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	Provedor de dados BJM (1) Rev. Microbiol. (1) Autor Balatti,Antonio (2) Ferreyra,Rosana (1) Lorda,Graciela (1) Lorda,Graciela Susana (1) Pastor,Maria Delia (1) Palavra-chave -amylase acid cheese whey automatic pH control (1) /FONT> (1) A< (1) Amaranth (1) Bacillus subtilis (1) Bacillus subtilis < (1) FONT FACE=Symbol> (1) Fermentation (1) Proteases (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2001 (1) 1998 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Production of a-amylase in acid cheese whey culture media with automatic pH control Rev. Microbiol. Ferreyra,Rosana; Lorda,Graciela; Balatti,Antonio. The influence of aeration and automatic pH control on the production of <FONT FACE="Symbol">a</FONT>-amylase by a strain of Bacillus subtilis NRRL 3411 from acid cheese whey was studied. Tests were carried out in a rotary shaker and in mechanically stirred fermenters. <FONT FACE="Symbol">a</FONT>-amylase was analysed according to DUN’s method. Oxygen absorption rate was determined by Cooper’s method. Cell oxygen demand was determined as oxygen consumption in a Warburg respirometer. The level of dissolved oxygen was measured by means of a galvanic silver-lead electrode. Results suggest the possibility of industrial use of acid cheese whey as a carbon source for <FONT FACE="Symbol">a</FONT>-amylase production, since the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacillus subtilis <; FONT FACE=Symbol>; A<; /FONT>; -amylase acid cheese whey automatic pH control. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000400005 Protease obtention using Bacillus subtilis 3411 and amaranth seed meal medium at different aeration rates BJM Pastor,Maria Delia; Lorda,Graciela Susana; Balatti,Antonio. The influence of the addition of Amaranthus cruenthus seed meal to the medium, as nutrient and growth factor, on protease production by Bacillus subtilis 3411 was studied. Tests were carried out in a rotary shaker and in mechanically stirred fermenters. The influence of aeration was also evaluated. The addition of amaranth in a concentration of 20 g/L resulted in 400% increase in protease production. Aeration up to 750 r.p.m. and 1 L/L.min had a favorable effect. Tipo: Info:eu-repo/semantics/article Palavras-chave: Proteases; Bacillus subtilis; Amaranth; Fermentation. Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100002 Registros recuperados: 2 Primeira ... 1 ... Última

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