Influence of environmental factors in the adherence of an atypical enteropathogenic Escherichia coli strain to epithelial cells

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

Effect of salinity on the metabolism and osmoregulation of selected ontogenetic stages of an Amazon population of Macrobrachium amazonicum shrimp (Decapoda, Palaemonidae)

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

Considerações atuais da sialolitíase de ducto de glândula submandibular

The sialolithiasis is characterized by the formation of calcified structure called sialolith within the salivary ductal system. Although its etiology is unknown, it is believed that is from the deposition of calcium salts around an accumulation of organic leftovers in the lumen of the duct or be resulted by chronic sialadenitis and partial obstruction. In this study, the authors describe a case of a male patient, 46 years old, brown, who presented the complaint “pain under the tongue.” The presence of a hardened nodule located in the left sublingual fold was observed through intra-oral exam. Current considerations about treatment, clinical and radiographic characteristics were addressed in this work.

Biomolecules extracted by ATPs: practical examples

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

O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014

Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite these qualities, the great amount of okara produced annually in Brazil and in other countries generates a problem of disposal waste and it has served only for animal food products. Such situation can be changed by studies, that demonstrate the viability of okara’s utilization in human nourishment. Thus, the purpose of this research was to develop a fermented hamburger with a probiotic bacteria, based on chicken meat and okara fl our. Five formulations were processed: F1-100% of chicken meat, unfermented and containing curing salts, F2-100% of chicken meat, fermented with L. acidophilus, F3 - 90% of chicken meat and 10% of okara meal, fermented with L. acidophilus, F4 - 70% of chicken meat and 30% of okara meal, fermented with L. acidophilus; F5 - 50% of chicken meat and 50% of okara meal, fermented with L. acidophilus. All formulations were evaluated for the viability of the probiotic culture, determination of cooking yield and shrinkage percentage, pH and sensory characteristics. The results have demonstrated that it is possible to elaborate a chicken hamburger, fermented with Lactobacillus acidophilus CRL 1014, with the addition of 10% okara fl our.

Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.

Produção de amilases pelo cultivo em estado sólido de Rhizopus microsporus var. oligosporus e sua utilização na obtenção de xarope de glicose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Biossorção & biodegradação de azo corante: desenvolvimento de processos utilizando resíduos como fonte de microorganismos = Azo dye biosorption & biodegradation : process development with residues as source of microorganisms

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de detector eletroquímico para cromatografia líquida de alta eficiência baseado em um eletrodo modificado com nanopartículas metálicas para determinação de ácidos carboxílicos em vinhaça de cana-de-açúcar

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

Síntese e caracterização de monômeros azo-carbonatos para a preparação de poli(azo-carbonato)s e poli)azo-uretana)s

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Síntese e caracterização de pequenos peptídeos lineares do veneno de Tityus serrulatus (Buthidae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção da cultura da beterraba irrigada com água salina.,

The use of low quality water for agriculture should be performed with care to avoiding excessive accumulation of salts in the soil so not to harm crop development. In order to evaluate the performance of beets under the infl uence of low water quality, an experiment was conducted in a greenhouse of the Department of Agricultural Engineering, Universidade Estadual Paulista in Botucatu, Brazil, from April to July 2012. We used the beet (Beta vulgaris L.) in a completely randomized design with 6 treatments and 5 replications, totaling 30 plots. Treatments consisted of NaCl solutions at different concentrations (2.0, 3.0, 4.0, 5.0 and 6.0 dS m-1) plus a control treatment corresponding to water with no additional salt and electrical conductivity of roughly 0.26 dS m-1. Variables evaluated were total production, commercial production, plant height, number of plants and root diameter. Production of the beet crop was affected by the increasing salinity of irrigation water, characterized by reduced root production of the beets. Total and commercial production showed reductions of 8.82 and 12.2% in accordance with the unit increase of salinity.