No abstract

The objective of this study was to use glycerol generated from the synthesis of biodiesel to study the oleaginous potential of wild yeasts. An initial selection was performed via a rapid and qualitative technique by staining with Sudan Black B. Initially 129 yeasts were present, from which 5 were selected and cultivated in liquid medium containing pure or raw glycerol. The yeast LEB-M3, isolated from the Pantanal, presented lipid content of 20.46% and 56.58% for cultivation in pure and raw glycerol, respectively. This strain was genotypically identified as Candida sp. The fatty acid profile showed predominance of oleic acid (C18:1), 57.35% for cultivation in pure glycerol, and in raw glycerol linoleic acid (C18:2) was predominant (46.0%). It was possible to select a yeast with high lipid concentrations 9.14 g/L and fatty acid profile similar to vegetable oils commonly used in the synthesis of biodiesel.

Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids.

Decaffeinated coffee accounts for 10 percent of coffee sales in the world; it is preferred by consumers that do not wish or are sensitive to caffeine effects. This article presents an analytical comparison of capillary electrophoresis (CE) and high performance liquid chromatography (HPLC) methods for residual caffeine quantification in decaffeinated coffee in terms of validation parameters, costs, analysis time, composition and treatment of the residues generated, and caffeine quantification in 20 commercial samples. Both methods showed suitable validation parameters. Caffeine content did not differ statistically in the two different methods of analysis. The main advantage of the high performance liquid chromatography (HPLC) method was the 42-fold lower detection limit. Nevertheless, the capillary electrophoresis (CE) detection limit was 115-fold lower than the allowable limit by the Brazilian law. The capillary electrophoresis (CE) analyses were 30% faster, the reagent costs were 76.5-fold, and the volume of the residues generated was 33-fold lower. Therefore, the capillary electrophoresis (CE) method proved to be a valuable analytical tool for this type of analysis.

No abstract