Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL−1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL−1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.

Peracetic acid is a powerful sanitizer that has only recently been introduced in the Brazilian food industry. The main disadvantage of this sanitizer is its decomposition rate. The main purpose of this paper is to present results obtained in experiments carried out to study the decomposition kinetics of peracetic acid in aqueous solutions at 25, 35, 40 and 45 °C. The decompositon of peracetic acid is a first-order reaction. The decomposition rate constants are between 1.71x10-3 h -1 for 25 °C and 9.64x10-3 h-1 for 45 °C. The decomposition rate constant is affected by temperature according to the Arrhenius equation, and the activation energy for the decomposition of peracetic acid in aqueous solutions prepared from the commercial formulation used in this work is 66.20 kJ/mol

The efficiency of a commercial peracetic acid sanitizer on destruction of Staphylococcus aureus and Escherichia coli was evaluated using two distinct methods. The first method is the AOAC suspension test and the second is a method proposed by one of the authors in which the microbial cells are settled on a stainless steel surface and then treated with the sanitizer. The results showed that when in suspension S. aureus was more resistant to the sanitizer than E. coli. When S. aureus was settled on the stainless steel surface, the contact time between the sanitizer and the microorganisms to attain a 6.5 log reduction in the number of viable cells was three times greater than when the cells were in suspension.

This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2 3 , totalizing 8 treatments that were repeated in 3 blocks.Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC). Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

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RESUMO.A aguardente é a bebida fermento-destilada mais importante no Brasil. Caso a concentração de cobre (Cu 2+ ), presente na aguardente, fosse inferior a 2,0 mg L -1 , ela poderia ser exportada para diversos países europeus apesar da Legislação Brasileira permitir um teor de cobre em aguardente igual ou inferir a 5,0 mg L -1 . Este trabalho mostrou que a aguardente contaminada com esses íons em concentrações de 4,0; 7,0 e 9,0 mg L -1 pode ser recuperada utilizando tanto carvão ativo como resinas de troca iônica, podendo reutilizar estes materiais adsorventes. Quando a concentração de Cu , it could be exported to several European countries. This study showed that the sugarcane spirits contaminated with these ions with a concentration of 4.0, 7.0 and 9.0 mg L -1 can be recovered using both active carbon and ion-exchange resins, reusing these absorbent materials. When the concentration of Cu 2+ is equal to 9.0 mg L -1 , active carbon can be reused up to 3 times and ion-exchange resins up to 7 times.Keywords: sugarcane spirit, metallic ions, activated carbon, ion-exchange resins. IntroduçãoO volume de aguardente produzida, anualmente, no Brasil encontra-se entre 1,3 a 2,0 bilhões de litros, dos quais 90% é aguardente industrial e 10% artesanal. Para atingir tal produção, estima-se que o capital investido seja de 2,0 bilhões de dólares distribuído entre as 5 mil marcas registradas e cerca de 30 mil produtores em todo o país. Esse volume de aguardente garante a segunda posição entre as bebidas mais consumidas pelos brasileiros. É a primeira colocada entre as bebidas destiladas, pois o consumo gira em torno de 70 milhões de doses diárias representando, em média, o consumo anual de 6 L habitante -1 e a terceira bebida destilada mais consumida no mundo, perdendo apenas para a vodca e o soju (bebida asiática à base de sorgo).Apesar desse elevado volume produzido, apenas 10,2 milhões de litros, ou seja, 0,51% do volume total foram exportados em 2004 para mais de 60 países (AZEVEDO et al., 2003; GARBIM et al., 2005;LABANCA et al., 2006;LIMA et al., 2006;MIRANDA et al., 2007;NEVES et al., 2007;VILELA et al., 2007;LIMA et al., 2009) Segundo Faria e Campos (1989), Boza e Horii (2000), Vilela et al. (2007), entre outros, a presença de cobre nas bebidas destiladas ocorre pelo fato de que a maioria dos alambiques são confeccionados com este material, pois é um metal resistente à corrosão, que apresenta boas propriedades de transferência de calor além de catalisar reações favoráveis às características organolépticas da bebida. Caso esses equipamentos não sejam adequadamente higienizados, ocorre a formação do azinhavre, que é um carbonato básico de cobre [CuCO 3 .Cu(OH) 2 ], sobre as paredes internas dos alambiques. O azinhavre é gerado pelos vapores alcoólicos de

Potable water is becoming day by day more difficult and more expensive to obtain. Therefore to reduce the pressure in natural water resources, wastewater reclamation is expanding through many municipalities and industries for applications where potable water is not required. However, specific treatments must be performed before the water reuse. These treatments are necessary to reduce physical-chemical and microbiological contaminants. This work has evaluated the action of chlorine dioxide (ClO2) and sodium hypochlorite (NaOCl) in reducing the mesophilic aerobic microorganisms population as well as diminishing the chlorine demand in the water used. The results have shown that chlorine dioxide is less affected by water contaminants when compared to sodium hypochlorite; a 3 log cycle reduction in mesophilic aerobic microorganism population was obtained by using a ClO2 residual concentration of 0.2 mg•L-1 and a chlorine residual, from NaOCl, of 0.8 mg•L-1. To obtain these concentrations, it is necessary to dose 5.0 mg•L-1 of ClO2 and 15.5 mg•L-1 of NaOCl in water.

This paper focused the CIP (clean in place) rinse stage, typically applied to the food industry. The dynamic behavior of residuals removal kinetics was studied, to obtain mathematical models that describe adequately the system. The optimization of water, detergent, etc., is the next goal. The obtained results show that the temperature influence can be neglected in comparison with the rinse water flow rate considering the cleaning process. The systems dynamics are non linear and were adequately represented by 1st order plus dead time transfer functions. The flow models obtained with this paper were validated versus experimental data and the results were close with respect to the last ones.