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| Hernández-Carbajal,Gerardo; Rutiaga-Quiñones,Olga Miriam; Pérez-Silva,Araceli; Saucedo-Castañeda,Gerardo; Medeiros,Adriane; Soccol,Carlos Ricardo; Soto-Cruz,Nicolás Óscar. |
| In this work, fifty yeast strains, isolated from the spontaneous alcoholic fermentation of Agave duranguensis to produce mezcal, were tested using the double coupling system. These yeasts were from the genera Pichia, Torulaspora, Saccharomyces, Kluyveromyces, Deckera, Hanseniaspora, and Candida. P. fermentans ITD00165 was the best isoamyl acetate producer, yielding 0.38 g/L of ester after incubation for 24 h, while K. marxianus ITD00211 produced 0.32 g/L of ester. Thus P. fermentans TD00165 could be considered as an excellent choice for use in optimization studies of the culture medium and bioreactor operating conditions to develop a process for biotechnological production of isoamyl acetate. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Banana aroma; Food additive; Native yeast strains. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300002 |
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| Marques,Gleuvânia Santana; Silva,Sara Iolanda de Oliveira da; Sousa,João Marcelo de Castro e; Ferreira,Paulo Michel Pereira; Peron,Ana Paula. |
| This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food additive; Toxicity at the cellular level; Meristematic cells of Allium cepa roots. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100183 |
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| Gomes,Keiva Maria Silva; Oliveira,Maria Virna Gonçalves Aguiar de; Carvalho,Francisco Ronielson de Sousa; Menezes,Camila Carvalho; Peron,Ana Paula. |
| The objective of this study was to evaluate the cytotoxic effect of the food dyes sunset yellow, bordeaux red, and tartrazine yellow on the cellular cycle of Allium cepa L. Each dye was evaluated at the doses of 0.4 and 4.0 mL, at the exposure times of 24 and 48 hours in root tip cells of Allium cepa L. Slides were prepared and cells were analyzed during the whole cell cycle for cellular aberrations totaling 5,000 total cells for each dose evaluated. The mitotic index was calculated, and statistical analysis was performed using the Chi-squared test (p < 0.05). The results showed that the three dyes used under the evaluated doses and exposure times were cytotoxic to the cells of the system-test used. Further cytotoxicity studies should be conducted for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food additive; Cytotoxicity; Allium cepa. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100031 |
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| Oliveira,Juliana Silva de; Queiroz,Augusto César de; Mantovani,Hilário Cuquetto; Melo,Marcelo Rodrigues de; Detmann,Edenio; Santos,Edson Mauro; Bayão,Geraldo Fábio Viana. |
| The objective of this work was to evaluate the effect of the levels of lactic and propionic acids on in vitro fermentation of ruminal microorganisms. In experiment 1, the levels, in a total of 12 were the following: addition of 0 (control 1), 50, 100, 150, 200 and 250 mM of lactic acid and 0 (control 2), 50, 100, 150, 200 and 250 mM of propionic acid, respectively, in incubation flasks, which contained ruminal inoculum, glucose and synthetic culture medium, with two repetitions for each combination. In experiment 2, the combinations, in a total of 4, were the following: presence of 12 and 24 mM of propionic acid and 0 mg of glucose, respectively; presence of 12 and 24 mM of propionic acid and 40 mg of glucose, respectively, to the incubation flasks which... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactate; Food additive; Propionate; Ruminal manipulation. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000500025 |
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