ATIVIDADE ANTIMICROBIANA DE DIVERSOS ÓLEOS ESSENCIAIS EM MICRORGANISMOS ISOLADOS DO MEIO AMBIENTE

Determinou-se a atividade antimicrobiana de oito óleos essenciais extraídos por arraste de vapor sob pressão reduzida (alho, canela, cebola, cravo do Brasil, cravo da Índia, gengibre, hortelã e orégano) e outros dois (hortelã e menta) adquiridos no comércio varejista sobre 26 microrganismos isolados do meioambiente. Utilizaram-se inóculos padronizados, previamente desenvolvidos em caldo nutriente e semeados em superfície de Plate Count Agar (PCA), distribuídos em placas de Petri. Foram utilizados antibióticos das séries Gram positivas e Gramnegativas como padrão de referência da suscetibilidade dos microrganismos. As diluições dos óleos essenciais foram impregnadas em disco de papel e esses depositados sobre a superfície de ágar previamente semeada. Após incubação por 7 h a 30°C, com observação a cada 24h, os resultados obtidos (halo de inibição ao redor do disco de papel) mostraram que o óleo essencial de cravo do Brasil afetou maior número de microrganismos, seguido pelos óleos de cravo da Índia e hortelã. Dos microrganismos testados, as leveduras foram as mais resistentes e as bactérias Gram positivas mais sensíveis aos óleos essenciais quando comparadas com as Gram negativas. Os óleos concentrados apresentaram maior efeito que as respectivas diluições. A concentração a 10% foi a mais eficiente, sendo observado que maior concentração do óleo essencial aumenta o efeito inibitório. Alguns dos óleos essenciais apresentaram melhor desempenho do que os antibióticos utilizados como padrão

Selection and isolation of fungi strains and the use of banana peel a suport for lipases production / Isolamento e seleção de linhagens fúngicas e o uso da casca de banana como suporte para produção de lipases

Lipases are important enzymes in biotechnological processes, mainly due to their ability to catalyze a wide range of reactions of interest to the food and pharmaceutical industry, including anti-cholesterol, anti-inflammatory and thrombolytic agents, in the chemical industry, among others. These enzymes can modify the properties of lipids either by changing the position of the fatty acid chain in the molecule, or by exchanging one or more acids for different ones. Lipases are obtained from animal, vegetable or microbial cells, however, those of microbial origin are currently the most used industrially. This work aimed to isolate and select fungi that produce lipolytic enzymes, as well as the study of the production of these enzymes by semi-solid fermentation using banana peel and using residues from the agribusiness, wheat bran and bagasse of sugar cane.  After the selection process, using baits soaked in soy oil, olive oil and coconut milk, the isolates with the highest enzyme index were used to study the production of lipase using residues in fermentation. Among the isolates selected as lipase producers, maximum production was achieved by the MO 56 strain from baits soaked in soybean oil, when 40% of wheat bran was used as a substrate and banana peel as a support, resulting in 1.46 µmol.g-1 of enzymatic activity. The choice of banana peel as a support proved to be adequate and its granulometry provided an appropriate aeration for the supports, preventing their compaction, in addition to maintaining their homogeneous humidity without showing exudation throughout the fermentation process

Assessment of Levan Production from Sucrose by Zymomonas mobilis CCT 4494

bonds. It can be found in many plants and microbial products, and it has many applications in different industrial fields, such as foods and pharmaceuticals. The aim of this study was to analyze levan production from sucrose by Zymomonas mobilis CCT 4494. A 24-1 fractional design was carried out to evaluate the effects of pH, temperature, sucrose concentration and time. The statistical analysis (p<0.10) showed that the effect of the sucrose concentration was the most important influence on the levan concentration followed by the effect of the temperature. The best levan biosynthesis condition was at 25 ºC, with initial pH value of 4.5, 250 g L-1 of sucrose concentration during 72 h of fermentation. Furthermore, highest levan production was 7.6 g L-1, at 25 °C with sucrose concentration of 250 g L-1. DOI: http://dx.doi.org/10.17807/orbital.v11i6.122

Evaluation of the production of second generation Ethanol by co-culture of saccharomyces cerevisiae and pachysolen tannophilus immobilized in Sodium alginate : Avaliação da produção de Etanol de segunda geração por co-cultura de saccharomyces cerevisiae e pachysolen tannophilus imobilizados em alginato de Sódio

The production of an alternative form of fuel that replaces fossil fuels has been increasingly studied due to the environmental impacts generated by its excessive use, as well as the depletion of these fossil energy sources. Ethanol obtained from the crushing of sugar cane has been used as a substitute for these fuels, mainly in the automotive area. However, alternative sources are being studied to produce the so called second generation bioethanol. This would avoid competition for food producing agricultural areas and agroindustrial waste is a great source for obtaining it. In general, these residues are not always completely reused and are disposed of inappropriately in the environment, becoming contaminants. Therefore, the use of agroindustrial waste can become a renewable source of energy, in addition to reducing environmental impacts. The objective of this work is to produce second generation bioethanol as an alternative to the one currently used, using the rice husk hydrolyzate by the consortium formed by Saccharomyces cerevisiae and Pachysolen tannophilus. For this, an acid hydrolysis was performed with 2% sulfuric acid during 10 minutes of heating in an autoclave, after which the hydrolyzate was detoxified with the use of activated carbon. The crude and detoxified hydrolysates were used as a substrate for the fermentation medium with an initial concentration of 50 mg/mL of reducing sugars. The fermentation process with the use of both yeasts in the crude hydrolyzate medium, in the detoxified medium and in a synthetic medium composed of glucose, was carried out for 24 h, 30º C, 0 rpm and pH 6.5. The best results for the ethanol production of Saccharomyces cerevisiae was the synthetic medium with 20.6 mg/mL. For the yeast Pachysolen tannophilus, its highest production was in a synthetic medium with 11.67 mg/mL. The intercropping of the two yeasts proved to be efficient with a greater ethanol production reaching 21.5 mg/mL, the hydrolyzed and detoxified media showed great potential for ethanol production both in intercropping and in monoculture

Assessment of Levan Production from Sucrose by Zymomonas mobilis CCT 4494

bonds. It can be found in many plants and microbial products, and it has many applications in different industrial fields, such as foods and pharmaceuticals. The aim of this study was to analyze levan production from sucrose by Zymomonas mobilis CCT 4494. A 24-1 fractional design was carried out to evaluate the effects of pH, temperature, sucrose concentration and time. The statistical analysis (p<0.10) showed that the effect of the sucrose concentration was the most important influence on the levan concentration followed by the effect of the temperature. The best levan biosynthesis condition was at 25 ºC, with initial pH value of 4.5, 250 g L-1 of sucrose concentration during 72 h of fermentation. Furthermore, highest levan production was 7.6 g L-1, at 25 °C with sucrose concentration of 250 g L-1. DOI: http://dx.doi.org/10.17807/orbital.v11i6.122

QUALIDADE MICROBIOLÓGICA DE DIFERENTES MARCAS COMERCIAIS DE SUCO FRESCO DE LARANJA INTEGRAL

Avaliou-se a qualidade microbiológica de dezenove amostras de diferentes marcas comerciais de suco fresco de laranja integral, consumidas em São José do Rio Preto - SP. Confrontando-se os resultados das análises com os padrões microbiológicos, estabelecidos na legislação federal em vigor, verificou-se que dez (52,6%) das dezenove (100%) amostras não atenderam a um ou mais padrões, sendo portanto, consideradas inadequadas para consumo.The microbiological quality of nineteen different commercial brands of integral fresh orange (Citrus sinensis) juice, consumed in São José do Rio Preto, State of São Paulo, Brazil, was evaluated .The results were compared with the microbiological standards established by Federal Legislation. It was verified that ten (52.6%) of nineteen (100%) analyzed samples did not fulfill one or more of the standards. Therefore, the samples were considered unfit for consumption

Analysis of the consumption of nutritional supplements by practitioners of physical activity in fitness centers / Análise do consumo de suplementos nutricionais por praticantes de atividade física em academias de ginástica

The consumption of nutritional supplements and pharmaceuticals has increased in an abusive way all over the world. The concern with body esthetics and ease of sale has led the population to use indiscriminately what can harm health. The aim of the study was to analyze the use of nutritional supplements by bodybuilders in gyms in order to know if there is consumption and if there was prior knowledge about the effects caused by food supplements and by who was recommended (whether a qualified professional or own initiative). The research was conducted through a multiple-choice questionnaire applied to 100 individuals who regularly practice bodybuilding, between 18 and 30 years old, in gyms in São José do Rio Preto, São Paulo, Brazil. Among those interviewed, 75% used nutritional supplements; 30% got nominations from Personal Trainers or even friends 28%; 24% used the internet as a source of information; 88% do not know the effects caused by overuse; 29% use whey protein (Whey Protein) and 25% use BCAA amino acids (Branch Chain Amino Acids); 16% thermogenic and 10% creatine. Based on the results, it can be concluded that the consumption of nutritional supplements is frequent, usually without guidance from a trained professional and incorrectly or even excessively by users. This increases the concern about the use of food supplements without the supervision of a nutritionist.