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| Santos,Elisane Odriosolla dos; Michelon,Mariano; Furlong,Eliana Badiale; Burkert,Janaína Fernandes de Medeiros; Kalil,Susana Juliano; Burkert,Carlos André Veiga. |
| The work herewith investigated the production of yeast biomass as a source of protein, using Yarrowia lipolytica NRRL YB-423 and raw glycerol from biodiesel synthesis as the main carbon source. A significant influence of glycerol concentration, initial pH and yeast extract concentration on biomass and protein content was observed according to the 2v5-1 fractional design. These factors were further evaluated using a central composite design and response surface methodology, and an empirical model for protein content was established and validated. The biomass of Yarrowia lipolytica NRRL YB-423 reached 19.5 ± 1.0 g/L in shaken flasks cultivation, with a protein content of 20.1 ± 0.6% (w/w). |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Raw glycerol; Single cell protein; Yeast biomass; Yarrowia lipolytica. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000200002 |
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| Martins,André Rosa; Monteiro,Ricardo Lemos; Burkert,Janaína Fernandes de Medeiros; Burkert,Carlos André Veiga. |
| In a single-stage process with the simultaneous addition of β-galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted by lactic culture containing two probiotic microorganisms, Bifidobacterium animalis and Lactobacillus acidophilus, associated with the typical microorganisms of yogurt. An enzymatic preparation containing β-galactosidases from Kluyveromyces lactis and Aspergillus niger was used. A central composite design (2³ trials plus three central points) was proposed in order to evaluate the effects of initial lactose concentration, enzyme concentration and the time of addition of the enzyme. The following conditions were established: initial lactose concentration... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzymatic catalysis; Lactose hydrolysis; Yogurt physical properties; Β-galactosidase. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500008 |
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