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Jorge Horii

Bio: Jorge Horii is an academic researcher from University of São Paulo. The author has contributed to research in topics: Yeast & Lactobacillus. The author has an hindex of 14, co-authored 33 publications receiving 681 citations.

Papers
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Journal ArticleDOI
TL;DR: In this article, the authors evaluated temporal changes in chemical composition, dry matter losses and epiphytic microflora in sugar cane silage and found that the increase in ethanol concentration showed an opposite trend to WSCs and true in vitro dry matter digestibility reductions in the silage.
Abstract: Sugar cane silages are characterized by extensive yeast activity, alcohol production and great dry matter - DM - losses. Better knowledge of the fermentation process is fundamental to the development of efficient ensilage techniques for this forage. This study evaluates temporal changes in chemical composition, DM losses and epiphytic microflora in sugar cane silage. Mature sugar cane, variety RB835486 (12 months of vegetative growth), was hand harvested, processed in a stationary chopper and ensiled in 20-L plastic buckets provided with valves for gas release and a device for effluent collection. Laboratory silos were kept at ambient temperature and sampled after ½, 1, 2, 3, 7, 15, 45, 90, 120 and 180 days. Ethanol concentration reached 6.4% in DM after 15 days of ensilage, followed by 71% water soluble carbohydrates - WSCs - disappearance. Gas and total DM losses reached a plateau on day 45 (16% and 29% of DM, respectively). Yeast count was higher on the second day (5.05 log cfu g-1). Silage pH declined to below 4.0 on the third day. Effluent yield was negligible (20 kg t-1). DM content in the forage decreased (35% to 26%) from day 0 to day 45. The increase in ethanol concentration showed an opposite trend to WSCs and true in vitro dry matter digestibility reductions in the silage. Developing methods to control yeasts, most probably through the use of additives, will enable more efficient production of sugar cane silage by farmers.

143 citations

Journal ArticleDOI
TL;DR: In this paper, the authors investigated whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse, and found that the washed bagasse could suppress the pasteurized substrate in Pleurotus sajor-caju production, compensating a reduced ABE with a faster process.
Abstract: Traditionally, the cultivation of Pleurotus sajor-caju is performed on different composted and pasteurized agricultural residues. The objective of this study was to investigate whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse. In one experiment, fresh sugarcane bagasse was immersed in hot water at 80°C for two hours (control) or washed in fresh water for one hour using an adapted machine for residue treatment. In another experiment, fresh sugarcane bagasse was washed in fresh water (control), and supplemented with corn grits (organic supplementation), or supplemented with nutrient solution (mineral supplementation). In the first experiment, the washed bagasse presented a average biological efficiency (ABE) of 19.16% with 44% contamination, and the pasteurized bagasse presented a ABE of 13.86% with 70% contamination. In the second experiment, corn grits presented the poorest performance, with a ABE of 15.66% and 60% contamination, while supplementation with the nutrient solution presented a ABE of 30.03%, whereas the control of 26.62%. Washing fresh sugarcane bagasse could suppress the pasteurized substrate in Pleurotus sajor-caju production, compensating a reduced ABE with a faster process.

73 citations

Journal ArticleDOI
TL;DR: The thermolysed yeast and manno-oligosaccharides did not suppress damage to liver tissue caused by aflatoxins, while active yeast reduced the aflatoxin symptoms in the hepatocytes.
Abstract: This study assessed the ability of thermolysed, active yeast, Saccharomyces cerevisiae, and manno-oligosaccharides, to reduce the effects of aflatoxins in animals. A basic ration was developed with six different formulations. Each formulation was considered a treatment. The treatments were: an aflatoxin-free formulation, an aflatoxin control (400 μg kg−1) and four aflatoxin-supplemented formulations. The supplements were 0.1 and 0.2% manno-oligosaccharides, 1% thermolysed yeast and 1% dehydrated active yeast. The experiment was randomly designed and had five repetitions per treatment. The feed was contaminated with aflatoxins from naturally contaminated peanuts. A bioassay with Wistar rats was conducted after 28 days. The aflatoxin toxicity was evaluated by weighing body organs (heart, kidneys and liver) and by analysing the liver tissue of the animals. No significant differences were observed for the weights of the body organs from the animals fed with the different rations. However, the analysis of the liver tissue showed animals fed with 400 μg of aflatoxin kg−1, and those fed diets with aflatoxin amended with either manno-oligosaccharides or with thermolysed yeast had clear signs of toxicity and damage, while those fed with dehydrated active yeast showed less intense toxicity and less liver damage. Therefore, the thermolysed yeast and manno-oligosaccharides did not suppress damage to liver tissue caused by aflatoxins, while active yeast reduced the aflatoxin symptoms in the hepatocytes.

64 citations

Journal ArticleDOI
TL;DR: The chemical composition of aguardente - Brazilian sugar cane alcoholic drink - under aging during in 20 L oak casks was evaluated for 390 days as mentioned in this paper, which showed higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin.
Abstract: The chemical composition of aguardente - Brazilian sugar cane alcoholic drink - under aging during in 20 L oak casks was evaluated for 390 days. Aging sugar cane aguardente in wood casks improves the sensorial quality of the distillate. The concentrations of ethanol, volatile acidity, esters, aldehydes, furfural, higher alcohols (n-propylic, isobutylic and isoamylics), methanol, copper, dry extract, tannins, and color of the aged sugar cane aguardente were analysed at 0, 76, 147, 228, 314, and 390 days of storage. After 390 days of aging the sugar cane aguardente presented higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin. Its color became golden. The concentrations of ethanol and methanol did not change and the copper content decreased slightly. The aging of the sugar cane aguardente in oak casks for 390 days changed the chemical composition of the distillate. However, the aged sugar cane aguardente met the quality standards established by Brazilian laws.

54 citations

Journal ArticleDOI
TL;DR: In this paper, the chemical quality of commercial sugarcane spirits was analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws.
Abstract: A study was made of the chemical quality of commercial sugarcane spirits, based on the quality parameters established by Brazilian laws. The consumption of sugarcane spirits in Brazil has shown a steady upward trend in every income bracket. Today it is also recognized as a fine beverage on the international market. However, producers of sugarcane spirits usually face difficulties in gaining a foothold on the international market, mainly due to the product's low quality and lack of standardization. Commercial sugarcane spirits were analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws. The concentrations of the chemical compounds in the various commercial brands analyzed here were found to vary greatly. The highest variations were in the content of high alcohols, esters and acidity; hence, the chemical composition of the commercial brands varied widely. Of the 94 brands analyzed, 48% failed to meet at least one of the required standards.

46 citations


Cited by
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Journal ArticleDOI
TL;DR: It is demonstrated that LAB are promising biological agents for food safety by showing that many LAB can inhibit mould growth and that some of them have the potential to interact with mycotoxins.

595 citations

Journal ArticleDOI
TL;DR: This review discusses the available literature on the mycotoxin binding by S. cerevisiae and lactic acid bacteria and the scope of developments in the field and describes the different potential decontaminating microorganisms.
Abstract: Mycotoxins represent one of the important classes of naturally occurring toxicants in food, posing considerable health risk. Biological decontamination of mycotoxins using microorganisms is one of the well-known strategies for the management of mycotoxins in foods and feeds. Among the different potential decontaminating microorganisms, Saccharomyces cerevisiae and lactic acid bacteria represent unique groups, which are widely used in food fermentation and preservation. This review discusses the available literature on the mycotoxin binding by S. cerevisiae and lactic acid bacteria and the scope of developments in the field.

397 citations

Journal ArticleDOI
TL;DR: This paper summarizes the most recent advances in the studies of the anthocyanins derived pigments in red wines, as well as their color evolution.
Abstract: Originating in the grapes, anthocyanins and their derivatives are the crucial pigments responsible for the red wine color. During wine maturation and aging, the concentration of monomeric anthocyanins declines constantly, while numerous more complex and stable anthocyanin derived pigments are formed, mainly including pyranoanthocyanins, polymeric anthocyanins produced from condensation between anthocyanin and/or flavan-3-ols directly or mediated by aldehydes. Correspondingly, their structural modifications result in a characteristic variation of color, from purple-red color in young red wines to brick-red hue of the aged. Because of the extreme complexity of chemical compounds involved, many investigations have been made using model solutions of know composition rather than wine. Thus, there is a large amount of research still required to obtain an overall perspective of the anthocyanin composition and its change with time in red wines. Future findings may well greatly revise our current interpretation of the color in red wines. This paper summarizes the most recent advances in the studies of the anthocyanins derived pigments in red wines, as well as their color evolution.

257 citations

Journal ArticleDOI
TL;DR: A practical checklist of available intrinsic and extrinsic factors of Pleurotus species mushroom is presented, providing useful synthetic information that may help different users.

254 citations

Journal ArticleDOI
TL;DR: A comprehensive review of published reports on the strategies for mycotoxin removal provides an insight into the detoxification of mycotoxins present in food and feed and further efforts are required in understanding detoxification reactions, the toxicity of transformation products and in the characterization of enzymes responsible for transformations.
Abstract: Mycotoxins are secondary metabolites present worldwide in agricultural commodities and produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by animals. Prevention of mycotoxicoses includes pre- and post-harvest strategies. The best way to reduce the mycotoxin content in food and feed is the prevention of mycotoxin formation in the field, but this is often not sufficient, so other methods are needed. To decontaminate and/or detoxify mycotoxin-contaminated food and feed, the most prevalent approach in the feed industry is the inclusion of sorbent materials in the feed thus obtaining more or less selective removal of toxins by adsorption during passage through the gastrointestinal tract. Another reliable approach is to add enzymes or microorganisms capable of detoxifying some mycotoxins. Through a comprehensive review of published reports on the strategies for mycotoxin removal, this present work aims to update our understanding of mycotoxin removal. It provides an insight into the detoxification of mycotoxin present in food and feed. In the future, more emphasis needs to be placed on adsorption of mycotoxins in the gastrointestinal tract. Concerning the enzymatic transformation of mycotoxins, further efforts are required in understanding detoxification reactions, the toxicity of transformation products and in the characterization of enzymes responsible for transformations.

243 citations