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	Provedor de dados BABT (1) BJM (1) Autor Colla,Eliane (2) Bertolin,Telma Elita (1) Colla,Luciane Maria (1) Costa,Jorge Alberto Vieira (1) Kalschne,Daneysa Lahis (1) Magagnin,Glênio (1) Mattana,Ademir (1) Santos,Lucielen Oliveria dos (1) Sarmento,Cleonice Mendes Pereira (1) Vendruscolo,Mauricio (1) Womer,Rute (1) Mais... Palavra-chave Amyloglucosidase (1) Exo-polygalacturonase (1) Lactobacillus curvatus (1) Lactobacillus sakei (1) Leuconostoc mesenteroides (1) Rice-bran (1) Solid-state fermentation (1) Spoilage (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2007 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Simultaneous amyloglucosidase and exo-polygalacturonase production by Aspergillus niger using solid-state fermentation BABT Costa,Jorge Alberto Vieira; Colla,Eliane; Magagnin,Glênio; Santos,Lucielen Oliveria dos; Vendruscolo,Mauricio; Bertolin,Telma Elita. Amyloglucosidase (AMG) and exo-polygalacturonase (exo-PG) were simultaneously produced by two different strains of Aspergillus niger in solid-state fermentation (SSF) using defatted rice-bran as substrate. The effect of Aspergillus niger strain (t0005/007-2 and/or CCT 3312), inoculum type (spore suspension or fermented bran) and addition of inducers (pectin and/or starch) to the culture media was studied using a 3² x 2¹ factorial experimental design. The production of AMG and exo-PG was significantly affected by fungal strain and inoculum type but inducers had no effect. The maximum yields obtained were 1310 U/g dm for AMG using a spore suspension of A. niger CCT 3312 and 50.2 U/g dm for exo-PG production, using A. niger t0005/007-2 and fermented bran as... Tipo: Info:eu-repo/semantics/article Palavras-chave: Amyloglucosidase; Exo-polygalacturonase; Rice-bran; Solid-state fermentation. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000500003 Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” BJM Kalschne,Daneysa Lahis; Womer,Rute; Mattana,Ademir; Sarmento,Cleonice Mendes Pereira; Colla,Luciane Maria; Colla,Eliane. The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus curvatus; Lactobacillus sakei; Leuconostoc mesenteroides; Spoilage. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100173 Registros recuperados: 2 Primeira ... 1 ... Última

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