The applications of microalgae biomass have been widely studied worldwide. The classical processes used in outdoor cultivations of microalgae, in closed or open photobioreactors, occur in the presence of bacteria. Understanding how communication between cells occurs through quorum sensing and evaluating co-cultures allows the production of microalgae and cyanobacteria to be positively impacted by bacteria, in order to guarantee safety and profitability in the production process. In addition, the definition of the effects that occur during an interaction, promotes insights to improve the production of biomolecules, and to develop innovative products. This review presents the interactions between microalgae and bacteria, including compounds exchanges and communication, and addresses the development of new pharmaceutical, cosmetic and food bioproducts from microalgae based on these evaluations, such as prebiotics, vegan skincare products, antimicrobial compounds, and culture media with animal free protein for producing vaccines and other biopharmaceutical products. The use of microalgae as raw biomass or in biotechnological platforms is in line with the fulfillment of the 2030 Agenda related to the Sustainable Development Goals (SDGs).
O óleo essencial de Mentha piperita L é amplamente utilizado nas indústrias alimentícia, farmacêutica e de cosméticos. Os tradicionais processos de obtenção deste tipo de óleo geram como subproduto o hidrolato, uma complexa mistura de compostos orgânicos em meio aquoso, que é considerado um efluente da extração. Avaliaram-se propriedades físico-químicas e antifúngicas do óleo essencial e do hidrolato frente a um “pool” de microrganismos, caracterizados macro e microscopicamente como leveduras, provenientes de morangos do comércio da cidade de São Paulo, SP. O óleo essencial e o hidrolato foram obtidos pelo método de Cleavenger por hidrodestilação. A avaliação da atividade antifúngica do hidrolato, do óleo essencial e de uma mistura óleo essencial e hidrolato (1:1) foram realizadas através do método de difusão em discos. O hidrolato apresentou características físico-químicas intermediárias às da água destilada e do óleo essencial. Quanto à análise da inibição do “pool” de contaminantes fúngicos oriundos de morangos, verificou-se que os microrganismos apresentaram sensibilidade frente ao óleo essencial e à mistura de hidrolato-óleo (1:1). Nos testes realizados utilizando apenas hidrolato não foram observados halos de inibição contra os microrganismos avaliados. A utilização do hidrolato em conjunto com o óleo essencial de Mentha piperita Lmostra-se promissora frente ao combate de leveduras com importância na conservação de alimentos, tal como o foi em morangos, permitindo assim a reutilização do resíduo de extração (hidrolato) associado ao óleo essencial, em alternativa à aplicação de fungicidas sintéticos, agregando valor a este efluente.
Taking into account the worrying scenario of water scarcity, it is essential to enable more efficient technologies for wastewater treatment. Wastewater may be treated by conventional biological processes that remove pathogenic organisms, particulate and soluble organic compounds, and other components. However, secondary effluents from treatment plants may still contain toxic elements or high concentrations of inorganic nutrients (mainly nitrogen and phosphorus), which enable the growth of photosynthetic microorganisms in water bodies, resulting in eutrophication. In this context, cultivation of photosynthetic microorganisms in secondary wastewater from sewage treatment allows the removal of nutrients from such wastewater, reducing the possibility of eutrophication. Moreover, microalgal biomass, produced in this tertiary wastewater treatment, may be harvested by different methods with the potential for different applications, such as fertilizer and biofuel.
Whey represents an important environmental problem for the dairy industry due to its high volume and organic load. Studies that evaluate new forms of use of these residues such as growth medium for microorganisms, can help to develop a better destination providing an added value bioproduct. This work aims to evaluate the development of Bacillus atrophaeus spores ATCC 9372 growing in whey culture media to determine the reuse of this dairy residue. Whey at a concentration varying from 1.0g. L-1 to 20.0g. L-1 was dissolved into water and Bacillus atrophaeus spores were incubated for 6 days. Thermal treatments were performed at 102oC and 104oC and in all conditions evaluated, the decay of spores population was linear. In solid media, D-values at 102oC ranged from 1.24 min to 2.98 min and at 104oC ranged from 1.27 min to 2.35 min. The culture media containing whey can enable the growth and sporulation of Bacillus atrophaeus. This study confirms the possibility of using this dairy industry residue as an alternative to obtain bacterial spores, which may be used in validation of thermal.
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