Osmar Roberto Dalla Santa

Spore production of Beauveria bassiana from agro-industrial residues

The purpose of this work was to produce Beauveria bassiana by Solid-State Fermentation using agro-industrial residues and optimizing the cultivation conditions. Refused potatoes, coffee husks and sugar-cane bagasse were tested. The blend of refused potatoes and sugar-cane bagasse (60-40%) with particle size in the range of 0.8-2 mm was used in the fermentation experiments. In Erlenmeyer flasks the best spore production was achieved with the following conditions: incubation temperature 26o C; initial pH 6.0; inoculum concentration 107 spores.g-1.dw and initial moisture 75%. In the column type reactor using forced aeration under the optimized conditions, the maximum production (1.07x1010spores.g-1.dw) was obtained at the 10th day of fermentation. The respirometric analyses of the fermentation showed a strong correlation between fungal growth and spore production.

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g-1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log 10 cfu.g -1 , and the samples with the highest counts were above 8 log 10 cfu.g -1 . The counts of Micrococcaceae in most samples were between 5 log 10 and 7 log 10 cfu.g -1 . With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log 10 cfu.g -1 and 6 log 10 cfu.g -1 . From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

Chemical and sensory evaluation of formulations of biscuits with okara

A partir da soja e possivel obter o extrato hidrossoluvel de soja e o seu subproduto conhecido por okara , o qual possui elevada qualidade nutricional, devido ao seu elevado percentual de fibras, soluvel e insoluvel e proteinas. Neste trabalho, foram produzidos biscoitos com substituicao parcial da farinha de trigo por okara proveniente das cultivares de soja BRS 213 e CD 206. A caracterizacao fisico-quimica das formulacoes de biscoitos mostrou que os biscoitos com 10, 20 e 30% de okara apresentaram maiores teores de fibras, proteinas e cinzas do que os biscoitos sem okara na formulacao (padrao). Os biscoitos produzidos com teores de okara de ate 30% obtiveram notas no teste de aceitacao superiores a seis (gostei ligeiramente). As formulacoes de biscoitos elaboradas com 10, 20 e 30% de okara, proveniente da cultivar BRS 213, apresentaram teores de fibras superiores a 3%. A composicao fisico-quimica do okara obtido neste trabalho, das duas cultivares de soja a CD 206 e a BRS 213, foram parecidas, com altos teores de fibras de 11,8 e 13,5% (base seca), respectivamente. Todas as amostras de biscoitos com farinha de okara nao diferiram significativamente (p ≤0,05) em comparacao aos biscoitos padrao. Abstract From soybean is possible to obtain the hydro-soluble extract of soybean and its by-product, known as okara, which has high nutritional quality, due to its high percentage of soluble and insoluble fibres and proteins. In this study, cookies with partial replacement of wheat flour by the okara from soybean’s cultivars BRS 213 and CD 206 were produced. The formulations’ physicochemical characterization showed that the cookies with 10, 20 and 30% okara had presented higher levels of fibre, protein, and ash than cookies without okara in their formulation (pattern). The cookies produced with levels up to 30% of okara obtained grades of acceptance test above 6 (like slightly). The formulations of biscuits prepared with 10, 20 and 30% of okara from the BRS 213 presented fiber content higher than 3%. From the physicochemical composition of okara obtained in this study, the both soybean cultivars CD 206 and BRS 213 were similar, with high fibre content of 11.8 and 13.5% (dry basis), respectively. All the cookies samples with okara did not differ significantly (p ≤ 0.05) compared to pattern cookies.