Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings.

This study aimed at characterizing a biosurfactant from Candida utilis, and use it in the preparation of salad dressings. The biosurfactant was produced in mineral medium supplemented with 6% glucose and 6% waste frying canola oil. The crude biosurfactant was then tested for stability in different conditions of pH, salt concentration, heating time and temperature. The critical micelle dilution, chemical composition, and structural analysis were determined. The compound was resistant to extreme conditions and presented stable surface tension and emulsification activity in alkaline pH and was characterized as a carbohydrate-lipid-protein complex showing the best formulation and consistency at 0.7% (w/v) with guar gum indicating potential applicability in food emulsions.

Marine plastics threaten giant Atlantic Marine Protected Areas.

There has been a recent shift in global perception of plastics in the environment, resulting in a call for greater action. Science and the popular media have highlighted plastic as an increasing stressor [1,2]. Efforts have been made to confer protected status to some remote locations, forming some of the world's largest Marine Protected Areas, including several UK overseas territories. We assessed plastic at these remote Atlantic Marine Protected Areas, surveying the shore, sea surface, water column and seabed, and found drastic changes from 2013-2018. Working from the RRS James Clark Ross at Ascension, St. Helena, Tristan da Cunha, Gough and the Falkland Islands (Figure 1A), we showed that marine debris on beaches has increased more than 10 fold in the past decade. Sea surface plastics have also increased, with in-water plastics occurring at densities of 0.1 items m-3; plastics on seabeds were observed at ≤ 0.01 items m-2. For the first time, beach densities of plastics at remote South Atlantic sites approached those at industrialised North Atlantic sites. This increase even occurs hundreds of meters down on seamounts. We also investigated plastic incidence in 2,243 animals (comprising 26 species) across remote South Atlantic oceanic food webs, ranging from plankton to seabirds. We found that plastics had been ingested by primary consumers (zooplankton) to top predators (seabirds) at high rates. These findings suggest that MPA status will not mitigate the threat of plastic proliferation to this rich, unique and threatened biodiversity.

Influence of carvacrol and thymol on the physiological attributes, enterotoxin production and surface characteristics of Staphylococcus aureus strains isolated from foods.

This study evaluated the influence of the phenolic compounds carvacrol (CAR) and thymol (THY) on some physiological characteristics and on the modulation of the secretion of some staphylococcal virulence factors, that is, coagulase and enterotoxin. This study also investigated possible mechanisms for the establishment of the anti-staphylococcal activity of these compounds. Sublethal concentrations (0.3 and 0.15 µL/mL) of CAR and THY inhibited the activity of the enzymes coagulase and lipase and led to a decrease in salt tolerance. At the tested sublethal concentrations, both CAR and THY led to a total suppression of enterotoxin production. The loss of a 260-nm-absorbing material and an efflux of potassium ions occurred immediately after the addition of CAR and THY at 0.6 and 1.2 µL/mL and increased up to 120 min of exposure. Electron microscopy of cells exposed to CAR and THY (0.6 µL/mL) revealed that individual cells appeared to be deformed, with projections of cellular material. The observations of leakage of cellular material and an altered cell surface suggest that gross damage to a cell's cytoplasmic membrane, which results in a disruption in protein secretion, could be responsible for the anti-staphylococcal properties of CAR and THY.

Aproveitamento de soro lácteo na formulação de bebidas com frutas e hortaliças / The use of whey in the formulation of beverages with fruits and vegetables

O uso do soro lácteo como complemento na formulação de alimentos visando ao seu aproveitamento é uma alternativa para a obtenção de novos produtos. Neste trabalho, desenvolveram-se bebidas à base de soro oriundo de queijo coalho tipo A com frutas e hortaliças. Na formulação das bebidas, utilizaram-se diferentes proporções entre soro lácteo, frutas e hortaliças, com adição de 10% de açúcar. Seis bebidas foram formuladas e submetidas a um teste de preferência, e as três primeiras colocadas foram submetidas a um teste de aceitação sensorial. As três preferidas foram as bebidas sabor graviola, morango e goiaba. A bebida sabor graviola obteve aceitação com as melhores notas nos atributos sensoriais cor, sabor, aparência e qualidade global, seguida pela formulação de sabor morango, mas sem diferença significativa (P>0,05). A bebida sabor goiaba teve o diferencial no atributo odor e superou as bebidas sabor graviola e morango (P<0,05). Conclui-se que é viável a elaboração de bebidas à base de soro de queijo coalho com frutas.

The use of whey as complement in food formulation aiming it's an alternative for the attainment of new products. The aim of this work was developed a type A curd cheese whey derived drink with fruits and vegetables. On drink's formulation was used different ratios of whey, fruits and vegetables, with 10% of sugar. Six drinks were formulated and submited to a preference test. The three best drinks were submitted to a acceptance test. The three best drinks were graviola, strawberry and guava flavours. The graviola one had the greater acceptability with best grades in color's sensory attributes, flavor, appearance and overall quality, following the strawberry flavor, but without significant difference (P<0,05). The guava dink had it's differential on scent character, overcoming the graviola and strawberry drinks (P<0,05). In conclusion we can say that whey-based drink with fruits is viable.

Influence of carvacrol and thymol on the physiological attributes, enterotoxin production and surface characteristics of Staphylococcus aureus strains isolated from foods

This study evaluated the influence of the phenolic compounds carvacrol (CAR) and thymol (THY) on some physiological characteristics and on the modulation of the secretion of some staphylococcal virulence factors, that is, coagulase and enterotoxin. This study also investigated possible mechanisms for the establishment of the anti-staphylococcal activity of these compounds. Sublethal concentrations (0.3 and 0.15 µL/mL) of CAR and THY inhibited the activity of the enzymes coagulase and lipase and led to a decrease in salt tolerance. At the tested sublethal concentrations, both CAR and THY led to a total suppression of enterotoxin production. The loss of a 260-nm-absorbing material and an efflux of potassium ions occurred immediately after the addition of CAR and THY at 0.6 and 1.2 µL/mL and increased up to 120 min of exposure. Electron microscopy of cells exposed to CAR and THY (0.6 µL/mL) revealed that individual cells appeared to be deformed, with projections of cellular material. The observations of leakage of cellular material and an altered cell surface suggest that gross damage to a cell's cytoplasmic membrane, which results in a disruption in protein secretion, could be responsible for the anti-staphylococcal properties of CAR and THY.

Aproveitamento de soro de queijo para produção de iogurte probiótico / The use of cheese whey for probiotic yogurt production

Desenvolveu-se um iogurte natural aproveitando o soro de queijo de coalho, avaliando diferentes processos de pasteurização e concentração de leite em pó. Os iogurtes submetidos a 90ºC/5min nas concentrações de 8 por cento e 10 por cento de leite em pó não apresentaram diferenças entre si (P>0,05) quanto à aceitação sensorial. Os produtos foram caracterizados como integral, atenderam às exigências de proteínas e forneceram mais de 15 por cento do requisito diário recomendado de cálcio para crianças de um a 10 anos, satisfazendo as exigências de cálcio. Em ambas as formulações, o pH decresceu de aproximadamente 4,6 para 4,2 e a acidez aumentou de 0,7g a 1,0g de ácido láctico/100g do produto durante 28 dias de armazenamento. Não houve contaminação por Staphilococcus aureus, coliformes fecais, bolores e leveduras. A contagem de bactérias láticas variou de 5,6x10(9) a 8,0x10(8)UFC/g durante a vida de prateleira, sugerindo a promoção de efeitos benéficos por este alimento probiótico. Concluiu-se que a utilização do soro para a produção de iogurte é uma alternativa viável ao agregar valor econômico, nutricional e funcional ao subproduto.

The objective of this work was to develop a natural yogurt utilizing the resultant whey of a "coalho" cheese production, assaying different processes of pasteurization and powdered milk concentrations. The yogurt submitted to 90ºC/5min with 8 and 10 percent of powdered milk achieved the highest grade on sensorial analysis, with no significant difference (P>0,05). Products were characterized as integral, attended the request for protein, and supplied over 15 percent of the daily feed intake of calcium for children aged 1 to 10, characterizing it as calcium enriched. In both formulations, the pH decreased from 4.6 to 4.2 approximately and the acidity increased from 0.7g to 1.0g lactic acid/100g of product during 28 days of storage. There was no contamination by S. aureus, fecal coliforms, molds and yeasts. The counting of lactic bacteria varied from 5.6x10(9) to 8.0x10(8)CFU/g during shelf life, suggesting the promotion benefits from this probiotic product. It was concluded that whey utilization for yogurt production is a viable alternative to increase economic, nutritional, and functional value.

Ocorrência de oocistos de Cryptosporidium spp. em águas superficiais na região metropolitana de Recife-PE / Occurrence of Cryptosporidium spp. oocysts in surface water from Recife Metropolitan area, Brazil

The occurrence of Cryptosporidium spp. in superficial waters at the Metropolitan Region of Recife, PE, was studied. Raw and treated water were analyzed by filtration of the samples on a membrane (47mm, 3µm) under negative pressure, by the direct immunofluorescence assay (IFA), and by the 4'6'-diamidino-2-phenylindole (DAPI) method. The samples were analyzed during drought (September to February) and raining (March to August) seasons. Oocysts were not found in treated water. Cryptosporidium spp. oocysts were found in non-treated water by IFA/DAPI technique in 40% (2/5) of the locations and in 5% (3/60) of the samples investigated, with the number varying from 16 oocysts/l to 40/l, in dry and raining seasons, respectively. This is the first report of Cryptosporidium spp. in surface water in the state of Pernambuco, Northeast of Brazil.

Silver diamine fluoride: a caries "silver-fluoride bullet".

The antimicrobial use of silver compounds pivots on the 100-year-old application of silver nitrate, silver foil, and silver sutures for the prevention and treatment of ocular, surgical, and dental infections. Ag(+) kills pathogenic organisms at concentrations of <50 ppm, and current/potential anti-infective applications include: acute burn coverings, catheter linings, water purification systems, hospital gowns, and caries prevention. To distill the current best evidence relative to caries, this systematic review asked: Will silver diamine fluoride (SDF) more effectively prevent caries than fluoride varnish? A five-database search, reference review, and hand search identified 99 human clinical trials in three languages published between 1966 and 2006. Dual review for controlled clinical trials with the patient as the unit of observation, and excluding cross-sectional, animal, in vitro studies, and opinions, identified 2 studies meeting the inclusion criteria. The trials indicated that SDF's lowest prevented fractions for caries arrest and caries prevention were 96.1% and 70.3%, respectively. In contrast, fluoride varnish's highest prevented fractions for caries arrest and caries prevention were 21.3% and 55.7%, respectively. Similarly, SDF's highest numbers needed to treat for caries arrest and caries prevention were 0.8 (95% CI=0.5-1.0) and 0.9 (95% CI=0.4-1.1), respectively. For fluoride varnish, the lowest numbers needed to treat for caries arrest and prevention were 3.7 (95% CI=3.4-3.9) and 1.1 (95% CI=0.7-1.4), respectively. Adverse events were monitored, with no significant differences between control and experimental groups. These promising results suggest that SDF is more effective than fluoride varnish, and may be a valuable caries-preventive intervention. As well, the availability of a safe, effective, efficient, and equitable caries-preventive agent appears to meet the criteria of both the WHO Millennium Goals and the US Institute of Medicine's criteria for 21st century medical care.

Effectiveness of Cryptosporidium spp. oocysts detection and enumeration methods in water and milk samples

Cryptosporidium spp. oocyst recovery in water and milk samples was evaluated. Samples were inoculated with a suspension of 1.2×10(7) Cryptosporidium spp. oocysts and submitted to centrifugal flotation, using different solutions (sucrose, NaCl, MgSO4, ZnSO4, AlSO4, NH4SO4 40 percent and NH4SO4 80 percent). Centrifugation of the samples was carried out in two stages for concentration using two methods that differed in the order in which the saturated solutions were used, namely only in the first stage of method I and only in the second stage of method II. Oocyst identification was performed using the Kinyoun and Koster histochemical staining techniques. Samples analyzed by method I showed different degree of oocyst recovery, namely 10.9 percent with NaCl and 42.5 percent with MgSO4 in water and milk samples, while those samples analyzed by method II showed 10.6 percent with NaCl and 5.3 percent with sucrose in water and milk, respectively. Histochemical staining methods have no influence on the degree of oocysts recovery. The efficiency of Cryptosporidium spp. oocysts recovery methods depends on the nature and composition of the sample and on the methodology used for oocyst concentration.

Avaliou-se a recuperação de oocistos de Cryptosporidium spp. em amostras de água e leite. As amostras foram contaminadas experimentalmente com uma suspensão de 1,2×10(7) oocistos de Cryptosporidium spp. e concentradas por centrífugo-flutuação para comparação entre diferentes substâncias (sacarose, NaCl, MgSO4, ZnSO4, AlSO4, NH4SO4 40 por cento e NH4SO4 80 por cento). A centrifugação das amostras foi realizada em duas etapas para concentração utilizando-se dois métodos, diferentes pela ordem do uso das soluções saturadas no procedimento, na primeira etapa de concentração do método I, e na segunda etapa, do método II. A identificação do oocisto foi realizada mediante as técnicas de coloração histoquímica Kinyoun e Koster modificado. O grau de recuperação de oocistos foi 10,9 por cento com NaCl e 42,5 por cento com MgSO4 nas amostras de água e leite, respectivamente (método I), e de 10,6 por cento com NaCl e 5,3 por cento com sacarose nas amostras de água e leite, respectivamente (método II). Os métodos de coloração histoquímica não influenciaram nos resultados. A eficácia dos métodos de recuperação de oocistos de Cryptosporidium spp. depende da natureza e composição da amostra e da metodologia usada para a concentração dos oocistos na amostra.

Características microbiológicas da carne de caprinos submetidos a diferentes formas de manejo / Characteristics microbiological of the meat of goats submitted to peculiar forms of management

A manipulação da carcaça no abate propicia a proliferação de microorganismos. A produção de carne caprina que atenda aos requisitos de segurança microbiológica agrega valor ao produto, além de traduzir a eficiência do processamento em todas as suas etapas. O objetivo deste trabalho foi observar se o perfil microbiológico da carne caprina dos animais pesquisados encontra-se de acordo com padrões propostos na Resolução - RDC n. 12, de 2 de janeiro de 2001, que define o Regulamento Técnico sobre Padrões Microbiológicos para Alimentos. Determinou-se o pH, a atividade de água e o número mais provável de coliformes totais e fecais, Salmonella sp e Staphylococcus coagulase positiva. Amostras constituídas pelo conjunto de músculos que formam a perna do caprino (total de 24 animais) foram analisadas. Os resultados demonstraram que, de um modo geral, amostras desse estudo atenderam aos requisitos de segurança microbiológica da referida RDC, com exceção pra um dos grupos pesquisados (C - 30), que apresentou uma concentração de Coliformes fecais de 2,1 x 10 , valor este acima do estabelecido pela legislação vigente que é de 10. Este artigo serve de interesse para cientistas de alimentos que pesquisam a carne, e microbiologistas que trabalham com saúde pública e se interessam pela segurança das carnes em geral e da carne caprina em particular.

Functional properties of yam bean (Pachyrhizus erosus) starch.

The study was carried out in order to determine and establish the functional characters of starch extracted from yam bean (Pachyrhizus erosus (L) Urban) compared with cassava starch. Yam bean is a tropical tuber legume easily grown and holds a great potential as a new source of starch. Yam bean starch shows functional properties which are peculiar to those of most starch root crops. Gelatinization temperature (53-63 degrees C) and the pasting temperature (64.5 degrees C) are less than those of cereal starch, however, the swelling power is high (54.4 g gel/g dried starch). Yam bean starch paste presents a high viscosity profile, high retrogradation tendency and low stability on cooking. The functional properties of yam bean starch, similar to those of cassava starch, allows yam bean to be used as a potential new source of starch.

Production and characterization of a thermostable glucoamylase from Streptosporangium sp. endophyte of maize leaves.

Thermostable amylolytic enzymes are currently investigated to improve industrial processes of starch degradation. Streptosporangium sp. an endophytic actinomycete isolated from leaves of maize (Zea mays L.) showed glucoamylase production, using starch-Czapek medium, and the highest rate was obtained in the initial growth phase, after incubation for 24 h at pH 8.0. Maximum glucoamylase activity (158 U mg(-1) protein) was obtained at pH 4.5 and 70 degrees C. The isolated enzyme exhibited thermostable properties as indicated by retention of 100% of residual activity at 70 degrees C for 30 min with total inhibition at 100 degrees C. Extracellular enzyme from Streptosporangium sp. was purified by fractionated precipitation with ammonium sulphate. After 60% saturation produced 421 U mg(-1) protein, and yield was 74% with purification 2.7 fold. The enzyme produced by Streptosporangium sp. has potential for industrial applications.

Changes in Saccharomyces cerevisiae development induced by magnetic fields.

Saccharomyces cerevisiae cultures exposed to 110 mT and 220 mT steady magnetic fields (SMF) were studied to observe eventual induced growth alterations and changes in metabolic activity. Cell mass (biomass) growth was evaluated by light spectrometry, and metabolic alterations were estimated on the basis of the CO2 pressure produced and by the culture media pH changes, measured at the beginning and the end of the observation. The yeast strain DAUFPE-1012, cultivated in a nonaerated liquid agar Sabouraud glucose medium, was exposed to SMF generated by NdFeBr magnets. Results showed alterations induced by 220 mT SMF as an increment in cell proliferation (1.84%) and an increased CO2 production (36.1%) as compared to control groups. Furthermore, the initial-to-final pH difference in 220 mT SMF exposed cultures was higher than the 110 mT SMF and the control values. The whole acidification and the rise in CO2 production observed after 220 mT SMF exposure did not correspond to the biomass growth values, as compared to the other cultures, and was apparently provoked by a enhancement in the cellular metabolic rate. This technique becomes very promising for future biotechnological applications in fermentative processes.

Production and characterization of a thermostable alpha-amylase from Nocardiopsis sp. endophyte of yam bean.

Thermostable amylolytic enzymes have been currently investigated to improve industrial processes of starch degradation. Studies on production of alpha-amylase by Nocardiopsis sp., an endophytic actinomycete isolated from yam bean (Pachyrhizus erosus L. Urban), showed that higher enzyme levels were obtained at the end of the logarithmic growth phase after incubation for 72 h at pH 8.6. Maximum activity of alpha-amylase was obtained at pH 5.0 and 70 degrees C. The isolated enzyme exhibited thermostable properties as indicated by retention of 100% of residual activity at 70 degrees C, and 50% of residual activity at 90 degrees C for 10 min. Extracellular enzyme from Nocardiopsis sp. was purified by fractional precipitation with ammonium sulphate. After 60% saturation produced 1130 U mg-1 protein and yield was 28% with purification 2.7-fold. The enzyme produced by Nocardiopsis sp. has potential for industrial applications.

Avaliaçäo microbiológica de refeiçöes servidas por empresas aéreas nacionais / Microbiological evaluation of food services in aviation

Avaliou-se a qualidade microbiológica de refeiçöes servidas por empresas aéreas nacionais, sendo constituídas por pratos à base de pescado, carnes e produtos cárneos, produtos lácteos e sobremesas, além da água utilizada nos locais de processamento dos alimentos e das mäos dos manipuladores. Foram determinadas contagens de bactérias mesófilas, de coliformes totais e E. coli e contagem e identificaçäo de S. aureus. Dos resultados obtidos constatou-se que todas as amostras de alimentos apresentavam contagens para bactérias mesófilas e coliformes totais abaixo dos limites máximos estabelecidos pelos padröes internacionais (RIBEIRO, 1974; ICMSF, 1982). A presença de E. coli em três amostras de queijo ricota, duas com valores 6,5 x 100 UFC/g e uma com valores maiores que 3,0 x 10.000 UFC/g, sendo estes resultados acima do permitido pela legislaçäo brasileira (BRASIL, 1997), demonstram a baixa qualidade do produto artesanal e as precárias condiçöes higiênico-sanitárias durante a produçäo. Verificou-se ausência de S. aureus em 100 por cento das amostras de alimentos analisados. Constatou-se, também, ausência de coliformes totais nas 10 (100 por cento) amostras de água e ausência de E. coli e S. aureus em todas as amostras das mäos dos manipuladores de alimentos. Os resultados encontrados sugerem a existência de condiçöes higiências adequadas durante o processamento e manipulaçäo das refeiçöes oferecidas pelas empresas aéreas nacionais, sendo próprias para consumo.

Eficiência da pasteurizaçäo sobre a qualidade microbiológica do leite tipo C / Efficiency of pasteurization on the microbiological quality of type C milk

Visando avaliar a eficiência da pasteurizaçäo sobre a qualidade microbiológica do leite tipo C, foram colhidas, em uma usina de beneficiamento da cidade do Recife-PE, Brasil, amostras de leite cru e pasteurizado. Foram 42 amostras submetidas a contagem de microrganismos mesófilos, determinaçäo do número mais provável (NMP) de coliformes totais e fecais e pesquisa de Salmonella. Paralelamente foi realizada a prova de peroxidase do leite. Os resultados da pesquisa de Salmonella revelaram a ausência desta bactéria no produto pasteurizado entretanto, em uma amostra de leite cru foi isolada uma cepa de S. panama. Os resultados evedenciaram, ainda, que os níveis de microrganismos mesófilos, coliformes totais e coliformes fecais, nas amostras de leite cru e pasteurizado, apresentaram, respectivamente, médias aritméticas de 3,9x10 elevado a sétima potência e 5,7x10 elevado ao quadrado UFC/ml; 6,4x10 elevado a quinta e <0,3NMP/ml; e 1,4x10 elevado a quinta e <0,3NMP/ml. Por conseguinte, o processo de pasteurizaçäo do leite reduziu em média 99,99 por cento os grupos de microrganismos estudados. Verificou-se, ainda, que 19 (90,5 por cento) amostras de leite pasteurizado apresentaram resultados negativos para a presença de peroxidase. Tais achados demonstram que os binônomios tempo-temperatura de pasteurizaçäo do leite estäo acima do estabelecido pelos regulamentos brasileiros. Esse procedimento, além de mascarar a qualidade microbiológica do leite pasteurizado, pode alterar suas características físicas, químicas e organolépticas

[Critical control points in the pasteurized milk processing fluxogram]. / Pontos críticos de controle no fluxograma de beneficiamento do leite pasteurizado.

With the aim of evaluating the microbiological quality of raw and pasteurized milk and confirm the critical control points in a dairy processing industry (Recife-PE, Brazil), 84 samples of milk were collected from four points of the flow-chart considered critical (raw milk storage tank, outlet of the pasteurizer unit, pasteurized milk storage tank and packing filling machine). All samples were evaluated for the presence of mesophilic and psychotrophics microorganisms. The most probable number (MPN) of total and faecal coliforms were determined. Samples of raw and pasteurized milk (collected from the packing filling machine) were also assessed for the presence of Staphylococcus aureus. The preservation temperature of raw and pasteurized milk in the storage tanks and the MPN of total and faecal coliforms present in the water used by the industry were simultaneously evaluated. High counts of mesophilic and psychotrophics microorganisms, total and faecal coliforms and S. aureus were detect in raw milk production and processing. The pasteurization process reduced the microorganisms to acceptable numbers in the Brazilian standards, however, the statistics analysis showed that the number of microorganisms increased significantly (p < 0.01) in the pasteurized milk storage tank, representing an important point of contamination. The probable reason for this findings was the presence of coliforms in 60% samples of water which was used to clean the milk equipment and the inadequate temperatures in the storage tank. Therefore, the results of the microbiological analysis confirm that the milk maintenance temperature in the storage tanks, the pasteurization and the packaging are critical control points in the pasteurized milk processing fluxogram.

[Nutritive value of collective meals: tables of food composition versus laboratory analysis]. / Valor nutritivo de refeições coletivas: tabelas de composição de alimentos versus análises em laboratório.

A cycle of 13 basic meals lunches, planned and executed at an industrial feeding unit was studied, in order to verify the agreement between the nutritive value estimated by indirect analysis (Tables of chemical composition of foodstuffs), and by direct analysis in the laboratory. Two samples of each meal were taken, one consisting of raw unprocessed food and the other of prepared processed food. The following parameters were evaluated: weight, dry matter, humidity, proteins, lipids, fibers ashes, carbohydrates, calcium, iron and phosphorus. The results suggest that both the composition tables presented a weak correlation for calcium and phosphorus. Comparing processed with unprocessed meals, there was an increase in weight and humidity, and a considerable variation in protein, ash, iron and phosphorus, suggesting interference of the culinary process. The Food Composition Tables present limited reliability for the estimation of most nutrients in collective, prepared meals.

Fungal protein enrichment of residual liquor from a sugar-cane waste Saccharum officinarum.

The use of residual liquor obtained from cane-thrash, a sugar-cane waste Saccharum officinarum, L. , as a protein source was studied. The cane-thrash was available in local sugar-mills and the fungus utilized, the Aspergillus niger IZ-9, was provided by the University of São Paulo and derived from a strain under the number NRRL-337. The liquor was previously hydrolyzed and physicochemical analyses were performed. Total nitrogen and amino acid contents were measured in the final product. The synthetic medium of Pontecorvo et al. modified by Christias et al., was used for growth, maintenance and storage of the strain. The analysis of variance was used to determine the statistical significance of all results. Mean values were compared by the Tukey's test. According to our data, the residual liquor from the prehydrolyzed cane-thrash can be used as a medium for biomass production from the A. niger IZ-9 and that the highest biomass production was obtained when the synthetic medium was substituted for 100% treated liquor added with balanced salts and carbon, and pH adjusted to 5.0. The highest amino acid values were detected in the A. Niger grown in the medium containing 40% treated liquor added with balanced salts and carbon, with pH adjustment to 5.0 with exception of methionine, this fungal protein seems to provide all essential amino acids in a diet, and could certainly be considered of good biological value.