Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation/Compostos antifungicos extraidos da fermentacao de farelo de arroz e aplicados na conservacao de produto de panificacao

The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus oiyzae, whose initial concentration was 4 x [10.sup.6] spores [g.sup.-1] of bran fungus. The phenolic extracts, in average concentration of 2.47 mg [g.sup.-1], were applied on the pizzas doughts stored at room temperature. These pizza doughs treated increased by more than ten days life compared with those that were applied conventional conservatives. Thus, this extract phenolic derivative of rice bran showed to be promise as conservative, with results that indicate less fungal contamination as glucosamine, score of molds and yeasts, and invertase enzyme activity in 17.66 [micro]g [g.sup.-1], 1.3 x [10.sup.1] CFU [g.sup.-1] and 0.04 mg min. [proteins.sup.-1], respectively. Keywords: natural conservatives, phenolic compounds, pizzas, propionic acid, Rhizopus oryzae. O objetivo deste estudo foi aplicar um extrato natural como conservador, proveniente da biomassa de farelo de arroz fermentado, com o objetivo de aumentar a vida de prateleira de massas de pizza. O substrato, farelo de arroz, foi colocado em biorreatores de bandeja e inoculados com Rliizopus oiyzae, cuja concentracao inicial era 4 x [10.sup.6] esporos [g.sup.-1] de farelo de fungo. Os extratos fenolicos, na concentracao media de 2,47 mg [g.sup.-1], foram aplicados sobre as massas de pizzas armazenadas a temperatura ambiente. Estas massas de pizza tiveram a vida de prateleira aumentada em mais de 10 dias em comparacao com aquelas que foram aplicados conservadores convencionais. Assim, este extrato fenolico do farelo de arroz mostrou ser promissor como conservador, com resultados que indicam menor contaminacao fungica como glicosamina, contagem de bolores e leveduras, e atividade da enzima invertase em 17,66 [micro]g [g.sup.-1], 1,3 x [10.sup.1] CFU [g.sup.-1] e 0,04 mg min. [proteinas.sup.-1], respectivamente. Palavras-chave: conservador natural, compostos fenolicos, pizzas, acido propionico, Rhizopus oryzae.