Microbiota contaminante em bebidas lácteas fermentadas comerciais

Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

Effectof inoculum in the emulsification index of biossufactants produced by Bacillus velezensis using wheat bran as substrate in solid-state fermentation

Conselho Nacional de Desenvolvimento em Pesquisa (CNPq)

Viability of Lactobacillus acidophilus La-5 in the presence of Williopsis saturnus var. suaveolens

Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability of Lactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5 °C. The in vitro study showed a positive interaction between the acid cell free-supernatant (CFS) of probiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

The probiotic potential of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 isolated from water buffalo mozzarella cheese was evaluated. The microorganism presented resistance to stressful conditions that simulated the gastrointestinal tract, and to the best of our knowledge Leuconostoc mesenteroides SJRP55 was the first of this species with the ability to deconjugate bile salts. Tolerance to NaCl was temperature dependent, as well the results obtained by aggregation capacity. The strain presented good adhesion properties, β galactosidase activity, viability in fermented milk during storage, non-active against Streptococcus thermophilus and sensible to most of the tested antibiotics. Some analgesic medications inhibited the growth of the strain. Leuconostoc mesenteroides SJRP55 exhibited in vitro probiotic potential, and it can be better characterized through future in vivo tests. This bacterium presents higher functional properties compared to other studied strains, and therefore it is a potential candidate for the application as a probiotic strain, which could be used by industries in the manufacture of functional milk-based products.

Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from Brazilian water buffalo mozzarella cheese

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

Physical-chemical characterization of biomass samples for application iin pyrolysis process

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Biodiesel etílico de babaçu x diesel B S1800: ensaio de opacidade da fumaça do trator agrícola variando os horários do dia

Pós-graduação em Agronomia (Ciência do Solo) - FCAV

Produção de bioetanol a partir da fermentação de caldo de sorgo sacarino e cana-de-açúcar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de celulases fúngicas por fermentação em estado sólido: ampliação de escala de biorreatores de leito fixo

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

Products for the treatment of inflammatory bowel disease: a patent review (2013-2014)

Introduction: Inflammatory bowel disease (IBD) consists of Crohn's disease, ulcerative colitis and an unspecific IBD. The unclear etiology of IBD is a limiting factor that complicates the development of new pharmacological treatments and explains the high frequency of refractory patients to current drugs, including both conventional and biological therapies. In view of this, recent progress on the development of novel patented products to treat IBD was reviewed.Areas covered: Evaluation of the patent literature during the period 2013 - 2014 focused on chemical compounds, functional foods and biological therapy useful for the treatment of IBD.Expert opinion: Majority of the patents are not conclusive because they were based on data from unspecific methods not related to intestinal inflammation and, when related to IBD models, few biochemical and molecular evaluations that could be corroborating their use in human IBD were presented. On the other hand, methods and strategies using new formulations of conventional drugs, guanylyl cyclase C peptide agonists, compounds that influence anti-adhesion molecules, mAbs anti-type I interferons and anti-integrin, oligonucleotide antisense Smad7, growth factor neuregulin 4 and functional foods, particularly fermented wheat germ with Saccharomyces cerevisiae, are promising products for use in the very near future.

Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases

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

Histologia do fígado de tilápia do Nilo (Oreochromis niloticus) alimentados com dietas contendo silagem biológica de pescado

This study aimed to evaluate possible histopathological liver of tilapia fed diets containing fish silage and level protein. Sample of 180 fed with tilapia fingerlings fed with diets containing three protein levels (20, 24 and 28% CP), and Proportions residue fermented silage of tilapia (1/4 and 1/2) of were analyzed during 75 days. The tissue fragments were fixed in Bouin and included in Histosec (R). After that, between 2 to 5 mu m slices were done in a rotation microtome. The methods used for tissue analysis were hematoxilin/eosin and PAS. The histological slices were examined under light microscope (Olympus BX-50). The disarray in the morphology of the liver of fish fed biological silage was influenced by high protein levels, and increased proportions of 1/2 of animal protein diets. It was observed that the variation of hepatocytes is directly related to the type of diet for fish. In fish fed diets containing 28% CP, the liver showed disruption of the structure cordon of hepatocytes, necrosis and shifting points of the core to the periphery. Elevated levels of biological fish silage cause deleterious changes in the liver. The level of protein required to maintain the health of the associated development fish is 24% crude protein.

Bioenergy from stillage anaerobic digestion to enhance the energy balance ratio of ethanol production

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

Produção de fitases e proteases fúngicas, aplicação em rações e valores digestíveis pela tilápia-do-nilo

Pós-graduação em Zootecnia - FMVZ

Ethanol production using hemicellulosic hydrolyzate and sugarcane juice with yeasts that converte pentoses and hexoses

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)