LARVAL DEVELOPMENT OF THE SPIDER CRAB ACANTHONYX-PETIVERII EDWARDS,H.MILNE, 1834 (DECAPODA, MAJIDAE) IN THE LABORATORY

The larval development of Acanthonyx petiverii H. M. Edwards, 1834, was studied in the laboratory through eggs hatched from ovigerous females collected in Ubatuba, state of São Paulo, Brazil. The rearings were carried out in a climatic room with constant temperature (25 degrees +/- 1 degrees C) and salinity (34,5 parts per thousand). The larvae were maintained individually and the food consisted of Artemia nauplii. The larval development of A. petiverii consists of two zoeal stages and a megalopa. All the larval stages were drawn and described in detail. Tables include those presenting morphological characters that allow the identification of zoeae and megalopa of A. petiverii. A comparative study was realized with previously studied majid species that occur in southern and southeastern Brazil.

Fecundity in Portunus spinimanus Latreille, 1819 (Crustacea, Brachyura, Portunidae) from Ubatuba, São Paulo, Brazil.

The object of this work was to study the conditions of embryo development and egg production in Portunus spinimanus Latreille, 1819 at Ubatuba region of Brazil. The number of eggs laid by 21 females in a range of size was determined. Eggs at 3 differ ent stages of embryonic development were measured P. spinimanus fecundity varied between 188,065 and 682,992, with an average of 429,676 +/- 157,203, for animals with a carapace width ranging from 56.2 to 86.6 mm. Between the initial and final stages of development there was an increase of 55.1% in egg diameter. The relatively high fecundity of P. spinimanus may be a strategy of the species faced with a high mortality rate in the larval phase; however this hypothesis should be tested.

A unidade política das esquerdas no Uruguai: das primeiras experiências à Frente Ampla (1958-1973)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota

Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase.