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Dynamics of ethanol production from deproteinized whey by Kluyveromyces marxianus: An analysis about buffering capacity,thermal and nitrogen tolerance BABT
Moreira,Nathalia Lima; Santos,Leandro Freire dos; Soccol,Carlos Ricardo; Suguimoto,Hélio Hiroshi.
The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized whey and effect of temperature and nitrogen source on ethanol yields from it. The batch fermentation conditions used to evaluate ethanol production were temperatures 30, 35, 40°C and pH 4.5, 5.0, 5.5, 6.0. To study the influence of nitrogen source on ethanol yield, a design matrix was applied using yeast extract and (NH4)2SO4.The final pH was analyzed to evaluate the buffering capacity. The results showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ethanol fermentation; Dairy byproduct; Whey management.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300454
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Enhancing inulinase yield by irradiation mutation associated with optimization of culture conditions BJM
Gou,Yafeng; Li,Jianhua; Zhu,Junbao; Xu,Wanyun; Gao,Jianfeng.
A new inulinase-producing strain was isolated from rhizosphere soils of Jerusalem artichoke collected from Shihezi (Xinjiang, China) using Jerusalem artichoke power (JAP) as sole carbon source. It was identified as an Aspergillus niger strain by analysis of 16S rRNA. To improve inulinase production, this fungus was subjected to mutagenesis induced by 60Co γ-irradiation. A genetically stable mutant (designated E12) was obtained and it showed 2.7-fold higher inulinase activity (128 U/mL) than the parental strain in the supernatant of a submerged culture. Sequential methodology was used to optimize the inulinase production of stain E12. A screening trial was first performed using Plackett-Burman design and variables with statistically significant effects on...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Inulin; Ethanol fermentation; Inulinase; Central composite design; Response surface methodology.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300911
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Construction of killer industrial yeast Saccharomyces cerevisiae HAU-1 and its fermentation performance BJM
Bajaj,Bijender K.; Sharma,S..
Saccharomyces cerevisiae HAU-1, a time tested industrial yeast possesses most of the desirable fermentation characteristics like fast growth and fermentation rate, osmotolerance, high ethanol tolerance, ability to ferment molasses, and to ferment at elevated temperatures etc. However, this yeast was found to be sensitive against the killer strains of Saccharomyces cerevisiae. In the present study, killer trait was introduced into Saccharomyces cerevisiae HAU-1 by protoplast fusion with Saccharomyces cerevisiae MTCC 475, a killer strain. The resultant fusants were characterized for desirable fermentation characteristics. All the technologically important characteristics of distillery yeast Saccharomyces cerevisiae HAU-1 were retained in the fusants, and in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeast; Distillery yeast; Saccharomyces cerevisiae; Molasses; Ethanol fermentation.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200030
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Ethanolic fermentation of sucrose, sugarcane juice and molasses by Escherichia coli strain ko11 and Klebsiella oxytoca strain P2 BJM
Silva,Gervásio P. da; Araújo,Elza F. de; Silva,Daison O.; Guimarães,Walter V..
Escherichia coli KO11 and Klebsiella oxytoca P2 recombinants fermented sucrose to ethanol. In minimal medium with 2% or 12% added sucrose KO11 produced 75% and 41%, respectively, of the maximum theoretical yield (0.54g ethanol/g sucrose). In Luria-Bertani (LB) broth with up to 8% sucrose, KO11 presented a 94-96% yield and with 12% sucrose, KO11 presented about 69% yield (44.5g ethanol/L). P2 presented 55% of the theoretical maximum yield in minimal medium supplemented with 2% sucrose and 47% of the maximum in 12% sucrose. In LB broth with 2 or 4% sucrose, P2 presented 94-95% of the theoretical maximum yield, which fell to 73% with 8% added sucrose (31.4g ethanol/L) and 58% with 12% sucrose (37.5 g/L). Volumetric productivity in LB broth containing 2%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Escherichia coli KO11; Klebsiella oxytoca P2; Zymomonas mobilis; Sucrose fermentation; Ethanol fermentation.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000400017
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Ethanol production from sweet sorghum juice under very high gravity conditions: Batch, repeated-batch and scale up fermentation Electron. J. Biotechnol.
Nuanpeng,Sunan; Laopaiboon,Lakkana; Srinophakun,Penjit; Klanrit,Preekamol; Jaisil,Prasit; Laopaiboon,Pattana.
Batch ethanol fermentations from sweet sorghum juice by Saccharomyces cerevisiae NP 01 were carried out in a 500 ml air-locked Erlenmeyer flask under very high gravity (VHG) and static conditions. The maximum ethanol production efficiency was obtained when 9 g l-1 of yeast extract was supplemented to the juice. The ethanol concentration (P), productivity (Qp) and yield (Yp/s) were 120.24 ± 1.35 g l-1, 3.01 ± 0.08 g l-1 h-1 and 0.49 ± 0.01, respectively. Scale up ethanol fermentation in a 5-litre bioreactor at an agitation rate of 100 rev min-1 revealed that P, Qp and Yp/s were 139.51 ± 0.11 g l-1, 3.49 ± 0.00 g l-1 h-1 and 0.49 ± 0.01, respectively, whereas lower P (119.53 ± 0.20 g l-1) and Qp (2.13 ± 0.01 g l-1 h-1) were obtained in a 50-litre bioreactor....
Tipo: Journal article Palavras-chave: Batch; Ethanol fermentation; Repeated-batch; Scale up; Sweet sorghum; VHG.
Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000100004
Registros recuperados: 5
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