In situ product recovery techniques aiming to obtain biotechnological products: A glance to current knowledge.

Biotechnology and bioengineering techniques have been widely used in the production of biofuels, chemicals, pharmaceuticals, and food additives, being considered a "green" form of production because they use renewable and nonpolluting energy sources. On the other hand, in the traditional processes of production, the target product obtained by biotechnological routes must undergo several stages of purification, which makes these processes more expensive. In the past few years, some works have focused on processes that integrate fermentation to the recovery and purification steps necessary to obtain the final product required. This type of process is called in situ product recovery or extractive fermentation. However, there are some differences in the concepts of the techniques used in these bioprocesses. In this way, this review sought to compile relevant content on considerations and procedures that are being used in this field, such as evaporation, liquid-liquid extraction, permeation, and adsorption techniques. Also, the objective of this review was to approach the different configurations in the recent literature of the processes employed and the main bioproducts obtained, which can be used in the food, pharmaceutical, chemical, and/or fuel additives industry. We intended to elucidate concepts of these techniques, considered very recent, but which emerge as a promising alternative for the integration of bioprocesses.

Reversible Immobilization of Lipases on Heterofunctional Octyl-Amino Agarose Beads Prevents Enzyme Desorption.

Two different heterofunctional octyl-amino supports have been prepared using ethylenediamine and hexylendiamine (OCEDA and OCHDA) and utilized to immobilize five lipases (lipases A (CALA) and B (CALB) from Candida antarctica, lipases from Thermomyces lanuginosus (TLL), from Rhizomucor miehei (RML) and from Candida rugosa (CRL) and the phospholipase Lecitase Ultra (LU). Using pH 5 and 50 mM sodium acetate, the immobilizations proceeded via interfacial activation on the octyl layer, after some ionic bridges were established. These supports did not release enzyme when incubated at Triton X-100 concentrations that released all enzyme molecules from the octyl support. The octyl support produced significant enzyme hyperactivation, except for CALB. However, the activities of the immobilized enzymes were usually slightly higher using the new supports than the octyl ones. Thermal and solvent stabilities of LU and TLL were significantly improved compared to the OC counterparts, while in the other enzymes the stability decreased in most cases (depending on the pH value). As a general rule, OCEDA had lower negative effects on the stability of the immobilized enzymes than OCHDA and while in solvent inactivation the enzyme molecules remained attached to the support using the new supports and were released using monofunctional octyl supports, in thermal inactivations this only occurred in certain cases.

Qualidade microbiológica da água de coco comercializada por ambulantes no centro de Fortaleza, CE / Microbiological quality of coconut water sold by street vendors in downtown Fortaleza, CE

A facilidade da comercialização de gêneros alimentícios vem aumentando ao longo dos últimos anos. Essa intensificação se faz visível no chamado comércio ambulante, um tipo de comércio informal e que, na maioria dos casos, está à margem da vigilância dos órgãos competentes. A partir desse pressuposto, o objetivo deste trabalho foi a avaliação microbiológica e higiênico-sanitária da água de coco in natura comercializada no comércio ambulante da cidade de Fortaleza-CE. Realizaram-se análises para detecção de coliformes totais, termotolerantes, contagem total de micro-organismos aeróbios mesófilos, bolores e leveduras além da investigação da presença de Escherichia coli. O perfil de comercialização dos produtos foi levantado por meio de entrevista com ambulantes. (...) A análise do perfil de comercialização da água de coco apontou algumas falhas, como falta de treinamento pelos ambulantes e descuido quanto à higienização das mãos, utensílios e equipamentos. Fatos relevantes e que indicam a necessidade de maior atenção para esse tipo de comércio informal.