Acceso usuarios
Nesta pesquisa, a farinha foi feita a partir de cascas de beterraba e de batata-doce e foram usados meios de cultura para avaliar o crescimento microbiano. As cascas de batata-doce e de beterraba foram coletadas em restaurantes, higienizadas, secas no forno e transformadas em farinha. Foram realizadas análises físico-químicas das farinhas e foram preparados meios de cultura para avaliar o crescimento de bactérias e leveduras. Dez (10) bactérias e seis (6) leveduras foram avaliadas neste trabalho. PCA e BDA foram os meios convencionais usados como controles. A bactéria Staphylococcus epidermidis e a levedura Candida tropicalis cresceram melhor em ambos os meios alternativos do que no meio PCA. Bacillus clausii, Enterobacter sp. e Saccharomyces boulardii apresentaram crescimento superior no ágar de casca de batata doce (ACBD). Somente a levedura Saccharomyces bayanus cresceu melhor no ágar de casca de beterraba (ACBT). As bactérias restantes (70%) e a levedura (50%) mantiveram um crescimento melhor no meio PCA.
In this research, flour was made from beet and sweet potato peels and culture media were used to evaluate microbial growth. Sweet potato and beet peels were collected from restaurants, sanitized, dried in the oven and transformed into flour. Physicochemical analyzes of the flours were carried out and culture media were prepared to evaluate the growth of bacteria and yeasts. Ten (10) bacteria and six (6) yeasts were evaluated in this work. PCA and BDA were the conventional media used as controls. The bacteria Staphylococcus epidermidis and the yeast Candida tropicalis grew better in both alternative media than in the PCA medium. Bacillus clausii, Enterobacter sp. and Saccharomyces boulardii showed superior growth on sweet potato peel agar (ACBD). Only the yeast Saccharomyces bayanus grew better on beet skin agar (ACBT). The remaining bacteria (70%) and yeast (50%) maintained better growth in the PCA medium.
