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Do Home Remedies Actually Work

One political group tore money and received monthly fees/alms/purse before and after not to fill the pacová, was so mediocre that even having the country in hands for centuries, lost power, eat drumsticks to control anxiety and depression. Hence another group took over and tore up any chance that we would soon find a way, say, humanly worthy for the concept of a human being as a person who owes not so much to the world as the Americans. They buy green shirts, match Chinese shoes with neon lights, drink French wine from Taiwan and have a goal. Hence … this group became so new-rich that it believed it was better than the Tanso group that had lost power. As the tongue is tucked from the butt, it has already stretched to the elbow.

“We see a turning point in Ultrapar’s earnings and deleveraging in 2020,” wrote the analyst. “Earnings growth should be largely supported by lower CDI rates,” he added, noting that the group has a balance of R $ 8.5 billion in debt exposure to the index in question.

Most favorable scenario

The analysis outlines four scenarios for the group in 2020. In all of them, the picture described is more positive when compared to the recent context of the operation.

At the least optimistic estimate, the report considers a macroeconomic outlook with little change from 2019, with GDP growth at 0.5% and CDI rates at 5.9%. In this case, the gain would be $ 1.07 billion, up 7% from the forecast amount of $ 1 billion for this year.

The enzymatic activity glycosidase is another metabolic profile found in Wickerhamomycesanomaluse Dekkera / Brettanomyces strains of potential application in brewing processes. Because it is an enzyme whose action appears to be inhibited in the presence of sugars but potentiated in the presence of ethanol, late sequential inoculation or even bottle refermentation may also be interesting approaches for the aromatization of specialty beers. Mixed fermentations with Torulasporadelbrueckii, on the other hand, have shown an optimum utilization of nitrogen compounds in correlation with higher levels of aromatic compounds in the final product and which contribute to the fruity, floral and aniseed character of the beer.

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Do yeast infections smell?

The days of turmoil, however, may be nearing their end. This is what a report says on Tuesday, October 8, by investment bank Bradesco BBI. In the wake of the most positive projections, the company’s shares rose 1.53% in today’s trading session. And they closed the day with a high of 0.71%, quoted at R $ 18.41.

Signed by analyst Vicente Falanga, the report takes into account variables such as GDP growth and local interest rates and maintains the buy recommendation and target price of R $ 26, indicating a potential appreciation of 41% for holding shares concerning today’s price.

The idea of ​​aromatization is the possibility of synthesizing and transforming aromatic compounds strictly by biological means. When considering the use of unconventional yeasts, the possibilities of modulating fermentation and the final product may be the most variable. These microorganisms can be used both as pure inoculum in primary fermentation as well as in co-inoculation with Saccharomyces cerevisiae. The use of genetically modified organisms is also an alternative, as is the application of enzymes produced by certain microorganisms.

The species Pichiakluyveri, for example, has shown good results when inoculated after primary fermentation with S. cerevisiae. In combination with different hop varieties, these fermentations promise to increase the levels of isoamyl acetate and isobutyl acetate, relevant aromatic compounds in beer. Williopsis (= Cyberlindnera) yeasts are also strong candidates for approaches aimed at enhancing the fruity character of the beer, as they are capable of producing good concentrations of acetate esters.

Trying to get better organized and more comfortable for everyone, I’m setting up a website. The blog structure you have been using for five years has run out. I will try to make our contact and the search for information on the site faster and simpler. Besides, in this new format, I can gradually make available some files that help the daily brewer.

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How long does a yeast infection last?

Something that in the past would seem as obvious as using wooden barrels for brewing after brewing, today is emerging as a form of differentiation and innovation. In addition to contributing to the complexity of aromas and flavors from the wood, this practice allows the action of certain yeasts and bacteria naturally lodged in the pores of the wood and which eventually leads to a new fermentation process. Refermentation in the bottle itself – primarily just a practice to promote carbonation – if performed with unconventional yeasts, may also contribute to the incorporation of relevant aromatic compounds into the organoleptic quality of the beverage.

Despite this effort, the company suffered a sharp cash reduction in the first six months of the crop due to debt repayment in July. The expectation, however, is to resume cash generation with its more robust sugar and ethanol inventories this year, notes Paulo Prignolato, CFO and Investor Relations Officer.

The company has covenants that force it to reach the end of each crop with a leverage of 3.5 times. The index for the last quarter was 3.8 times. But, according to Prignolato, the “medium-term” goal is to reduce that ratio to 2.5 times.

In addition to betting on cash generation, the company says it also has the “ability to roll over debt and alert to the diversification of resources,” said the executive. Asked, Prignolato rated the agribusiness bond and receivables (CRAs) markets as “interesting” as alternative sources of financing.

Ultrapar, the holding company responsible for Ipiranga, Ultragaz, Ultracargo, Oxiteno and Extrafarma, has long been frustrating investors’ expectations. Calvary began in the first quarter of 2018. Since then, the company has reported results below market expectations.

The balance of this succession of bad news is expressed in the market value of the company. According to the consulting firm Economica, the holding company, which was worth R $ 40.7 billion at the end of 2017, saw its capitalization plummet to just over R $ 17 billion in mid-August this year, following the release of the second quarter balance sheet.

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How to cure a yeast infection at home fast

The growing demand for innovative and differentiated products has propelled many experts in the search for other types of non-Saccharomyces yeast to develop specialty beers. Although they usually have low fermentative yield and are more sensitive to ethanol, many of these yeasts promise to have a distinctive taste and aroma characteristics. Although many of them have already been characterized as contaminants of fermentation processes and potential alterants in fermented beverages, some species are now emerging as valuable producers of aromatic esters in well-monitored and well-controlled processes.

The possibility of exploitation of these microorganisms can be quite varied. Depending on the product to be obtained, they can be used either as pure inoculants in place of conventional yeast, as co-inoculation (different microorganisms added at the same time) or sequential inoculation.

This work aimed to analyze the kinetics of S. boulardiigrowth in an airlift fermenter under two aeration conditions: 1 and 1.5 air vvm (air volume per volume of culture medium per minute), in comparison with growth in shaken flasks, with a view to the future application of this fermenter on an industrial scale. Airlift fermentors offer advantages such as efficient homogenization of the components, low shear stress, and energy savings because the medium is stirred by aeration and does not require mechanical stirring. The pH of the medium decreased with the glucose uptake during the exponential phase, probably due to the formation of secondary metabolites. The entire process showed a similar specific growth rate during the exponential phase (up to 5 hours in the case of the shaker and 6 hours in that of the air-lift fermentor), indicating a possible change in the carbon source since all glucose was depleted after the aforementioned periods. After 6 hours, the growth rates in the shaker and the fermenter were similar under 1.0 vvm, but lower than in the fermenter under 1.5 vvm, suggesting that the fermentor may reach a higher cell production rate depending only on the oxygenation efficiency.

In operations, the company changed its planting calendar. It will now concentrate on activity from December to March when the most productive varieties (which grow in 18 months) are planted. The goal is to maintain the sugarcane renewal rate at 13% of the cultivated area each year, ensuring that the sugarcane trees have an average age of four years, said Ricardo Lopes, Biosev’s director of operations and origination.

Another step was to focus on sugar and alcohol products and eliminate those that were not “adequate” at low prices. As a result, the company stopped producing white sugar in three mills and yeast at the Leme mill (SP), in addition to animal feed and molasses powder. With these interruptions, steam was “leftover” for the production of anhydrous ethanol and electricity.

Now the fine comb is being made on the farms, which encompass 346,000 hectares of sugarcane. “In the 1990s, the agricultural cost was variable. Today, two-thirds of the agricultural cost is fixed for cutting, harvesting, and transport,” said Chammas. This whole plan supports the prospect of reducing this season’s CAPEX to R $ 1.25 billion (with a “margin of error” of R $ 90 million), compared to R $ 1.38 billion last season.

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Yeast infection treatment

For over 5,000 years the people of Mesopotamia and Ancient Egypt had been making some kind of alcohol similar to beer. Accidentally moistened and sprouted barley grains gave rise to a less perishable and sweeter product, forming the incipient notion of what we now know as barley malt. From there what originated the drink with certain alcohol content, were spontaneous and uncontrolled fermentation, initiated by microorganisms of the environment or carried by air.

Since Saccharomyces yeasts naturally tend to dominate these ‘wild’ processes, they have been intuitively isolated in different parts of the globe throughout man’s intricate food history. In fact, these “wild” fermentations are still used to make the very special Belgian lambics, whose “microbial terroir” is restricted to the Pajottenland region.

Airlift fermenters offer advantages such as efficient component homogenization, low shear, and energy-saving because the medium is agitated by the aeration process without the need for mechanical agitation. The objective of this work was to analyze the growth kinetics of Saccharomyces boulardii in this fermenter, with aeration of 1 and 1.5 vvm (volume of air per volume of medium per minute), compared to growth in shaker flasks, aiming at future application of this fermenter on an industrial scale. The results indicated that there was a decrease of pH with the glucose consumption of the medium, which was totally consumed until the end of the exponential phase, of 5 and 6 hours for the shaker and airlift, respectively. After this period there was a change in the growth rate of S. boulardii in both devices, indicating a possible change in the carbon source used since all glucose was consumed after these periods. The values ​​of specific growth velocities were similar for the 1.0 vvm shaker and airlift, but lower than the 1.5 vvm airlift, indicating that in this last reactor there are possibilities to achieve a higher cellular production speed. depending only on the oxygenation efficiency offered.

Biosev has been going through a “second turning point” in its strategy since it was established in the country in 2000. And the order is to cut costs to be “resilient” even in the low-price scenario, said company CEO Rui Chammas, in the presentation to analysts yesterday in Sao Paulo.

This “inflection” gained momentum in this crop (2017/18), which began with oil prices close to $ 40 a barrel and a sharp drop in sugar prices. Faced with the adverse conjuncture, the company began to do a fine comb in all its areas. With this guideline, it began to reduce its investments (CAPEX) trying not to lose productivity.

The first “inflection” was in 2014 when Biosev sought to strengthen its operations as it recorded “one of the worst indicators of agricultural productivity and high cash consumption,” Chammas noted.

In this second phase, the first steps involved reviewing the costs of operations. An example, he said, was the optimization of the use of vinasse, which reduces fertilizer application costs by about R $ 200 per hectare. “If we consider an area of ​​240,000 hectares, even if we only do it in one portion, it is already a significant cost reduction.”