The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality of the beverage. Therefore, the vinasse addition could be an alternative use for that residue.

A presente pesquisa foi conduzida com o objetivo de se investigar a ecologia microbiana de filés frescos de tilápia (Oreochromis niloticus) e de pontos capazes de influenciar em sua qualidade microbiológica. Para sua condução, amostras de água de cultivo (n = 20), tegumento e trato gastrintestinal (n = 20) e filés frescos (n = 20) foram coletados em um sistema de produção aqüícola de água doce localizado em Lavras, Minas Gerais, Brasil. Staphylococcus spp., Aeromonas spp., Enterococcus spp., Enterobacteriaceae foram quantificados através de plaqueamento seletivo. Pseudomonas spp. foi enumerada através da técnica do número mais provável. Colônias (n = 198) foram identificadas por coloração de Gram e testes bioquímicos. Aeromonas spp., Pseudomonas spp., Enterococcus spp. e Enterobacteriaceae foram detectados na água de cultivo, no tegumento e conteúdo do trato gastrintestinal e nos filés frescos. Staphylococcus spp. não foram isolados na água de cultivo. Salmonella spp. não foi isolada. As contagens microbianas variaram de 10 a 10³ UFC ou NMP.(g ou mL)-1. Na cadeia de processamento de filés de tilápia, se encontra presente uma grande variedade de microrganismos associados a doenças veiculadas por alimentos e à deterioração de pescado e derivados.

The purpose of research was to investigate the bacterial ecology of tilapia (Oreochromis niloticus) fresh fillets and some factors that can influence its microbial quality. Samples of fish cultivation water (n = 20), tilapia tegument and gut (n = 20) and fresh fillets (n = 20) were collected in an experimental tilapia aquaculture located in the city of Lavras, Minas Gerais, Brazil. Staphylococcus spp., Aeromonas spp., Enterococcus spp. and Enterobacteriaceae were quantified using selective plating. For the enumeration of Pseudomonas spp., the most probable number technique (MPN) was utilized. Bacterial colonies (n = 198) were identified by Gram strain and biochemical tests. Aeromonas spp., Pseudomonas spp., Enterococcus spp. and Enterobacteriaceae were found in the cultivation water (water from a fishpond cultivation), tegument, gut, and fresh fillets. Staphylococcus spp. was not isolated in the cultivation water. Salmonella spp. was not detected. The count variable of 10 to 10³ CFU or MPN.(g or mL)-1. Associated to freshwater tilapia fillet processing, there is a large variety of microorganisms related to foodborne illnesses and fish products deterioration.