Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with .

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with were evaluated. The mead with presented yeast counts higher than 10 CFU/mL, being considered potentially probiotic, and tended to be yellow in color.

Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review.

The microbial production of enzymes has been gaining prominence in the industry, because, in addition to presenting specificity and acting in mild reaction conditions, they can also be considered eco-friendly. An example with growing importance for the food industry is xylanases, which are prominent in beverage processing, bakery products and the production of emerging prebiotics. Microorganisms of the phylum Actinobacteria are promising sources for the production of these enzymes, however few studies in the literature report investigations on the production of xylanases by actinobacteria.

Microbial characterization and degradation of linear alkylbenzene sulfonate in an anaerobic reactor treating wastewater containing soap powder.

The aim of this study was to evaluate the removal of linear alkylbenzene sulfonate (LAS) in an anaerobic fluidized bed reactor (AFBR) treating wastewater containing soap powder as LAS source. At Stage I, the AFBR was fed with a synthetic substrate containing yeast extract and ethanol as carbon sources, and without LAS; at Stage II, soap powder was added to this synthetic substrate obtaining an LAS concentration of 14 ± 3 mg L(-1). The compounds of soap powder probably inhibited some groups of microorganisms, increasing the concentration of volatile fatty acids (VFA) from 91 to 143 mg HAc L(-1).