Solid-state fermentation with orange waste: optimization of Laccase production from Pleurotus pulmonarius CCB-20 and decolorization of synthetic dyes

Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microbiology. The aim of this study was maximize the laccase production by Pleurotus pulmonarius (Fr.) Quélet in solid-state fermentation (SSF) using orange waste as substrate. After optimization the capability of the crude laccase to decolorize dyes was analyzed. The fermentation medium in the solid-state was optimized by applying a factorial design. After statistics optimization, laccase activity increased two times. The laccase activity appears to be correlated with the ability of crude extract to decolorize some industrial dyes. The optimized laccase was characterized with respect to optimum pH, influence of temperature and salts. Our results demonstrate that P. pulmonarius was an efficient producer of an important industrial enzyme, laccase, in a cheap solid-state system using orange waste as substrate.

Solid-state fermentation with orange waste: optimization of Laccase production from Pleurotus pulmonarius CCB-20 and decolorization of synthetic dyes

Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microbiology. The aim of this study was maximize the laccase production by Pleurotus pulmonarius (Fr.) Quélet in solid-state fermentation (SSF) using orange waste as substrate. After optimization the capability of the crude laccase to decolorize dyes was analyzed. The fermentation medium in the solid-state was optimized by applying a factorial design. After statistics optimization, laccase activity increased two times. The laccase activity appears to be correlated with the ability of crude extract to decolorize some industrial dyes. The optimized laccase was characterized with respect to optimum pH, influence of temperature and salts. Our results demonstrate that P. pulmonarius was an efficient producer of an important industrial enzyme, laccase, in a cheap solid-state system using orange waste as substrate.(AU)

Pesquisa de Coliformes totais e termotolerantes em suco de laranja in natura e correlação com as condições higienicossanitárias do estabelecimento produtor

Este trabalho teve como objetivo verificar a qualidade microbiológica do suco de laranja in natura por meio de contagem de coliformes totais e termotolerantes e correlacionar os resultados obtidos com as condições de higiene do estabelecimento produtor através da aplicação de um checklist. Foram coletadas quatro amostras de suco de laranja in natura preparadas na hora. As amostras foram analisadas quanto ao Número Mais Provável (NMP) de coliformes totais e termotolerantes pela metodologia de tubos múltiplos de fermentação. O pH 4 foi identificado em todas as amostras. Foram observadas inadequações nos checklist e observou-se também que 50% das amostras analisadas apresentaram contagem de coliformes totais e termotolerantes acima do permitido pela Legislação. Conclui-se que são necessários treinamentos periódicos para os funcionários e proprietário do estabelecimento para que as condições higienicossanitárias sejam adequadas à produção de alimentos sem oferecer riscos à saúde do consumidor.(AU)

This work have the objective than verify the quality of microbiology of the orange juice “in natura” through of counting the coliforms total, thermotolerant and correlate the results obtained with the hygiene conditions of the producer establishment using the checklist system. Were collected four samples of orange juice "in natura" just prepared. The samples were analised with the Most Probably Number (MPN) of coliforms total, thermotolerant with the methodology multiple tube of 'fermentation. The pH 4 was identified in all samples. Were observed inequalities on the checklist and observed that 50% of the samples analised had coliforms total, thermotolerant over the permitted by the legislation. Concluded that is necessary a periodic training of the employees and owners of the establishment, for the sanitary hygienic conditions be adequate to the aliment production without offer risk to customer's health.(AU)

Análise parasitológica e microbiológica de suco de laranja in natura e caldo de cana comercializados por ambulantes nas cidades de Crato e Juazeiro do Norte CE / Parasitological and microbiological analysis of orange juice fresh and sugarcane juice sold by street vendors in the cities of Crato and Juazeiro do Norte - CE

o suco de laranja e caldo de cana são bebidas muito apreciadas por suas características sensoriais e nutritivas. Estes produtos são preparados normalmente por ambulantes, em pontos de venda de comércio informal, que raramente tem treinamento profissional e desconhecem sobre normas de boas práticas de manipulação de alimentos. Considerando estes locais insalubres e com condições higienicossanitárias insatisfatórias foram realizadas análises bacteriológica, parasitológicas e micológicas em 30 amostras comercializadas nas cidades de Crato e Juazeiro do Norte - CE. As amostras foram semeadas em meio CPS para as análises bacteriológicas e micológicas e para análises parasitológicas foram realizadas as técnicas de Hoffman e de Faust. Nas análises bacteriológicas foi identificada a presença das bactérias Klebsiella spp., Escherichia coli, Staphylococcus spp. e Pseudomonas spp. Foi identificada também a presença de Candida spp. Todas as amostras foram negativas para as análises parasitológicas. Com I base nestes resultados, sugerem-se maiores cuidados nas boas práticas de fabricação, principalmente na higiene pessoal de manipuladores e sanificação de máquinas extratoras. (AU)

The orange juice and sugar cane juice drinks are highly appreciated for its organoleptic and nutritional characteristics. These products are usually prepared by street vendors in sales points of informal trade that has seldom unaware about professional training and practice standards of food handling. Considering these local unsanitary conditions and inadequate sanitary bacteriological analyzes were carried, mycological and parasitological 30 samples marketed in the cities of Crato and Juazeiro do Norte - CE. Samples were sown amid CPS for bacteriological and mycological analyzes and analyzes were made parasitological techniques Hoffman technique and Faust. In bacteriological analysis was identified the presence of the bacteria Klebsielia spp., Escherichia coli, Staphylococcus spp., and Pseudomonas spp. It was also identified the presence of Candida spp. Ali samples were negative for parasitological analysis. Based on these results, we suggest greater care in good manufacturing practices, particularly in personnel hygienic and sanitation machinery extractors. (AU)

Análise microbiológica dos sucos de laranja produzidos e consumidos em alguns municípios da região do Médio Alto Uruguai, RS / Microbiological analysis of orange juice produced and consumed in some municipalities of Medio Alto Uruguai, RS

O mercado de sucos de laranja in natura e pasteurizados vem conquistando clientela nos últimos anos, competindo com refrigerantes e com outros produtos de renome. Com o objetivo de avaliar a qualidade microbiológica desses produtos, foram coletadas e analisadas 05 amostras de suco de laranja in natura e apenas 01 amostra de suco de laranja pasteurizado, produzidos e consumidos na região do Médio Alto Uruguai. Apenas seis marcas, provenientes de cidades diferentes, foram analisadas pois, na pesquisa de produção anteriormente realizada, mostrou-se uma maior produção de sucos de laranja in natura do que pasteurizados. Os resultados desse estudo em sucos de laranja in natura mostraram que 04 amostras apresentaram coliformes totais e termotolerantes, porém, 02 amostras estão nos padrões aceitáveis pela legislação brasileira. Não foi evidenciada a presença de Salmonella em nenhuma das amostras analisadas. Os bolores eleveduras encontrados em 04 amostras estavam em níveis inapropriados. Já, a amostra de suco de laranja pasteurizado apresentou contaminação microbiológica apenas para contagem de bolores e leveduras; que se deve, provavelmente, à insuficiência de temperatura durante o tratamento térmico. Com base nestes resultados, sugerem-se maiores cuidados com a qualidade da matéria prima, com as boas práticas de fabricação, principalmente com o controle sanitário dos manipuladores e equipamentos, assim como o acondicionamento adequado do produto.(AU)

The market of orange juice in natura and pasteurized are conquering clients in the last years, competing to soft-drinks and other well-known products. As goal to evaluate the microbiological quality of these products, five samples of orange juice in natura and one sample of pasteurized orange juice produced and consumed in the region of "Médio Alto Uruguai" were collected and analyzed. Just six trademarks originating from different towns were analyzed; therefore through the research of production carried outbefore, showed a bigger production of orange juice in natura than the pasteurized ones. The results of these studies on orange juices in natura, showed that four samples presented total and fecal coliforms,however two samples are in acceptable standard Brazilian law. The presence of Salmonella was not found in none of the analyzed samples. The mould and yeast found in four samples were in inappropriatelevels. On the other hand, the sample of pasteurized orange juice presented microbiological contamination just to the counting of mould and yeast that is probably due the insufficiency of temperature during the thermal treatment. Based on these results, some more care on the quality of raw-material is required, withthe good practice of manufacturing, mainly with sanitary control of the manipulator of equipment; as well as the adequate packaging of the product. (AU)

Avaliação microbiológica de sucos de laranja in natura, comercializados na cidade de Pelotas, RS / Microbiological orange juice evaluation in natura, commercialized in the city of Pelotas, RS

O presente trabalho objetivou avaliar a qualidade microbiológica de sucos de laranja “in natura” engarrafados e comercializados na cidade de Pelotas, RS. Apenas uma amostra mostrou-se contaminada por coliformes fecais, porém em número bem abaixo do permitido por lei. Para bolores e leveduras todas as amostras estavam contaminadas, sendo que 60 por cento apresentavam contagem acima dos valores permitidos. Penicillium spp. foi o principal gênero de bolor identificado, estando presente em 67 por cento das amostras. Portanto, é necessário que haja condições higiênico-sanitárias mais adequadas na produção e comercialização destes sucos, a fim de se evitar riscos à saúde do consumidor.(AU)

Microbiological Evaluation of Orange Juices commercialized in Pelotas city, RS, Brazil. The objective of thisstudy was to evaluate the microbiological quality of the orange juices bottled and commercialized in Pelotas city. Only one sample showed contamined by fecal coliforms, but in much lower numbers that permission law. The molds and yeasts all of samples were contaminated from that 60% showed the score on top of permited values. Pennicillium spp. was the principal genera of identified mold, present in 67% of the samples. So is necessary that act more adequates higienics condictions in the production and commercialization of this juices to avoid risks to the consumer' s health. (AU)

Avaliação microbiológica e físico-química de suco de laranja armazenado sob condições de luminosidade / Microbiological evaluation and orange juice physicist-chemistry stored under luminosity conditions

O objetivo deste estudo foi avaliar as alterações que ocorrem nos sucos de laranja pasteurizados, submetidos a diferentes condições de luz, entre 0 e 2200 lux, envasados em garrafas de vidro transparente de 500 ml. Os sucos foram armazenados à temperatura de 8ºC, sendo submetidos a análises no 1º, 8º, 15º, 21º e 42º dias. As análises efetuadas foram: avaliação de bolores e leveduras, pH, ºBrix, acidez total titulável e teor de Vitamina C. Os sucos expostos à luz apresentaram menores teores de Vitamina C do que os não pasteurizados, independente da ação da luz.(AU)

The objective of this study was to evaluate the alterations that happen in the orange juices pasteurized and no pasteurized submitted to different light conditions between O and 2200 lux, packer in bottles of transparent glass of 500 ml. The juices were stored the temperature of 8°e, being submitted to analyses in the 1°, 8°, 15°, 21° and 42° days. The made analyses were: evaluation of molds and yeasts, pH, °Brix, acidity total and tenor of Vitamin C. The exposed juices the light presented smaller tenors of Vitamin C than the no exposed and the molds and yeasts grew better in the juices no pasteurized independent of the action of the light. (AU)