Aims:The aim was to investigate the biosorption of chromium, nickel and iron from metallurgical ef¯uents, produced by a steel foundry, using a strain of Aspergillus terreus immobilized in polyurethane foam. Methods and Results: A. terreus UFMG-F01 was immobilized in polyurethane foam and subjected to biosorption tests with metallurgical ef¯uents. Maximal metal uptake values of 164á5 mg g)1 iron, 96á5 mg g )1 chromium and 19á6 mg g )1 nickel were attained in a culture medium containing 100% of ef¯uent stream supplemented with 1% of glucose, after 6 d of incubation. Conclusions: Microbial populations in metal-polluted environments include fungi that have adapted to otherwise toxic concentrations of heavy metals and have become metal resistant. In this work, a strain of A. terreus was successfully used as a metal biosorbent for the treatment of metallurgical ef¯uents. Signi®cance and Impact of the Study: A. terreus UFMG-F01 was shown to have good biosorption properties with respect to heavy metals. The low cost and simplicity of this technique make its use ideal for the treatment of ef¯uents from steel foundries.
The aim of this work was to describe the yeast populations present during the manufacturing of Minas cheese of the region of Serra da Canastra, Minas Gerais state, Brazil. Canastra cheese is produced from raw cow's milk at the farmhouse level using artisanal procedures and natural whey cultures as starters. Samples from 10 farms were studied, and they included: raw milk, natural starter, cheese curd before salting and cheese after 5 days of ripening. The most frequent yeasts in whey, curd and cheese were Debaryomyces hansenii, Kluyveromyces lactis, Kodamaea ohmeri and Torulaspora delbrueckii. Many yeast isolates were able to produce proteases, lipases and b-galactosidades. Production of these enzymes by yeasts in the cheese would contribute to the development of the characteristic flavor and smell during the ripening process.
Canastra cheese is produced from raw cow's milk, and it is made at the farmhouse level using artisanal procedures and natural starters. The aim of this work was to determine the main hygienic-sanitary indicators and enterotoxigenic staphylococcal strains present during the manufacturing of traditional cheese of Serra da Canastra region, Minas Gerais state, Brazil. Samples from 10 farms were studied, and they included: water employed in the process, raw milk, natural starters, cheese curd before salting and cheese after five days of ripening. All water samples exhibited faecal coliform contamination above the maximum acceptable value recommended by Brazilian standards. Pseudomonas aeruginosa and sulfite-reducing clostridia were also isolated from the water samples. In five samples of raw milk faecal coliform were above the limits allowed by the Brazilian legislation. The counts of Staphylococcus spp. in milk were between <2.0 to 4.9 log.cfu.ml -1. The counts of microbiological indicators were higher in natural starters and curd. High levels of faecal and total coliform, as well as molds, were found in the cheese samples. In all cheeses analyzed Staphylococcus spp. were found in levels above 5.0 log.cfu.g -1. The enterotoxins (SE) most frequently produced by Staphylococcus spp. strains were SEB and SEC. A high number of coagulase negative Staphylococcus strains were also enterotoxin producers. None of the samples contained Salmonella spp. or Listeria spp. These results point out a need for improvements in the production process of the artisanal cheese produced at Serra da Canastra in Brazil.
Cagaita is a fruit from Brazilian cerrado, belongs to Myrtaceae family, and has important economic value. This work aimed to determine the total antioxidant capacity (extractable and nonextractable fractions) by different methods and to evaluate the use of paper spray mass spectrometry to obtain fingerprints of cagaita from different regions with the aid of principal components analysis. Cagaitas had higher antioxidant activity than those found in other fruits mentioned in literature, and the non-extractable fraction was 18.90 to 21.05% of the antioxidant capacity. The analysis of paper spray mass spectrometry in positive and negative ionization modes identified several substances, including organic acids, sugars, amino acids and several other classes of phenolic compounds. Analysis of the main components of cagaita samples permitted discrimination of the major constituents such as sugars and different kinds of phenolic compounds. Thus, this study demonstrated that paper spray mass spectrometry is a simple and ultrafast method with minimum sample preparation that allows the analysis of the chemical profile of cagaita.
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