Invertase from a Candida stellata strain isolated from grape: production and physico-chemical characterization

Invertases are enzymes which hydrolyze the sucrose and are widely employed in food and pharmaceutical industries. In this work, the screening of autochthonous grape yeasts from Brazil was carried out in order to investigate their invertase production potential. Yeasts belonging to Saccharomyces, Hanseniaspora, Sporidiobolus, Issatchenkia, Candida, Cryptococcus and Pichia genera were analyzed by submerged fermentation (SbmF) using sucrose as substrate. Among them, Candida stellata strain (N5 strain) was selected as the best producer (10.6 U/ml after 48 hours of SbmF). This invertase showed optimal activity at pH 3.0 and 55°C, demonstrating appropriate characters for application in several industrial processes, which includes high temperatures and acid pHs. In addition, this invertase extract presented tolerance to low concentrations of ethanol, suggesting that it could also be suitable for application at the beginning of alcoholic fermentation. These data provide promising prospects of the use of this new invertase in food and ethanol industry.

Avaliação da fermentação aeróbia para produção de etanol a partir da xilose por linhagem de leveduras isoladas da casca de uva (Vitis spp)

Isolate microorganisms that fermenting xylose to ethanol is a challenge to expand production of biofuels from lignocellulosic materials. For this work was tested fermentation of xylose by yeast strains isolated from grape skins (Vitis spp) in order to ethanol produce. The yeasts were grown in submerged fermentation with xylose as a carbohydrate source. Aliquots were taken every 24 hours to measure cell growth, sugar consumption and ethanol production. The yeast had an production ethanol average of 2.5 g / L and yield (Ye / s) 0.12 g / g, showing that they have the ability to produce ethanol from xylose.

Efeitos dos derivados vegetais de condimentos nas características de qualidade e vida de prateleira de linguiça de frango fresca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Higher education in evening courses in Brazil: history, growth and public policies at the beginning of the XXI Century

There are three distinct and complementary objectives in this article in order to clarify the higher education outline in Brazil, specifically evening courses (classes are held on weekdays, generally from 7:00 pm to 10:30 pm) and thesecurrent sector policies. The first objective is to present a short historical overview on the establishment of evening courses in Brazil, including those in the higher education level, occurred on the middle of last century. The second objective is to demonstrate the growth of evening higher education in Brazil, considering that in 1998, of the 2.1 million college enrollments, 55.3% were enrolled in evening courses; in 2010, twelve years later, of the 5.4 million students enrolled, there were 63.5% enrolled in evening courses. This expansion is due to the growing need of many students who must work while attending college, to defray costs of the study as well as personal and family costs. The reality of the working student is hostile considering external factors, such as transport problems, public security and lack of legislation for flexible working hours. The third objective is to discuss current public policies to expand eveningopenings in public institutions which represent nowadays only 16.1% of the 3.4 million enrollments for evening classes, including federal (6.8%), state (7.0%) and municipal (2.3%) institutions. In the third objective it is included the discussion of programs for scholarships and tuition loans. The methodology applied was to rescue historical information on the establishment and the expansion of evening courses in Brazil, analyzing the current general Brazilian policies and the specific ones from the State of São Paulo. The research results pointed to the importance of federal programs for scholarships and tuition loans for students from private institutions such as the 1,382,484 scholarships since 2004 (PROUNI Program) and the 847,000 tuition loans since 1999 (FIES Program). Important steps have been made by the Brazilian government. Considering that there are 3,987,424 enrollments in private institutions, the effectiveness of the programs for scholarships and tuition loans is still insufficient to meet the universal benefits for the student’s needs. Evening courses became the real instrument of social inclusion for many Brazilian youths and must be expanded quantitatively and qualitatively, with aggressive public policies, including also, scholarships and tuition loans.

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

Bioprospecção de leveduras fermentadoras de xilose visando a produção de etanol a partir de bagaço de cana-de-açúcar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability

Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and increasing the sugar proportion raised the liking of flavor and sweetness and the overall acceptability of papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the ash and soluble solids content in papaya nectars. The internal preference mappings showed that all nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic. (C) 2015 Elsevier Ltd. All rights reserved.

Total sugars in atmospheric aerosols: an alternative tracer for biomass burning

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Black liquor gasification combined cycle with CO2 capture-Technical and economic analysis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ulcer healing and mechanism(s) of action involved in the gastroprotective activity of fractions obtained from Syngonanthus arthrotrichus and Syngonanthus bisulcatus

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Moringa extracts used in sugarcane juice treatment and effects on ethanolic fermentation

The objective of this study was to evaluate the effects of sugarcane juice treatment using Moringa oleifera leaf and seeds extracts on ethanolic fermentation. The experiment was arranged in a split plot statistical design, with four replications. Main treatments were three sedimentation agents (synthetic polyelectrolyte, moringa leaf and seed extracts) and control while the secondary treatments were two sugarcane varieties (RB867515 and CTC4). Extracted sugarcane juice was clarified by simple defecation with pH adjusted to 6.0. The flocculating agents were added in a decanter before the limed juice. After then, the juice was standardized to 16° Brix at pH 4.5, and musts were inoculated with yeast Saccharomyces cerevisiae strain, FT858. At the end of the fermentation process, wines were recovered by centrifugation. In all experimental stages, extracted juice, clarified juice and wine were chemically and technologically characterized. The use of moringa leaf and seed extracts as sedimentation adjuvants did not increase the sedimentation speed of impurities. However, there was a high sludge compaction, which was essential for maintenance of yeast and bud population at the beginning of fermentation, and yeast budding rate in the end. The use of different sedimentation agents as adjuvants in juice treatment did not affect wine quality and ethanol yield.

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Development and validation of an economic, environmental friendly and stability-indicating analytical method for determination of ampicillin sodium for injection by RP-HPLC

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Desenvolvimento de técnicas e avaliações de antimicrobianos visando a produção de etanol carburante

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Improving business innovation and research through the application of neuromarketing with ethics: a framework

The objective of this paper is to analyse and to discuss the ethical issues in the field of research known as neuromarketing, a tool used to improve innovation in companies. It uses techniques available to neuroscientists, both newer and more sophisticated ones along with traditional ones, but now for new purposes. From the beginning, this new area has evoked discussions about ethical aspects related to the results presented. Despite the unrestricted controversy surrounding the theme, few studies have discussed ethical issues involved in this line of research in a pragmatic manner. In this sense, this paper seeks to analyse and discuss ethical issues in neuromarketing research through a literature review and the proposal for a framework of ethical mapping. This framework revealed the ethical implications that would be most prominent in certain research situations: the purpose of utilising neuromarketing techniques, organisational type, and industrial sector, among others.