Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from the fermentation of the infusion of Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, and others. The study aimed to evaluate the antibacterial activity of black and green tea kombucha against eight foodborne pathogenic microorganisms. The antibacterial activity was analyzed using the agar well diffusion method. Each kombucha consisted of three treatments: natural, neutralized, and filtered. The solutions of acetic acid (4% v.v-1) and kanamycin (30 µg.L-1) were used as a control. The black and green tea kombucha beverages, not neutralized, showed antibacterial activity against Escherichia coli serotypes. Black and green tea kombucha did not show antibacterial activity against Staphylococcus aureus, Shigella Flexneri, and Salmonella Typhimurium. The inhibition may be attributed to acetic acid production during the fermentation process. Therefore, it appears that kombucha may have a potential antimicrobial agent. Keywords: Camellia sinensis, fermentation, antimicrobial.

The slow process to obtain fruit vinegar is based on low speed of acetylation, with good reproducibility in the laboratory and low expense. This study aimed to produce a mango vinegar by the method of slow acetylation or Orleans method. The acetic fermentation was carried with mango fermented with an alcohol content of 7% (v. v -1) and added 100 ml of strong vinegar unpasteurized as inoculum. The fermentation occurred for 28 days, samples were removed every seven days (0, 7, 14, 21 e 28). Vinegar presented volatile acid content of 3.23 ± 0.07 %, total acidity (4.21 ± 0.11 %), pH (3.28 ± 0.03), residual ethanol (0.95 ± 0.01 %), carotenoids (12.67 ± 1.14 mg. 100mL-1) and total phenolic compounds (31.80 ± 2.00 mg catechin. 100mL-1). The acid conversion was 0.799 ± 0.01 g. g-1 and the yield Gesammte Konzentration (GK) of 64.00 ± 5.04 %. The vinegar obtained showed significant levels of total carotenoids and phenolics. It was possible to obtain sleeve vinegar by slow acetylation process, however it is necessary the development of studies regarding acetylation method in order to increase the productivity and efficiency of the process as well as to minimize evaporative losses, decrease the chances of contamination and to increase the acetic acid content in obtaining vinegar according to recommended in the current Brazilian legislation.

O presente trabalho teve como objetivo avaliar a percepção de estudantes de medicina veterinária e profissionais médicos veterinários quanto ao leite destinado ao consumo humano. O estudo foi realizado por meio da aplicação de um questionário elaborado na plataforma Google Forms®. Das 70 respostas obtidas, 43 (61,4%) foram de profissionais graduados em medicina veterinária e 27 (38,6%) graduandos nesse curso. As respostas apresentadas mostraram que 60 (85,7%) dos indivíduos consomem leite, sendo que o produto de maior consumo é o leite UAT, representado por 42 pessoas (70%). Dos 10 indivíduos que não consomem leite, 6 (60%) não o fazem por não se adaptarem ao sabor do leite, 2 (20%) por receio de fraudes, 1 (10%) pela intolerância à lactose e 1 (10%) pela alergia à proteína do leite. Quanto à presença de conservantes no leite UAT, 46 indivíduos (65,7%) acreditam que este possui conservantes. Quanto à veiculação de doenças, 68 indivíduos (97,1%) acreditam que o leite seja passível de transmitir doenças. Quando questionados sobre o que os auxilia na decisão de compra do leite, a maioria informou (47 participantes - 67,1%) observar a data de fabricação e de validade. Observou-se que mesmo entre os profissionais que possuem conhecimento prévio sobre tecnologia e inspeção de leite, ainda existe o conceito de que o leite UAT possui conservantes, sendo menos saudável. Entretanto, os entrevistados demonstraram conhecimento sobre a possibilidade de veiculação de patógenos no leite que não tenha sido submetido ao tratamento térmico.

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