Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting, respectively. One isolate of each molecular profile was identified by sequencing of the rRNA gene. LAB were prevalent throughout the entire process. Lactobacillus brevis (21.5%), which produced the highest values of acidity, and Lactobacillus plantarum (13.9%) were among the most frequent species. Pichia scutulata (52.2%) was the prevalent yeast and showed amylolytic activity. The aforementioned species were tested as single and mixed starter cultures in a pilot-scale fermentation process for 28 days. L. plantarum exhibited better performance as a starter culture, which suggests its potential for the production of sour cassava starch.
Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisanal process no studies are available on nitrogen addition nor beverage quality, involving nitrogen complementation. Results of previous studies in the laboratory scale showed that sugarcane juice complementation with proteic nitrogen can be a beneficial practice for yeast multiplication and cellular growth, and also for the improvement of fermentation yield and liquor productivity. In this pilot scale study, using recycled yeast, the addition of proteic nitrogen influenced positively the cell viability, confirmed the yeast recycling operation, and also reduced the fermentation time. The proteic nitrogen addition did not affect the sensory acceptance of the distillate, and did not change the contents of volatile compounds, indicating that assimilable forms of proteic nitrogen can be helpfull to improve the alcoholic fermentation for cachaça production. RESUMO: Cachaça é a denominação de uma típica e exclusiva bebida destilada brasileira produzida a partir da destilação do caldo fermentado da cana-de-açúcar. O objetivo deste estudo foi avaliar a adição de extrato de levedura no mosto de caldo de cana para a produção de cachaça, pois em processo artesanal não há estudos específicos sobre as características fermentativas da levedura assim como sobre a qualidade da bebida, envolvendo a complementação nitrogenada e em específico a aplicação de nitrogênio protéico. Os resultados obtidos em trabalhos anteriores, conduzidos em laboratório, indicaram que nas destilarias artesanais de aguardente a complementação protéica do mosto pode constituir uma prática benéfica para a multiplicação e crescimento celular do fermento e conseqüentemente, para a melhoria dos índices de eficiência, rendimento e produtividade do processo. Neste trabalho, conduzido em escala piloto, a adição de nitrogênio protéico influiu positivamente na manutenção da viabilidade celular, propiciando melhor qualidade do fermento reciclado e redução do tempo de fermentação. A adição de nitrogênio protéico no mosto não interferiu na aceitação sensorial da cachaça obtida, como também a análise dos componentes secundários não mostrou alteração consistente devido à aplicação de nitrogênio protéico. A complementação do mosto de caldo de cana com nitrogênio protéico em formas assimiláveis pela levedura revelou-se uma prática útil para a otimização do processo de fermentação alcoólica destinado à produção de cachaça. Palavras-chave: extrato de levedura, viabilidade celular, compostos voláteis, análise sensorial
This study aimed to evaluate and compare the effects of ozonized solutions on tissue wound repair in rats. Treatments consisted of ozonized water (GA), 0.9% sodium chloride (GCL), ozonized oil (GO), and 0.2% allantoin cream (GAL). The morphometric evaluation showed that wounds of the GA group presented a higher degree of retraction (p<0.05) at three and eight days of treatment (37.96 and 84.81%, respectively). Picrosirius red staining showed that groups GA and GO presented higher deposition (p<0.05) of type I collagen at 15 and 22 days of treatment, respectively. The neovascularization was higher in wounds of group GO on days 3, 8, and 15 (p<0.05), with higher VEGF immunostaining. (p<0.05). Thus, ozonized water enhances wound retraction and assists in the maturation and remodeling phase, while ozonized oil promotes higher neovascularization during tissue repair and higher deposition of type I collagen from the third week of treatment.
Giant anteater (Myrmecophaga tridactyla) is a wild mammal distributed in Central and South America; nowadays, it is classified as an endangered species. Research about the macroscopic and histomorphological aspects of its respiratory tract is scarce, and, sometimes, it limits the treatment provided to sick animals and impairs species preservation. Thus, the present study aims to describe the macroscopic and microscopic morphology of its lower respiratory tract, including trachea and lungs. To do so, 12 adult giant anteaters from “Centro de Triagem de Animais Silvestres de Goiânia” (CETAS-GO), Goiás State, Brazil, were used in the research after natural death or euthanasia. Three of these animals were used for macroscopic assessments; they were fixed in 10% buffered formalin and dissected. Trachea and lung tissue samples were collected from nine animals right after death and fixed in 10% buffered formalin for histomorphological analysis; they were processed, embedded in paraffin, and inked with hematoxylin-eosin (HE), periodic acid-Schiff (PAS), and Masson’s trichrome. The macroscopic analysis showed that the trachea in this species is proportionally short and presents from 19 to 27 tracheal cartilages. The right lung presents four lobes and the left one, two. The microscopic analysis evidenced respiratory epithelium of the ciliated cylindrical pseudostratified type, without evident goblet cells in the mucosa layer of the trachea and bronchi. The pulmonary visceral pleura is thick, similar to other large domestic mammals - complete septa extend from the pulmonary visceral pleura. In conclusion, the macroscopy and histomorphology of giant anteater’s lower respiratory tract, represented by trachea and lungs, are similar to that of other domestic and wild mammals. Pulmonary histomorphology is mainly similar to that of pigs and ruminants: it has thick visceral pleura that emits complete septa of conjunctive tissue, which enable lobular parenchymal architecture.
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