[Recovery of Staphylococcus aureus after acid injury in milk products]. / Recuperación de Staphylococcus aureus después de la injuria ácida en productos lácteos.

The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.

[Recovery of Staphylococcus aureus after acid damage]. / Recuperación de Staphylococcus aureus después del daño ácido.

The growth behavior of S. aureus in fresh cheese (Minas and Mozzarella) during their shelf life was studied in this research. The possibility of injury to this microorganism caused by increasing acidity was also investigated. Raw milk was inoculated with S. aureus FRIA-100 with approximately 10(6) cells/ml and cheese production was carried out according to normal procedures. They were stored at 7 degrees C during 40 days for Minas cheese and during 60 days for Mozzarella cheese. At 2 to 3 days intervals the following analyses were performed: acidity, pH, S. aureus count on Baird-Parker agar by traditional methods and by the method recommended by the American Public Health Association, to count repair of injured cells. We were certain of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed as lactic acid and when the count was 1.3 log higher.

Estudo farmacognóstico das raízes de Jacaranda decurrens Cham. (carobinha)

Este trabalho estabelece parâmetros farmacognósticos para as raízes de Jacaranda decurrens Cham., Bignoniaceae, conhecida na medicina popular como carobinha. Características morfológicas e histológicas, prospecção fitoquímica, teor de cinzas e de açúcares redutores são descritos. Encontrou-se presença de esteróides/triterpenos, açúcares redutores, amido, mucilagem e saponinas. O teor de cinzas totais foi de 2,21 por cento, e insolúveis em ácido de 0,63 por cento; a umidade, de 6,42 por cento e o teor de açúcares redutores foi de 2,77 por cento.

This work stablishes pharmacognostic parameters to Jacaranda decurrens Cham. roots, Bignoniaceae, known in the folk medicine as carobinha. Morphological and histological characteristics, phytochemical tests, ash and reducing sugars contents are descripted. The results showed steroids/triterpenes, sugars reducers, starch, mucilage and saponinas presence; the tenor of total ashes was of 2,21 percent, and insoluble in acid of 0,63 percent; the humidity of 6,42 percent and the tenor of sugars reducers was of 2,77 percent.

Recuperación de Staphylococcus aureus después de la injuria ácida en productos lácteos. / [Recovery of Staphylococcus aureus after acid injury in milk products]

The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8

expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.

Recuperación de Staphylococcus aureus después de la injuria ácida en productos lácteos / [Recovery of Staphylococcus aureus after acid injury in milk products]

The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8

expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.

Production of microbial alkaline cellulase and studies of their characteristics

Com o objetivo de obter celulases que melhorassem a eficiência de produtos detergentes, isolou-se, a partir de solos e compostagens, dois microorganismos, Bacillus sp B38-2 e Streptomyces sp S36-2, através de incubaçäo de amostras em meio de cultura enriquecido, contendo CMC e Na2CO3 com pH9.6. Verificou-se que eles secretavam uma carboximetil celulase (CMCase) alcalina constitutiva, extracelular, em quantidade. A atividade enzimática máxima foi observada entre 48h e 72h a 30oC para o Streptomyces e entre os pH 6.0 e 7.0 a 55oC para o Streptomyces e entre os pH 7.0 e 8.0 a 60oC para o Bacillus. As duas atividades CMCases brutas permaneceram termoestáveis a 45oC durante 1 h e ambas as atividades enzimáticas brutas, tanto do Bacillus como do Streptomyces, ficaram estáveis na faixa de pH 5.0 - 9.0. após tratamentos em várias soluçöes-tampäo de diferentes valores de pH a 30oC durante 24 h