Bactérias probióticas como Bifidobactéria e Lactobacilos são importantes para a saúde humana, pois quando consumidas, podem aumentar o número e a atividade dos microrganismos intestinais com propriedades úteis ao hospedeiro. São muitas as doenças em que os probióticos tem efeitos benéficos, facilitando a formação da chamada barreira probiótica no intestino, impedindo, assim, a colonização da microbiota por bactérias patogênicas. Alguns dos mecanismos descritos para esse impedimento é a competição que ocorre no intestino favorecendo as bactérias probióticas, o estimulo do sistema imunológico facilitando a defesa do organismo, significativa redução dos níveis de colesterol total com diminuição do LDL colesterol, melhora da digestão de proteínas e aumento da absorção de vitaminas e minerais. Os alimentos que contém probióticos são chamados de Alimentos Funcionais, como, por exemplo, os leites fermentados que ajudam hoje pessoas com câncer de colo de intestino, doença de Cronh, diarréias causadas por vírus e bactérias, e diarréia do viajante. Porém, para que essas bactérias probióticas sejam realmente eficazes, é necessário que sejam resistentes ao suco gástrico e à bile, para que possam chegar até a microbiota e desempenhem suas funções. Esse trabalho salienta a importância das bactérias probióticas como Bifidobacteria e/ou Lactobacilos para a saúde humana.

Objetivou-se com este trabalho verificar o efeito do fornecimento de um "pool" de Lactobacillus sp. de origem suína para leitões nas fases de aleitamento e de creche sobre a contagem fecal de Lactobacillus, coliformes, Clostridium e Enterococcus. Foram analisadas 81 amostras fecais coletadas aos 7, 28 e 49 dias de idade, provenientes de leitões distribuídos em um delineamento experimental de blocos casualizados com três tratamentos (A- ração controle, B- ração contendo promotor de crescimento e C- fornecimento diário de probiótico do 1º ao 49º dia de vida). O probiótico testado não foi eficiente em alterar significativamente a microbiota intestinal dos animais (P>0,10); entretanto, os animais que o receberam por 49 dias obtiveram, numericamente, maior contagem de Lactobacillus e menor contagem de coliformes e Clostridium em relação aos demais tratamentos, proporcionando, dessa forma, um maior desenvolvimento de microrganismos benéficos e inibindo os microrganismos patogênicos.

The sludge treatment process intended to reduce the content of biodegradable organic material, the concentration of pathogens and moisture in order to obtain a solid and stable material, which is not hazardous to the environment health and useful for agricultural purposes. This study aims to evaluate the effects of bed drying on physicochemical and microbiological characteristics of domestic sewage sludge samples taken from an upflow anaerobic sludge blanket (UASB) reactor. Sludge samples were collected at 4.8 m from the bottom (sludge A) and 3. 1 m (sludge B) of an UASB reactor, totaling 3 collections, with an interval of 1 month. Each collected sample was subjected to the sludge drying process in cells of drying beds (1. 00 x 2. 00 x 0.50 m). In each cell, 6 samples were collected at 0, 7, 15, 30, 60 and 90 days. The following parameters were evaluated: total solids, volatile solids, temperature, pH, moisture content, total organic carbon, N, P, K, Mg, Na, Ca, Mn, Cd, Co, Cu, Ni, Pb, Zn, lipids, total and fecal coliforms, Salmonella and viable helminth eggs. No physical-chemical, microbiological and parasitological differences between sludge A and sludge B were detected after the period of bed drying. The final concentrations of nutrients and heavy metals as well as the C/N ratio were considered adequate for agricultural purposes. However, the low inactivation of microorganisms indicated the inefficiency of drying beds regarding the removal of pathogen microorganisms. The generated biosolids in both treatments are classified as type B (CONAMA 375/06).

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Yeasts were isolated and the alcohol genic features were tested for their direct use in the wine processing of jambolan. In addition, changes in the total phenolic compounds during the maceration-fermentation process were investigated. Yeasts were selected from the spontaneous fermentation of the jambolan pulp, and the feasibility and fermentative production of its alcohol was tested. Out of the group of yeasts selected, the one that stood out was subjected to DNA extraction and sequencing. The yeast was identified as Saccharomyces cerevisiae, and the fermentation tests came back as 80.6% and the ethanol production yield was 8.35%. The chemical composition of raw materials was analyzed by spectrophotometrics and high performance liquid chromatography (HPLC) methods. The overall results also indicated that the evolution during the maceration-fermentation process of phenolic compound concentrations was influenced by the varietal factor. The concentration of phenolic compounds increased 30%, while the concentration of tannins increased 27.4% in the final product.

Tangerine juice was treated with crude extract containing cellulase from Pseudozyma sp. obtained by liquid fermentation. The thermal stability of cellulase was investigated by incubating crude extract at different temperatures and times. The pulp, obtained from tangerine, was pasteurized at 85 °C for 5 min and then used in a clarification process with a Doehlert experimental design. The results showed that the cellulase obtained from Pseudozyma sp. is thermostable at temperatures of 60, 70 and 90 °C and retained 98%, 88% and 80% of activity, respectively, after a 1-h incubation time. The optimum conditions for clarification were verified by varying the enzyme extract concentration (%, v v -1 ) and the time (minutes) in a shaker at 150 rpm, at 50 °C. The optimum condition for clarification was obtained in the 80th min with a 1.25% enzymatic extract concentration (v v -1 ), resulting in a reduction of tangerine juice viscosity by 65%. The analysis of physical and chemical parameters of tangerine juice after clarification showed that the enzyme extract improved the process responsible for the clarification of tangerine juice. The results are promising since this is a methodology that can be used in the citrus juice industry.

If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The objective of this study is to evaluate the quality of Coalho cheese produced using two different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese in Bahia, Brazil. Design/methodology/approach -Three different batches of cheeses were produced using lactic acid Lactococcus spp. strains named "LA-02", "RE-02" and "Blend" (LA-02 plus RE-02). To study the quality of these products the paper uses quantitative descriptive analysis (QDA), a test of acceptability and an analysis of physical-chemical parameters. Findings -For the flavor attribute, the highest acceptabilities were for LA-02 (7.38) and Blend (6.92). The panelists found that 13 attributes were important to describe Coalho cheese. The Blend cheese was characterized by its yellow color, hardness, consistency, chewiness, typical Coalho cheese aroma and flavor. The LA-02 cheese was characterized by its acid flavor, homogeneity and softness. All the samples analyzed showed values of moisture and fat that were in line with Brazilian legislation. Practical implications -Coalho cheese is a typical Brazilian artisanal cheese that is normally produced with raw milk, even though legislation does not allow this. Pasteurization of the milk used to produce cheeses guarantees the microbiological safety of the product and, in this case, the cheese needs the addition of lactic acid bacteria in order to improve the sensorial quality and to give typical characteristics.Originality/value -Coalho cheese, as produced in the artisanal form, is widely appreciated for its sensorial characteristics. The Coalho cheese proposed in this research retains the typical sensory characteristics by using different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese but according to the specification of good manufacturing practices (GMP).

There are various known extraction methods that can be applied to the quantification of phenolic compounds, and thus it is up to the researcher to perfect the process that best applies to the sample in question. Different extraction solvents (liquid-liquid extraction) were compared in order to assess their effectiveness for the analysis of total phenols in jambolan ( Syzygium cumini Lamark) pulp extract using the conventional Folin-Ciocalteau methodology. Three CCRDs (Central Composite Rotational Designs) were carried out to evaluate the factors influencing the extraction process conditions. The variables studied were the solvent concentration (ethanol and methanol, diluted in water) and the mixing time in the compound extraction process. Of the conditions studied, it was shown that a 60% ethanol in water extraction solvent with a mixing time of 10 minutes, in addition to extracting a greater concentration of phenolic compounds, showed the greatest cost benefit advantage, since ethanol is cheaper and less toxic than methanol.