Abstract (Introduction): In the removal of chromium (VI) from tannery wastewater, physicochemical methods are the most used. However, these require high operating costs, and worse still, generate secondary pollutants that again require complementary treatments for their elimination. Given this, the applicability of vegetable organic biomass (VOB) emerges as an environmental alternative based on: the simplicity of its obtaining, the reduction as waste, it does not generate secondary pollutants and, above all, it removes chromium (VI). (Objective): Use VOB waste in an aerobic sequential biological reactor (SBR) for the removal of chromium (VI) in the treatment of tannery wastewater. (Methodology): 3 aerobic SBR systems were implemented; 2 controls (SBR1 and SBR2) and 1 study subject (SBR+VOB). Each system was fed with tannery wastewater (18 L) and connected to an aeration mechanism (12.7 L/min). The bacterial inoculum, a fundamental part of an SBR system, was gained from the selective culture of chromium (VI) reducing bacteria (RBCrVI) taken from the wastewater under study, and integrated into SBR2 and SBR+VOB at 0.6 g/L. The VOB was obtained from Stenotaphrum secundatum residues, fragmented, sieved, sterilized and integrated into the SBR+VOB at 1.5 g/L. (Results): The SBR+VOB system achieved the highest percentage of chromium (VI) removal (93 %), followed by SBR2 (80.1 %), and finally SBR1 (2.8 %). With respect to COD and TSS, the statistical test (Tukey) showed that there was no significant difference between the system under study and the controls, recording COD removal percentages ranging from 87.8 % to 88.4 %, and TSS ranging from 63.8 % to 69.2 %. (Conclusions): The viability of using VOB waste to remove chromium (VI) in the treatment of tannery wastewater has been evidenced. The results of this research create a promising panorama to mitigate the effects derived from inadequate management of tannery wastewater and organic solid waste.

Resumen (Introducción): En la remoción de cromo (VI) de aguas residuales de curtiembre, los métodos fisicoquímicos son los más empleados. Sin embargo, estos demandan altos costos operativos y, peor aún, generan contaminantes secundarios que nuevamente requieren tratamientos complementarios para su eliminación. Ante ello, la aplicabilidad de la biomasa orgánica vegetal (BOV) emerge como una alternativa ambiental sobre la base de: la simplicidad de su obtención, la disminución como residuo, no genera contaminantes secundarios y, sobre todo, de remover cromo (VI). (Objetivo): Usar residuos de BOV en un reactor biológico secuencial (RBS) aerobio, para la remoción de cromo (VI) en el tratamiento de agua residual de curtiembre. (Metodología): Se implementaron 3 sistemas RBS aerobios; 2 controles (RBS1 y RBS2) y 1 materia de estudio (RBS+BOV). Cada sistema fue alimentado con agua residual de curtiembre (18 L) y conectado a un mecanismo de aireación (12.7 L/ min). El inóculo bacteriano, parte fundamental de un sistema RBS, se obtuvo a partir del cultivo selectivo de bacterias reductoras de cromo (VI) (BRCrVI), tomadas del agua residual en estudio e integradas al RBS2 y RBS+BOV a 0.6 g/L. La BOV se obtuvo de residuos de Stenotaphrum secundatum, fragmentado, tamizado, esterilizado e integrado al RBS+BOV a 1.5 g/L. (Resultados): El sistema SRB+BOV alcanzó el mayor porcentaje de remoción de cromo (VI) (93 %), seguido por SBR2 (80.1 %) y, por último, de RBS1 (2.8 %). Con respecto a la DQO y SST, la prueba estadística (Tukey) arrojó que no había diferencia significativa entre el sistema en estudio y los controles, por lo que registró porcentajes de remoción de DQO que van de 87.8 % a 88.4 % y SST que van de 63.8 % a 69.2 %. (Conclusiones): Se ha evidenciado la viabilidad del aprovechamiento de residuos de BOV para remover cromo (VI) en el tratamiento de agua residual de curtiembre. Los resultados de la presente investigación crean un panorama prometedor para mitigar los efectos derivados de la inadecuada gestión de las aguas residuales de curtiembre y de los residuos sólidos orgánicos.

RESUMO: A ensilagem de grãos de milho reidratados (RC) tem sido usada para melhorar o valor nutricional e facilitar o armazenamento na fazenda. Este estudo teve como objetivo avaliar os efeitos de inoculantes microbianos de quitosana e ácido lático na microbiologia de silagem de milho reidratada, perfil e perdas de fermentação, composição química, degradação in vitro e estabilidade aeróbia. Quarenta silos experimentais foram utilizados em delineamento inteiramente casualizado para avaliar os seguintes tratamentos: 1) Controle (CON): silagem RC sem aditivos; 2) Quitosana (CHI): silagem de RC com 6 g/kg de matéria seca (MS) de quitosana; 3) Lactobacillus buchneri (LB): RC ensilados com 5 × 105 unidades formadoras de colônias (UFC) de L. buchneri por grama na alimentação; e 4) Lactobacillus plantarum e Pediococcus acidilactici (LPPA): RC ensilado 1,6 × 105 de L. plantarum e 1,6 × 105 P. acidilactici por grama na alimentação. Os aditivos aumentaram as bactérias láticas e a concentração de ácido lático e propiônico, diminuíram a contagem de fungos e leveduras e as perdas gasosas e fermentativas e melhoraram a recuperação da MS. Os silos CHI apresentaram menores pH da silagem, concentração de N amoniacal, perdas fermentativas e maior concentração de ácido acético em comparação com silos inoculados microbianos. Além disso, CHI e LB reduziram pH e temperatura da silagem após a exposição ao ar. Embora os tratamentos mostrem pequenos efeitos sobre o valor nutricional do RC, a CHI melhoroua a estabilidade aeróbia e diminui as perdas por fermentação. RESUMO (RC fazenda reidratada fermentação química 1 CON (CON) 2 (CHI) gkg g kg MS (MS 3 (LB) 10 UFC (UFC L alimentação 4 LPPA (LPPA) 16 1, P propiônico amoniacal disso ar (CON (CHI (LB (LPPA

ABSTRACT: Ensilage of rehydrated corn kernels (RC) has been used to improve nutritional value and facilitate on-farm storage. This study evaluated the effects of chitosan and lactic acid microbial inoculants on rehydrated corn silage microbiology, fermentation profile and losses, chemical composition, in vitro degradation, and aerobic stability. Forty experimental silos were used in a completely random design to evaluate the following treatments: 1) Control (CON): RC silage without additives; 2) Chitosan (CHI): RC silage with 6 g/kg dry matter (DM) of chitosan; 3) Lactobacillus buchneri (LB): RC ensiled with 5 × 105 colony forming units (CFU) of L. buchneri per gram fresh weight; and 4) Lactobacillus plantarum and Pediococcus acidilactici (LPPA): RC ensiled 1.6 × 105 of L. plantarum and 1.6 × 105 P. acidilactici per gram fresh weight. Additives increased lactic acid bacteria and concentration of lactic and propionic acid, decreased mold and yeast count and gas and fermentative losses, and improved DM recovery. The CHI-silos had lower silage pH, Ammonia-N concentration, fermentative losses, and higher acetic acid concentration compared to microbial inoculated-silos. In addition, CHI and LB decreased silage pH and temperature after aerobic exposure. Although, treatments showed slight effects on the nutritional value of RC, CHI improved aerobic stability and decreaseds fermentation losses. ABSTRACT (RC onfarm farm storage microbiology losses composition degradation 1 CON (CON) additives 2 (CHI) gkg g kg (DM 3 (LB) 10 CFU (CFU L weight 4 LPPA (LPPA) 16 1. P recovery CHIsilos AmmoniaN Ammonia N inoculatedsilos. inoculatedsilos inoculated silos. inoculated-silos addition exposure Although (CON (CHI (LB (LPPA

Resumen: Las AgNPs se están utilizando ampliamente debido a sus excelentes propiedades antimicrobianas que les permiten ser incorporadas en diversas áreas de la odontología, como materiales dentales, ortodoncia, endodoncia, periodoncia y prostodoncia, entre otras. El objetivo de este trabajo fue revisar el uso de las AgNPs en las diferentes áreas de la odontología y las innovaciones tecnológicas asociadas. Se realizaron búsquedas sistemáticas en las bases de datos EBSCOhost y PubMed, con las palabras clave: “AgNPs” o “silver nanoparticles”, “dentistry” o “dentist” o “dental”, “materials” en un periodo que va del 2012 al 2023, en idioma inglés. Se encontraron un total de 261 artículos, se eliminaron los artículos repetidos, artículos de revisión, o artículos que no pertenecían al área dental. Se incluyeron en la revisión 116 artículos que cumplían los criterios establecidos; se puede observar que la mayoría de las investigaciones son estudios in vitro y una pequeña parte son investigaciones clínicas o realizadas en animales, la mayoría de las investigaciones muestran resultados positivos e innovadores para el uso de las AgNPs. Los estudios muestran una óptima actividad antibacteriana de las AgNPs cuando estas se combinan con materiales dentales como enjuagues, soluciones irrigantes, cementos, resinas, adhesivos, recubrimientos de metales, soluciones antisépticas, apósitos quirúrgicos, por mencionar algunos. La literatura revisada muestra un prometedor futuro para las AgNPs, pues no solo tienen actividad antibacteriana frente a las principales bacterias orales aerobias y anaerobias Gram positivas y Gram negativas, sino también un efecto antifúngico y propiedades antinflamatorias, sin comprometer las propiedades de la mayoría de los materiales a los cuales son incorporadas. Sin embargo, su uso sigue siendo controvertido debido a que estos nanomateriales pertenecen a una nueva clase de material; el progreso en esta nueva disciplina (la nanotoxicología) depende de encontrar metodologías que permitan evaluar la toxicidad en estados químicos, estudios in vitro y clínicos.

Abstract: AgNPs are being widely used due to their excellent antimicrobial properties that allow them to be incorporated in various areas of dentistry ranging from dental materials, orthodontics, endodontics, periodontics and prosthodontics among others. The objective of this work was to review the use of AgNPs in different areas of dentistry and the associated technological innovations. Systematic searches were performed in the EBSCOhost and PubMed databases, with the keywords: “AgNPs” or “silver nanoparticles”, “dentistry” or “dentist” or “dental”, and “materials” in a period from 2012 to 2023 in the English language. A total of 261 articles were found, repeated articles, review articles, and articles that did not belong to the dental area were eliminated. A total of 116 articles that met the criteria were included in the review, it can be observed that most of the research is in vitro studies and a small part is clinical research or conducted on animals, most of the research show positive and innovative results for the use of AgNPs. The studies show an optimal antibacterial activity of AgNPs when they are combined with dental materials such as rinses, irrigant solutions, cements, resins, adhesives, metal coatings, antiseptic solutions, surgical dressings, among others. The literature reviewed shows a promising future for AgNPs since they not only have antibacterial activity against the main aerobic and anaerobic Gram positive and Gram-negative oral bacteria but also antifungal effect and anti-inflammatory properties, without compromising the properties of most of the materials in which they are incorporated. However, their use remains controversial because these nanomaterials belong to a new class of material; progress in this new discipline (nanotoxicology) depends on finding methodologies that allow the evaluation of toxicity in chemical states, in vitro and clinical studies.

Resumen Antecedentes: La industria atunera se erige como uno de los sectores más importantes en la producción mundial de alimentos. Sin embargo, entre sus diversos productos, la carne comercial conocida como “lomo de atún” ostenta la mayor importancia tanto en su producción como en su comercialización. Lamentablemente, fracciones de carne provenientes de la cola y la cabeza se han desperdiciado debido a su reducido valor comercial. A pesar de poseer un notable valor tecnológico, esta carne normalmente es utilizada en la alimentación animal mediante la producción de harina, perdiendo la oportunidad de desarrollar productos alimenticios alternativos con alto valor nutricional. Objetivo: Este estudio tuvo como objetivo desarrollar y evaluar salchichas producidas con carne subutilizada de atún (carne de cola y cabeza). Métodos: Las especies de atún utilizadas fueron Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Se formularon tres (3) tipos diferentes de salchichas usando 100 % de carne de atún Big-eye (BE), 100 % de Skip-jack (SJ) y 100 % de carne de res/cerdo (Control). Se analizaron los cambios de pH en las salchichas durante el almacenamiento a 4 ± 1 oC y se compararon con el Control. También se evaluaron la composición proximal, calidad microbiológica y atributos sensoriales. Resultados: El pH mostró que los valores tendieron a disminuir en relación a la muestra Control, mientras que este valor aumentó en los dos tipos de salchicha con carne de atún. Las salchichas con carne de atún mostraron un 72 % de humedad, 18 % de proteína, 4,1 % de lípidos, 0,4 % de ceniza, 0,4 % de fibra, 4,5 % de carbohidratos. Los atributos sensoriales mostraron buena aceptabilidad de los parámetros de color, olor, sabor y textura. La aceptabilidad general se calificó como "me gusta" y el índice de aceptabilidad osciló entre el 76 % y el 86 %. Durante el periodo de almacenamiento en refrigeración, los análisis microbiológicos indicaron que el recuento de coliformes totales fue < 3 UFC/g. No se evidenció la presencia de Escherichia coli, Staphylococcus aureus y bacterias aerobias mesófilas durante 24 días de almacenamiento. Conclusión: El aprovechamiento de la carne de la cola y cabeza del atún permitió desarrollar productos emulsionados tipo gel (embutidos) que exhibieron buena calidad nutricional, sensorial y microbiológica.

Abstract Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

Resumen Introducción: La acuicultura de erizos de mar es una industria en auge, y en consecuencia, existe la necesidad de establecer los parámetros de cultivo óptimos para garantizar la salud de los animales en cultivo. Objetivo: Evaluar los recuentos bacterianos en el agua de cultivo de los sistemas de recirculación acuícola (RAS) de erizo de mar Arbacia dufresnii. Métodos: Se determinó la calidad bacteriológica del agua de cultivo de dos RAS que contenían erizos de mar. Durante aproximadamente dos meses, se tomaron muestras de agua semanalmente. La calidad bacteriológica se determinó realizando recuento de las poblaciones heterótrofas aerobias totales, bacterias ácido lácticas, enterobacterias y bacterias del género Vibrio. También se midieron parámetros fisicoquímicos. Resultados: No se observaron patologías ni mortalidad. No se detectaron enterobacterias ni bacterias del ácido láctico en ninguno de los sistemas RAS. El número de animales cultivados tuvo un efecto importante en la diferencia observada en el recuento de bacterias totales y Vibrio spp. En el RAS 1 los recuentos máximos de bacterias totales y Vibrio spp. fueron 2.8 x 105 ± 1.7 x 105 y 1.45 x 105 ± 3.6 x 104 UFC ml-1, respectivamente. En RAS 2 los recuentos de bacterias totales y Vibrio spp. exhibieron un comportamiento repetitivo en el tiempo influenciado en parte por el recambio de agua y principalmente por la alimentación. Los resultados indican que los cambios periódicos de agua aseguran un crecimiento limitado de cepas bacterianas como Vibrio y otras bacterias. Conclusiones: Nuestros resultados sugieren que los niveles de recuento bacteriano registrados en este estudio pueden usarse como umbral o límite de seguridad para la acuicultura de Arbacia dufresnii.

Abstract Introduction: Sea urchin aquaculture is a rising industry, and in consequence, there is a need to establish optimal culture parameters to ensure the health of the cultured animals. Objective: To evaluate the bacterial counts in the seawater of sea urchin (Arbacia dufresnii) aquaculture recirculating systems (RAS). Methods: The bacteriological water quality of two RAS containing sea urchins was determined. For approximately two months, weekly water samples were taken. The bacteriological quality was determined by counting total aerobic heterotrophic populations, lactic acid bacteria, enterobacterias and genus Vibrio. Physicochemical parameters were also measured. Results: There was no presence of disease or mortality. Enterobacteria and lactic acid bacteria were not detected from both RAS systems. The number of animals had an important effect on the observed difference in the count of total bacteria and Vibrio spp. In RAS 1 the maximum counts of total bacteria and Vibrio spp. were 2.8 x 105 ± 1.7 x 105 and 1.45 x 105 ± 3.6 x 104 UFC ml-1, respectively. In RAS 2 total bacteria and Vibrio spp. exhibited repetitive behavior over time influenced in part by water exchange and mainly by feeding. The results indicate that periodic water changes ensure a limited growth of bacterial strains as Vibrio and other bacteria. Conclusions: Our results suggests that the bacterial count levels recorded in this study can be used as a threshold or safety limit for Arbacia dufresnii aquaculture.

RESUMEN: Este estudio aborda la necesidad de entender la presencia microorganismos funcionales en suelos tropicales, proporcionando información valiosa para la conservación y manejo sostenible. Tiene como principal objetivo analizar la variabilidad de microorganismos funcionales en diferentes profundidades del suelo y las correlaciones con los parámetros fisicoquímicos. Para ello se recolectaron muestras de suelo de 15 puntos aleatorios en un bosque reservado y se analizaron propiedades fisicoquímicas y microbiológicas a dos profundidades (10 y 20 cm). Se cuantificaron los siguientes microorganismos funcionales: aerobios viables, lactobacilos, actinomicetos, hongos y bacterias fijadoras de nitrógeno utilizando protocolos específicos. Se empleó la prueba no paramétrica de Wilcoxon para determinar diferencias entre profundidades y el coeficiente de correlación de Pearson (|ρ| ≥ 0,8) para analizar correlaciones entre parámetros fisicoquímicos y microorganismos. Los resultados sugieren que la abundancia de microorganismos aerobios viables, Lactobacillus, Actinomicetos y Fungi disminuye con la profundidad del suelo, mientras que las bacterias fijadoras de nitrógeno no muestran diferencias significativas. La disminución de la abundancia se relaciona con factores como la disponibilidad de nutrientes y oxígeno y las condiciones microambientales. Existe una correlación positiva fuerte entre la cantidad de microorganismos aerobios viables y Lactobacillus con el contenido de fósforo, y una correlación negativa entre Actinomicetos y el contenido de Arcilla. Los Actinomicetos prefieren suelos arenosos, mientras que los Fungi prosperan en suelos ricos en materia orgánica. La correlación negativa entre Fungi y Actinomicetos sugiere competencia por recursos limitados y posibles interacciones químicas, como la producción de compuestos antibióticos por parte de los Actinomicetos. Este estudio demuestra que la comprensión detallada de la microbiota del suelo puede ofrecer nuevas oportunidades para mejorar las prácticas agrícolas, especialmente en términos de gestión de la fertilidad del suelo y sostenibilidad ambiental.

ABSTRACT: This study addresses the need to understand the presence of functional microorganisms in tropical soils, providing valuable information for conservation and sustainable management. The main objective is to analyze the variability of functional microorganisms at different soil depths and their correlations with physicochemical parameters. To this end, soil samples were collected from 15 random points in a reserved forest and analyzed for physicochemical and microbiological properties at two depths (10 and 20 cm). The following functional microorganisms were quantified: viable aerobes, lactobacilli, actinomycetes, fungi, and nitrogen-fixing bacteria using specific protocols. The non-parametric Wilcoxon test was used to determine differences between depths, and the Pearson correlation coefficient (|ρ| ≥ 0.8) was used to analyze correlations between physicochemical parameters and microorganisms. The results suggest that the abundance of viable aerobic microorganisms, Lactobacillus, Actinomycetes, and Fungi decreases with soil depth, while nitrogen-fixing bacteria show no significant differences. The decrease in abundance is related to factors such as nutrient and oxygen availability and microenvironmental conditions. There is a strong positive correlation between the amount of viable aerobic microorganisms and Lactobacillus with phosphorus content, and a negative correlation between Actinomycetes and clay content. Actinomycetes prefer sandy soils, while Fungi thrive in soils rich in organic matter. The negative correlation between Fungi and Actinomycetes suggests competition for limited resources and possible chemical interactions, such as the production of antibiotic compounds by Actinomycetes. This study demonstrates that a detailed understanding of soil microbiota can offer new opportunities to improve agricultural practices, especially in terms of soil fertility management and environmental sustainability.

RESUMO O objetivo foi investigar o efeito de cepas selvagens de bactérias do ácido lático (BAL) sobre a composição fúngica e química da silagem de planta inteira de milho. Três tratamentos foram avaliados: CON - sem inoculação, LB - inoculado com Lentilactobacillus buchneri (CCMA 1366) e LF - inoculado com L. farraginis (CCMA 1362). As silagens foram armazenadas por 29, 103 e 193 dias. As maiores concentrações de ácido acético (19,7g/kg MS) e 1,2-propanodiol (6,3g/kg MS) foram encontradas na silagem LF, e a maior estabilidade aeróbia foi observada nessa silagem após 29 dias (158,3h). A população de leveduras ficou abaixo do nível de detecção aos 29 dias na silagem LF e aos 103 e 193 dias em todas as silagens. Sete gêneros de fungos filamentosos (FF) foram identificados antes da ensilagem; nenhum deles foi encontrado após a ensilagem. Aos 29 dias, Monascus pilosus foi identificado na silagem LB após exposição aeróbia, mas não produziu citrinina. Aos 103 e 193 dias, houve predominância de Aspergillus fumigatus. A. flavus foi identificado aos 103 dias nas silagens CON e LB; nenhum produziu toxinas B1, B2, G1 ou G2. As cepas de BAL modificaram a composição química, e de FF das silagens; LF aumentou a estabilidade aeróbia e reduziu a população e a diversidade de leveduras FF. (BAL milho avaliados inoculação CCMA 1366 L 1362. 1362 . 1362) 10 19 19,7g/kg 197gkg gkg 7g kg g MS 1,2propanodiol 12propanodiol propanodiol 1,2 1 2 6,3g/kg 63gkg 6 3g 158,3h. 1583h h 158,3h 158 3h (158,3h) (FF ensilagem citrinina fumigatus B1 B B2 G G2 136 2propanodiol 12 1, 15 (158,3h 13

ABSTRACT The objective was to investigate the effect of wild lactic acid bacteria (LAB) strains on the fungal and chemical composition of whole-plant corn silage. Three treatments were evaluated: CON-without inoculation, LB-inoculated with Lentilactobacillus buchneri (CCMA 1366), and LF-inoculated with L. farraginis (CCMA 1362). The silages were stored for 29, 103, and 193 d. The highest acetic acid (19.7 g/kg DM) and 1,2-propanediol (6.3 g/kg DM) concentrations were found in the LF, the highest aerobic stability was observed in this silage after 29 d (158.3 h). The yeast population was below the detection level at 29 d in the LF and 103 and 193 d in all silages. Seven genera of filamentous fungi (FF) were identified before ensiling; none of these were found after ensiling. At 29 d, Monascus pilosus was identified in the LB after aerobic exposure but did not produce citrinin. At 103 and 193 d, there was Aspergillus fumigatus predominance. A. flavus was identified at 103 d in the CON and LB; none produced B1, B2, G1, or G2 toxins. LAB strains modified the silages’ chemical and FF composition, and LF increased aerobic stability and reduced FF’s yeast population and diversity. (LAB wholeplant whole plant evaluated CONwithout without inoculation LBinoculated inoculated CCMA 1366, 1366 , 1366) LFinoculated L 1362. 1362 . 1362) 19 19.7 197 7 (19. gkg g kg DM 1,2propanediol 12propanediol propanediol 1,2 1 2 6.3 63 6 3 (6. 158.3 1583 158 (158. h. h h) 10 (FF ensiling citrinin predominance A B1 B B2 G1 G toxins FFs s diversity 136 19. (19 2propanediol 12 1, 6. (6 158. 15 (158 13 (1 ( (15

RESUMO Frangos de corte (n=480) foram usados em um experimento designado para um arranjo fatorial 3(4 para investigar a eficácia de três fontes de zinco (Zn) (Zn orgânico, sulfato de Zn inorgânico e óxido de Zn) e quatro taxas de inclusão (zero, 60, 120 e 180mg/kg de ração). O desempenho zootécnico não foi afetado pela fonte de Zn durante todo o período experimental, porém o nível de Zn na dose de 180 mg/kg melhorou o ganho de peso corporal e a conversão alimentar em relação aos outros níveis de Zn (P<0,05). A inclusão de Zn orgânico na dieta aumentou a população de Lactobacillus (P<0,05), enquanto as contagens de E. coli diminuíram nos frangos que receberam sulfato de Zn em comparação com o grupo óxido de Zn (P<0,05). A inclusão de 180 mg/kg de Zn diminuiu as bactérias aeróbicas intestinais totais em comparação ao controle (P<0,05). Uma melhora no comprimento e largura das vilosidades intestinais foi encontrada nos tratamentos suplementados com Zn orgânico (P<0,05), e o óxido de Zn aumentou a profundidade das criptas intestinais nas aves também (P<0,05). A digestibilidade ileal da proteína bruta aumentou em frangos de corte que receberam Zn nas doses de 120 e 180 mg/kg em comparação com o nível zero (P<0,05). Consequentemente, o suplemento orgânico de Zn teve um efeito positivo sobre a população microbiana e as variáveis morfométricas intestinais. O nível de 180 mg/kg de Zn suplementar teve influência benéfica no desempenho zootécnico. n=480 n480 n 480 (n=480 34 3 4 3( zero, (zero 60 12 180mgkg mgkg 180mg kg mg ração. ração . ração) experimental 18 P<0,05. P005 P P<0,05 0 05 (P<0,05) P<0,05, , E Consequentemente n=48 n48 48 (n=48 6 1 P00 P<0,0 (P<0,05 n=4 n4 (n=4 P0 P<0, (P<0,0 n= (n= P<0 (P<0, (n P< (P<0 (P< (P

ABSTRACT Broilers (n=480) were used in an experiment designated for a 3(4 factorial arrangement to investigate the efficacy of three zinc (Zn) sources (organic Zn-Methionine, inorganic Zn sulphate and Zn oxide) and four inclusion rates (zero, 60, 120 and 180mg/kg of feed). Growth performance was not affect by Zn source in the entire of experimental period, however Zn level at 180 mg/kg improved body weight gain and feed conversion ratio compared to other Zn levels (P<0.05). Inclusion of Zn-Methionine in the diet increased the population of Lactobacillus (P<0.05), while E. coli counts decreased in birds which received Zn sulphate compared with Zn oxide group (P<0.05). Inclusion 180 mg/kg of Zn decreased total intestinal aerobic bacteria in comparison to zero level (P<0.05). An improvement of intestinal villus length and width was found in treatments supplemented with organic Zn (P<0.05), Zn oxide increased intestinal crypt depth in birds as well (P<0.05). Ileal digestibility of crude protein increased in broilers received Zn at 120 and 180 mg/kg compared with zero level (P<0.05). Consequently, Zn-methionine supplement had an optimistic effect on the microbial population and intestinal morphometric variables. The level of 180mg/kg of supplemental Zn had beneficial influence on growth performance. n=480 n480 n 480 (n=480 34 3 4 3( (Zn ZnMethionine, ZnMethionine Methionine, Methionine zero, (zero 60 12 180mgkg mgkg 180mg kg mg feed. . feed) period 18 P<0.05. P005 P P<0.05 0 05 (P<0.05) P<0.05, , E Consequently Znmethionine methionine variables n=48 n48 48 (n=48 6 1 P00 P<0.0 (P<0.05 n=4 n4 (n=4 P0 P<0. (P<0.0 n= (n= P<0 (P<0. (n P< (P<0 (P< (P

Resumen Introducción: El consumo de tomate fresco ha ido en aumento a través de los años y los sistemas de cultivo (convencional o hidropónico), las prácticas de cosecha y poscosecha, el agua de riego y los contenedores pueden incidir sobre su calidad microbiológica. Objetivo: Comparar la calidad microbiológica de la fruta cultivada o cosechada, del agua de riego y de los contenedores de cosecha en dos fincas de producción de tomate (convencional e hidropónica). Métodos: Realizamos tres muestreos a cada finca (repeticiones), tomando, en cada repetición, 3 tomates de cada tipo que conformaron una muestra compuesta, 50 ml de agua de riego e hisopando 50cm2 de la superficie de tres contenedores de cosecha (muestra compuesta). Determinamos los indicadores microbiológicos de recuento total aerobio mesófilo, recuento de hongos filamentosos y levaduras, coliformes totales, coliformes termotolerantes y E. coli. Además, analizamos la presencia de Listeria monocytogenes en los frutos. Aplicamos pruebas de t-student a un nivel de significancia del 5%. Resultados: Los recuentos total aerobio mesófilo y hongos filamentosos y levaduras del tomate hidropónico fueron significativamente menores que en el tomate convencional, mientras que no hubo diferencia en los recuentos de coliformes totales y E. coli, además L. monocytogenes estuvo ausente en todas las muestras. El recuento total aerobio mesófilo fue mayor en los contenedores de cosecha de la finca convencional. En ambas fincas el agua de riego no se consideró fuente de contaminación pues tuvo niveles muy bajos de coliformes totales, coliformes termotolerantes y E. coli. Finalmente, se presume un control adecuado en las fincas durante la cosecha, al no haber encontrado diferencia en los indicadores microbiológicos entre el tomate cultivado y el cosechado. Conclusión: Los tomates hidropónicos presentan mayor probabilidad de tener un mejor perfil microbiológico y mayor vida útil en comparación con los tomates cultivados de forma convencional, evidenciando la importancia del control ambiental y la limpieza y desinfección de todos los insumos utilizados en los procesos de cultivo, cosecha y poscosecha.

Abstract Introduction: Consumption of fresh tomatoes has increased over the years and production systems (conventional or hydroponic), harvest and post-harvest practices, irrigation water and harvest containers, can affect the microbiological quality of the final product. Objective: To compare the microbiological quality of the cultivated or harvested fruit, the irrigation water, and the harvest containers in two tomato production farms (conventional and hydroponic). Methods: We carried out three sampling visits in each farm (repetitions), taking, in each repetition, 3 tomatoes of each type (composite sample), 50 ml of irrigation water and swabbing 50cm2 of the surface of three harvest containers (composite sample). We determined indicator microorganisms such as total aerobic mesophilic count, mold and yeast count, total coliforms, thermotolerant coliforms and E. coli. Presence of Listeria monocytogenes was also analyzed in fruits. We applied student's t-tests at a significance level of 5%. Results: Total aerobic mesophilic and mold and yeast counts of hydroponic tomato were significantly lower than in conventional tomato, while no difference in total coliform counts and E. coli was detected. L. monocytogenes was absent in all samples. The total aerobic mesophilic count was higher in the harvest containers of the conventional farm. In both farms, irrigation water was not considered a source of contamination since it had very low levels of total coliforms, thermotolerant coliforms, and E. coli. Finally, an adequate control during harvesting was presumed, having found no difference in the microbiological indicators between the cultivated and harvested tomato. Conclusion: Hydroponic tomatoes are more likely to have a better microbiological profile and longer shelf life compared to conventionally grown tomatoes, evidencing the importance of environmental control and cleaning and disinfection of all elements used in the farming, harvesting and postharvest processes.

RESUMEN Objetivo. Evaluar la calidad higiénico-sanitaria de la leche bovina de Nariño mediante los recuentos de mesófilos aerobios y de células somáticas y determinar presencia de microorganismos ambientales importantes en salud pública como Salmonella spp., Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus y Yersinia enterocolítica y evaluar las variaciones de los parámetros de calidad en dos periodos lluviosos diferentes. Materiales y métodos. Se tomaron muestras de leche en 180 predios de cuatro subregiones naturales, en épocas de diferente precipitación. A cada muestra se le realizó recuento de aerobios mesófilos, y el recuento de células somáticas por citometría de flujo, y el de Coliformes totales mediante lectura en placa. La detección de Salmonella spp., Escherichia coli O157:H7 y Listeria monocytogenes por el sistema de detección molecular MDS 3M, Staphylococcus aureus y Yersinia enterocolitica por microbiología convencional. Resultados. Los recuentos de células somáticas fueron superiores en la época de altas precipitaciones. La mediana de los recuentos de mesófilos y coliformes totales fue de 20.085 UFC/ml, 265 UFC/ml respectivamente sin diferencias significativas en los dos periodos. No se detectó Salmonella spp. ni E. coli O157/H7. No se observaron diferencias significativas en la frecuencia de presentación de Listeria sp., L. monocytogenes, Y. enterocolítica, Staphylococcus aureus y Staphylococcus coagulasa negativa entre los dos periodos de lluvia evaluados". Conclusiones. Se observó que el 80% de las muestras de leche analizadas en este estudio cumplen con los estándares de calidad higiénico-sanitaria y no se observó influencia de la época de muestreo sobre la calidad higiénica de la leche.

ABSTRACT Objective. The aim of this study is to evaluate the hygienic and sanitary quality of bovine milk from dairy farms of Nariño, Colombia by determining the presence of environmental microorganisms of public health importance such as Salmonella spp., Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica and to evaluate the impact that the rainy seasons have on milk quality Materials and methods. Milk samples were taken in 180 farms located in four natural subregions, both in the high rainfall season and in the low rainfall season. Mesophilic aerobic count, a somatic cell count by automated methods, and a total coliform count in 3M Petrifilm® plates were done to each milk sample. Detection of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes was done by the 3M MDS system, Staphylococcus aureus and Yersinia enterocolitica were isolated by conventional microbiology techniques. Results. The highest somatic cell counts were found during the high rain season. The median of the mesophilic, total coliform and somatic cell counts were 20,085 CFU/ml, 265 CFU/ml and 219,170 cells/ml, respectively, with no significant differences in the two rainy periods. Neither Salmonella spp. nor E. coli O157/H7 were detected. There was no significant difference among the presence of Listeria sp., L. monocytogenes, Y. enterocolitica, Staphylococcus aureus and coagulase negative Staphylococcus between the two rainy seasons. Conclusions. 80% of the milk samples met the hygienic and sanitary quality standards and no influence of the sampling period on the hygienic quality of the milk was observed.

Resumen Introducción. El interés de la población por el consumo de productos frescos como las hortalizas ha ido en aumento a través de los años. Existen diferentes métodos de cultivo para producir hortalizas como zanahoria, tomate y repollo. Los sistemas de cultivo convencional y orgánico son los más comunes. Objetivo. Comparar la microbiología de zanahoria, tomate y repollo, provenientes de fincas con sistemas productivos de agricultura orgánica o convencional en Costa Rica. Materiales y métodos. El trabajo se realizó en Cartago, Heredia y Alajuela, Costa Rica, de setiembre 2020 a noviembre 2021, durante la época lluviosa en todos los casos. Se muestrearon hortalizas de fincas modelo de producción de zanahoria, tomate y repollo, una de producción orgánica y tres de producción convencional. Se determinaron recuentos totales de aerobios mesófilos, coliformes totales, Escherichia coli, mohos y levaduras, y la ausencia/presencia de Listeria monocytogenes. Resultados. Los recuentos totales aerobios, de mohos y levaduras y de coliformes totales de la zanahoria, el repollo y el tomate de cultivo convencional y orgánico no difirieron entre sí. En las hortalizas estudiadas los recuentos de E. coli fueron de <1 log UFC/g y hubo ausencia de Listeria monocytogenes. Se encontró presencia de Listeria sp. en las muestras de zanahoria de cultivo convencional, en contraste con su ausencia en la zanahoria de cultivo orgánico. Conclusiones. L. monocytogenes estuvo ausente en las hortalizas estudiadas, que en general, tuvieron cargas microbianas aceptables según la normativa y similares a estudios reportados a nivel mundial. Bajo condiciones controladas, si se comparan con aquellas obtenidas de sistemas de producción convencional, es posible obtener hortalizas con la técnica de cultivo orgánico sin detrimento en su calidad microbiológica y con los beneficios derivados para la salud del consumidor y el ambiente.

Abstract Introduction. Interest in consuming fresh products such as vegetables has been increasing over the years. Different cultivation methods to produce vegetables such as carrots, tomatoes, and cabbages are available. Conventional and organic farming systems are the most common. Objective. To compare the microbiology of carrot, tomato and cabbage from farms with organic or conventional agricultural production systems in Costa Rica. Materials and methods. Sampling was carried out in Cartago, Heredia and Alajuela, Costa Rica, from September 2020 to November 2021, during the rainy season in all cases. Vegetables from model farms of carrot, tomato and cabbage, one of organic production and three of conventional production, were sampled. Microbial counts of total aerobic mesophilic, total coliforms, Escherichia coli, yeasts and molds, and the absence/presence of Listeria monocytogenes were determined. Results. Total aerobic, yeast and mold and total coliform counts for conventionally and organically grown carrots, cabbages, and tomatoes did not differ from each other. In the vegetables studied, E. coli counts were <1 log CFU/g and Listeria monocytogenes was absent. Presence of Listeria sp. in carrot samples from conventional cultivation was found in contrast to its absence in carrots from organic cultivation. Conclusions. L. monocytogenes was absent in the vegetables studied, which in general had acceptable microbial loads according to regulations and similar to studies reported worldwide. Under controlled conditions, when compared to those obtained from conventional production systems, it is possible to obtain vegetables from organic farming without detriment to their microbiological quality and with the derived benefits for the health of the consumer and the environment.

Resumen El uso Bokashi como enmienda orgánica del suelo y fuente de nutrición para las plantas ha recibido una atención considerable en los últimos años. El Bokashi es un método de compostaje de origen japonés, basado en la fermentación aeróbica de los residuos mediante la inoculación de microorganismos eficientes; que son bacterias anaeróbicas y levaduras lácticas que aceleran el proceso acortando el tiempo de obtención del abono. El objetivo de la investigación fue caracterizar la producción científica mundial sobre el abono Bokashi indexada en la base de datos SCOPUS. El proceso se realizó el 10 de agosto de 2022 mediante el algoritmo de búsqueda: (TITLE-ABS-KEY (Bocashi) OR TITLE-ABS-KEY (Bokashi)) vinculado a título del artículo, resumen y palabras claves. La investigación se realizó utilizando el instrumento de investigación de los softwares VOSviewer y Harzing´s Publish or Perish. Los resultados del análisis bibliométrico registraron un total de 161 documentos publicados entre los años 1999 a 2022. Las principales tipologías de las publicaciones fue 129 artículos (80.12 %) y 25 conferencias (15.52 %), el 87.58 % (141 publicaciones) fueron en inglés. Brasil fue el país como más publicaciones (39), seguido por Indonesia (31) y México (22). Ventura, M. U. fue el autor con mayor productividad con seis artículos. En las redes de coautorías se encontraron dos redes principales: la primera con Fregonezi, G. A. F., Hata, F. T. y Ventura, M. U. y, la segunda, con Grądzki, Z. El interés crecimiento del Bokashi como alternativa sostenible en los sistemas de producción agrícolas debe permitir establecer y construir redes de publicaciones científicas, revistas científicas, investigadores, organización de investigación, países y palabras claves.

Abstract The use of Bokashi as an organic soil amendment and a source of plant nutrition has received considerable attention in recent years. Bokashi, is a composting method of Japanese origin, based on the aerobic fermentation of waste through the inoculation of efficient microorganisms, which are anaerobic bacteria and lactic yeasts that accelerate the process, shortening the time it takes to obtain the fertilizer. The objective of the research was to characterize the world scientific production on Bokashi fertilizer indexed in the SCOPUS database. The process was carried out on August 10, 2022 using the search algorithm: (TITLE-ABS-KEY (Bocashi) OR TITLE-ABS-KEY (Bokashi)) linked to article title, abstract and keywords. The research was carried out using the research instrument of the VOSviewer and Harzing’s Publish of Perish software. The results of the bibliometric analysis recorded a total of 161 documents published between the years 1999 and 2022. The main types of publications were 129 articles (80.12 %) and 25 conferences (15.52 %), 87.58 % (141 publications) of which, were in English. Brazil was the country with the most publications (39), followed by Indonesia (31) and Mexico (22). Ventura, M. U. was the highest producing author with six articles. In the co-authorship networks, two main networks were found: the first with Fregonezi, G. A. F., Hata, F. T. and Ventura, M. U. and the second with Grądzki, Z. The growing interest in Bokashi as a sustainable alternative in agricultural production systems should allow to establish and build networks of scientific publications, scientific journals, researchers, research organization, countries and keywords.

Resumen Introducción. En Latinoamérica, los reportes sobre la calidad microbiológica del chorizo crudo son limitados, sin embargo, es un producto de amplio consumo y de tradición. Objetivo. Conocer la estabilidad microbiológica del chorizo crudo en el Gran Área Metropolitana (GAM) de Costa Rica. Materiales y métodos. Entre enero y agosto de 2019, se realizaron recuentos de indicadores de vida útil y de contaminación, así como la detección de tres patógenos (Salmonella spp., Listeria monocytogenes y Clostridium perfringens) en cincuenta muestras de chorizo crudo obtenidas de carnicerías del Gran Área Metropolitana de Costa Rica. Resultados. De las cincuenta muestras analizadas se encontró que solo una era consumible, según los parámetros generales de recuento bacteriano (recuento total aerobio mesófilo (TAM), hongos y levaduras (HYL) y bacterias ácido-lácticas (BAL)) y que la principal causa de deterioro del producto incluye una combinación de BAL y HYL. Además, los recuentos de coliformes totales variaron entre 105 y 106 UFC/g. Desde el punto de vista de inocuidad, se aisló Salmonella spp. en el 16 % de las muestras, Listeria monocytogenes en el 10 % y Clostridium perfringens se encontró en una única muestra con un recuento de 5,00x101 UFC/g. Conclusión. Productos sin procesamiento térmico como el chorizo crudo expendido en el GAM de Costa Rica, son productos muy susceptibles al deterioro, que presentan altos niveles de contaminación y que podrían comportarse como vehículo de patógenos; por ello, se recomienda mejorar las prácticas de manufactura para prolongar la vida útil y garantizar la seguridad del consumidor.

Abstract Introduction. In Latin America, reports on the microbiological quality of raw chorizo, or raw pork sausage, are limited, however, it is a widely consumed and traditional product. Objective. To determine the microbiological stability of the raw sausage in the Great Metropolitan Area (GAM) of Costa Rica. Materials and methods. Between January and August 2019, microbial shelf-life counts, and contamination indicators were carried out, as well as the detection of three pathogens (Salmonella spp., Listeria monocytogenes, and Clostridium perfringens) in fifty samples of raw chorizo obtained from butcher shops in the Great Metropolitan Area of Costa Rica. Results. Of the fifty samples analyzed, only one was found to be consumable according to the general parameters of bacterial count (total aerobic count (TAM), fungi and yeasts (HYL), and lactic acid bacteria (BAL)). The main cause of spoilage included a combination of BAL and HYL. In addition, the total coliform counts ranged between 105 and 106 UFC/g. From a safety standpoint, Salmonella spp. was isolated in 16 % of the samples, Listeria monocytogenes in 10 % and Clostridium perfringens was found in a single sample with a count of 5.00x101 CFU/g. Conclusion. Non-heat treated products, such as raw chorizo sold in the GAM of Costa Rica, are products that are highly susceptible to spoilage, which present high levels of contamination and that could behave as a vehicle for pathogens; therefore, it is recommended to improve manufacturing practices to prolong shelf life and guarantee consumer safety.

Resumen El Queso de Prensa, también llamado Costeño es elaborado artesanalmente a partir de leche cruda de vaca en la región de la Costa Chica del estado de Guerrero. Con el fin de conocer las características de los quesos artesanales mexicanos, el objetivo de esta investigación fue analizar los cambios en el recuento de bacterias mesófilas aerobias (BMA), microorganismos coliformes totales (CT), bacterias ácido lácticas (BAL) y estafilococos coagulasa positivos (ECP), durante la maduración (5, 30, 60 y 90 días) de quesos de prensa, elaborados por cuatro diferentes queserías (A, B, C y D) de Cuajinicuilapa, Guerrero, México. Una porción (25 g) de cada muestra de queso se homogeneizó con diluyente de peptona (225 ml) y se prepararon diluciones desde 10 -1 a 10 -6 con las que se sembraron placas 3M TM PetrifilmTM. Después de incubar a diferentes condiciones, según el tipo de microorganismo, se hicieron recuentos de BMA, CT, BAL y ECP. Los resultados mostraron que conforme avanzó el tiempo de maduración del Queso de Prensa, la carga microbiana disminuyó: BMA de 4 a 2, CT de 6 a 3, BAL de 6 a 2 y ECP de 5 a 2 log10 UFC g-1. Los cambios en los recuentos de los grupos bacterianos estudiados, pueden ser atribuidos a las transiciones fisicoquímicas y microbiológicas propias de la maduración del queso y a las características de la microbiota presente en cada una de las queserías. Los resultados de esta investigación aportan elementos para la caracterización microbiana de los quesos artesanales mexicanos.

Abstract Prensa Cheese, also called Costeño, is made in an artisanal way from raw cow’s milk in the Costa Chica region of the state of Guerrero. In order to know the characteristics of Mexican artisanal cheeses, the objective of this research was to analyze the changes in the count of aerobic mesophilic bacteria (AMB), total coliform (TCs) microorganisms, lactic acid bacteria (LAB) and coagulase-positive staphylococci (CPS), during the ripening (5, 30, 60 and 90 d) of Prensa cheeses, made by four different cheese factories (A, B, C and D) of Cuajinicuilapa, Guerrero, Mexico. A portion (25 g) of each cheese sample was homogenized with peptone diluent (225 mL) and dilutions from 10-1 to 10-6 were prepared with which 3MTM PetrifilmTM plates were sown. After incubating under different conditions, depending on the type of microorganism, AMB, TCs, LAB and CPS counts were made. The results showed that as the ripening time of the Prensa Cheese progressed, the microbial load decreased: AMB from 4 to 2, TCs from 6 to 3, LAB from 6 to 2 and CPS from 5 to 2 log10 CFU g-1. The changes in the counts of the bacterial groups studied can be attributed to the physicochemical and microbiological transitions typical of cheese maturation and to the characteristics of the microbiota present in each of the cheese factories. The results of this research provide elements for the microbial characterization of Mexican artisanal cheeses.

Resumo A bebida láctea fermentada à base de leite de cabra é uma alternativa interessante para a diversificação dos produtos lácteos, que possibilita o uso do soro oriundo da produção de queijo. O objetivo do estudo foi desenvolver e caracterizar formulações de bebidas lácteas fermentadas a partir do leite de cabra com adição de 20%, 40% e 60% de soro. A caracterização foi efetuada ao longo de 21 dias, avaliando: pH, acidez, composição nutricional, contagem de bactérias láticas, bactérias mesófilas e psicrófilas aeróbias, bolores e leveduras, e aceitação sensorial. Todas as formulações apresentaram redução significativa de pH e aumento da acidez nos primeiros 14 dias de armazenamento, seguidas de estabilização até ao final da vida de prateleira. Os teores de proteínas, cinza e hidratos de carbono cumpriram os padrões legislados no Brasil, sem diferença significativa entre as formulações de 20% e 40%, mas a concentração de lípidos das bebidas com 40 e 60% de soro foi inferior ao limite mínimo estabelecido. Todas as formulações apresentaram parâmetros microbiológicos satisfatórios em relação ao padrão legislado no Brasil para bebidas lácteas pasteurizadas - utilizado como referência (7,5 x 104 UFC/mL), mas a formulação 60% foi rejeitada do ponto de vista sensorial. Considerando o aproveitamento da maior quantidade de soro possível preservando as características das bebidas láticas fermentadas e a aceitação do consumidor, a formulação de 40% foi a que mostrou melhor desempenho.

Abstract The fermented drink based on goat's milk is an interesting alternative to the diversification of dairy products, allowing the producer to use cheese whey. The present study aimed to develop and characterize formulations of fermented dairy drinks from Serrana goat milk with 20%, 40% and 60% whey added. The nutritional characterization was carried out over 21 days based on the parameters: pH, acidity, proximate composition, lactic acid bacteria counts, aerobic mesophilic and psychrophilic bacteria counts, mold and yeast counts, and sensory acceptance. All formulations showed a significant decrease in pH and increase in acidity in the first 14 days of storage, followed by stabilization until the end of the shelf life. Protein, ash and carbohydrate contents met the legislated standards, with no significant difference between the 20% and 40% formulations, but the lipid concentration of the beverages with 40 and 60% whey was lower than the established limit. All formulations showed satisfactory microbiological parameters, but the 60% formulation was rejected from a sensory point of view. Considering the use of the largest possible amount of whey, preserving the characteristics of fermented lactic drinks and consumer acceptance, the 40% formulation showed the best performance.