The impact of temperature on the growth of Pseudomonas aeruginosa in mineral waters originated from different wells: A predictive approach.

This study aimed to evaluate the behavior of Pseudomonas aeruginosa (PSA) in natural mineral water sourced from three different extraction wells and stored at various temperatures (10, 12, 20, 23, and 30 °C) to calculate the kinetic growth parameters of this microorganism through predictive modeling. The physicochemical characterization of waters was also evaluated at the time of collection, and included the analysis of 40 different minerals, and quality parameters such as pH, conductivity, oxidation-reduction potential (ORP), total dissolved solids (TDS), salinity (PSU), and temperature (T). PSA survived in raw mineral water incubated at 12, 20, 23, and 30 °C; however, no growth was observed at 10 °C.

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.

The consumption of jabuticaba (), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response.

The presence of ochratoxin A does not influence Saccharomyces cerevisiae growth kinetics but leads to the formation of modified ochratoxins.

Yeasts are able to reduce the levels of ochratoxin A in fermentative processes; and, through their enzymatic complex, these micro-organisms are also capable of forming modified mycotoxins. These mycotoxins are often underreported, and may increase health risks after ingestion of contaminated food. In this sense, this study aims to evaluate whether the presence of ochratoxin A influences yeast growth kinetic parameters and to elucidate the formation of modified ochratoxin by Saccharomyces cerevisiae strains during fermentation.