Saccharomyces cerevisiae strains from different regions of Minas Gerais, Brazil, were isolated and characterized aiming at the selection of starter yeasts to be used in the production of cachaça, the Brazilian sugar cane spirit. The methodology established took into account the screening for biochemical traits desirable in a yeast cachaça producer, such as no H 2 S production, high tolerance to ethanol and high temperatures, high fermentative capacity, and the abilities to flocculate and to produce mycocins. Furthermore, the yeasts were exposed to drugs such as 5,5,5؆-trifluor-D,L-leucine and cerulenin to isolate those that potentially overproduce higher alcohols and esters. The utilization of a random amplified polymorphic DNA-PCR method with primers based on intron splicing sites flanking regions of the COX1 gene, as well as microsatellite analysis, was not sufficient to achieve good differentiation among selected strains. In contrast, karyotype analysis allowed a clear distinction among all strains. Two selected strains were experimentally evaluated as cachaça producers. The results suggest that the selection of strains as fermentation starters requires the combined use of biochemical and molecular criteria to ensure the isolation and identification of strains with potential characteristics to produce cachaça with a higher quality standard.Cachaça (pronounced "kha-sha-ssa"), the sugar cane spirit, is the most popular distilled beverage produced in Brazil. The annual production reaches 1.3 billion liters, with 15% being produced in more than 8,500 distilleries in the state of Minas Gerais.Traditional cachaça production relies on a spontaneous fermentative process that is mediated by the microbiota present in the cane juice wort and on the surface of equipments used in the productive process. It has been already demonstrated that in such systems there occurs a succession of yeasts, with Saccharomyces cerevisiae being the predominant species. Cachaça quality depends on the ecology of the microbial populations during an initial spontaneous fermentation (18,29,31,32,39). The fermentative process occurs through a continuously open fermentative process which is completed within 24 h and generally takes place from May to November, corresponding to the sugar cane harvesting period.Considering the conditions of production usually found in the cachaça distilleries, fermenting yeast populations have to face different types of stress (osmotic, high temperature, and high ethanol concentration). Besides, they might also present some characteristics such as a good fermentative power, no H 2 S production, killer activity, flocculation ability, and production of flavoring compounds. Taking all of these factors into account, we have developed a strategy to select yeast strains with appropriated characteristics to produce cachaça with potentially higher-quality standards (52). Parallel to the selection and development of S. cerevisiae strains toward ethanolic fermentations, molecular methods were developed and validated to study...

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RESUMO Objetivo analisar as características individuais, clínicas e os fatores associados à mortalidade de pacientes com COVID-19, em hospital público do estado do Paraná, Brasil. Métodos estudo seccional, retrospectivo, documental (n= 86), com pacientes adultos internados, de março a junho de 2020. Resultados a mortalidade foi de 12,8%, o grupo de maior risco foi de idosos com comorbidades, especialmente, cardiovasculares. A chance de óbito foi 58 vezes maior em idosos, comparada aos adultos, e oito vezes maior naqueles com comorbidades, comparadas aos hígidos. A maioria dos pacientes apresentou sintomatologia respiratória, febre e mialgia. Tratamento à base de antibióticos, anticoagulantes e antivirais, associado ao suporte ventilatório. As principais complicações foram hipóxia, insuficiência renal aguda e infecção secundária. Conclusão e implicações para a prática idosos com comorbidades cardiovasculares que necessitaram de cuidados intensivos apresentaram maior chance de óbito. Os resultados de um dos centros de referência na pandemia possibilitam discutir medidas epidemiológicas adotadas, com ênfase em conceitos restritivos nos primeiros meses.

Golden mosaic is among the most economically important diseases that severely reduce bean production in Latin America. In 2011, a transgenic bean event named Embrapa 5.1 (EMB-PV051-1), resistant to bean golden mosaic virus, was approved for commercial release in Brazil. The aim of this study was to measure and evaluate the nutritional components of the beans, as well as the anti-nutrient levels in the primary transgenic line and its derived near-isogenic lines after crosses and backcrosses with two commercial cultivars. Nutritional assessment of transgenic crops used for human consumption is an important aspect of safety evaluations. Results demonstrated that the transgenic bean event, cultivated under field conditions, was substantially equivalent to that of the non-transgenic bean plants. In addition, the amounts of the nutritional components are within the range of values observed for several bean commercial varieties grown across a range of environments and seasons.

We studied the diversity and level of infestation of fruit flies in mango orchards in a semi -arid region in the state of Minas Gerais, Brazil. Surveys were conducted in orchards in the irrigated perimeter of Jaíba municipality in northern Minas Gerais, from November 2016 to November 2017. Sampling was conducted by collecting mangoes and trapping flies in McPhail traps. Of the total adult flies obtained (9,033), 8,902 specimens were Ceratitis capitata (Wiedemann) (Diptera: Tephritidae), making it the predominant species collected in the traps (91.3%). ‘Palmer’ mango fruits were only infested with C. capitata, and showed high infestation rates (15.14 puparia kg-1 of fruit). The population peak of C. capitata coincided with the occurrence of mature mango fruits in the orchards. C. capitata was the most frequent and constant species identified in the survey and can be considered a dominant species.