnica oscilante (en varios sentidos) que podría sostener claves para permitirnos pensar, un paso más allá, un (y no el) teatro que necesitamos.

Edme-Jules Maumené (1818-1898) was a French chemist who determined the atomic mass of a number of elements, studied in detail the physical and chemical properties of sugars, the manufacture of wine and alcoholic fermentation, the toxic effects of fluorides and zinc, and the properties of suint. He developed a new theory to explain chemical reactions, and a new chemical nomenclature (both failed). [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of inoculation with lyophilised and/or activated Lactobacillus buchneri on lactic acid bacteria populations in corn silage. Experimental treatments consisted of corn silage without additives or silage with the inoculants of L. buchneri (1 x 105 cfu/g) applied according to the manufacturer’s recommendations (1 g/tonne fodder) in the forms of the lyophilised inoculant and pre-activated inoculant. Purified isolates from corn silage with and without the inoculant were identified, and 93% of the isolates corresponded to the lactic acid bacteria of the species Lactobacillus plantarum. Among the isolates, no bacteria of the species L. buchneri were detected. The application of lyophilised or activated L. buchneri improved the microbiological profile and reduced ethanol production in corn silage, even without being identified among the isolates captured 70 days after ensilage. [ABSTRACT FROM AUTHOR]

The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety. [ABSTRACT FROM AUTHOR]

The fermentation of cocoa is a process carried out by microorganisms whose composition and activity is relevant in the synthesis of precursor molecules for flavor and aroma. The objective of this study was to carry out a microbiological, sensory, and bromatological characterization of cocoa beans during the fermentation process in genotypes ICS 95 and CCN 51. For this, cocoa beans were extracted during the fermentation process, taking samples every 24 hours for seven days. In the laboratory, the isolation and identification of the present microorganisms were carried out. Yeasts were identified using amplification of the ITS region (Internal Transcribed Spacer), while bacteria were identified by sequencing the 16S ribosomal RNA gene. Subsequently, cocoa beans were dried to 7% moisture, identifying the sensory profile from prepared cocoa liquor, through trained evaluators. The analyses allowed the identification of microorganisms such as Candida orthopsilosis, Hanseniaspora opuntiae, Issatchenkia orientalis, Saccharomyces cerevisiae, Kodamaea ohmeri, Tatumella sp., Tatunella ptyseos, Lysinibacillus, Lactiplantibacillus plantarum, Acetobacter pasteurianus, Acetobacter sp., Gluconobacter sp., Gluconacetobacter sp., Bacillus sp., Bacillus cereus and Serratia marcescens. Sensory analyses indicated that the ICS 95 genotype presented better descriptors than CCN 51, such as walnut, fruit and floral, reflecting more intense basic flavors. On the contrary, in the CCN 51 genotype, a higher proportion of polyphenols, theobromine, and carbohydrates were detected. These results will allow determining the potential effects of these microorganisms on the sensory quality of cocoa beans, to significantly improve fermentation processes at an industrial level. [ABSTRACT FROM AUTHOR]

Contextualization: Solid ruminal activators (SRA) that improve fermentation conditions in the rumen microorganisms of the cattle, used as feed additives, have gained importance in the nurturing of ruminants. They promote animal production rates and replace growth promoters, such as antibiotics, that can affect animal production and influence on their consumers microbiota; consequently, they can strongly affect human health. Knowledge gap: The solid ruminal activators are important mitigators of the generation of greenhouse gasses because they improve the digestibility of fibrous and coarse foods, widely used in the feeding of ruminant species, which are important generators of greenhouse gasses. Purpose: In the present study, three SRA were inoculated, in different percentages (0, 10 and 15%), with a microbial preparation composed of lactic acid bacteria (LAB). They were evaluated to assess the composition and microbiological quality of these food supplements. Methodology: Multiple samplings were carried out throughout the manufacturing process and several chemical and microbiological analyzes of the samples were performed. Results and conclusions: Supplements with crude protein (CP) values higher than 22%, low crude fiber content (CF) and in vitro dry matter digestibility (DVDM) higher than 80% were found in all cases. In addition, it was observed that SRA are innocuous from a microbiological point, which makes them a possible probiotic due to their high loads of LAB. In this sense, SRA are an efficient, biotechnological, alternative that could be used in cattle feeding to improve the use of forage and fibrous materials; also, they contribute to improve the environmental conditions because they support the decrease of greenhouse gasses. [ABSTRACT FROM AUTHOR]

During the green harvesting system of sugarcane, a large amount of agricultural harvest residue is produced that can be left as mulch on the soil, removed from the field or incorporated into the profile, depending on the agroecological characteristics of each area. It is important to rapidly decompose the cover crop residue in areas where it is detrimental to sugarcane production. One of the alternatives to accelerate the natural decomposition of the residue is the use of lignocellulolytic fungi. The objective of this work was to isolate autochthonous fungal strains from sugarcane ARH, select and characterize culturally, morphologically and molecularly those with the greatest potential to accelerate the decomposition of the green harvest residue of the sugarcane field. Five autochthonous fungal strains were isolated from fragments of freshly harvested residue. Cellulolytic and ligninolytic activity was evaluated in vitro, using carboxymethylcellulose and guaiacol as substrates, respectively. Strain HR5E3 was the only strain able to decompose cellulose and lignin. This strain was culturally, morphologically and molecularly characterized as Trichocladium pyriforme and produced enzymes of the lignin peroxidase group, polyphenol oxidases and laccases. In solid substrate fermentation bioassays, this strain accelerated the decomposition of the residue by di-auxic growth with glucose. Trichocladium pyriforme HR5E3 could be used as a bioinoculant capable of degrading lignocellulose, and avoid the detrimental effects that the unaltered cover of the agricultural residue could have on the development of sugarcane. [ABSTRACT FROM AUTHOR]

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