Microbiological evaluation of pasty and soft ice cream / Avaliação microbiológica de sorvetes pastosos e expressos / Evaluación microbiológica de helados pastosos y suaves

Ice cream is susceptible to contamination by handling and bad hygiene conditions during both the storage process and the fractioning for sale, and once contaminated, it can cause diseases. The purpose of this survey was to evaluate the microbiological quality of ice cream sold in bulk, of pasty and soft types, offered for consuming. Thirty samples of pasty ice cream sold in bulk, and thirty samples of soft ice cream were analyzed through the counting of thermotolerant coliforms, coagulase-positive Staphylococcus spp., and searching for the presence of Salmonella spp. During the study, a total of ten (33%) samples of pasty ice cream and five (16%) samples of soft ice cream were found to be beyond the limits established by the Brazilian law. Salmonella spp. was found in four samples (6.7%). These results are an alert for the need of greater attention to the microbiological quality of ice cream in order to ensure the safety of its consumers.(AU)

Os sorvetes são suscetíveis à contaminação pela manipulação e más condições higiênicas durante o processamento, armazenamento e do fracionamento para venda, uma vez contaminados podem causar doenças. O objetivo deste estudo foi avaliar a qualidade microbiológica de sorvetes, vendidos a granel, pastosos e expressos, oferecidos para consumo. Trinta amostras de sorvete pastoso, vendido a granel, e trinta amostras de sorvete expresso foram analisadas realizando-se contagem de coliformes termotolerantes, Staphylococcus spp. coagulase-positiva e pesquisando-se a presença de Salmonella spp. Foram detectadas dez (33%) amostras de sorvete pastoso e cinco (16%) amostras de sorvete expresso fora dos limites estabelecidos pela legislação brasileira. Salmonella spp. foi encontrado em quatro amostras (6,7%). Esses resultados alertam para a necessidade de uma maior atenção à qualidade microbiológica dos sorvetes, a fim de garantir a segurança do consumidor.(AU)

Los helados son susceptibles a la contaminación por manipulación y malas condiciones higiénicas durante el procesamiento, almacenamiento y fraccionamiento para venta, una vez contaminados pueden causar enfermedades. El objetivo de este estudio ha sido evaluar la calidad microbiológica de helados vendidos a granel, pastosos y suaves, ofrecidos para el consumo. Se analizaron treinta muestras de helados pastosos vendidos a granel, y treinta muestras de helados suaves, realizándose el conteo de coliformes termotolerantes, Staphylococcus spp. coagulase positiva e investigándose la presencia de Salmonella spp. Se detectaron diez (33%) muestras de helado pastoso y cinco (16%) muestras de helado blando fuera de los límites establecidos por la legislación brasileña. Salmonella spp. se encontró en cuatro muestras (6,7%). Esos resultados destacan la necesidad de una mayor atención a la calidad microbiológica de los helados, con el fin de garantizar la seguridad del consumidor.(AU)

Qualidade microbiológica da água e dos mexilhões Perna perna (Linnaeus, 1758) cultivados em Piúma, Espírito Santo, Brasil / Microbiological quality of water and Perna perna (Linnaeus, 1758) mussels cultivated in Piúma, Espírito Santo, Brazil

RESUMO Este estudo objetivou verificar a qualidade microbiológica da água e dos mexilhões cultivados pela Associação dos Maricultores de Piúma (AMPI), Espírito Santo, Brasil. Foram realizadas sete coletas de água e mexilhões, mensalmente, entre outubro de 2016 e maio de 2017. Os mexilhões foram coletados nos long lines da AMPI, e em cada mês foram coletados 40 mexilhões Perna perna e 100 mL de água do local. O material coletado foi destinado ao laboratório para a realização das análises microbiológicas em duplicata, número mais provável de coliformes totais (CT) e termotolerantes (Ctt), presença ou ausência de Salmonella sp e número de unidades formadoras de colônias de Staphylococcus aureus. Os resultados mostraram que o número de Ctt nas amostras de água no mês de janeiro estavam acima do permitido pela Resolução n° 357 do Conselho Nacional do Meio Ambiente (CONAMA). Já os níveis de Ctt e Staphylococcus aureus na carne dos mexilhões mostraram-se dentro do limite aceitável pela RDC n° 12 da Agência Nacional de Vigilância Sanitária (ANVISA). Entretanto, foram encontradas bactérias com características do gênero Salmonella sp nos meses de dezembro e março nos mexilhões, impossibilitando sua comercialização e seu consumo. Durante esses meses, a cidade tem alto fluxo de turistas. Por fim, recomenda-se a realização das análises microbiológicas continuamente, principalmente no período do verão, época que tem grande fluxo de turistas no município de Piúma e que registrou presença de Salmonella na carne dos mexilhões e níveis de Ctt na água acima do permitido pelas legislações vigentes.

ABSTRACT This study aimed to verify the microbiological quality of water and mussels cultivated by the Piúma Farmers Association (Associação dos Maricultores de Piúma — AMPI), Espírito Santo, Brazil. Seven samples of water and mussels were collected monthly from October 2016 to May 2017. The mussels were collected from the long lines of the AMPI, and in each month 40 mussels Perna perna and 100 mL of water were sampled from the site. The collected material was sent to the laboratory for duplicate microbiological analysis, Most Probable Number of Total (CT) and Thermotolerant (Ctt) coliforms, presence or absence of Salmonella sp and number of Staphylococcus aureus colony forming units. The results showed that the number of Ctt in the water samples in January was higher than that allowed by Resolution 357 of the National Environment Council (Conselho Nacional do Meio Ambiente — CONAMA). The levels of Ctt and Staphylococcus aureus in mussel meat were within the acceptable range by the Brazilian National Environment Council (Agência Nacional de Vigilância Sanitária — ANVISA) Resolution RDC No. 12. However, colonies with characteristics of Salmonella sp were found in December and March in the mussels, making it impossible to sell and consume. This period coincides with a high flow of tourists in the municipality. Finally, it is recommended to perform microbiological analyzes continuously, especially in the summer, where there are a lot of tourists in the city of Piúma, period that showed the presence of Salmonella in the meat of mussels and Ctt levels in water above the allowed current legislation.

Qualidade das águas e análise de metais em folhas de mangue na APA Tinharé-Boipeba (BA) / Water quality and analysis of metals in mangrove leaves in the APA Tinharé-Boipeba (BA)

RESUMO O objetivo deste estudo foi investigar as águas superficiais e os níveis foliares dos elementos-traço (Cu, Zn, Cd e Pb) da Avicennia schaueriana na área de proteção ambiental (APA) Tinharé-Boipeba, litoral sul da Bahia, com ênfase na relação entre a qualidade ambiental e o gerenciamento costeiro. Mensuraram-se in situ variáveis físico-químicas nas águas superficiais, e tomaram-se alíquotas para análises microbiológicas. Também foram coletadas folhas de árvores de mangue em nove estações amostrais. Realizou-se a leitura dos elementos-traço por espectrometria de absorção atômica com chama (F-AAS). As análises físico-químicas e microbiológicas das águas superficiais, ainda que preliminares, indicaram perda de qualidade e desafios ao saneamento, os quais merecem a atenção de autoridades sanitárias ou de saúde pública e consulta à comunidade para elaboração de soluções técnicas compatíveis com os usos da natureza e modos de vida tradicionais na APA. Os níveis foliares dos metais foram normais e não tóxicos, sendo menores do que em áreas costeiras impactadas. Os bosques de mangue encontram-se em bom estado de conservação e servem de área de referência, recomendando-se o monitoramento dos elementos-traço nas folhas ou sedimentos de mangue e qualidade da água. Esta pesquisa tem relevância à conservação dos manguezais, aos usos culturais da natureza e ao gerenciamento costeiro.

ABSTRACT The objective of this study was to investigate the surface waters and leaf levels of trace elements (Cu, Zn, Cd, and Pb) of the Avicennia schaueriana in the Tinharé-Boipeba Environmental Protection Area (APA), South Coast of Bahia, with emphasis to the relationship between environmental quality and coastal management. Physical-chemical variables were measured in situ in surface waters and aliquots were taken for microbiological analysis. Also, leaves of mangrove trees were collected at nine sampling stations. The trace element reading was performed by F-AAS. Physical-chemical and microbiological analyzes of surface water, although preliminary, indicated that there is a loss of quality and challenges to sanitation, which deserve the attention of sanitary authorities, and of public health, and consultation with the community to elaborate technical solutions compatible with the uses of nature and traditional lifestyles in APA. Leaf metal levels were normal and nontoxic, being lower than in impacted coastal areas. Mangrove forests are in good state of conservation and serve as a reference area, recommending the monitoring of trace elements in mangrove leaves or sediments and water quality. This research has relevance to the conservation of mangroves, cultural uses of nature and coastal management.

Determinação de bactérias do grupo dos coliformes no tecido mole de Mytella guyanensis extraídas em Cananéia/SP, Brasil / Detecting bacteria of the coliform group in the soft tissue of Mytella guyanensis extracted in Cananéia/SP, Brazil

Esta pesquisa teve por objetivo avaliar a qualidade microbiológica de amostras da água e do tecido de Mytella guyanensis (Mollusca: Bivalva) espécie de relevante interesse comercial e que faz parte direta da renda e alimentação das comunidades tradicionais em regiões litorâneas. Este estudo foi realizado em duas comunidades do Estuário de Cananeia conhecidos como Retiro e Itanhoapina. Durante o período de 2017, onde a espécie é coletada para consumo humano, as amostras de água e do bivalve foram coletadas nas localidades a fim de determinar as concentrações de coliformes totais e termotolerantes. As Amostras de água e de M. guyanensis foram analisadas para determinar o Número Mais Provável de Coliformes (NMP), baseado na Técnica de Tubo Múltiplo. Os resultados das analises, demonstraram baixas concentrações de coliformes nas amostras de água, tendo ocorrido resultado semelhante para as amostras de tecidos dos indivíduos coletados. A análise da água apresentou média geométrica de 34,81 coliformes totais e 20,70 MPN 100 mL-1 de coliformes termotolerantes. As médias de coliformes nos tecidos moles de M. guyanensis foram de 190 MPN g-1 para coliformes totais e 174 MPN g-1 para coliformes termotolerantes. As concentrações de coliformes no tecido dos espécimes coletados, apresentaram correlação positiva com a temperatura e negativa com a salinidade. Houve diferenças significativas entre a sazonalidade em relação à concentração de coliformes totais e termotolerantes no tecido. O verão período de chuvas, apresentou a maior média sazonal de coliformes em M. guyanensis. Todas os valores obtidos para NMP de coliformes estiveram abaixo do limite estabelecido pela legislação.

This study aimed to evaluate the microbiological quality of water and tissue samples of Mytella guyanensis (Mollusk: Bivalve), a species of relevant commercial interest and is a direct part of the income and food of traditional communities in coastal regions. This study was carried out in two communities in the Cananeia Estuary known as Retiro and Itanhoapina. During the period of 2017, where the species is collected for human consumption, water and bivalve samples were collected in the localities in order to determine the concentrations of total and thermotolerant coliforms. The samples of water and M. guyanensis were analyzed to determine the Most Probable Number (MPN) of Coliforms, based on the Multiple Tube Technique. The results of the analyses showed low concentrations of coliforms in the water samples, with a similar result for the tissue samples of the individuals collected. The water analysis showed a geometric mean of 34.81 total coliforms and 20.70 MPN 100 mL-1 of thermotolerant coliforms. The averages of coliforms in the soft tissues of M. guyanensis were 190 MPN g -1 for total coliforms and 174 MPN g -1 for thermotolerant coliforms. The concentrations of coliforms in the tissue of the collected specimens showed a positive correlation with temperature and a negative correlation with salinity. There were significant differences between seasonality in relation to the concentration of total and thermotolerant coliforms in the tissue. The summer rainy season showed the highest seasonal average of coliforms in M. guyanensis. All values obtained for MPN of coliforms were below the limit established by the legislation.

A Thermotolerant Xylan-Degrading Enzyme Is Produced by Streptomyces malaysiensis AMT-3 Using by-Products From the Food Industry

Abstract This study evaluated the production of endoxylanases by Streptomyces malaysiensis AMT-3 in submerged fermentation using by-products of the food industry at 28ºC. In shake-flasks experiments, the highest endoxylanase activity of 45.8 U.mL-1 was observed within 6 days in a medium containing (w/v) 2.5% wheat bran and 1.2% corn steep liquor. The same culture conditions were used to evaluate the enzyme production in a 2 L stirred tank reactor under different agitation (300, 450 and 600 rev.min-1) and aeration (30 and 60 L.h-1) conditions. The use of 450 rev.min-1 coupled to an aeration of 90 L.h-1 resulted on 81.3 U.mL-1 endoxylanase activity within 5 days. The effect of temperature and pH on endoxylanase activity and stability showed the highest activity at 60 ºC and pH 6.0. Zymography showed the presence of three xylanolytic bands with molecular masses of 690, 180 and 142 kDa. The results showed that the thermotolerant actinobacterial endoxylanase can be produced in high titers using by-product of the food industry.

Virulence genes in Escherichia coli isolates from commercialized saltwater mussels Mytella guyanensis (Lamarck, 1819) / Presença de genes de virulência em isolados de Escherichia coli provenientes de sururu Mytella guyanensis (Lamarck, 1819) comercializado

Abstract The isolation of Escherichia coli from food is a major concern. Pathogenic strains of these bacteria cause diseases which range from diarrhea to hemolytic-uremic syndrome. Therefore the virulence genes in E. coli isolates from the mussel ( Mytella guyanensis) commercialized in Cachoeira, Bahia, Brazil were investigated. Samples were purchased from four vendors: two from supermarkets and two from fair outlets. They were conditioned into isothermal boxes with reusable ice and transported to the laboratory for analysis. E. coli strains were isolated in eosin methylene blue agar, preserved in brain-heart infusion medium with 15% glycerol and stored at -20 °C, after microbiological analysis. Virulence genes in the isolated strains were identified by specific primers, with Polymerase Chain Reaction. Twenty-four isolates were obtained, with a prevalence of elt gene, typical from enterotoxigenic infection, in 75% of the isolates. The stx and bfpA genes, prevalent in enterohemorragic and enteropathogenic E. coli, respectively, were not detected. The occurrence of elt virulence-related gene in the E. coli isolates of Mytella guyanensis reveals urgent improvement in food processing, including good handling practices, adequate storage and cooking before consumption, to ensure consumer's health.

Resumo O isolamento de Escherichia coli a partir de alimentos é uma grande preocupação, pois cepas patogênicas desta bactéria podem causar desde diarreia até síndrome hemolítico-urêmica. Diante do exposto, o objetivo do trabalho foi pesquisar genes de virulência em isolados de Escherichia coli provenientes do sururu Mytella guyanensis comercializado na cidade de Cachoeira, Bahia, Brasil. As amostras foram adquiridas de quatro comerciantes, sendo duas de mercados e duas em pontos de venda na feira livre da cidade de Cachoeira, acondicionadas em caixas isotérmicas com gelo reutilizável e transportadas até o laboratório para a análise. Após a análise microbiológica, as cepas de Escherichia coli foram isoladas em ágar Eosina Azul de Metileno e preservadas em caldo Brian Heart Infusion e glicerol a 15% e mantidas a - 20° C. A identificação dos genes de virulência nas cepas isoladas foi realizada utilizando primers específicos, por meio da Reação em Cadeia da Polimerase. Foram obtidos 24 isolados de Escherichia coli, destes a prevalência do gene elt , característico de Escherichia coli enterotoxigênica, foi de 75% dos isolados. Não houve a detecção dos genes stx e bfpA nos isolados, os quais são prevalentes nas cepas de Escherichia coli enterohemorrágica e Escherichia coli enteropatogênica, respectivamente. A presença do gene elt relacionado à virulência de Escherichia coli nos isolados de Mytella guyanensis revela a necessidade da melhoria no processamento, incluindo boas práticas de manipulação, armazenamento adequado e cocção previa ao consumo, visando a garantia da saúde do consumidor.

Life cycle assessment of Chlorella species producing biodiesel and remediating wastewater

4,5-Dihydroxyanthraquinone-2-carboxylic acid (Rhein) has been shown to have various physiological and pharmacologicalproperties including anticancer activity and modulatory effects on bioenergetics. In this study, we explored the impact ofrhein on protein profiling of undifferentiated (UC) and differentiated (DC) SH-SY5Y cells. Besides that, the cellularmorphology and expression of differentiation markers were investigated to determine the effect of rhein on retinoic acidinduced neuronal cell differentiation. Using two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry we evaluated the changes in the proteome of both UC and DC SH-SY5Y cellsafter 24 h treatment with rhein. Validation of selected differentially expressed proteins and the assessment of neuronaldifferentiation markers were performed by western blotting. Proteomic analysis revealed significant changes in theabundance of 15 proteins linked to specific cellular processes such as cytoskeleton structure and regulation, mitochondrialfunction, energy metabolism, protein synthesis and neuronal plasticity. We also observed that the addition of rhein to thecultured cells during differentiation resulted in a significantly reduced neurite outgrowth and decreased expression ofneuronal markers. These results indicate that rhein may strongly interfere with the differentiation process of SH-SY5Yneuroblastoma cells and is capable of inducing marked proteomic changes in these cells

Characteristics of a red-pigmented thermotolerant bacteria (GSB-001) isolated from Gedong Songo hot spring, Bandungan, Semarang – Indonesia

Aims@#Pigments used as food additives for a long time and people prefer natural pigment than synthetic ones because of their safety. Microorganisms are interesting for pigment production and many of them have been used in food industry. Many research have been conducted to find out for natural pigment sources. The objective of this research was to investigate the characteristics of a red-pigmented bacteria isolated from Gedong Songo hot spring, Bandungan- Indonesia. @*Methodology and results@#Bacterial isolates were grown on Nutrient Agar for 24 h, and the morphology of the colonies and of the cells were identified. Biochemical tests included indole, methyl red, catalase, urease tests and carbohydrate fermentation. Molecular identification was based on 16S rRNA sequence. The isolate was a rod shape and Gram-negative. Biochemical tests showed that the isolate was indole negative, catalase positive, methyl red negative and urease negative. This isolate was glucose, maltose and sucrose positive and negative for lactose. 16S rRNA sequence was BLAST and it matched with Serratia marcescens strain S823. The red pigment antioxidant activity showed the highest DPPH radical scavenging of 49.11% obtained from 48 h of incubation. Functional group of S. marcescens pigment on Fourier Transform InfraRed Spectroscopy (FTIR) displayed specific peak at 1740 cm-1 represented of C═O (carbonyl) stretching group. @*Conclusion, significance and impact of study@#Based on morphological, biochemical and moleculer identifications, it showed that the bacteria isolated from Gedong Songo hot spring Bandungan-Indonesia had 94% homology with Serratia marcescens strain S823. Based on DPPH radical scavenging test, it demonstrated that S. marcescens had potency as an antioxidant.

Cloning and expression of an endoglucanase gene from the thermotolerant fungus Aspergillus fumigatus DBiNU-1 in Kluyveromyces lactis

Abstract An intronless endoglucanase from thermotolerant Aspergillus fumigatus DBINU-1 was cloned, characterized and expressed in the yeast Kluyveromyces lactis. The full-length open reading frame of the endoglucanase gene from A. fumigatus DBiNU-1, designated Cel7, was 1383 nucleotides in length and encoded a protein of 460 amino acid residues. The predicted molecular weight and the isoelectric point of the A. fumigatus Cel7 gene product were 48.19 kDa and 5.03, respectively. A catalytic domain in the N-terminal region and a fungal type cellulose-binding domain/module in the C-terminal region were detected in the predicted polypeptide sequences. Furthermore, a signal peptide with 20 amino acid residues at the N-terminus was also detected in the deduced amino acid sequences of the endoglucanase from A. fumigatus DBiNU-1. The endoglucanase from A. fumigatus DBiNU-1 was successfully expressed in K. lactis, and the purified recombinant enzyme exhibited its maximum activity at pH 5.0 and 60 °C. The enzyme was very stable in a pH range from 4.0 to 8.0 and a temperature range from 30 to 60 °C. These features make it suitable for application in the paper, biofuel, and other chemical production industries that use cellulosic materials.

The potential of the newly isolated thermotolerant yeast Pichia kudriavzevii RZ8-1 for high-temperature ethanol production

Abstract High potential, thermotolerant, ethanol-producing yeasts were successfully isolated in this study. Based on molecular identification and phylogenetic analysis, the isolated thermotolerant yeasts were clustered in the genera of Pichia kudriavzevii, Candida tropicalis, Candida orthopsilosis, Candida glabrata and Kodamea ohmeri. A comparative study of ethanol production using 160 g/L glucose as a substrate revealed several yeast strains that could produce high ethanol concentrations at high temperatures. When sugarcane bagasse (SCB) hydrolysate containing 85 g/L glucose was used as a substrate, the yeast strain designated P. kudriavzevii RZ8-1 exhibited the highest ethanol concentrations of 35.51 g/L and 33.84 g/L at 37 °C and 40 °C, respectively. It also exhibited multi-stress tolerance, such as heat, ethanol and acetic acid tolerance. During ethanol fermentation at high temperature (42 °C), genes encoding heat shock proteins (ssq1 and hsp90), alcohol dehydrogenases (adh1, adh2, adh3 and adh4) and glyceraldehyde-3-phosphate dehydrogenase (tdh2) were up-regulated, suggesting that these genes might play a crucial role in the thermotolerance ability of P. kudriavzevii RZ8-1 under heat stress. These findings suggest that the growth and ethanol fermentation activities of this organism under heat stress were restricted to the expression of genes involved not only in heat shock response but also in the ethanol production pathway.

Análise da eficácia do brometo de lauril dimetil benzil amônio 10% como sanitizante de equipamentos e superfícies em cozinha industrial / Analysis of the efficacy of lauryl dimethyl benzyl ammonium bromide 10% as a sanitizer of equipment and surfaces in industrial kitchen

A mudança nos padrões da população em relação ao cotidiano leva a questão sanitária a um patamar elevado. Grande parte das pessoas realiza suas refeições fora de casa, aumentando os surtos de doenças transmitidas por alimentos (DTA). Buscou-se, então, avaliar o uso do sanitizante Brometo de Lauril Dimetil Benzil Amônio 10% em diferentes superfícies (liquidificador industrial de inox, leiteira elétrica de inox e bancada para processamento de carne de inox) e sua influência na contagem padrão de mesófilos aeróbios estritos e facultativos viáveis (CPM) e no número mais provável de coliformes termotolerantes (NMP), ao longo do tempo. Para isto foram divididos em três grupos por superfície: hora 1 ­ 10 minutos após a aplicação do sanitizante, hora 4 e hora 8 ­ quatro e oito horas após a sanitização, respectivamente. A diferença entre as médias foi determinada por meio do programa estatístico SAS, pela utilização do proc glm e o teste de tukey. As amostras do liquidificador e da leiteira elétrica se portaram da mesma forma, não apresentando diferença ao longo do tempo com relação a CPM e NMP de coliformes termotolerantes (Liquidificador: 2,27± 1,93; 1,3± 0,61 e 1,27± 0,64 e Leiteira: 3,93± 5,25; 1,27± 0,64 e 1,97± 1,05; e Liquidificador: 1,2±1,56 ao longo do tempo e Leiteira: 1,34±1,45; 1,2±1,56 e 1,2±1,56; respectivamente). Enquanto que a bancada de processamento de carne de inox apresentou diferença entre as médias ao longo do período estabelecido para a CPM e NMP de coliformes (1,3± 0,61; 5,97± 6,28 e 37,63± 62,67; e 1,2±1,56; 1,22±1,54 e 1,2±1,56; respectivamente). Com isso, pode-se concluir que a bancada de inox apesar de apresentar aumento na quantidade de UFC/mL de CPM ainda mantém sua proteção a níveis seguros.

The change standard of population in relation to the everyday health issues leads to a high level. As most people place their meals in the street and disease outbreaks, food poisoning the villain. The objective was evaluate the use of sanitizer bromide lauryl dimethyl benzyl ammonium 10% on different surfaces (stainless steel industrial blender, milk electrical steel and stall for meat processing and stainless steel) and its influence on the count of mesophilic aerobic strict standard and optional viable (CMS) and most probable number of fecal coliform (NPM), over time, them were divided: hours 1 ­ to 10 minutes after application of sanitizer, 4 and 8 hours ­ four and eight hours after sanitization, respectively. The difference between means was determined using the statistical program SAS by using PROC GLM and Tukey test. Samples of the electrical milk industrial blender and behaved the same way, with no significant difference over time (Blender: 2.27± 1.93, 1.3± 0.61 and 1.27± 0.64 and Electrical milk: 3.93± 5.25, 1.27± 0.64 and 1.97± 1.05, and Blender: 1.2±1.56 over time and Electrical milk: 1.34±1.45, 1.2±1.56 and 1.2±1.56, respectively). While the bench meat processing stainless steel showed a difference between the averages over period specified, for CMS and NPM (1.3± 0.61, 5.97± 6.28 and 37.63± 62.67, and 1.2±1.56, 1.22±1.54 and 1.2±1.56, respectively). Thus, the stainless steel bench despite showing an increase in the number of CFU/ mL of CMS steel holds its protection to safe levels.

Análise microbiológica de fast foods comercializados por ambulantes no centro da cidade de Natal, RN / Microbiological analysis of fast foods marketed by street vendors in the city center of Natal, RN

[{"text": "O hábito de realizar refeições fora\r\ndo domicílio, expõe os consumidores\r\nao risco de contraírem doenças\r\nveiculadas por alimentos; tendo em\r\nvista tal situação, o presente estudo\r\nteve como objetivo desenvolver uma\r\nanálise microbiológica dos fast foods\r\nmais consumidos. Foram selecionados\r\ncinco amostras de cada alimento\r\ntotalizando 25, dentre estes estão coxinha,\r\ncachorro-quente, batata-frita,\r\npastel de forno e espetinho de carne,\r\ntodos estes alimentos colhidos em\r\nembalagens esterilizadas e encaminhadas\r\npara o laboratório de microbiologia\r\nda Universidade Potiguar,\r\nonde foram realizadas análises microbiológicas\r\npara Staphylococcus\r\ncoagulase positiva, coliformes totais\r\ne termotolerantes, e Salmonella sp.\r\nA metodologia empregada seguiu os\r\npadrões microbiológicos recomendados\r\npela resolução RDC nº 12 da\r\nAgência Nacional de Vigilância Sanitária\r\nde acordo com as normas da\r\nAmerican Public Health Association.\r\nOs resultados obtidos mostraram que\r\n80% das coxinhas, 40% dos pastéis\r\nde forno, 60% das batatas-fritas e\r\n60% de cachorros-quentes, com exceção\r\ndo espetinho de carne, apresentaram\r\ncoliformes totais; quanto à\r\ncontagem de Staphylococcus aureus\r\ntodos superaram o limite máximo\r\ndeterminado pela legislação e todas\r\nas amostras apresentaram resultados\r\nnegativos para a pesquisa de Salmonella\r\nsp. Dessa forma, conclui-se que\r\nhá necessidade de aperfeiçoamento\r\nnos cuidados e nas condições de produção,\r\narmazenamento e comercialização\r\ndos alimentos analisados, bem\r\ncomo, há necessidade de inspeção\r\neficaz por parte dos órgãos de fiscalização.(AU)", "_i": "pt"}]

Ethanol production from sweet sorghum by Saccharomyces cerevisiae DBKKUY-53 immobilized on alginate-loofah matrices

Abstract Ethanol production from sweet sorghum juice (SSJ) using the thermotolerant Saccharomyces cerevisiae strain DBKKUY-53 immobilized in an alginate-loofah matrix (ALM) was successfully developed. As found in this study, an ALM with dimensions of 20 × 20 × 5 mm3 is effective for cell immobilization due to its compact structure and long-term stability. The ALM-immobilized cell system exhibited greater ethanol production efficiency than the freely suspended cell system. By using a central composite design (CCD), the optimum conditions for ethanol production from SSJ by ALM-immobilized cells were determined. The maximum ethanol concentration and volumetric ethanol productivity obtained using ALM-immobilized cells under the optimal conditions were 97.54 g/L and 1.36 g/L h, respectively. The use of the ALM-immobilized cells was successful for at least six consecutive batches (360 h) without any loss of ethanol production efficiency, suggesting their potential application in industrial ethanol production.

Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agência Nacional de Vigilância Sanitária and microbiological analyzes. Surface, utensil, equipment and handlers' hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Isolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers' hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.(AU)

Ethanol production from sweet sorghum by Saccharomyces cerevisiae DBKKUY-53 immobilized on alginate-loofah matrices

Abstract Ethanol production from sweet sorghum juice (SSJ) using the thermotolerant Saccharomyces cerevisiae strain DBKKUY-53 immobilized in an alginate-loofah matrix (ALM) was successfully developed. As found in this study, an ALM with dimensions of 20 × 20 × 5 mm3 is effective for cell immobilization due to its compact structure and long-term stability. The ALM-immobilized cell system exhibited greater ethanol production efficiency than the freely suspended cell system. By using a central composite design (CCD), the optimum conditions for ethanol production from SSJ by ALM-immobilized cells were determined. The maximum ethanol concentration and volumetric ethanol productivity obtained using ALM-immobilized cells under the optimal conditions were 97.54 g/L and 1.36 g/L h, respectively. The use of the ALM-immobilized cells was successful for at least six consecutive batches (360 h) without any loss of ethanol production efficiency, suggesting their potential application in industrial ethanol production.

Isolation of thermotolerant xylose-utilizing yeasts for ethanol and xylitol production

Aims@#The implementation of simultaneous saccharification and co-fermentation (SScF) and consolidated bioprocessing (CBP) is highly anticipated for industrial bioethanol applications. Thus, microorganisms capable of utilizing hexose and pentose sugars, as well as thermotolerant, are considered advantageous for optimum ethanol production.@*Methodology and results@#Thermotolerant yeast strains were isolated from wastewater ponds of ethanol-producing facility as well as empty fruit bunch composting area and screened for xylose- and glucose-fermenting ability. Five out of 24 total isolates were able to grow at 40 ºC and were found positive for ethanol production from xylose. Based on their high efficiency of xylose and glucose utilization, two isolates were chosen for further characterization. They were identified as Kluyveromyces marxianus UniMAP 1-1 and Schwanniomyces etchellsii UniMAP 1-7 based on the D1/D2 region of the large subunit ribosomal DNA. The growth kinetics of each isolate on xylose and glucose at 40 °C were determined. The two isolates were able to ferment xylose to ethanol at a maximum concentration between 0.533  0.415 and 1.243  0.246 g/L with concomitant xylitol production between 9.932  0.303 and 12.933  0.505 g/L. Fermentation of glucose to ethanol was also tested for these isolates and the yields were and 0.361 and 0.118 g/g for UniMAP 1-1 and UniMAP 1-7, respectively.@*Conclusion, significance and impact of study@#The potential of these thermotolerant microbes to be used for xylitol and bioethanol production from lignocelluloses are evident from this study.

Introduction of a synthetic Thermococcus-derived α-amlyase gene into barley genome for increased enzyme thermostability in grains

Background: The enzymes utilized in the process of beer production are generally sensitive to higher temperatures. About 60% of them are deactivated in drying the malt that limits the utilization of starting material in the fermentation process. Gene transfer from thermophilic bacteria is a promising tool for producing barley grains harboring thermotolerant enzymes. Results: Gene for α-amylase from hydrothermal Thermococcus, optimally active at 75­85°C and pH between 5.0 and 5.5, was adapted in silico to barley codon usage. The corresponding sequence was put under control of the endosperm-specific promoter 1Dx5 and after synthesis and cloning transferred into barley by biolistics. In addition to model cultivar Golden Promise we transformed three Slovak barley cultivars Pribina, Levan and Nitran, and transgenic plants were obtained. Expression of the ~50 kDa active recombinant enzyme in grains of cvs. Pribina and Nitran resulted in retaining up to 9.39% of enzyme activity upon heating to 75°C, which is more than 4 times higher compared to non-transgenic controls. In the model cv. Golden Promise the grain α-amylase activity upon heating was above 9% either, however, the effects of the introduced enzyme were less pronounced (only 1.22 fold difference compared with non-transgenic barley). Conclusions: Expression of the synthetic gene in barley enhanced the residual α-amylase activity in grains at high temperatures.

Evaluation of alkali and thermotolerant lipase from an indigenous isolated Bacillus strain for detergent formulation

Background: Lipases are used in detergent industries to minimise the use of phosphate-based chemicals in detergent formulations. The use of lipase in household laundry reduces environmental pollution and enhances the ability of detergent to remove tough oil or grease stains. Results: A lipase-producing indigenous Bacillus subtilis strain [accession no. KT985358] was isolated from the foothills of Trikuta mountain in Jammu and Kashmir, India. The lipase (BSK-L) produced by this strain expressed alkali and thermotolerance. Lipase has an optimal activity at pH 8.0 and temperature 37°C, whereas it is stable at pH 6.0­9.0 and showed active lipolytic activity at temperatures 30 to 60°C. Furthermore, lipase activity was found to be stimulated in the presence of the metal ions Mn2+, K+, Zn2+, Fe2+ and Ca2+. This lipase was resistant to surfactants, oxidising agents and commercial detergents, suggesting it as a potential candidate for detergent formulation. BSK-L displayed noticeable capability to remove oil stains when used in different washing solutions containing buffer, lipase and commercial detergent. The maximum olive oil removal percentage obtained was 68% when the optimum detergent concentration (Fena) was 0.3%. The oil removal percentage from olive oil-soiled cotton fabric increased with 40 U/mL of lipase. Conclusions: This BSK-L enzyme has the potential for removing oil stains by developing a pre-soaked solution for detergent formulation and was compatible with surfactants, oxidising agents and commercial detergents.

Microbiological quality and safety assessment in the production of moderate and high humidity cheeses / Qualidade microbiológica e avaliação da segurança na produção de queijos de média e alta umidade

ABSTRACT: Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers' hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes were evaluated. Raw milk samples showed the highest contamination levels, with enumeration of 1.1x105 most probable number (MPN) mL-1 for thermotolerant coliforms, 4x105 colony-forming units (CFU) mL-1 for CPS and presence of Salmonella spp. CPS were also reported in one sample of handler's hands surface. However, only one sample of the final product was out of Brazilian regulatory standards, exceeding the limit allowed for CPS. Milk pasteurization process used in cheese preparation was effective, regardless the level of sanitary control of the industries. Results highlighted the need for better hygiene practices, in obtaining the raw milk and in the handling during the cheese manufacturing steps.

RESUMO: Os queijos com média e alta umidade são alimentos prontos para o consumo, que têm sido descritos como veiculadores de patógenos em diversos surtos de doenças transmitidas por alimentos. A contaminação microbiana pode ter origem na matéria prima, ou ocorrer durante as etapas de elaboração do produto, através de práticas inadequadas de higiene. Dessa forma, o objetivo deste estudo foi avaliar a qualidade e a segurança microbiológica na produção de queijos de média umidade. Amostras da matéria prima, dos manipuladores e do produto final foram coletadas em três laticínios situados na região sul do Rio Grande do Sul, com diferentes níveis de inspeção sanitária. A eficiência da pasteurização do leite também foi avaliada. Coliformes termotolerantes, estafilococos coagulase-positivos (ECP), Salmonella spp. e Listeria monocytogenes foram avaliados. As amostras de leite cru foram as que apresentaram os maiores níveis de contaminação, com enumeração de 1,1x105 número mais provável (NMP) mL-1 para coliformes termotolerantes, 4x105 unidades formadoras de colônia (UFC) mL-1 para ECP e a presença de Salmonella spp.. Contudo, apenas uma amostra de produto final estava em desacordo com o padrão regulamentar vigente, excedendo o limite permitido para ECP. A pasteurização do leite utilizado no preparo dos queijos foi eficiente em todos os laticínios, independentemente do nível de inspeção sanitária dos estabelecimentos. No entanto, houve contaminação pré e pós-pasteurização, demonstrando a necessidade de melhores práticas higiênicas, tanto na obtenção da matéria-prima, quanto na manipulação durante as diversas etapas de fabricação dos queijos.

Avaliação microbiológica de churros comercializados na cidade de Maceió ­ AL / Microbiological evaluation of churros commercialized in the city of Maceió ­ AL

Os churros são comercializados em carrinhos ou barracas, cujas instalações nem sempre apresentam condições sanitárias adequadas. O objetivo deste estudo foi avaliar a qualidade microbiológica dos churros comercializados na cidade de Maceió/AL. Foram encontrados seis locais de comercialização localizados em ambientes fechados e abertos, em cada um dos quais foram adquiridas duas amostras em semanas alternadas, totalizando 12 amostras que foram transportadas em caixa isotérmica até o laboratório para análises microbiológicas. A análise para coliformes termotolerantes e estafilococos coagulase positiva foi realizada pela técnica do Número Mais Provável e Plaqueamento de superfície, respectivamente. Todas as amostras estavam dentro dos valores permitidos pela legislação para estafilococos coagulase positiva. As amostras provenientes do local C (ambiente fechado) apresentaram contaminação por coliformes termotolerantes acima do permitido pela legislação vigente, enquanto as amostras obtidas do local A (ambiente fechado) apresentaram ausência de estafilococos coagulase positiva e contagens para coliformes termotolerantes dentro do permitido pelos dispositivos legais vigentes, sendo este último, portanto, considerado o local que apresentou melhor condição sanitária, dentre os seis locais que participaram da pesquisa. Vale salientar que no mesmo adotavam-se procedimentos adequados de Boas Práticas para manipulação de alimentos. Embora os locais D, E, F sejam localizados em ambiente aberto, estes apresentaram algumas amostras com contagens de micro-organismos adequadas ao preconizado pela legislação, mas observou-se, no momento da coleta, que a fritura do produto é feita na hora e a venda é rápida e que por estes motivos talvez não exista tempo suficiente para que os micro-organismos se multipliquem. Diante do exposto, é possível observar que os locais de comercialização em ambientes fechados ou abertos são passíveis de contaminação, sendo, portanto importante a implantação de Boas Práticas de Manipulação. Vale destacar a necessidade de conscientizar os manipuladores de alimentos dos locais de comercialização de churros avaliados, de que as práticas de higiene são importantes para manter a segurança e a qualidade dos seus produtos.(AU)