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| Muniz,João B.; Marcelino,Milton; Motta,Mauricio da; Schuler,Alexandre; Motta,Mauricy Alves da. |
| Biomass growth of Saccharomyces cerevisiae DAUFPE-1012 was studied in eight batch fermentations exposed to steady magnetic fields (SMF) running at 23ºC (± 1ºC), for 24 h in a double cylindrical tube reactor with synchronic agitation. For every batch, one tube was exposed to 220mT flow intensity SMF, produced by NdFeB rod magnets attached diametrically opposed (N to S) magnets on one tube. In the other tube, without magnets, the fermentation occurred in the same conditions. The biomass growth in culture (yeast extract + glucose 2%) was monitored by spectrometry to obtain the absorbance and later, the corresponding cell dry weight. The culture glucose concentration was monitored every two hours so as the pH, which was maintained between 4 and 5. As a result,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: S. cerevisiae; Biomass; Magnetic fields; Fermentation. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000300017 |
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| 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 |
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| Feddern,Vivian; Furlong,Eliana Badiale; Soares,Leonor Almeida de Souza. |
| O objetivo deste trabalho foi avaliar a disponibilização de nutrientes no farelo de arroz através de um processo de fermentação utilizando Saccharomyces cerevisiae como inóculo, bem como caracterizar os farelos não fermentado e fermentado química e nutricionalmente. Os parâmetros definidos para a fermentação foram 3% de levedura, 30% de umidade e um intervalo de 6 horas a 30 °C. A caracterização físico-química foi realizada segundo AOAC (2000), a digestibilidade in vitro e metionina disponível por método enzimático, cálcio por complexometria, açúcares redutores por espectrofotometria e micotoxinas pelo multimétodo de TANAKA (2001). Observou-se, que os açúcares redutores variaram de 3,4 a 4,8% durante 6 horas de fermentação. Comparando-se o farelo não... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Farelo de arroz; Fermentação; S. cerevisiae; Digestibilidade. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000400020 |
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