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| Registros recuperados: 163 | |
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| TONUCCI, R. G.; CHAVES, A. K. de L.; GUEDES, F. L.. |
| Resumo - Objetivou-se avaliar a qualidade fermentativa e o valor nutritivo da silagem de milheto e girassol nas proporções de 100:0; 75:25; 50:50; 25:75 e 0:100, totalizando cinco tratamentos e três repetições. Foram utilizados minissilos de PVC e adotou-se delineamento experimental inteiramente casualizado. A abertura dos minissilos foi realizada aos 90 dias. Os dados foram submetidos à análise de variância e estimadas regressões, aplicadas no teste de Tukey (P<0,05) utilizando o programa do pacote estatístico do Statistical Analysis System - SAS® (SAS Institute, 2004). Verificou-se que apenas a recuperação de matéria seca e celulose apresentaram efeito quadrático com pontos de mínima de 93,1% e máxima 29,91%, respectivamente. A inclusão de girassol... |
| Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) |
Palavras-chave: Extrato etéreo; Nitrogênio amoniacal; Ammoniacal nitrogen; Ether extract; Digestibilidade; Fermentação; Proteína Bruta; Crude protein; Digestibility; Fermentation. |
| Ano: 2018 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1101499 |
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| Leroi, Francoise. |
| Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-mortem pH, the low percentage of sugars, the high content of low molecular weight nitrogenous molecules and the low temperature of temperate waters favor the rapid growth of pH-sensitive psychrotolerant marine Gram-negative bacteria like Pseudomonas, Shewanella and Photobacterium. In seafood packed in both vacuum (VP) and modified atmosphere (MAP) packaging commonly CO2 enriched, the growth of the Gram-negative aerobic bacteria group (predominantly pseudomonads) is effectively inhibited and the number reached by LAB during storage is higher than that achieved in air but always several log units lower than the trimethylamine oxide (TMA-O) reducing and CO2-resistant... |
| Tipo: Text |
Palavras-chave: Lactic acid bacteria; Fish; Spoilage; Biopreservation; Probiotic; Fermentation. |
| Ano: 2010 |
URL: http://archimer.ifremer.fr/doc/00006/11750/8447.pdf |
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| Grivaud-le Du, Alicia; Zykwinska, Agata; Sinquin, Corinne; Ratiskol, Jacqueline; Weiss, Pierre; Vinatier, Claire; Guicheux, Jerome; Delbarre-ladrat, Christine; Colliec-jouault, Sylvia. |
| Alteromonas infernus bacterium isolated from deep-sea hydrothermal vents can produce by fermentation a high molecular weight exopolysaccharide (EPS) called GY785. This EPS described as a new source of glycosaminoglycan-like molecule presents a great potential for pharmaceutical and biotechnological applications. However, this unusual EPS is secreted by a Gram-negative bacterium and can be therefore contaminated by endotoxins, in particular the lipopolysaccharides (LPS). Biochemical and chemical analyses of the LPS extracted from A. infernus membranes have shown the lack of the typical LPS architecture since 3-deoxy-d-manno-oct-2-ulopyranosonic acid (Kdo), glucosamine (GlcN), and phosphorylated monosaccharides were not present. Unlike for other... |
| Tipo: Text |
Palavras-chave: Marine Alteromonas infernus; Bacterial exopolysaccharide; Endotoxin; Characterization; Purification; Fermentation; Process. |
| Ano: 2017 |
URL: https://archimer.ifremer.fr/doc/00397/50818/51601.pdf |
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| Slininger,Patricia J.; Behle,Robert W.; Jackson,Mark A.; Schisler,David A.. |
| Thousands of potential microbial biocontrol agents have been isolated from agricultural fields and crops during research over the last 80 years, yet only a few are in commercial use. Recently, public health and safety concerns about the environmental impact of chemical pesticides have led to consideration of biological control as a natural approach to maintaining crop health. Despite environmental incentives and strong research efforts, commercialization of biocontrol agents has been slow to evolve. The momentum of the chemical industry is difficult to shift, and fermentation processes tend to be more expensive to operate than synthetic chemical processes.Yet there is a demand for biological control products, especially in agricultural niche markets, where... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biopesticide; Biological control; Fermentation; Formulation; Stabilization. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-566X2003000200001 |
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| Hongo, Akio; Ishii, Yukiko; Suzuta, Hidetaka; Enkhee, Devee; Toukura, Yuji; Hanada, Masaaki; Hidaka, Satoshi; Miyoshi, Syunzou; 本江, 昭夫; 石井, 友紀子; 鈴田, 英隆; エンヒェー, デヴィ; 藤倉, 雄司; 花田, 正明; 日高, 智; 三好, 俊三. |
| The study was conducted in Obihiro, Japan to examine the position and rate of intestinal fermentation in three adult ostriches (Struthio camelus) with mean liveweight of 103±4.7 kg. The ostriches were fed fresh leaves of orchardgrass (Dactylis glomerata). At twenty five hours before the slaughter, they ingested 100 g fresh leaves mixed with 20 g oblong strips (2mm wide and 30 mm long) of a filter paper, in which chromium oxide was absorbed at a rate of 40 %. After the slaughter, small intestine, cecum and large intestine were cut into 3, 2 and 7 pieces, respectively, with the same length in each organ. Crude ash content in digesta samples was the highest in muscular stomach (90.1±1.17 %), compared with 27-51 % in other organs of glandular stomach, small... |
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Palavras-chave: Adult ostrich; Chromium; Colon; Fermentation; Volatile fatty acid; ダチョウ成鳥; クロム; 結腸; 醗酵; 揮発性脂肪酸. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/92 |
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| YAMADA, Sunao; SHINOMIYA, Noriyuki; OHBA, Kiyoshi; SEKIKAWA, Mitsuo; ODA, Yuji; 関川, 三男; 小田, 有二. |
| By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the... |
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Palavras-chave: Potato peel; Substandard mash; Ethanol; Fermentation. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2962 |
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| 小嶋, 道之; 青山, 将; KOJIMA, Michiyuki; AOYAMA, Masaru. |
| 豆乳100ml に市販の0.03ml 酢酸を加えてオートクレーブ(121℃, 15分間) すると, 大豆タンパ ク質は凝固した｡ロ液は, 淡黄色の酸処理豆腐ホエーであり, この酸処理豆腐ホエー(pH4.0前後) で乳酸菌を培養することができた｡また, 酸処理した凝固タンパク質は家畜の飼料として利用可能 であった｡この酸処理手法は, 豆腐製造過程での廃液(豆腐ホエー) にも利用でき, 未利用資源で ある豆腐ホエーが, 乳酸菌培養用の培地として有効であることを明らかにした｡また, 豆腐残査 (OKARA) に添加して, 保存期間の延長が可能であった｡ In the current studies, we found that addition of 0.03 ml acetic acid to 100 ml soy milk caused it to solidify when autoclaved for 15 min at 121℃. The whey remaining after this process is light yellow in color, has a pH of approximately 4.0, and acted as an effective medium for culturing lactic acid bacteria. To investigate the potential of the solidified protein as a feed for domestic animals, the protein was fed to a Holstein cow over a week and was usually more than 95% consumed.... |
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Palavras-chave: 豆腐製造; 豆腐ホエー; 酢酸処理; 乳酸菌発酵; オカラ; Tofu making; Tofu whey; Acetic acid treatment; Lactic acid bacteria; Fermentation; OKARA. |
| Ano: 2004 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/88 |
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| Cisneros, F.; Sedrés, J.M.. |
| Se ensayó la fermentación para concentrados con cultivo de Bioyogurt, utilizando NaOH y CaCO3 como neutralizantes de la acidez, y se observó su efecto sobre la población final y la viabilidad. La fermentación se realizó en un medio semi- sintético. La solución de NaOH 4N se adicionó automáticamente durante el proceso para mantener el pH = 6,20 y el CaCO3 en polvo, se adicionó en porciones, según la variación de la acidez. Con ambas alternativas se obtuvo una población total final entre 1014 y 1016 UFC/mL, favorable para el proceso de preparación de concentrados bacterianos. Desde el punto de vista práctico, el uso del CaCO3 sólido presentó dificultades de manipulación y mayor riesgo de contaminación que el NaOH. |
| Tipo: Journal Contribution |
Palavras-chave: Hydroxides; Growing ponds; Fermentation; Bacterial diseases. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4713 |
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| Cepero, Y.; Beldarraín, T.; Bruselas, A.; Vergara, N.; Moya, Y.; Rodríguez, F.. |
| El objetivo del presente trabajo fue determinar la durabilidad de un producto cárnico fresco empleando cultivo iniciador. Se elaboraron butifarras frescas con y sin cultivo iniciador que se almacenaron a temperaturas entre 4 y 8 ºC. Se evaluaron las principales propiedades industriales de 4 cultivos iniciadores para seleccionar el cultivo iniciador. Se evaluó el proceso de fermentación de la carne a dos niveles para determinar la dosis de adición del cultivo. Se realizaron determinaciones físico-químicas, microbiológicas y sensoriales de los productos. Se seleccionó el cultivo iniciador Lactobacillus casei a 2 % para su uso como bioconservador en la butifarra fresca. La durabilidad de la butifarra fresca a temperaturas entre 4 y 8 ºC empleando... |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Fermentation; Sausages; Fermented product starters; Lactobacillus casei. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4845 |
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| Perea, J.; Brito, A.I.. |
| Se evaluó la cinética de fermentación ácido láctica desarrollada por los cultivos probióticos Bifigur y Bioyogur, en una leche descremada, con adición indistinta de fibras dietéticas solubles (inulina) e insolubles (salvado de trigo). Las evaluaciones se realizaron tomando muestras de la leche recién inoculada y cada 0,5 h hasta la coagulación para expresar gráficamente los valores medios de acidez y pH contra el tiempo. A las 24 h se determinó la viabilidad de los microorganismos inoculados. Las curvas de fermentación presentaron un comportamiento típico, con mayor cinética en la variante con salvado de trigo inoculada con cultivo de Bioyogur, con respecto a la que utilizó inulina y cultivo de Bifigur. La inulina mostró a su vez propiedades estimuladoras... |
| Tipo: Journal Contribution |
Palavras-chave: Food; Microorganisms; Fermentation. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4721 |
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| Diouf, A.. |
| L’étude porte sur l’évolution du pH et de la température au cours de la transformation artisanale du Cymbium, ainsi que sur les perspectives de valorisation du produit transformé. Les expérimentations menées au site de transformation artisanale de Joal ont permis de constater que : Après 12 heures de séjour en bac (1ère nuit), le Cymbium est encore en phase de rigor mortis. Le pH moyen affiché à l’issue de cette première nuit est de 7,6 ; donc proche de celui du mollusque vivant ; Le pH moyen du produit fini est légèrement acide et se situe entre 6,3 et 6,4. Donc le yeet de Joal est très peu fermenté ; Les difficultés de séchage notées sont dues : soit au manque de maîtrise des paramètres tels que, la température, l’humidité relative et la vitesse de... |
| Tipo: Theses and Dissertations |
Palavras-chave: Processing fishery products; Fermentation; Biology; Marketing; Drying; Temperature; Statistics; Ph; Marketing; Biology; Fermentation; Drying; Temperature. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/3007 |
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| Mejías, E.; Ruíz, A.; Silveira, I.; Padrón, X.; Lafargue, D.; Fajo, A.. |
| Se determinaron las condiciones y parámetros de conservación del tofu proteolizado fermentado por un período no mayor de 15 días. Se obtuvo el tofu a partir de leche de soya parcialmente proteolizada con papaína grado alimentario a la cual se le añadió sales de calcio y de magnesio. El tofu proteolizado se envasó en potes de poliestireno que se inocularon con un cultivo láctico y se incubaron a 23 ± 1 ºC. Se ensayó el empleo del sorbato de potasio y la pasteurización del tofu proteolizado, una vez finalizada la fermentación. Los productos se colocaron a 4 y 10 ºC por 15 días y se analizaron química, microbiológica y sensorialmente. El tofu proteolizado fermentado se puede conservar en potes de poliestireno de 100 mL con tapa a una temperatura de 4 ºC por... |
| Tipo: Journal Contribution |
Palavras-chave: Conservation; Analysis; Temperature; Tofu; Fermentation; Proteolysis; Cold storage. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4888 |
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| Registros recuperados: 163 | |
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