Poultry slaughterhouse wastewater treatment plant for high quality effluent.

This paper assesses a wastewater treatment plant (WWTP) regarding the technology used, as well as organic matter and nutrient removal efficiencies aiming to optimize the treatment processes involved and wastewater reclamation. The WWTP consists of a dissolved air flotation (DAF) system, an upflow anaerobic sludge blanket (UASB) reactor, an aerated-facultative pond (AFP) and a chemical-DAF system. The removal efficiencies of chemical oxygen demand (COD) (97.9 ± 1.0%), biochemical oxygen demand (BOD) (98.6 ± 1.0%) and oil and grease (O&G) (91.1 ± 5.2%) at the WWTP, the nitrogen concentration of 17 ± 11 mg N-NH3 and phosphorus concentration of 1.34 ± 0.93 mg PO4(-3)/L in the final effluent indicate that the processes used are suitable to comply with discharge standards in water bodies. Nitrification and denitrification tests conducted using biomass collected at three AFP points indicated that nitrification and denitrification could take place in the pond.

Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região agreste do estado de Pernambuco / Evaluation of the bacterial microbiota of the artisanal "Coalho" of cheese produced in agreste region of the state of Pernambuco

O objetivo desta pesquisa foi avaliar a qualidade microbiológica e o perfil ácido-láctico do queijo de coalho artesanal. Todas as amostras de queijo apresentaram coliformes totais, termotolerantes e presença de Escherichia coli, porém com os valores dentro dos padrões estabelecidos pela legislação vigente no país. O perfil ácido-láctico estudado mostrou uma microbiota heterogênea, constituída por lactobacilos, lactococos, estreptococos e enterococos, confirmadas as espécies Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus e Lactococcus lactis.

The aim of this study was to evaluate the microbiological quality and lactic-acid profile of artisanal coalho cheese. All cheese samples analyzed showed total coliforms, were thermotolerant, and had Escherichia coli, but all the values were within the standards established by current legislation in the country, and could be considered a food fit for human consumption. The cheese showed a heterogeneous microbiota, being constituted of all tested genus, such as lactobacilli, lactococcus, streptococcus and enterococcus, and confirmed the species: Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus and Lactococcus lactis.