RESUMO: A pesquisa teve como objetivo a elaboração de uma bebida à base de extrato hidrossolúvel de castanha de caju (EHCC), fermentada com a cepa probiótica Lactobacillus paracasei ATCC 334. As formulações foram definidas pelo planejamento fatorial 22, com as variáveis independentes: concentração de Lb. paracasei (1%, 1,5% e 2%) e castanha de caju (100 g, 200 g e 300 g), e as variáveis dependentes: Composição (Umidade, Lipídios, Proteínas, Cinzas e Carboidratos) e Análise Sensorial (testes de aceitação e ordenação). A concentração de Lb. paracasei no EHCC apresentou valores entre 7,72 log UFC/g a 8,27 log UFC/g com seis horas de fermentação. De acordo com o FDA, esses valores indicam o potencial probiótico das formulações (acima de 6 log UFC/g); a concentração de castanha de caju (CCC) teve influência significativa (P < 0,05) em todos os parâmetros físico-químicos e atributos sensoriais do EHCC fermentado demonstrando-se como fator determinante para qualidade nutricional do produto; a concentração de Lb. paracasei afetou significativamente (P < 0,05) a redução da umidade e o aumento dos conteúdos de lipídios e cinzas. As bebidas F3 (300 g CCC, 1% Lb. paracasei) e F4 (300 g CCC, 2% Lb. paracasei) obtiveram as maiores notas no teste de aceitação e nos atributos aroma, sabor e impressão global. O estudo indicou que, além da boa aceitação sensorial o EHCC fermentado pode fornecer concentração de probióticos acima de 7 log UFC g-1, sendo assim uma promissora alternativa para atender a demanda diária de probióticos à pessoas que apresentam restrição à produtos lácteos.

ABSTRACT: The research elaborat a drink based on a water-soluble cashew nut extract (WCNE), fermented with the probiotic strain Lactobacillus paracasei ATCC 334. The formulations were defined by factorial design 22, with the independent variables: concentration of Lb. paracasei (1%, 1.5%, and 2%) and cashew nuts (100 g, 200 g, and 300 g), and the dependent variables: Composition (Moisture, Lipids, Proteins, Ashes and Carbohydrates) and Sensory Analysis (acceptance and ordination tests). The Lb. paracasei concentration in the WCNE registered between 7.72 log CFU g-1 to 8.27 log CFU g-1 for 6 hours of fermentation. According to the FDA, these values indicated a probiotic potential to the formulations (above 6 log CFU g-1). The concentration of cashew nuts (CNC) had a significant influence (P < 0.05) on all physical-chemical parameters and sensory attributes of the fermented WCNE, demonstrating itself as a determining factor for the product nutritional quality. The concentration of Lb. paracasei affected significantly (P < 0.05) the reduction of humidity and the increase of lipids and ash contents. The drinks F3 (300g CNC, 1% Lb. paracasei) and F4 (300g CNC, 2% Lb. paracasei) obtained the highest scores in the acceptance test and in the attributes of aroma, flavor, and overall impression. The study indicated that, in addition to good sensory acceptance, fermented WCNE can provide a concentration of probiotics above 7 log CFU g-1, thus being a promising alternative to meet the daily demand of probiotics for people who are restricted to dairy products.

Abstract The incorporation of probiotics into fermented milk is beneficial for the consumer's health and it is important to know the viability of these microorganisms in the product, from production to final consumption. This research carried out a predictive study on the behavior of Lactobacillus acidophilus LAFTI L10 probiotic strain during the fermentation and storage stages of whole goat milk yogurt. Selective counts of L. acidophilus were performed with MRS medium added with clindamycin. The primary model of nonlinear regression by Baranyi and Roberts was fit to the experimental data in DMFit 3.5 software and statistically evaluated. The total fermentation time of the yogurt was 6.5 h and 3 logarithmic cycles of probiotic cell growth were observed. During storage, time influenced the concentration of L. acidophilus from the 30th day onwards, maintaining a minimum count that allows the denomination of probiotic yogurt to the product and certifying its quality. The Baranyi and Roberts model fit satisfactorily the experimental data. The results can benefit the dairy industry in the development, optimization, and reliability of their processes for dairy products.

RESUMO: A crescente consciência dos consumidores sobre a relação existente entre saúde e dieta, tem despertado o interesse por alimentos que promovem efeitos benéficos ao ser humano. Desta maneira, o mercado de produtos lácteos com alegações probióticas passou a ser bastante explorado, assim como os delactosados, adequados ao público intolerante a lactose. O objetivo deste estudo foi produzir queijo de coalho trufado com requeijão e especiarias nas versões tradicional, delactosado e com adição de probiótico, sendo realizadas análises físico-química, microbiológicas, viabilidade das bactérias ácido láticas, teste de aceitação e preferência. As características físico-químicas dos queijos produzidos permaneceram dentro dos padrões da legislação brasileira. Os queijos desenvolvidos apresentaram segurança microbiológica para consumo e as bactérias ácido láticas revelaram-se viáveis no produto por um período de 42 dias. Considerado mais uma alternativa para o público com intolerância a lactose, o queijo coalho trufado delactosado demonstrou melhor aceitação sensorial em relação as demais versões.

ABSTRACT: The probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public.

Abstract Changes in eating habits generated a demand for processed foods. The use of bovine liver in processed foods provides nutritional enrichment; the use of oatmeal promotes moisture and fat substitution. This study evaluated hamburger-type products derived from bovine liver. Three formulations were prepared using bovine liver and containing 0%, 5%, and 10% oatmeal. The products were evaluated for moisture, protein, carbohydrates, lipids, and ash contents and presence of thermotolerant coliforms, coagulase positive staphylococci, Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. Yield percentage, sensory acceptance, and purchase intent were evaluated through child and adult sensory panels. The products with oatmeal presented lower lipid content and higher carbohydrate content than products without oatmeal. The microbiological analysis showed products with counts < 10 CFU/g for thermo-tolerant coliforms and coagulase positive staphylococci, and absence of Salmonella sp., Bacillus cereus, and Clostridium sulfite reducers. The child sensory panel classified the products using hedonic terms; this group demonstrated interest in consuming the products. The adult sensory panel classified the 5% oatmeal product with the best acceptability indexes. This group demonstrated satisfactory purchase intent. It is concluded that the use of bovine liver as a raw material for the production of hamburger-type products is feasible.

RESUMO: A presente pesquisa teve como objetivo otimizar o processo de desidratação osmótica (DO) do gengibre, com solução hipertônica de sacarose, pelo método de superfície de resposta. Foi utilizado um planejamento fatorial 23 completo, totalizando 17 ensaios, tendo como variáveis independentes: temperatura, concentração da solução osmótica e tempo de imersão e variáveis dependentes, como,: perda de umidade (PU), ganho de sólidos (GS) e índice de eficiência de desidratação osmótica (IED). Para otimizar foi considerado o melhor ensaio, o que obteve maior IED, ou seja, maior PU e menor GS. As melhores condições para a desidratação osmótica de gengibre foram obtidos a 40 °C, 50 °Brix e 90 minutos de imersão (Ensaio 16) com IED de 1.61 vindo em seguida o Ensaio 1 (34 ºC, 44 ºBrix e 120 minutos de imersão) com IED de 1.45. Estes ensaios foram avaliados quanto à coliformes tolerantes térmicas, Bacillus cereus e Salmonella spp., apresentando valores abaixo dos limites aceitáveis, indicando boas condições higiênicas sanitárias do produto.

ABSTRACT: The present research aimed to optimize the process of osmotic dehydration (OD) of ginger with hypertonic sucrose solution employing response surface methodology. A 23 experimental planning was carried out and 17 experimental assays were performed based on three independent variables (temperature, concentration of the osmotic solution and immersion time) and three dependent variables (moisture loss (ML), solids gain (SG) and dehydration efficiency index (DEI)). The selected assay conditions exhibited the preferred DEI value (the highest ML and lower SG), which were considered in the optimization. Assay 16 demonstrated to be the most favorable conditions for the osmotic dehydration of ginger (DEI =1.61) at 40 40 °C, 50 °Brix and 90 minutes of immersion time. Assay 1 performed at 34 °C, 44 °Brix and 120 minutes of immersion time also displayed desirable response (DEI =1.45). Thus, these two assays were evaluated for the presence of thermal-tolerant coliforms: Bacillus cereus and Salmonella sp.. The analyses presented values below the acceptable limits, which assured high quality hygienic and sanitary conditions of the product.

Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting traditional and probiotic bacteria. Were constructed a complete 23 factorial design, totalling 17 experiments, and considered independent variables (percentage of ingredients) and dependent variables (sensory attributes). All attributes were graded using an acceptability assessment, for this balanced incomplete block was applied. The number of viable cells was determined using specific culture medium for each species. The percentage of yacon pulp had a pronounced negative influence on flavour, texture, appearance, overall impression and intent to purchase. Model predictions adjusted to the variables aroma, flavour, texture, appearance, overall impression and intent to purchase exhibited good predictive ability and hence could be used as tools for process control. Traditional bacterial strains and probiotic remained viable throughout the storage period. The counts of probiotic bacterial in the formulations were above 6 log CFU/g. The addition of Lactobacillus paracasei ssp. paracasei LBC 81 and yacon pulp to yogurt increased product acceptability.

RESUMO: O sapoti é um fruto originário da América Central que está bem adaptado em todas as regiões do território brasileiras. Apesar de sua ampla adaptação e aceitação, o fruto é raro fora das regiões tropicais, o que se deve em parte à sua alta perecibilidade. O desenvolvimento de métodos alternativos, simples e de baixo custo para prolongar a conservação e comercialização desses frutos é importante e a desidratação osmótica é um desses métodos. O objetivo principal desta pesquisa foi determinar os coeficientes de difusão da água e sacarose durante a desidratação osmótica de sapoti. Desidratação osmótica de sapoti foi realizada em um curto período de tempo (até 6 horas), tendo como finalidade fornecer informações detalhadas da cinética da perda de água e ganho de sólidos no início do processo, e em longos períodos de tempo (até 60 horas), a fim de determinar as concentrações de equilíbrio no sapoti. O tempo de imersão teve maior influência sobre o coeficiente de difusão da água e sacarose (P <0,05); a máxima perda de umidade (PU) e ganho de solutos (GS) pela fruta ocorreram na solução osmótica de maior concentração (60°Brix). O coeficiente de difusão da água e sacarose variou de 0,00 x 10-10 a 1,858 x 10-10 m2 s-1 e de 0,00 x 10-10 a 2,304 x 10-10 m2s-1, respectivamente. Assim, torna-se válida a realização desta pesquisa, tendo como objetivo conhecer a cinética da PU e GS durante a desidratação osmótica do sapoti e oferecer ao produtor uma nova alternativa para preservar e comercializar o referido fruto.

ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P<0.05); the maximum water loss (WL) and solute gain (SG) occurred in the osmotic solution at the highest concentration. Water and sucrose diffusion coefficients ranged from 0.00 x 10-10 m2/s to 1.858 x 10-10 m2/s, and from 0.00 x 10-10to 2.304 x 10-10 m2/s, respectively. Thus, understanding the WL and SG kinetics during the process of sapodilla osmotic dehydration could significantly contribute to new alternatives of preservation and commercialization of this fruit.

AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to determine granule microstructure, carbohydrate fractions, glycemic index, and glycemic load. Blanching B3, despite reducing oil absorption and providing less oiliness, obtained lesser overall preference. Freezing for 30 days increased the lightness, except for when sodium chloride was used, which intensified the color yellow. The use of sodium chloride did not interfere with the type of starch granules, nor with the formation of resistant starch; however, longer freezing time reduced the glycemic index and concentrated the dietary fiber content. All samples exhibited low glycemic index and moderate glycemic loads.

A uva Crimson Seedless (Vitis vinifera L.) é uma das mais importantes variedades sem sementes, devido ao seu atraente cacho médio, e grandes bagas rosadas escuras. Apresenta característica sensorial excelente devido à sua textura firme e crocante, sabor que varia do doce ao neutro, e coloração uniforme. A desidratação osmótica apresenta-se como boa alternativa para reduzir a atividade de água desta uva, permitindo o seu armazenamento por períodos longos, melhorando a sua estabilidade e qualidade. Esta pesquisa teve como objetivo relacionar as influências de diferentes parâmetros para um eficiente processo de desidratação osmótica deste fruto, com a finalidade de reduzir as perdas pós-colheita e oferecer novas alternativas para o produtor. Para otimizar a desidratação osmótica foi realizado um planejamento fatorial 2³, com variáveis independentes: temperatura (30 a 50 ºC), tempo (1 a 4 horas) e concentração (40 a 50 ºBrix), sendo constante o branqueamento (30 segundos) e perfurações (8 perfurações cm-2); as variáveis dependentes foram PU (Perda de Umidade), IS (Incorporação de Sólidos) e IED (Índice de Eficiência de Desidratação). As melhores condições para a desidratação osmótica utilizando o IED como parâmetro foi a aplicação de branqueamento, solução osmótica com 42 ºBrix, tempo de imersão de 1,6 horas e temperatura de 46 ºC. Os modelos de superfície de resposta obtidos foram preditivos para PU e IS, exceto para o IED. O produto selecionado ajustou melhor a equação de Page (R² = 0,995).

Crimson Seedless (Vitis vinifera L.) is one of the most important seedless varieties of grape, due to having attractive medium-sized bunches and large, dark-pink berries. It presents excellent sensory characteristics because of its firm, crisp texture, a flavour which varies from sweet to neutral, and uniform colouring. Osmotic dehydration is seen as a good alternative for reducing water activity in this grape, allowing it to be stored for long periods and improving its stability and quality. The objective of this research was to describe the influence of different parameters on the efficient osmotic dehydration of this fruit so as to reduce post-harvest losses and offer new alternatives to the producer. In order to optimize osmotic dehydration, an experiment was conducted in a 2³ factorial design employing the independent variables: temperature (30-50 ºC), time (1-4 hours) and concentration (40-50 ºBrix), with consistant bleaching (30 seconds) and perforation (8 perforations cm-2). The dependent variables used were: ML (Mositure Loss), IS (Incorporation of Solids ) and DEI (Dehydration Efficiency Index). The best conditions for osmotic dehydration, using the DEI as parameter, were the use of bleaching, an osmotic solution of 42 ºBrix, an immersion time of 1.6 hours and a temperature of 46ºC. The response surface models obtained were predictive for ML and IS, but not for IED. The selected product demonstrated the best fit for the Page equation (R² = 0.995).

The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.

OBJETIVO: Determinar o teor de sódio em alimentos processados voltados para crianças e adolescentes, averiguar a adequação do teor encontrado em relação aos níveis de ingestão dietética de referência e verificar a conformidade das informações veiculadas na rotulagem. MÉTODOS: Análise experimental do teor de sódio em 17 amostras (massa instantânea, empanado, hambúrguer, salsicha e mortadela) pela fotometria de chama e determinação de cloretos por volumetria. Os resultados foram comparados aos dados das informações nutricionais. A conformidade da rotulagem foi verificada a partir das legislações pertinentes. RESULTADOS: Houve variação maior que 20% entre o teor de sódio analisado e o declarado em 13 produtos pela fotometria de chama, e em 5, pela volumetria. Todas as amostras apresentaram mais de 480mg de sódio/porção e o limite de ingestão adequada para crianças de 4 a 8 anos foi ultrapassado, pela fotometria, nas 8 massas instantâneas e em 3 empanados. Pela volumetria, a oferta de sódio ultrapassa os níveis de ingestão recomendados para crianças entre 4 e 8 anos em 9 amostras analisadas. Em relação à legislação: 5 amostras apresentaram desacordos nos percentuais de referência estabelecidos; a regulamentação das porções dos alimentos foi descumprida por 3 massas instantâneas; 1 produto dessa categoria utilizou-se de denominação incorreta; e 1 empanado apresenta teor proteico menor que o estabelecido. CONCLUSÃO: Verificou-se elevado teor de sódio nos alimentos e desrespeito às legislações vigentes.

OBJECTIVE: This study determined the sodium content of processed foods aimed at children and adolescents and the adequacy of its content in relation to the dietary reference intakes, and verified label compliance. METHODS: The sodium content of 17 food samples (instant noodles, breaded items, hamburger patties, hot dogs and bologna sausages) was determined by flame photometry and chloride titration, and the results were compared with nutritional data. The labels were checked for compliance with the pertinent laws. RESULTS: According to flame photometry and chloride titration, 13 and 5 products, respectively, had sodium contents that exceeded those reported on the nutrition facts label by more than 20%. All samples had more than 480mg of sodium per serving. The tolerable upper intake level for sodium for children aged 4-8 years was exceeded in 8 instant noodles and 3 breaded items according to flame photometry, and in 9 items according to chloride titration. Regarding the legislation, 5 products used a daily reference intake other than that provided by the legislation to report their percent sodium content per serving. Moreover, the serving sizes of 3 instant noodles, the terminology used in 1 instant noodles and the protein content of 1 breaded item were also not compliant with the legislation. CONCLUSION: The sodium contents in the study samples were high and there was no regard for the legislation.

Objetivou-se com este estudo verificar as condições higiênico-sanitárias e criar um plano de Análise de Perigos e Pontos Críticos de Controle (APPCC) para implantação em duas indústrias de processamento de lagosta no Estado de Pernambuco, Brasil. As indústrias estudadas processam lagosta inteira congelada, lagostas inteiras cozidas congeladas e caudas de lagosta congelada para exportação. A aplicação de um checklist de controle higiênico-sanitário nas indústrias visitadas resultou em uma classificação global de conformidades maior que 96% dos aspectos analisados. O desenvolvimento do plano APPCC resultou na detecção de dois pontos críticos de controle (PCC), incluindo o recebimento e etapas de classificação, no processamento de lagosta congelada e caudas de lagosta congelada, e um PCC adicional foi detectado no processamento de lagosta inteira cozida congelada na etapa de cozimento. A correta implantação do plano APPCC nas indústrias de processamento de lagosta estudadas demonstrou ser o método mais seguro e efetivo economicamente para o controle dos perigos em cada PCC.

This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.

A pesquisa teve como objetivo elaborar pães com diferentes níveis de farinha de yacon (6% e 11%) e analisá-los quanto à sua composição centesimal, índice glicêmico e potencial prebiótico "in vitro". O pão com 11% de farinha de yacon mostrou baixo índice glicêmico e com 6%, índice glicêmico moderado. Quanto ao potencial prebiótico foi evidente a presença de bactérias probióticas, em especial o gênero Lactobacillus. Os resultados mostraram que a adição de farinha de yacon em pães propiciou produtos de baixo a moderado IG, com potencial prebiótico, light em gorduras e teor de fibras elevado, segundo a legislação de vigente.

The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.

A algaroba [Prosopis juliflora (SW) D.C.] é uma planta tropical perene comumente encontrada no semi-árido brasileiro e apresenta-se como matéria-prima viável para o processo fermentativo por possuir baixo custo e para produzir vagens que contém um elevado teor de açúcares hidrolisáveis, os quais podem gerar diversos compostos, incluindo etanol. Avaliou-se o uso de vagens de algaroba como substrato para produção de etanol por Z. mobilis UFPEDA-205 por meio de fermentação submersa. O processo fermentativo foi avaliado por meio da mensuração da taxa de conversão de substrato em etanol, taxa de produção de etanol e eficiência de fermentação. Os valores muito próximos encontrados para o fornecimento máximo teórico (170 g L-1) e experimental (165 g L-1) de etanol foram alcançados após 36 h de fermentação. O valor de contagem experimental de Z. mobilis UFEPEDA-205 (próximo a 6 Log cfu mL-1) foi encontrado após 36 h de fermentação. As mais elevadas taxas de conversão de substrato para etanol (0,44 g ethanol g glucose-1), de produção de etanol (4,69 g L-1 h-1) e de eficiência de fermentação (86,81%) foram encontrados depois de 30 h. Conclui-se que as vagens de algaroba apresentam potencial como substrato emergente para produção de etanol por Z. mobilis por meio de fermentação submersa.

Mesquite [Prosopis juliflora (SW) D.C.], a perennial tropical plant commonly found in Brazilian semi-arid region, is a viable raw material for fermentative processes because of its low cost and production of pods with high content of hydrolysable sugars which generate many compounds, including ethanol. This study aimed to evaluate the use of mesquite pods as substrate for ethanol production by Z. mobilis UFPEDA205 in a submerged fermentation. The fermentation was assessed for rate of substrate yield to ethanol, rate of ethanol production and efficiency of fermentation. The very close theoretical (170 g L-1) and experimental (165 g L-1) maximum ethanol yields were achieved at 36 h of fermentation. The highest counts of Z. mobilis UFEPEDA-205 (both close to 6 Log cfu mL-1) were also noted at 36 h. Highest rates of substrate yield to ethanol (0.44 g ethanol g glucose-1), of ethanol production (4.69 g L-1 h-1) and of efficiency of fermentation (86.81%) were found after 30 h. These findings suggest mesquite pods as an interesting substrate for ethanol production using submerged fermentation by Z. mobilis.

This study aimed to assess the use of mesquite pods hydrated mash as biomass for the growth of Saccharomyces cerevisiae UFEPEDA-1012 and Zymomonas mobilis UFEPEDA-205 and for ethanol production using a submerged fermentation. A 2³ factorial design was used to analyze the effects of the type of microorganism, time of fermentation and condition of cultivation on the ethanol production in mesquite pods mash (30 g 100 mL-1). From the obtained results the hydrated mesquite pods mash presented as a good substrate for the growth of S. cerevisiae and Z. mobilis in comparison to the standard media. The effect that most affected the ethanol production was the type of microorganism. The highest ethanol concentration (141.1 gL-1) was found when Z. mobilis was cultivated in mesquite pods mash under static condition for 36 hrs. Ethanol production by S. cerevisiae was higher (44.32 gL-1) after 18 hrs of fermentation under static condition. According to these results, the mesquite pods could be known as an alternative substrate to be used for biotechnological purposes, mainly for ethanol production.