The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to develop a more nutritional lactose-free dulce de leche with less calories and higher yielding by adding green banana biomass. Five lactose-free dulce de leche formulas have been elaborated in which four were added 5%, 10%, 15% and 20% of green banana biomass and one of them received a standard 0.5% of commercial starch addition. The samples were evaluated regarding its microbiological, physicochemical and sensorial quality. The different lactose-free dulce de leche formulas attended the microbiological standards and demonstrated an increased yield of the green banana biomass concentration. The results indicated that the rise of the green banana biomass concentration has increased moisture and decreased protein, lipids and calories levels. In regards of acceptance, all samples evaluated received grades between 7.23 to 8.72, that is, above 6 which is the minimum value accepted to all the evaluated attributes hence demonstrating the acceptance on behalf of evaluators. All samples presented high ratios of intent to purchase therefore confirming the acceptance results found. It has been observed that the use of green banana biomass aggregated positive characteristics to the product and did not influence the sensorial quality of the sweets, seeing that all of them could improve their yield and thus demonstrating to be a good option to the development of healthier products.

Resumo: A espo ro tri co se é uma infec ção suba gu da ou crô ni ca, cau sa da por fun gos per ten cen tes ao Complexo Sporothrix. Relato do caso: espo ro tri co se de loca li za ção nasal foi tra ta da com iode to de potás -sio e como não se obte ve suces so, rei ni ciou-se o tra ta men to com asso cia ção de iode to de potás sio e itra cona zol. Porém, ocor reu nova reci di va. As cul tu ras dos exa mes mico ló gi cos foram sub me ti das a ensaios de ativi da de anti fún gi ca in vitro para auxi liar no tra ta men to. A ter bi na fi na foi o anti fún gi co que apre sen tou melho res resul ta dos, por isso, o tra ta men to foi rei ni cia do com este anti fún gi co e, após dois anos do tér mino do mesmo, não reci di vou. Adicionalmente, ambas as cul tu ras foram com pa ra das por RAPD, obten do padrões de frag men tos dis tin tos, indi can do que os iso la dos são dife ren tes ou demons tran do um pro ces so microe vo lu ti vo do micror ga nis mo. Palavras-chave: Antimicóticos; Esporotricose; Micoses; Sporothrix; Testes de sensibilidade a antimicrobianos por disco-difusão; Testes de sensibilidade microbiana Abstract: Sporotrichosis is a chronic subacute infection caused by fungi belonging to the Sporothrix Complex. In the present clinical case, nasal sporotrichosis was treated with potassium iodide. This was unsuccessful, and the treatment was restarted with a combination of potassium iodide and itraconazole. This however resulted in a further recurrence of the infection. The mycological cultures were tested in vitro for antifungal activity to assist in treatment. Terbinafine, an antifungal drug, produced the best results and was therefore used for the rest of the treatment course, with no recurrence after two years of its completion. In addition, both cultures were compared using RAPD and different fragment patterns were observed. This indicated that the isolates were either different or indicated a microevolutionary process of this microorganism.

The aim of this study was to isolate and characterize lactic acid bacteria (LAB) from naturally fermented pork sausages and test them for use as a probiotic starter culture in the production of fermented sausages. LAB (n=26) were isolated from natural fermented pork sausages. Isolates were identified using 16S rDNA or Internal Transcribed Spacer (ITS) region sequencing. After that, strains were characterized based on technological, functional and safety proprieties. A LAB strain was chosen and its survival was tested in simulated gastric juice and intestinal juice. Results indicate that Lactobacillus plantarum (n=15) was the predominant species in fermented sausage, followed by Enterococcus faecium (n=8), Lactobacillus brevis (n=1), Enterococcus durans (n=1) and Enterococcus hirae (n=1). L. plantarum BLS29 strain was selected because it was not able to produce CO 2 and was able to multiply at temperatures ranging from 15 to 37°C, usually practiced during the sausage cure process. BLS29 showed better growth capacity than other isolated LABs when exposed to curing salts, and also demonstrated antimicrobial activity against foodborne pathogens. According to our findings, BLS29 can be a promising strain to be used as a probiotic starter culture for the production of fermented pork sausage.

Este estudo teve como objetivos investigar, no Câmpus Xanxerê do IFSC, quais os desafios enfrentados para a oferta de cursos na modalidade de Educação a Distância (EaD) e como o câmpus se mobiliza para a construção de saberes necessários à oferta de cursos dessa modalidade. Realizou-se pesquisa bibliográfica e documental, além de entrevistas com gestores e enquetes com servidores. Para selecionar os sujeitos nesta pesquisa, partiu-se do pressuposto de que eles constituem atores que vivenciam as possibilidades e necessidades para oferta de cursos na modalidade EaD no contexto institucional. A análise dos documentos e dos dados coletados permitiu identificar que, entre as maiores dificuldades enfrentadas para a oferta própria em EaD, estão a falta de capacitação dos profissionais e a elaboração de materiais didáticos, além da falta de orientações claras para a estruturação de projetos pedagógicos de cursos para esse tipo de oferta. Verificou-se que, nesse câmpus, a EaD ainda está nos primeiros passos, mas os servidores estão mobilizados para solidificar a Educação a Distância em um futuro bem próximo. Palavras-chave: IFSC Câmpus Xanxerê, Cursos a Distância, Desafios. Challenges in the Implementation of Distance Education Courses AbstractThe objective of this study was to investigate, at IFSC Xanxerê campus, the challenges faced in the implementation of Distance Education (DE) courses and how the campus is structured to build the knowledge needed to make courses available in this modality. Bibliographic and documentary research were carried out, in addition to interviews with administrators and polls with the staff. It was assumed, that the selected subjects in this research were those who understand the possibilities and needs to offer courses at a distance in the institutional context. The analysis of the documents and the data collected showed that among the greatest difficulties in offering DE courses are the lack of professional training, the design of instructional materials, and also, the lack of clear guidelines for structuring pedagogical projects for this type of courses. It has been found that, on this campus, DE is still in its first steps, but staff are committed to institutionalize Distance Education in the very near future.Keywords: IFSC Xanxerê Campus, Distance Education courses, Challenges.

Com o ritmo de vida cada dia mais acelerado, o hábito de se alimentar fora de casa tornou-se corriqueiro, entretanto, nem sempre esses alimentos adquiridos prontos são seguros do ponto de vista da segurança dos alimentos. O objetivo do trabalho foi avaliar a qualidade físico-química e microbiológica de lanches vendidos em pontos fixos e ambulantes de acordo com a legislação vigente. Foram coletadas aleatoriamente quinze amostras de lanches (cachorro-quente (3), x-salada, (3) sanduíche natural (3), bolo recheado (3) e brigadeiro (3)) comercializados na cidade de Xanxerê, no oeste catarinense. Os resultados demonstraram que 40% das amostras analisadas encontram-se em desacordo com o padrão estabelecido pela legislação, sendo que a maior parte destes tinham ingredientes crus como possíveis suspeitos de contaminação por coliformes termotolerantes a 45 ºC. Evidenciou-se que os procedimentos higiênico-sanitários adotados pelos estabelecimentos são deficientes, indicando a necessidade de capacitação dos manipuladores em boas práticas.