This paper examined the growth and yield performance of Lentinus citrinus on cupuaçu exocarp (Theobroma grandiflorum) mixed with litter (CE + LI) or rice bran (Oryza sativa) (CE + RB) in the ratio of 2:1 (800 g:200 g) to investigate the nutritional composition and proteolytic potential of the fruiting body produced. Significance values of yield were determined on substrate combinations. In CE + LI the biological efficiency of the mushrooms was 93.5% and the content of fat (4.5%), fiber (11.0%), protein (27.0%) and amino acids were higher when compared with CE + RB. Among the amino acids, the amount of glutamic acid, aspartic acid, alanine, arginine and leucine was high. The biological efficiency on CE + RB reduced to 84.2% and based on the nutritional value, carbohydrates (53.59%), energy (324.33 kcal) and minerals such as zinc, iron, copper, potassium and phosphorus were higher in this substrate combination. Protease activity from fruiting body was significant in CE + LI (463.55 U/mL). This protease showed an optimal activity at 50 °C in neutral and alkaline pH with maximum stability at 30 °C at alkaline pH. This is the first report of L. citrinus fruiting body nutritional composition with potential for human food and application in industrial processes.

The validation of an analytical procedure for the determination of pesticide residues in beeswax, an interesting matrix for environmental pollution monitoring, is presented. Using the QuEChERS template, the impacts of wax particle size, sample amount, and cleanup procedure (water addition, dispersive solid phase extraction, freeze-out, and combinations thereof) on extraction yield and coextractive load were studied. Sample preparation through liquid-liquid partitioning between acetonitrile and melted wax (∼80 °C), followed by freeze-out and primary-secondary amine dispersive cleanup, was performed on incurred and pesticide-free samples for 51 residues. Determinations were made through LC-MS/MS and GC×GC-TOF, and the whole procedure was validated. Matrix effects were evaluated, with recoveries between 70 and 120% and RSDs below 20% in almost all cases. LC-MS/MS LOQs ranged from 0.01 to 0.1 mg/kg for most pesticides, but for GC-amenable pesticides, GC×GC-TOF sensitivity was lower (0.1-0.2 mg/kg). This methodology can be applied for routine analysis of pesticide residues in beeswax.

The cytogenetic region 46C-F on the right arm of Drosophila chromosome 2, which contains the homolog of the human jun proto-oncogene, has been genetically mapped and characterized. This project led to the identification and characterization of a Jra (jun-related antigen) mutation, which has been described in detail elsewhere. Three mutagens, EMS, DEB and gamma-rays, were used to isolate 126 lethal lines for this interval. Complementation analysis of the 126 lethal lines identified 29 lethal complementation groups in the region; nine of which have now been correlated with known genes or phenotypes. The region has been subdivided into ten intervals using various small deletions, seven intervals in 46C/D and three intervals in 46E/F. Sixteen P-element lines have been mapped to this interval and are allelic to eight of our complementation groups. The remaining unidentified complementation groups have been analyzed for critical phase, which is when the first observable defect arises and/or when death occurs. There are twelve embryonic lethal groups and seven larval lethal groups. Three lines show visible abnormalities in gut and tracheal development prior to death.

Edible mushroom species are considered as an adequate source of food in a healthy diet due to high content of protein, fiber, vitamins, and a variety of minerals. The representatives of Pleurotus genus are characterized by distinct gastronomic, nutritional, and medicinal properties among the edible mushrooms commercialized worldwide. In the present study, the growth of mycelial biomass of Pleurotus albidus cultivated in submerged fermentation was evaluated. Saccharose, fructose, and maltose were the three main carbon sources for mycelial biomass formation with corresponding yields of 7.28 g L−1, 7.07 g L−1, and 6.99 g L−1. Inorganic nitrogen sources did not stimulate growth and the optimal yield was significantly higher with yeast extract (7.98 g L−1). The factorial design used to evaluate the influence of saccharose and yeast extract concentration, agitation speed, and initial pH indicated that all variables significantly influenced the production of biomass, especially the concentration of saccharose. The greater amount of saccharose resulted in the production of significantly more biomass. The highest mycelial biomass production (9.81 g L−1) was reached in the medium formulated with 30.0 g L−1 saccharose, 2.5 g L−1 yeast extract, pH 7.0, and a speed of agitation at 180 rpm. Furthermore, P. albidus manifested different aspects of morphology and physiology under the growth conditions employed. Media composition affected mycelial biomass production indicating that the diversification of carbon sources promoted its improvement and can be used as food or supplement.

A full two-level factorial design was employed to study the influence of PEG molar mass (MM PEG), PEG concentration (C PEG) and phosphate concentration (C PHOSPH) on proteases partition by Lentinus citrinus DPUA 1535 in a PEG/phosphate aqueous two-phase system (ATPS). For all ATPS studied, proteases partitioned for the top phase and the best proteases extraction condition was obtained with MM PEG = 6000 g mol-1, C PEG = 17.5% (w/w) and C PHOSPH = 25% (w/w) with (1.1) purification factor and (151%) activity yield. Findings reported here demonstrate a practical strategy that serves as a first step for proteases purification from crude extract by L. citrinus

The influence of different carbon and nitrogen sources, pH of the culture medium, and temperature and period of cultivation on mycelial biomass production and protease activity by Lentinus citrinus DPUA 1535 were investigated in submerged culture. A 2(5) full factorial design with three central points was employed, and the results showed that at a significance level of 95% only nitrogen source and temperature were statistically significant for mycelial biomass production. On the other hand, for protease activity all factors and some interactions were significant, and the temperature and nitrogen source had the most significant effect. The best condition for mycelial biomass production (5.76 mg mL(-1)) and protease activity (32.3 U mL(-1)) was obtained in medium formulated with 0.5% soluble starch, 0.2% gelatin, pH 7.0, 25 degrees C, in 5 days.

INTRODUÇÃOO pirarucu (Arapaima gigas), conhecido popularmente como Gigante da Amazônia, tem vasta distribuição na Bacia Amazônica, sendo o maior peixe dulcícola de escama do mundo. Na Região ABSTRACT RESUMOAmazônica, seu consumo é um hábito tradicional, que tem se expandido para outras regiões, devido ao sabor de sua carne, valor nutritivo e também comercial (Mueller & Green 2006, FAO 2010 O beneficiamento do pirarucu (Arapaima gigas) gera grande quantidade de resíduos que podem ser aproveitados para a elaboração de novos produtos de interesse industrial. Este estudo objetivou avaliar a produção de hidrolisados proteicos a partir de resíduos de pirarucu, utilizando-se proteases de Aspergillus flavo-furcatis e pancreatina comercial, além de caracterizá-los quanto às suas qualidades nutricional e microbiológica. A matéria-prima utilizada foi carne mecanicamente separada de carcaças de pirarucu (CMSP). Dois produtos foram desenvolvidos: um hidrolisado proteico de pirarucu produzido com enzima comercial (HPPEC) e outro com enzima microbiana (HPPEM). A CMSP e os hidrolisados foram submetidos à análise de composição química, qualidade microbiológica, grau de hidrólise, digestibilidade e perfil de aminoácidos. Os resultados mostraram que, no HPPEC, o teor proteico foi de 73,47 %, significativamente superior ao do HPPEM (58,03 %). Todavia, os dois produtos apresentaram altos valores de digestibilidade, ausência de contaminantes microbianos e redução no conteúdo de lipídios. Entre as enzimas utilizadas, a pancreatina foi a mais eficiente na elaboração do produto final, que demonstrou conteúdo de aminoácidos essenciais superior aos requerimentos para humanos adultos. O hidrolisado desenvolvido com as enzimas de A. flavo-furcatis apresentou escore de aminoácidos essenciais inferior a 1,0, sendo o aminoácido mais limitante o triptofano. PALAVRAS-CHAVE:Aspergillus sp.; aproveitamento de resíduos; coprodutos de pescado. Production of arapaima protein hydrolysate using Aspergillus flavo-furcatis protease and pancreatinThe processing of arapaima (Arapaima gigas) generates a lot of residues that can be used for the development of new products of industrial interest. This study aimed at evaluating the production of protein hydrolysates from arapaima residues using Aspergillus flavo-furcatis protease and commercial pancreatin, as well as characterizing their nutritional and microbiological qualities. The raw material used was meat mechanically separated from arapaima carcasses (MMSA). Two products were developed: a protein hydrolysate of arapaima using a commercial enzyme (PHACE) and another one using microbial enzyme (PHAME). The MMSA and the hydrolysates were analyzed for chemical composition, microbiological quality, degree of hydrolysis, digestibility and amino acid profile. The results showed that the PHACE protein content was 73.47 %. This value was significantly higher, when compared to the PHAME (58.03 %). However, both products showed high digestibility values, absence of microbial contaminants and reduced lipid content. ...

Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3 rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5 o Brix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion.It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.