Sugarcane ethanol is produced at large scale generating wastes that could be used for microalgae biomass production in a biorefinery strategy. In this study, forty microalgae strains were screened for growth in sugarcane vinasse at different concentrations. Two microalgae strains, Micractinium sp. Embrapa|LBA32 and C. biconvexa Embrapa|LBA40, presented vigorous growth in a light-dependent manner even in undiluted vinasse under non-axenic conditions. Microalgae strains presented higher biomass productivity in vinasse-based media compared to standard Bold's Basal Medium in cultures performed using 15L airlift flat plate photobioreactors. Chemical composition analyses showed that proteins and carbohydrates comprise the major fractions of algal biomass. Glucose was the main monosaccharide detected, ranging from 46% to 76% of the total carbohydrates content according to the strain and culture media used. This research highlights the potential of using residues derived from ethanol plants to cultivate microalgae for the production of energy and bioproducts.

a b s t r a c tThe influence of alcoholic and malolactic fermentations on the levels of amines in Merlot wines was investigated. Saccharomyces bayanus, S. cerevisiae, Lactobacillus plantarum, Oenococcus oeni (DSM 7008 and 12923) and spontaneous fermentations were used. Four of the 10 amines investigated were detected: spermidine, serotonin, putrescine and cadaverine. When considering the factors independently, the malolactic bacteria significantly affected the levels of serotonin and total amines, whereas the fermentation yeasts significantly affected the levels of spermidine (two way Kruskal-Wallis, p 6 0.05). Spermidine levels were significantly higher in wines produced with S. cerevisiae. Significantly higher serotonin levels were found in wines made with L. plantarum. Putrescine and cadaverine were not detected in wines produced by spontaneous alcoholic fermentation or by L. plantarum. There were significant differences in alcohol content, total and volatile acidity, sulphite levels and taste quality among wines (Tukey test, p 6 0.05).

a b s t r a c tHistamine was investigated in fresh and canned tuna in Brazil. Histamine was detected in fresh tuna (3.4%) from the wholesale market, as well as fresh (46.7%) and canned tuna (46.3%) from the retail market. The mean levels were 0.19, 1.30 and 4.41 mg/kg, respectively. Grated canned tuna contained higher levels compared to solid; canned tuna in oil contained more than in water and salt; grated tuna with tomato sauce contained the highest levels. Every sample was in compliance with world legislation. The post catching and commercialization practices of tuna are adequate, warranting good quality tuna.

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