Este trabalho avaliou os efeitos de diferentes períodos de armazenamento do leite de cabra in natura sobre a qualidade do produto em pó. Foram avaliadas as alterações microbiológicas, físico-químicas e bioquímicas do leite cru e a influência nas características microbiológicas, físicas, bioquímicas e sensoriais do leite em pó durante o armazenamento por 0, 60, 120 e 180 dias. Foram realizados 3 ensaios idênticos nos quais cerca de 105 L de leite de cabra recém-ordenhado foram igualmente divididos em 3 partes e armazenados a temperatura controlada de 4 ºC por até 5 dias. Nos dias 1, 3 e 5 após a coleta do leite in natura, uma alíquota de 500 mL foi coletada para a realização das análises. O restante da fração (aproximadamente 35L) foi submetido à pasteurização (65 ºC por 30 min), concentração sob vácuo (40% de sólidos totais) e secagem por atomização. Os lotes de leite de cabra em pó obtidos foram avaliados através de análises de composição (umidade, teores de proteína, gordura, lactose e cinzas), dispersibilidade, cor, atividade de água, índice de peróxidos, atividades proteolítica e lipolítica e análise sensorial por uma equipe de provadores treinados. Foram observados efeitos (P < 0,05) do período de armazenamento do leite in natura e/ou do leite em pó, ou mesmo interação destes efeitos sobre determinadas características durante o armazenamento do leite em pó, como: aumento linear das populações de micro-organismos mesófilos, psicrotróficos lipolíticos e psicrotróficos proteolíticos do leite in natura, aumento da intensidade da cor branca (L*) do leite em pó, da atividade lipolítica e da oxidação do leite em pó. Também foram observados efeitos (P < 0,05) em características sensoriais como: redução da coloração amarela do pó de do leite reconstituído, aumento do odor cáprico e dos sabores rançoso e amargo do leite reconstituído. Considerando-se a avaliação global das variáveis estudadas, recomenda-se que o período de armazenamento a 4 oC do leite de cabra in natura não ultrapasse 3 dias, para que ocorra a preservação da qualidade do leite de cabra em pó por até 180 dias. / This study evaluated the effects of different storage periods of raw goat milk on the quality of the powder product. Alterations in microbiological and physical-chemical properties of raw milk and their influence on the microbiological, physical, biochemical and sensory characteristics of milk powder during storage for 0, 60, 120 and 180 days were evaluated. There were 3 identical tests in which about 105 L of recently milked goat milk were divided into 3 parts and stored at controlled temperature of 4 ºC for up 5 days. On days 1, 3 and 5 after storage, an aliquot (500 mL) of raw milk was collected to perform microbiological, physico-chemical and biochemical analysis. The remaining fraction (about 35 L) was subjected to pasteurization (65 ºC for 30 min), vacuum concentration (40% of total solids) and spray drying. The powders produced were evaluated through analysis of composition (moisture, protein, fat, lactose and ash), dispersibility, color, water activity, granulometry, peroxide value, proteolytic and lipolytic activities and sensory analysis by a selected team of panelists. Effects of storage of raw milk or/and powdered milk or their interaction were observed (P <0.05) on certain characteristics during storage of milk powder, as the increasing of mesophilic, lipolytic psychrotrophic and proteolytic psychrotrophic microorganisms populations in raw milk, increasing of the white color (L*), the lipolytic activity and the peroxide value of milk powder. There were also observed effects (P < 0.05) on sensory characteristics such as decreasing of yellow color of milk powder and reconstituted milk, increasing of capric smell, rancid and bitter flavour of reconstituted milk. Considering the overall evaluation of studied variables, it\'s recommended that the raw goat milk storage at 4 oC does not exceed 3 days to preserve the quality of goat milk powder until 180 days.

With the advent of computers and the information age, vast amounts of data generated in a great deal of science and industry fields require the statisticians to explore further. In particular, statistical and computational problems in biology and medicine have created a new field of bioinformatics, which is attracting more and more statisticians, computer scientists, and biologists. Several procedures have been developed for tracing the source of fecal pollution in water resources based on certain characteristics of certain microorganisms. Use of this collection of techniques has been termed microbial source tracking (MST). Most of the current methods for MST are based on patterns of either phenotypic or genotypic variation in indicator organisms. Studies also suggested that patterns of genotypic variation might be more reliable due to their less association with environmental factors than those of phenotypic variation. Among the genotypic methods for source tracking, fingerprinting via rep-PCR is most common. Thus, identifying the specific pollution sources in contaminated waters based on rep-PCR fingerprinting techniques, viewed as a classification problem, has become an increasingly popular research topic in bioinformatics. In the project, several statistical methods for classification were studied, including linear discriminant analysis, quadratic discriminant analysis, logistic regression, and $k$-nearest-neighbor rules, neural networks and support vector machine. This project report summaries each of these methods and relevant statistical theory. In addition, an application of these methods to a particular set of MST data is presented and comparisons are made.

Este trabalho avaliou os efeitos de diferentes períodos de armazenamento do leite de cabra in natura sobre a qualidade do produto em pó. Foram avaliadas as alterações microbiológicas, físico-químicas e bioquímicas do leite cru e a influência nas características microbiológicas, físicas, bioquímicas e sensoriais do leite em pó durante o armazenamento por 0, 60, 120 e 180 dias. Foram realizados 3 ensaios idênticos nos quais cerca de 105 L de leite de cabra recém-ordenhado foram igualmente divididos em 3 partes e armazenados a temperatura controlada de 4 ºC por até 5 dias. Nos dias 1, 3 e 5 após a coleta do leite in natura, uma alíquota de 500 mL foi coletada para a realização das análises. O restante da fração (aproximadamente 35L) foi submetido à pasteurização (65 ºC por 30 min), concentração sob vácuo (40% de sólidos totais) e secagem por atomização. Os lotes de leite de cabra em pó obtidos foram avaliados através de análises de composição (umidade, teores de proteína, gordura, lactose e cinzas), dispersibilidade, cor, atividade de água, índice de peróxidos, atividades proteolítica e lipolítica e análise sensorial por uma equipe de provadores treinados. Foram observados efeitos (P < 0,05) do período de armazenamento do leite in natura e/ou do leite em pó, ou mesmo interação destes efeitos sobre determinadas características durante o armazenamento do leite em pó, como: aumento linear das populações de micro-organismos mesófilos, psicrotróficos lipolíticos e psicrotróficos proteolíticos do leite in natura, aumento da intensidade da cor branca (L*) do leite em pó, da atividade lipolítica e da oxidação do leite em pó. Também foram observados efeitos (P < 0,05) em características sensoriais como: redução da coloração amarela do pó de do leite reconstituído, aumento do odor cáprico e dos sabores rançoso e amargo do leite reconstituído. Considerando-se a avaliação global das variáveis estudadas, recomenda-se que o período de armazenamento a 4 oC do leite de cabra in natura não ultrapasse 3 dias, para que ocorra a preservação da qualidade do leite de cabra em pó por até 180 dias. / This study evaluated the effects of different storage periods of raw goat milk on the quality of the powder product. Alterations in microbiological and physical-chemical properties of raw milk and their influence on the microbiological, physical, biochemical and sensory characteristics of milk powder during storage for 0, 60, 120 and 180 days were evaluated. There were 3 identical tests in which about 105 L of recently milked goat milk were divided into 3 parts and stored at controlled temperature of 4 ºC for up 5 days. On days 1, 3 and 5 after storage, an aliquot (500 mL) of raw milk was collected to perform microbiological, physico-chemical and biochemical analysis. The remaining fraction (about 35 L) was subjected to pasteurization (65 ºC for 30 min), vacuum concentration (40% of total solids) and spray drying. The powders produced were evaluated through analysis of composition (moisture, protein, fat, lactose and ash), dispersibility, color, water activity, granulometry, peroxide value, proteolytic and lipolytic activities and sensory analysis by a selected team of panelists. Effects of storage of raw milk or/and powdered milk or their interaction were observed (P <0.05) on certain characteristics during storage of milk powder, as the increasing of mesophilic, lipolytic psychrotrophic and proteolytic psychrotrophic microorganisms populations in raw milk, increasing of the white color (L*), the lipolytic activity and the peroxide value of milk powder. There were also observed effects (P < 0.05) on sensory characteristics such as decreasing of yellow color of milk powder and reconstituted milk, increasing of capric smell, rancid and bitter flavour of reconstituted milk. Considering the overall evaluation of studied variables, it\'s recommended that the raw goat milk storage at 4 oC does not exceed 3 days to preserve the quality of goat milk powder until 180 days.

Die Verbindung von hoch entwickelten Nanomaterialien mit fluoreszenzbasierten Technologien hat sich zu einem aufstrebenden Forschungsbereich entwickelt. Nichtsdestotrotz ist bis heute der Schritt von einem organischen Indikatormolekül zum anwendbaren Sensorsystem ein komplexer Prozess. Diese Arbeit zielte darauf ab, sensorische Materialien verschiedener chemischer Natur für diverse Analyten zu entwickeln, zu charakterisieren und zu etablieren. Hierbei wurden zunächst pH sensitive Fluoreszenzfarbstoffe entwickelt und in dünnen Membranen immobilisiert. Der Teststreifen ermöglicht die Beurteilung von pH-Änderungen mit dem Auge. Darüber hinaus wurde gezeigt, wie diese Farbstoffe auch in eine wasserlösliche Form überführt werden können. Damit konnten lokale pH-Änderungen an der Wachstumsfront von Silikat-Biomorphs detektiert werden. Auch partikuläre Systeme stellten sich als geeignete Materialien heraus. Es konnte gezeigt werden, wie die Silikat-Matrix von Partikeln zu verbesserten Eigenschaften für Farbstoffe führt. Mittels farbstoffbeladener Partikel konnte in einem Lateral-Flow-Assay ein schneller Nachweis von TATP etabliert werden. Ein anderer Ansatz verfolgte das Ziel des sensitiven Nachweises von Quecksilberionen in Wasser. In einem anderen System konnten Silikat-Nanopartikeln so funktionalisiert werden, dass ein sensitiver und selektiver Nachweis von Schwermetallionen und Anionen über ein Quencher-Displacement-Assay gelang. Zusätzlich wurde die einzigartige Oberfläche von Zellulosepartikeln mithilfe eines neu entwickelten Fluoreszenzfarbstoffs untersucht. Die untersuchten Materialien und Strategien zeigen, wie leicht innovative Moleküle für potentielle sensorische Systeme im wässrigen Medium auf Basis von fluoreszierenden Partikeln und dünnen Schichten geschaffen werden können. Das Verhalten der hergestellten Materialien wurde über spektroskopische Methoden evaluiert und dabei, wenn möglich, die Parameter Sensitivität, Selektivität und Ansprechzeit beurteilt. / The combination of fluorescence and nanomaterials has developed into an emerging research area. Nonetheless until now the step from an organic sensory molecule to a final sensor format is a complex endeavor. This thesis aimed at the preparation of particulate and thin-film based platforms for various analytes through combining the features of an appropriate host material with outstanding properties of dyes concomitant with sensitive fluorescence detection techniques. In particular, pH sensitive fluorescent probes were sterically immobilized into a thin membrane. The dip-stick allows the assessment upon change in pH with the eye. Especially a probe working at high basic pH range was converted into a water-soluble analogue and was directly applied at the growth front of silica biomorphs to detect local pH changes. But also particulate structures are suitable host materials. It is shown how the silica matrix of nanoparticles lead to improved optical properties for embedded dyes. The interactions of silica and fluorescent dyes within the pores of mesoporous particles were exploited to develop an actual sensor format based detection of TATP. In another approach it was possible to detect mercury ions in water. Heavy metal ions were also successfully detected in a quencher displacement assay involving receptor-dye functionalized silica nanoparticles. The impact of the unique surface properties of cellulose microparticles was shown by a fluorescent dye which allows an assessment of the surface functional groups and microenvironment through the reactivity and its changes in the optical properties. The performance of the prepared materials were evaluated mostly by spectroscopic methods and if possible assessed in terms of sensitivity, selectivity and response time. The newly developed and investigated materials based on fluorescent particulate and thin-films show the facile application of innovative sensor probes for potentially sensing devices.