This paper examined the growth and yield performance of Lentinus citrinus on cupuaçu exocarp (Theobroma grandiflorum) mixed with litter (CE + LI) or rice bran (Oryza sativa) (CE + RB) in the ratio of 2:1 (800 g:200 g) to investigate the nutritional composition and proteolytic potential of the fruiting body produced. Significance values of yield were determined on substrate combinations. In CE + LI the biological efficiency of the mushrooms was 93.5% and the content of fat (4.5%), fiber (11.0%), protein (27.0%) and amino acids were higher when compared with CE + RB. Among the amino acids, the amount of glutamic acid, aspartic acid, alanine, arginine and leucine was high. The biological efficiency on CE + RB reduced to 84.2% and based on the nutritional value, carbohydrates (53.59%), energy (324.33 kcal) and minerals such as zinc, iron, copper, potassium and phosphorus were higher in this substrate combination. Protease activity from fruiting body was significant in CE + LI (463.55 U/mL). This protease showed an optimal activity at 50 °C in neutral and alkaline pH with maximum stability at 30 °C at alkaline pH. This is the first report of L. citrinus fruiting body nutritional composition with potential for human food and application in industrial processes.

Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3 rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5 o Brix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion.It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.

Considerando-se o desenvolvimento de produtos utilizando matéria-prima regional, foram extraídos e caracterizados os amidos de Dioscorea alata L. e D. altissima Lam. Os parâmetros analisados foram rendimento, composição, morfologia e tamanho dos grânulos, composição físico-química, propriedades tecnológicas, toxicidade in vitro e análise microbiológica. Rendimento significativo (8,57%) foi observado em D. altissima. Amido disponível (75,02%), total (84,63%) e amilose (19,15%) foram maiores em D. alata. Amido resistente (10,10%) e amilopectina (82,09%) foram superiores em D. altissima. O pH e a acidez não variaram entre as amostras. A atividade de água foi menor em D. alata. Baixos teores de umidade, cinzas, lipídios, proteínas, fibras e alto conteúdo de carboidratos foram determinados. Os amidos não apresentaram citotoxicidade e nem contaminação microbiana. Os grânulos do amido de D. altissima são esféricos e significativamente maiores. Nos amidos de D. alata e de D. altissima, predominam, respectivamente, macro e microminerais. Absorção de água (85,73 g  100g-1), óleo (67,13 g 100g-1), estabilidade da espuma (100%) e claridade da pasta (2,87%) foram maiores em D. alata. A capacidade de inchamento (4,07 g g-1) e a densidade aparente (0,87g mL-1) foram superiores em D. altissima. Os amidos estudados possuem propriedades tecnológicas com potencial para a indústria de alimentos e para a produção de embalagens.

Proteases are important commercial enzymes, and among their numerous sources are the Basidiomycetes. The use of proteases in many industrial areas promotes the search for enzymes with new properties. The aim of this study is to produce and characterize peptidases of a biocomposite from mycelial biomass grown in Amazonic tubers. Lentinus citrinus DPUA 1535 and Pleurotus ostreatoroseus DPUA 1720 were cultivated on Dioscorea trifida, Manihot esculenta and Dioscorea alata supplemented with rice bran or manioc flour residue in different proportions. The highest proteolytic activity was determined in the crude extract from P. ostreatoroseus grown in D. alata (DA) without supplementation (142.22 U/mL). The enzymes showed optimum activities at 40°C and pH 7.0; and stability at 50°C and pH 8.0. The proteases were classified as cysteine proteases based on the effect of inhibitors used.

Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3 rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5 o Brix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion.It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.