Acid and fermented silage characterization and determination of apparent digestibility coefficient of crude protein for pacu Piaractus mesopotamicus

Three types of raw materials including commercial waste from saltwater (SW), freshwater fish (FW) and tilapia fillet residue (FR) were used to produce fish silage by either acid digestion (2% formic acid and 2% sulfuric acid) or anaerobic fermentation (5% of Lactobacillus plantarum and 15% sugar cane molasses). Six test diets were used in digestibility trials prepared with 70% reference diet and 30% of each experimental silage. These diets were fed to juvenile pacu Piaractus mesopotamicus (146 g average weight) in triplicate. Fish were kept in 500-L tanks and feces collected by manual extrusion. It was observed for both processes that SW waste always had the highest moisture content and lowest fat and ash. Highest crude protein levels were found in silages from commercial fish waste (SW and FW) made from whole fish unfit for human consumption. However, apparent digestibility coefficients did not vary among diets (P > 0.05). Although values did not differ statistically, fermented silage consistently displayed higher digestibility coefficients compared to acid silage. The silages exhibited relatively high protein digestibility (72.5-80.0%), thus suggesting the feasibility of using fish industry by-products in aquaculture feeds.

Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey

The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non-Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content.

Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats

Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. Methods: Rats were fed a cholesterol-enriched diet for 3 wk as a preliminary treatment to create hypercholesterolemia. They were then fed a chow diet (HC), a chow diet plus fermented soy product supplemented with isoflavones (HCFI), a chow diet plus placebo (HCP), or a chow diet plus placebo supplemented with isoflavones (HCPI), respectively, for an additional 3 wk. Results: The beneficial effects of fermented soy product supplemented with isoflavones on epididymal (EPI) and retroperitoneal (RET) fat pads was likely due to isoflavones because adipocyte circumference (micrometers) in the HC group was significantly larger (EPI: 105.66 ± 13.36; RET: 134.95 ± 25.40) than that in the HCFI group (EPI: 93.17 ± 12.80; RET: 108.62 ± 15.50) and HCPI group (EPI: 93.06 ± 15.10; RET: 112.34 ± 18.21). The probiotic micro-organism accentuated the antilipogenic effect of isoflavones on RET (HCFI: 108.62 ± 15.50 micrometers versus HCPI: 112.34 ± 18.21 micrometers). Moreover, the fermented product increased glucose concentration similar to that in the chow group but did not change blood lipids. Conclusion: This product may offer new approaches to obesity prevention. © 2005 Elsevier Inc. All rights reserved.

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 μl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 μgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from-41.0 to -29.4. The enamel wear ranged from 0.15 μm to 0.18 μm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

Fluoride concentration of some brands of fermented milks available in the market

Objectives: To evaluate the fluoride ion concentration in some fermented milks present in the market. Methods: Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS. Results: Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228 μgF/g to 0.272 μgF/g, Paulista® from 0.182 μgF/g to 0.220 μgF/g, Batavito® from 0.028 μgF/g to 0.030 μgF/g, Yakult® from 0.115 μgF/g to 0.206 μgF/g and Vigor Club® from 0.808 μgF/g to 1.171 μgF/g. Conclusions: The presence of fluoride could be observed in all of the fermented milks analyzed which can contribute with the total fluoride daily intake.

Efeito da bidestilação na qualidade sensorial da cachaça

Pós-graduação em Alimentos e Nutrição - FCFAR

Desenvolvimento e avaliação em simulador do ecossistema microbiano humano de uma bebida simbiótica à base de extratos aquosos de quinoa (chenopodium quinoa willd) e de soja

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

Atividade antimicrobiana de microrganismos probióticos em bebidas lácteas fermentadas

Pós-graduação em Microbiologia - IBILCE

Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.

Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

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

Effects of an isotonic beverage on autonomic regulation during and after exercise

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

Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity

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

Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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.

Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

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