https://repositorio.ufsc.br/handle/123456789/126769 CCA 2026-10-10T22:08:40Z https://repositorio.ufsc.br/handle/123456789/277020 Anais do XV Encontro Latino-Americano de Hidroponia e VII Simpósio Latino-Americano de Hidroponia Oliveira, Jorge Luiz Barcelos; Minuzzi, Rosandro Boligon O documento apresenta o trabalhos submetidos na forma de resumo expandido e aprovados no XV Encontro e VII Simpósio Latino-Americano de Hidroponia, realizado em Florianópolis, nos dias 24 e 25 de setembro de 2026. Anais do XV Encontro e VII Simpósio Latino-Americano de Hidroponia 2026-09-24T00:00:00Z https://repositorio.ufsc.br/handle/123456789/277019 Solid-State Fermentation of Rice Bran Using Different Commercial Products Chacho, Álvaro Díaz; Araújo, Maria Hellena; Martins, Mateus Aranha; Dutra, Scheila Pereira; Vieira, Felipe Boéchat Este estudo avaliou a fermentação em estado sólido (FES) para melhorar o perfil nutricional e a composição microbial do farelo de arroz, utilizando três produtos comerciais com diferentes complexidades microbianas/enzimáticas. O experimento foi conduzido em triplicata no LCM-UFSC e avaliou fermentações de 0, 24 e 48 horas, medindo o pH, composição centesimal, aminoácidos, carbono orgânico e metagenomas (16S rRNA HTS para bactérias; ITS para fungos). O farelo de arroz (peneira de 250 μm) foi autoclavado, misturado com água deionizada e com os produtos comerciais (proporção água:farelo:produto de 1,5:1:0,025) e incubado a 30°C. As amostras pós-fermentação foram congeladas (−20°C/−80°C), liofilizadas e analisadas. Os produtos continham probióticos (Bacillus, Lactobacillus), Saccharomyces cerevisiae e enzimas. A FES reduziu o pH e o carbono orgânico, enquanto aumentou a proteína, fibra, cinzas e aminoácidos essenciais, como metionina e lisina. A metagenômica bacteriana mostrou dominância de Firmicutes, particularmente Bacillus e Lysinibacillus, enquanto os perfis fúngicos mudaram em direção a S. cerevisiae. Estes resultados sugerem que a FES pode ajudar a valorizar o farelo de arroz como um coproduto agroindustrial para futuras aplicações em rações aquícolas.; This study evaluated solid-state fermentation (SSF) to improve the nutritional profile and microbial composition of rice bran using three commercial products with different microbial/enzimatic complexity. The experiment was conducted in triplicate at LCM-UFSC and assessed 0, 24, and 48 hours fermentations by measuring pH, proximate composition, amino acids, organic carbon, and metagenomes (16S rRNA HTS for bacteria; ITS for fungi). Rice bran (250 μm sieve) was autoclaved, mixed with deionized water and products (water:bran:product ratio 1.5:1:0.025), and incubated at 30˚C. Post-fermentation samples were frozen (−20˚C/−80˚C), lyophilized, and analyzed. The products contained probiotics (Bacillus, Lactobacillus), Saccharomyces cerevisiae, and enzymes. SSF reduce pH and organic carbon while increasing protein, fiber, ash, and essential amino acids such as methionine and lysine. Bacterial metagenomics showed Firmicutes dominance, particularly Bacillus and Lysinibacillus, while fungal profiles shifted toward S. cerevisiae. These results suggest that SSF may help valorize rice bran as an agro-industrial byproduct for future aquafeed applications. Artigo científico internacional derivado da Dissertação de Mestrado do autor, desenvolvida no Programa de Pós-Graduação em Aquicultura (PPGAQI/UFSC) no Laboratório de Camarões Marinhos (LCM). 2026-09-14T00:00:00Z https://repositorio.ufsc.br/handle/123456789/274370 Anais XI SEMAZOOT: zootecnia em evolução, explorando novas fronteiras Osmari, Milene Puntel; Santos, Vitória Mason Machado dos Compilado de resumos científicos publicados e apresentados durante a XI SEMAZOOT 0024-10-25T00:00:00Z https://repositorio.ufsc.br/handle/123456789/272860 Proceedings of the II Conference on Alternative Proteins & II Cultured Meat Workshop SBCTA-SC, Brazilian Society of Food Science and Technology; Embrapa Swine and Poultry, Brazilian Agricultural Research Corporation; Verruck (resp), Silvani The Conference on Alternative Proteins (COAP) is a scientific event organized by the Alt Protein Project (APP) university groups, part of a global student movement created by the Good Food Institute (GFI) to empower students to lead the transformation of the food system at their universities. COAP aims to promote integration between universities and industry, highlighting the sector’s main innovations. The event addresses three central pillars: plant-based protein analogues, cultivated meat, and fermentation, featuring discussions on science, technology, and market trends. Since its first edition in 2024, the event has brought together students, researchers, and professionals, strengthening the dialogue between academia and industry in support of more sustainable food solutions. The Cultured Meat Workshop (JCC) was the first event in Brazil dedicated to the topic, organized by Empresa Brasileira de Pesquisa Agropecuária (Embrapa Swine and Poultry). Held since 2022, the event aims to deepen knowledge about cultivated meat by bringing together perspectives from various sectors, including the food industry, the Sociedade Vegetariana Brasileira, researchers in the field, science and technology institutes, as well as input and equipment industries. It also addresses discussions on future regulation and consumer trends. Building on the success of previous editions and seeking to intensify connections between strategic sectors by stimulating collaborations and innovations in the field of alternative proteins, the II Conference on Alternative Proteins (COAP) & II Cultured Meat Workshop (JCC) aimed to reach new heights under the theme “Proteins of the Future for a Resilient Food System.” The 2025 event addressed three central pillars: cultured proteins, plant-based proteins, and fermentation applied to the alternative protein market, expanding the scientific and social scope of the alternative proteins field. The Sociedade Brasileira de Ciência e Tecnologia de Alimentos (sbCTA), the UFSC Alt Protein Project (UFSC APP), the Universidade Federal de Santa Catarina (UFSC), and the Empresa Brasileira de Pesquisa Agropecuária (Embrapa) joined forces to hold the second joint edition of these events. The combined event took place from November 12 to 14, 2025, in Florianópolis, Santa Catarina, at the Centro de Cultura e Eventos Reitor Luiz Carlos Cancellier de Olivo of UFSC, culminating in the participation of approximately 290 attendees, 34 speakers, 17 exhibitors, 7 sponsors, 17 supporters, and 137 scientific submissions. Proceedings of the II Conference on Alternative Proteins & II Cultured Meat Workshop 2026-03-23T00:00:00Z