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	Provedor de dados Agronomy (2) Autor Schwan, Rosane Freitas (2) Batista, Luis Roberto (1) Carvalho, Fernanda Paula (1) Dias, Disney Ribeiro (1) Duarte, Whasley Ferreira (1) Passamani, Fabiana Reinis Franca (1) Piccoli, Roberta Hilsdorf (1) Silva, Cristina Ferreira (1) Souza, Mariana Lino (1) Ávila, Carla Luiza da Silva (1) Mais... Palavra-chave 5.01.02.04-4 antagonistic activity (1) 5.01.02.04-4 microbiologia fermentacao alcoolica cachaça leveduras bacterias Microbiologia Agricola sugar cane spirit (1) Aspergillus (1) Inhibition (1) Lactic acid bacteria (1) Mixed culture (1) Ochratoxin A (1) Pichia sp. (1) Saccharomyces sp Fitosanidade Microbiologia Agricola (1) Starter culture (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Use of wild yeasts as a biocontrol agent against toxigenic fungi and OTA production Agronomy Souza, Mariana Lino; Passamani, Fabiana Reinis Franca; Ávila, Carla Luiza da Silva; Batista, Luis Roberto; Schwan, Rosane Freitas; Silva, Cristina Ferreira. This study evaluated the antagonistic potential of 32 wild yeast isolates from coffee and cocoa bean fermentation. These yeasts were inoculated in co-cultivation with Aspergillus carbonarius (CCDCA 10608 and CCDCA 10408) and Aspergillus ochraceus (CCDCA 10612) isolated from grapes and coffee beans. The mycelial growth and ochratoxin A (OTA) production were evaluated, and the spores were counted after cultivation at 28°C for seven days. The yeasts presented higher inhibitory effects (53% in relation to the control) over the mycelial growth of the isolated A. ochraceus (CCDCA10612). Pichia anomala CCMA0148 and Saccharomyces cerevisiae CCMA0159 provided the greatest inhibition of the growth of all fungal strains. All Pichia species presented the highest... Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.01.02.04-4 antagonistic activity; Ochratoxin A; Aspergillus; Inhibition; Pichia sp.; Saccharomyces sp Fitosanidade Microbiologia Agricola. Ano: 2017 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/32659 Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça Agronomy Carvalho, Fernanda Paula; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Piccoli, Roberta Hilsdorf; Schwan, Rosane Freitas. Lactococcus lactis and Saccharomyces cerevisiae in co-culture were evaluated during sugar cane fermentantion for cachaça production. The inocula containing L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 were used in the population of approximately 105 CFU mL-1 and 108 CFU mL-1,  respectively. The sugar cane medium plus 1% of yeast extract (SCM) was efficient for growth of L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 (letter b -Tukey test). In flasks and vats fermentation the growth of UFLA CA 11 was not negatively influenced by L. lactis UFLA CA 312. However, after 19 h of fermentation, bacterial population showed a slight decrease. Considering parameters higher alcohols and aldehydes, cachaça produced by pure culture of S. cerevisiae was similar... Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.01.02.04-4 microbiologia fermentacao alcoolica cachaça leveduras bacterias Microbiologia Agricola sugar cane spirit; Mixed culture; Lactic acid bacteria; Starter culture. Ano: 2014 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/18397 Registros recuperados: 2 Primeira ... 1 ... Última

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