In the last 200 years, and still today, yeast is well known for its application in brewing, alcohol fermentation and wine and bread making. They are an endless source of new food ingredients and additives with excellent functional and nutritional properties, now through the use of innovative elaboration and fractionation techniques that come mainly from biotechnology. The book reviewed here contains fourteen chapters in 246 pages that deal with yeasts employed as food ingredients and their potential as Nutraceutics. It compiles the expertise of three Latin American institutions that have given priority to the generation of basic knowledge on yeast and set the grounds for the development of new technologies based on these microorganisms. This is a sample of the alternatives offered by yeast in the fields of food science and technology.

En los últimos 200 años se emplean las levaduras en la vinicultura, la fermentación alcohólica y la industria panadera. Estos microorganismos son una fuente de ingredientes nutritivos y aditivos de excelentes propiedades funcionales y nutricionales. En la actualidad ha aumentado su relevancia, con el empleo de innovadoras técnicas de elaboración y fraccionamiento, principalmente aportadas por la biotecnología. El libro referido en la presente comunicación consta de 14 capítulos que abarcan 246 páginas sobre el uso de las levaduras como ingredientes alimenticios y su potencial como nutracéuticos. En él se resume la experiencia de tres instituciones latinoamericanas que dan prioridad a la generación de conocimiento básico sobre las levaduras y que sientan cátedra para el desarrollo de nuevas tecnologías en base a estos microorganismos Este es un ejemplo de las alternativas inherentes al uso de las levaduras en los campos de las ciencias y tecnologías de la alimentación.

The thrombosis of the inferior vena cava account for around the 15% of the cases of deep venous thrombosis. This is the case of a puerperal primigravida with a cesarean section labor presenting with a thrombosis initially in the right ovarian vein and then extension to the inferior vena cava. Treatment included low molecular weight heparin in anticoagulant doses; rest with elevation of the extremities and elastic bandage. After a satisfactory process evolution with partial lysis of the thrombus, the oral anticoagulation with Acenocumarol for 6 months was started. The second patient, a man aged 73 with backgrounds of an operated hepatic hydatidosis, had a thrombosis of the infrarenal inferior vena cava and agenesia of retrohepatic segment of the inferior vena cava. The patient remains with anticoagulant treatment including Acenocumarol, elastic bandage and hygienic care. As sequela he had a postphlebitic syndrome and reworsening of the edema leading to its admission in two occasions.

La trombosis de la vena cava inferior supone alrededor del 15 % del total de los casos de trombosis venosa profunda. Se presenta un caso de una puérpera primigesta con parto por cesárea que presentó una trombosis con inicio en la vena ovárica derecha y extensión hasta la cava inferior. Fue tratada con heparina de bajo peso molecular en dosis anticoagulantes, reposo con extremidades elevadas y elastocompresión. Tras la evolución satisfactoria del proceso, con lisis parcial del trombo, se comenzó anticoagulación oral con acenocumarol durante 6 meses. El segundo paciente, un varón de 73 años, con antecedentes de hidatidosis hepática intervenida, presentó una trombosis de la cava inferior infrarrenal y agenesia del segmento retrohepático de la cava inferior. El enfermo sigue con tratamiento anticoagulante con acenocumarol, elastocompresión y cuidados higiénicos. Como secuela presentó un síndrome posflebítico con episodios de úlceras flebostásicas y reagudizaciones del edema, que han obligado a su hospitalización en dos ocasiones.

Objetivo. Evaluar la respuesta productiva y calidad de la carne de toretes doble propósito a la adición de grasa protegida (GP) en su dieta. Materiales y métodos. Se utilizaron 45 toretes comerciales (B. taurus x B. indicus), divididos en tres bloques de 15 animales, de acuerdo con su peso vivo en pequeños, medianos y grandes. Cada bloque fue dividido en tres subgrupos de 5 animales, asignados aleatoriamente a los tratamientos 0, 1.5 y 3% de GP, en un diseño de bloques completamente al azar. Resultados. No hubo diferencias (p>0.05) en comportamiento productivo. La grasa dorsal fue mayor (p<0.05) en animales alimentados con 0% GP comparado con 3% de GP (9.6 vs 8.6 mm). No hubo diferencias (p>0.05) en área del ojo de la costilla (AC) ni pH de la carne. El contenido de proteína cruda de la carne incrementó (p<0.05) con 3% GP pero disminuyó (p<0.05) con 1.5 y 0% de GP (22.8 vs 21.6, 21.6, respectivamente). El perfil de ácidos grasos no fue diferente (p>0.05) entre tratamientos. Conclusiones. Adicionar GP a dietas para bovinos doble propósito en finalización no modificó la respuesta productiva, pero mejoró algunas características de la canal y de la carne. Se sugiere realizar más investigación, utilizando el mismo tipo de animales, con niveles mayores de GP a los usados en este estudio, ya que la respuesta pudiera mejorar.

Objective. To evaluate performance and meat quality response to protected fat (PF) addition to diets for dual purpose steers. Materials and methods. Forty five commercial crossed steers (B. taurus x B. indicus) were used. They were allocated into three blocks of 15 animals, according to live-weight into small, medium and large steers. Each block was divided into three groups of 5 animals, and then assigned at random to three treatments: 0, 1.5 and 3% of PF, within a completely randomized block design. Results. There were not differences (p>0.05) on animal performance. Backfat was greater (p<0.05) on animals fed at 0% PF compared to 3% of GP (9.6 vs 8.6 mm). There were not differences (p>0.05) on Longissimus muscle area (LMA) nor on pH. Meat crude protein increased (p<0.05) on animals fed at 3% of PF, but it decreased (p<0.05) with diets at 1.5 and 0% of PF (22.77 vs 21.57, 21.64, respectively). Fatty acid profile was not different (p>0.05) between treatments. Conclusions. Adding PF to diets for dual purpose feedlot steers does not modify animal performance, but it improves some carcass and meat characteristics. It is suggested to do more research, using the same kind of animals, but taking into consideration higher levels of PF to those used in this study, since the response could improve.

A capacidade termotolerante de diversas cepas de bactérias lácticas isoladas de salsichas comerciais cozidas foi determinada. Quatro cepas foram identificadas positivamente como Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus e Pediococcus acidilacti, depois de sobreviver satisfatoriamente ao tratamento térmico (70 °C durante 60 minutos). As cepas termotolerantes foram inoculadas nas salsichas antes do cozimento, a fim de saber o seu efeito sobre a cor, a textura, a aceitação e a inibição das enterobactérias durante 12 dias a 8 °C. Nenhum efeito significativo foi detectado sobre os parâmetros de cor. Os parâmetros de perfil de textura, coesividade e resiliência, não foram afetados pela inoculação das bactérias lácticas termotolerantes, mas as salsichas inoculadas com L. curvatus apresentaram-se mais macias que as dos outros tratamentos. As amostras inoculadas com L. curvatus também obtiveram as notas mais baixas para os atributos sensoriais avaliados, sendo que os demais tratamentos não provocaram nenhum efeito desfavorável na aceitação das salsichas. Houve uma redução nas contagens das enterobactérias depois de 12 dias de armazenamento a frio nas amostras inoculadas. O desempenho das cepas de bactérias lácticas inoculadas pode ser explicado de uma maneira similar ao das culturas iniciadoras em embutidos fermentados, onde o crescimento em ninhos prejudica outros microorganismos patogênicos no resto da salsicha, pois as condições ambientais e a inoculação precoce destas cepas termotolerantes favorecem-nas a tornarem-se a flora dominante.

The thermotolerant capacity of several lactic acid bacteria strains isolated from cooked commercial sausages was determined. Four strains were positively identified as Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilacti, after surviving thermal treatment (70 °C during 60 minutes). Thermotolerant strains were inoculated in sausage batters before cooking in order to determine their effect on color, texture, acceptance and inhibition of Enterobacteria during 12 days at 8 °C. No significant effect of the inoculated strains was detected on color parameters. Textural profile parameters, cohesiveness and resilience, were not affected by the inoculation of thermotolerant lactic acid bacteria, but L. curvatus sausages resulted softer than the rest of the treatments. Samples inoculated with L. curvatus also obtained the lowest scores for the sensory attributes evaluated, with the remaining treatments causing no unfavorable effects on sausage acceptance. There was a reduction in enterobacterial counts after 12 days of cold storage in inoculated samples. The performance of inoculated lactic acid bacteria strains can be explained in a similar way as that of starter cultures in dry-fermented sausages, where the growth in nests impairs other pathogenic microorganisms present in the rest of the sausage, since environmental conditions and the early inoculation of these thermotolerant strains favor them to become the dominant flora.