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	Provedor de dados BJM (2) BABT (1) Autor Yokoya,Fumio (3) Basso,Luiz Carlos (1) Oliva-Neto,Pedro de (1) Oriani,Maria Raquel de Godoy (1) Paulillo,Silene Cristina de Lima (1) Palavra-chave Antimicrobial compound (1) Bacteriophage (1) Cheese making (1) Fermentation (1) Glycogen (1) Lactic acid bacteria (1) Lactococcus (1) MIC (1) Milk (1) Processing (1) S. cerevisiae (1) Saccharomyces cerevisiae (1) Trehalose (1) Yeast (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2004 (1) 2003 (1) 2001 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Lactococcus bacteriophages isolated from whey and their effects on commercial lactic starters BABT Oriani,Maria Raquel de Godoy; Yokoya,Fumio. The incidence of phages of lactic acid bacteria in milk industry and their effects on acidification ability of commercial lactic acid starters were studied. Cheese whey samples (33 samples) were collected from 17 factories. A total of 16 bacteriophages were isolated (12 specific for Lactococcus lactis, 3 for L. diacetylactis and one capable of lysing both species). The results showed that 10% reduction in acidification tests was not good indication of phage in the sample. The majority of samples showed reduction higher than 10%, although only 65% were phage positive. The isolated phages were quite stable and showed no reduction in infectivity even after 20 daily replications. A pool of bacteriophages was prepared from isolates and inoculated in 12... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriophage; Lactococcus; Cheese making; Milk; Processing. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400009 Susceptibility of Saccharomyces cerevisiae and lactic acid bacteria from the alcohol industry to several antimicrobial compounds BJM Oliva-Neto,Pedro de; Yokoya,Fumio. The antimicrobial effect of several products including commercial formulations currently used in sugar and alcohol factories was determined by adapted MIC (Minimal Inhibitory Concentration) test on Saccharomyces cerevisiae and on natural contaminants Lactobacillus fermentum and Leuconostoc mesenteroides. The MIC test by macrodilution broth method was adapted by formulating of the culture medium with cane juice closely simulating industrial alcoholic fermentation must. Acid penicillin V (MIC 0.10-0.20 µg/ml) and clindamycin (MIC 0.05-0.40 µg/ml) were most effective against bacterial growth in 24 h. Among the chemicals, sulphite (MIC 10-40 µg/ml), nitrite (MIC <117 µg/ml) and copper sulphate (75-300 µg/ml) were the most effective. Zinc and manganese... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial compound; MIC; S. cerevisiae; Lactic acid bacteria. Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100003 Mobilization of endogenous glycogen and trehalose of industrial yeasts BJM Paulillo,Silene Cristina de Lima; Yokoya,Fumio; Basso,Luiz Carlos. The fermentation of yeast reserve carbohydrates, glycogen and trehalose is a procedure to increase protein level of yeast cells and improve ethanol production. This work studied on the degradation kinetics of glycogen and trehalose carried out with two industrial strains of Saccharomyces cerevisiae (PE-2 and SA-1) and the effect of different temperatures (38º, 40º, 42º and 44ºC) on degradation rate. Endogenous fermentation was carried out in a yeast suspension at 20% (w/v) based on wet weight, suspended in fermented media with 3.0 to 4.5 % (v/v) of ethanol. The degradation of the carbohydrate reserves at 40ºC followed first-order kinetics, showing that its rate is mainly dependent on the carbohydrate concentration in the cell. The degradation rate (k)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Glycogen; Trehalose; Yeast; Fermentation. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300014 Registros recuperados: 3 Primeira ... 1 ... Última

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