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	Provedor de dados BABT (1) BJM (1) Autor Bell,Antonio (1) Carrera,Emilia (1) Colla,Eliane (1) Colla,Luciane Maria (1) Kalschne,Daneysa Lahis (1) Martínez,Aidín (1) Mattana,Ademir (1) Michelena,Georgina L. (1) Sarmento,Cleonice Mendes Pereira (1) Valencia,Roxana (1) Womer,Rute (1) Mais... Palavra-chave Leuconostoc mesenteroides (2) Dextransucrase enzyme (1) Fed batch fermentation (1) Lactobacillus curvatus (1) Lactobacillus sakei (1) Oxygen transfer (1) Scale-up (1) Spoilage (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2003 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Scale-up of dextransucrase production by Leuconostoc mesenteroides in fed batch fermentation BABT Michelena,Georgina L.; Martínez,Aidín; Bell,Antonio; Carrera,Emilia; Valencia,Roxana. Fed batch fermentation was carried out for the dextransucrase enzyme production from Leuconostoc mesenteroides and the production was scale-up using oxygen transfer criteriuom. It was found that in 5 L vessel fermentation capacity, the best agitation speed was 225 min-1 and aeration rate was 0.15 vvm, obtaining dextransucrase activity of 127 DSU/mL.. The maximum enzyme production velocity coincide with the maximum growth velocity between 6 and 7 h of fermentation, which confirmed that dextransucrase production was associated with microbial growth. High enzyme yields were achieved during scale up based on oxygen transfer rate. Tipo: Info:eu-repo/semantics/article Palavras-chave: Leuconostoc mesenteroides; Dextransucrase enzyme; Scale-up; Oxygen transfer; Fed batch fermentation. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300017 Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” BJM Kalschne,Daneysa Lahis; Womer,Rute; Mattana,Ademir; Sarmento,Cleonice Mendes Pereira; Colla,Luciane Maria; Colla,Eliane. The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus curvatus; Lactobacillus sakei; Leuconostoc mesenteroides; Spoilage. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100173 Registros recuperados: 2 Primeira ... 1 ... Última

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