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| Viana,Roberta Oliveira; Magalhães-Guedes,Karina Teixeira; Braga Jr.,Roberto Alves; Dias,Disney Ribeiro; Schwan,Rosane Freitas. |
| Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yeast; Saccharomyces; Lactobacillus; Apple; MALDI-TOF; Biospeckle Laser; Vinegar. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592 |
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| Ramos,Cíntia Lacerda; Duarte,Whasley Ferreira; Freire,Ana Luiza; Dias,Disney Ribeiro; Eleutherio,Elis Cristina Araújo; Schwan,Rosane Freitas. |
| Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 ºC, in 0.04% sulphite, 1 mol L-1 NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Yp/s), glycerol (Yg/s) and acetic acid (Yac/s), were calculated. The highest values of Yp/s in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46) and the others from sugar cane (0.45, 0.44 and 0.43).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic fermentation; Biofuel; Fermentation kinetics; UFLA FW221; Saccharomyces cerevisiae. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300044 |
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| Dias,Disney Ribeiro; Abreu,Celeste Maria Patto de; Silvestre,Marialice Pinto Coelho; Schwan,Rosane Freitas. |
| The common bean (Phaseolus vulgaris L.) is a staple food in the Brazilian diet and represents the major source of dietary protein and other micronutrients and minerals. Despite the considerable protein concentration in beans, the food is considered of low biological value when compared to animal proteins and other plant protein sources. To improve the availability of protein in beans, enzymatic treatments were performed in four cultivars (ON, OPNS, TAL and VC3). The approach was a completely randomized design with four replicates. We used a 4 × 3 factorial arrangement (four cultivars and three treatments: treatment 1-addition of commercial protease (Trypsin 250, Difco), treatment 2-addition of protease from Bacillus sp., and treatment 3:-control without... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bean flour; Enzymatic hydrolysis; Alkaline protease. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100014 |
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| Dias,Disney Ribeiro; Schwan,Rosane Freitas; Lima,Luiz Carlos Oliveira. |
| Os objetivos deste trabalho foram a elaboração de um processo de fermentação a partir do mosto de polpa de cajá, Spondias mombin, para a obtenção de uma bebida alcoólica, bem como a avaliação da aceitação da mesma. As polpas das frutas utilizadas foram quimicamente analisadas (açúcares, acidez, pectina, vitamina C, pectinases, amido e fenólicos). A polpa de cajá foi chaptalizada a 24°Brix, constituindo 20L de mosto. O mosto foi desacidificado, com CaCO3, a pH 3,8, para ser submetido ao tratamento enzimático com UltrazymR AFP-L (Novo DK). Foi utilizado SO2 como agente inibidor do crescimento bacteriano e como antioxidante. O mosto foi clarificado com bentonite. Posteriormente, o mosto foi inoculado com Saccharomyces cerevisiae tipo selvagem na concentração... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentação alcoólica; Saccharomyces cerevisiae; Spondias mombin; Cajá; Bebida fermentada; Fruticultura. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000300008 |
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