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| Registros recuperados: 22 | |
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| Kaskatepe,Banu; Yildiz,Sulhiye; Gumustas,Mehmet; Ozkan,Sibel A.. |
| The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956). The quantity of rhamnolipids of ATCC, H1 and SY1... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biosurfactant; Pseudomonas aeruginosa; Rhamnolipid; Kefir; Fish meal. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300855 |
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| Eyng,Cinthia; Nunes,Ricardo Vianna; Pozza,Paulo Cesar; Murakami,Alice Eiko; Scherer,Carina; Schone,Rodrigo André. |
| There are several ingredients that can replace those commonly used in the manufacture of animal ration in order to reduce production costs, as tilapia by products meal. However, as byproducts, more studies should be done to achieve the exact effects over the final product. An experiment was carried out aiming at evaluate the effects of the inclusion of five different levels (0%, 2%, 4%, 6% and 8%) of tilapia (Oreochromis niloticus) byproducts meal (TM) on poultry diets on carcass yield and sensory characteristics of broiler chicken meat. 480 one day old chicks, Cobb strain, were used to set the experiment with five treatments arranged in completely randomized design, with six replicates, and 16 birds per experimental unit. At the end of the experiment (42... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish meal; Alternative ingredients; Carcass quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000500009 |
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| Registros recuperados: 22 | |
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