Abstract A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses were carried out to characterize the product and evaluate its stability during 28 days of refrigerated storage (5 °C). To compare the results, a yogurt made from whole caprine milk, without inulin supplementation, was elaborated as a control. The use of WSSE and inulin showed favorable to the physicochemical and physical properties of the product, increasing the water holding capacity, improving the rheological properties, and preventing over-acidification during refrigerated storage. Regarding the sensorial evaluation, the control treatment was better evaluated for aroma, flavor, and overall acceptability. No differences were observed between the treatments concerning the microbiological parameters.

Resumo Devido à elevada e intensa atividade industrial, todos os dias são gerados milhares de toneladas de resíduos agroindustriais. Um desses resíduos, a manipueira, é um líquido obtido durante o processamento da mandioca. Assim, este estudo objetivou avaliar o efeito da variação da concentração de manipueira sobre a produção de biomassa e lipídios pela levedura Rhodotorula mucilaginosa. Foram produzidos 4,1, 6,95, 5,77 g.L -1 de biomassa e 13,33%, 7,71% e 8,47% de lipídios nos cultivos com 50%, 75% e 100% de manipueira, respectivamente. No cultivo realizado em meio sintético, produziram-se 9,39 g.L-1 de biomassa e 41,92% de lipídios. O cultivo com 100% de manipueira apresentou o melhor coeficiente de conversão de açúcares redutores em biomassa e o cultivo em meio sintético o melhor coeficiente para lipídios. Dessa forma, a manipueira mostrou ser um bom substrato para o crescimento da levedura Rhodotorula mucilaginosa e para a produção de lipídios, sendo que essa produção ainda pode ser otimizada.

Abstract Due to elevated and intense industrial activity, thousands of tons of waste are generated every day. One of these wastes, cassava wastewater, is a liquid generated during cassava processing. Thus this study aimed to evaluate the effect of varying the concentration of cassava wastewater on the production of biomass and lipids by the yeast Rhodotorula mucilaginosa . The quantities of biomass produced were 4.1, 6.95 and 5.77 g.L-1 plus 13.33%, 7.71% and 8.47% of lipids during the cultivations with 50%, 75% and 100% of cassava wastewater, respectively. The synthetic cultivation produced 9.39 g.L-1 of biomass and 41.92% of lipids. The culture with 100% cassava wastewater presented the best conversion efficiency coefficient of total reducing sugars to biomass and the synthetic culture, without cassava wastewater, the best coefficient for lipids. Thus cassava wastewater was shown to be a potential substrate for the growth of the yeast Rhodotorula mucilaginosa and for lipid production, and this production could be further optimized.