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	Provedor de dados BJM (1) PAB (1) Autor Dias,Disney Ribeiro (2) Magalhães-Guedes,Karina Teixeira (2) Schwan,Rosane Freitas (2) Viana,Roberta Oliveira (2) Braga Jr.,Roberto Alves (1) Braga Junior,Roberto Alves (1) Ferreira,Camila Duarte (1) Nunes,Itaciara Larroza (1) Mais... Palavra-chave Vinegar (2) Apple (1) Biosensor (1) Biospeckle (1) Biospeckle Laser (1) Kefir grains (1) Lactobacillus (1) MALDI-TOF (1) Saccharomyces (1) Yeast (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Laser biosensor use for the microbial metabolic activity assessment of kefir vinegar PAB Magalhães-Guedes,Karina Teixeira; Viana,Roberta Oliveira; Braga Junior,Roberto Alves; Dias,Disney Ribeiro; Ferreira,Camila Duarte; Nunes,Itaciara Larroza; Schwan,Rosane Freitas. Abstract: The objective of this work was to verify the use of a laser biosensor for the microbial metabolic activity assessment of kefir vinegar. Kefir grains were inoculated in apple must and were analyzed daily using the biospeckle technique. The initial biological activity was of 14.21 pixels per absolute value of differences (AVD). The biological activity of kefir grains decreased in the early days of fermentation and increased on the fourth day to 11.51 pixels per AVD; however, on the last day, the biological activity of kefir grains decreased to 7.12 pixels (alcoholic fermentation) and to 6.77 pixels per AVD (acetic fermentation). This new biospeckle methodology facilitates the microbiological control in fermentation processes. Tipo: Info:eu-repo/semantics/article Palavras-chave: Biosensor; Biospeckle; Kefir grains; Vinegar. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018001101276 Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis BJM 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 Registros recuperados: 2 Primeira ... 1 ... Última

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