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| Registros recuperados: 163 | |
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| Maldonade,Iriani R.; Rodriguez-Amaya,Delia B.; Scamparini,Adilma R. P.. |
| Sequential statistical methods were used to maximise carotenoid production by a strain of Rhodotorula mucilaginosa, isolated from the Brazilian ecosystem. Initially, a factorial 2(5-1) experimental design was used, and the variables were pH and the levels of glucose, yeast extract, MgSO4.7H2O and KH2PO4. The nitrogen source (yeast extract) was the most important variable in enhancing carotenoid production; MgSO4.7H2O and KH2PO4 had a negative influence. The initial pH had no significant effect on carotenoid and cell productions. We further investigated the effects of glucose and yeast extract effects, using a second-order central composite design (CCD) to optimise carotenoid production, which was adequately approximated with a full quadratic equation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Torulene; Yeast; Response surface design; Rhodotorula mucilaginosa. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100012 |
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| Lopes,Mario Lucio; Paulillo,Silene Cristina de Lima; Godoy,Alexandre; Cherubin,Rudimar Antonio; Lorenzi,Marcel Salmeron; Giometti,Fernando Henrique Carvalho; Bernardino,Claudemir Domingos; Amorim Neto,Henrique Berbert de; Amorim,Henrique Vianna de. |
| ABSTRACT In the last 40 years, several scientific and technological advances in microbiology of the fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These contributions have increased our view and comprehension about fermentations in the first and, more recently, second-generation ethanol. Nowadays, new technologies are available to produce ethanol from sugarcane, corn and other feedstocks, reducing the off-season period. Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts. There are great research opportunities in production processes of the first-generation ethanol regarding high-value added products, cost reduction and selection of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ethanol; Yeast; Fermentation; Distillery. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000500064 |
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| Mukhtar,Hamid; Ikram-ul-Haq,. |
| We describe the simultaneous production of Bacillus subtilis based proteases and alpha amylase using a computer controlled laboratory scale 7.5 L batch bioreactor. The present strain is the first to be reported that concomitantly produces these two industrially important enzymes. The growth and sporulation of Bacillus subtilis was monitored and maximum production of alkaline protease and alpha amylase was found to coincide with maximum sporulation. Two types of proteases were detected in the fermentation broth; a neutral and an alkaline protease most active in a pH range of 7.0-8.0 and 8.0-10, respectively. Maximum production of proteases was observed at an incubation temperature of 37ºC while that of alpha amylase was observed at 40ºC. The optimum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Simultaneous; Sporulation; Kinetics; Fermentation; Agitation. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300033 |
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| Meneghin,Silvana Perissatto; Reis,Fabricia Cristina; Almeida,Paulo Garcia de; Ceccato-Antonini,Sandra Regina. |
| The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum cells are washed can control the bacterial growth or alternatively biocides are used. This work aimed to verify the effect of chlorine dioxide, a well-known biocide for bacterial decontamination of water and equipments, against contaminant bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides) from alcoholic fermentation, through the method of minimum inhibitory concentration (MIC), as well as its effect on the industrial yeast inoculum. Lower MIC... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chlorine dioxide; Bacteria; Yeast; Antibacterial agent; Alcohol; Fermentation. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200026 |
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| Jiang,Yun-Gang; Wang,Chu-Yan; Jin,Chao; Jia,Jun-Qiang; Guo,Xijie; Zhang,Guo-Zheng; Gui,Zhong-Zheng. |
| DNJ, an inhibitor of α-glucosidase, is used to suppress the elevation of postprandial hyperglycemia. In this study, we focus on screening an appropriate microorganism for performing fermentation to improve DNJ content in mulberry leaf. Results showed that Ganoderma lucidum was selected from 8 species and shown to be the most effective in improvement of DNJ production from mulberry leaves through fermentation. Based on single factor and three factor influence level tests by following the Plackett-Burman design, the optimum extraction yield was analyzed by response surface methodology (RSM). The extracted DNJ was determined by reverse-phase high performance liquid chromatograph equipped with fluorescence detector (HPLC-FD). The results of RSM showed that the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mulberry; DNJ Production; Microorganisms; Fermentation. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000200048 |
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| Gomes,Fatima C. O.; Silva,Carol L. C.; Vianna,Cristina R.; Lacerda,Inayara C. A.; Borelli,Beatriz M.; Nunes,Álvaro C.; Franco,Gloria R.; Mourão,Marina M.; Rosa,Carlos A.. |
| During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production process are still poorly understood in Brazil. In our work, the fermentation process was followed in two distilleries located in the state of Minas Gerais. The objective of this work was to identify the populations of lactic acid bacteria present during cachaça fermentation using physiological and molecular methods. Lactic acid bacteria were isolated in high frequencies during all of the fermentative processes, and Lactobacillus plantarum and L. casei were the most... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Fermentation; Cachaça. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200031 |
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| Zhang,Dalong; Guan,Dan; Liang,Jingbo; Guo,Chunqian; Xie,Xixian; Zhang,Chenglin; Xu,Qingyang; Chen,Ning. |
| L-lactate is one of main byproducts excreted in to the fermentation medium. To improve L-glutamate production and reduce L-lactate accumulation, L-lactate dehydrogenase-encoding gene ldhA was knocked out from L-glutamate producing strain Corynebacterium glutamicum GDK-9, designated GDK-9ΔldhA. GDK-9ΔldhA produced approximately 10.1% more L-glutamate than the GDK-9, and yielded lower levels of such by-products as α-ketoglutarate, L-lactate and L-alanine. Since dissolved oxygen (DO) is one of main factors affecting L-lactate formation during L-glutamate fermentation, we investigated the effect of ldhA deletion from GDK-9 under different DO conditions. Under both oxygen-deficient and high oxygen conditions, L-glutamate production by GDK-9ΔldhA was not higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Corynebacterium glutamicum; L-glutamate; L-lactate dehydrogenase; Gene knockout; Fermentation. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000400044 |
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| Han,Lirong; Feng,Juntao; Zhang,Shuangxi; Ma,Zhiqing; Wang,Yonghong; Zhang,Xing. |
| The efficiency of enzymatic hydrolysis of cellulose can be improved by various pretreatments of the substrate. In order to increase the efficiency of enzymatic saccharification of the wheat straw, we determined the effect of different pretreatments on the physical structure, chemical components and enzymatic saccharification of wheat straw. Our results showed that combination of grinding and sodium hydroxide (NaOH) treatment had high effect on the enzymatic hydrolysis of wheat straws. The optimal pretreatment condition was to grind the wheat straws into the sizes of 120 meshes followed by treatment with 1.0% NaOH for 1.5 h (121°C/15psi). Under this condition, the cellulose content of wheat straw was increased by 44.52%, while the content of hemicellulose... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cellulase; Cellulose; Fermentation; Hydrolysis; Lignocellulosic; Pretreatment. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100006 |
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| Pataro,Carla; Guerra,Juliana B.; Gomes,Fátima C.O.; Neves,Maria J.; Pimentel,Patrícia F.; Rosa,Carlos A.. |
| Trehalose accumulation, invertase activity and physiological characteristics of 86 yeast isolates from short fermentative cycles during the production of cachaça in three artisanal distilleries of the State of Minas Gerais were studied. Among these isolates, 70% were able to grow at temperatures between 40 and 42ºC. Only Saccharomyces cerevisiae isolates were able to grow over 40ºC. Lower temperatures (<40ºC) favoured the growth of yeasts such as Candida parapsilosis-like, C. maltosa-like, Kloeckera japonica, S. exiguus and C. bombicola-like. The isolates from all three distilleries were ethanol tolerant, produced invertase, and accumulate trehalose in the presence of glucose. The strains isolated from distillery A presented more resistance to ethanol... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Saccharomyces cerevisiae; Cachaça; Trehalose; Invertase; Fermentation. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000300003 |
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| Tagliari,Cristiane Vanessa; Sanson,Raquel K.; Zanette,André; Franco,Telma Teixeira; Soccol,Carlos Ricardo. |
| Various microorganisms including bacteria, yeast and fungi can degrade caffeine. There are few publications about caffeine degradation pathway in filamentous fungi, mainly by solid-state fermentation (SSF). Studies were carried out on degradation of caffeine and their metabolites by filamentous fungi in SSF using coffee husk as substrate. The purpose of this work was to investigate the caffeine degradation pathway by Rhizopus delemar in packed bed column fermenter and to compare this degradation metabolism with glass flasks fermentation. The methylxanthines were quantified by HPLC analysis. The experiments were realized with the optimized conditions in previous experiments: pH 6.5, 28ºC, inoculation rate 10(6) spores/g substrate, aeration rate 60 mL/min... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Decaffeination; Fermentation; Caffeine; Theophylline; Bioreactor; Filamentous fungi. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000500035 |
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| Max,Belén; Salgado,José Manuel; Rodríguez,Noelia; Cortés,Sandra; Converti,Attilio; Domínguez,José Manuel. |
| This work provides a review about the biotechnological production of citric acid starting from the physicochemical properties and industrial applications, mainly in the food and pharmaceutical sectors. Several factors affecting citric acid fermentation are discussed, including carbon source, nitrogen and phosphate limitations, pH of culture medium, aeration, trace elements and morphology of the fungus. Special attention is paid to the fundamentals of biochemistry and accumulation of citric acid. Technologies employed at industrial scale such as surface or submerged cultures, mainly employing Aspergillus niger, and processes carried out with Yarrowia lipolytica, as well as the technology for recovering the product are also described. Finally, this review... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Citric acid; Fermentation; Review; Aspergillus niger. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400005 |
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| Registros recuperados: 163 | |
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