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| Jeronimo,Elisangela Marques; Oliveira,Evelyn de Souza; Souza,Elson Luíz Rocha; Silva,Marcelo de Almeida; Serra,Gil Eduardo. |
| Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisanal process no studies are available on nitrogen addition nor beverage quality, involving nitrogen complementation. Results of previous studies in the laboratory scale showed that sugarcane juice complementation with proteic nitrogen can be a beneficial practice for yeast multiplication and cellular growth, and also for the improvement of fermentation yield and liquor productivity. In this pilot scale study, using recycled yeast, the addition of proteic nitrogen... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yeast extract; Cell viability; Volatile compounds; Sensory analysis. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200009 |
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| Rossi-Rodrigues,Bianca Caroline; Brochetto-Braga,Márcia Regina; Tauk-Tornisielo,Sâmia Maria; Carmona,Eleonora Cano; Arruda,Valeska Marques; Chaud Netto,José. |
| Trichoderma is one of the fungi genera that produce important metabolites for industry. The growth of these organisms is a consequence of the nutritional sources used as also of the physical conditions employed to cultivate them. In this work, the automated Bioscreen C system was used to evaluate the influence of different nutritional sources on the growth of Trichoderma strains (T. hamatum, T. harzianum, T. viride, and T. longibrachiatum) isolated from the soil in the Juréia-Itatins Ecological Station (JIES), São Paulo State - Brazil.The cultures were grown in liquid culture media containing different carbon- (2%; w/v) and nitrogen (1%; w/v) sources at 28ºC, pH 6.5, and agitated at 150 rpm for 72 h. The results showed, as expected, that glucose is... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioscreen C system; Growth; Trichoderma; Tryptone; Yeast extract. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000200035 |
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| Hernández,Christian A; Sandoval,Norma; Mallerman,Julieta; García-Pérez,José Antonio; Farnet,Anne-Marie; Perraud-Gaime,Isabelle; Alarcón,Enrique. |
| Background Ethanol has been pointed out as a laccase inducer. However, there are controversial reports about its efficiency with some fungi. In this study, we hypothesized that ethanol laccase induced in Pycnoporus sanguineus depends on nitrogen nutriment conditions. To prove this, we assessed laccase production in submerged cultures of P. sanguineus, with different nitrogen concentrations and with, or without ethanol added in a factorial designed experiment. Results In order to analyze the effects of factors on the response variables, a factorial ANOVA, and response-surface models were performed. It was found that the nitrogen source was the main factor that affected laccase production in P. sanguineus. The treatments with yeast extract (2 g/L) and... |
| Tipo: Journal article |
Palavras-chave: Enzyme production; Fungal metabolism; Phenoloxidases; Urea; Yeast extract. |
| Ano: 2015 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400012 |
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| Menegat, Francieli Bortoluzzi; Baldo, Cristiani; Celligoi, Maria Antonia Pedrine Colabone; Buzato, João Batista. |
| Asparaginase is an enzyme used in clinical treatments as a chemotherapeutic agent and in food technology to prevent acrylamide formation in fried and baked foods. Asparaginase is industrially produced by microorganisms, mainly gram-negative bacteria. Zymomonas mobilis is a Gram-negative bacterium that utilizes glucose, fructose and sucrose as carbon source and has been known for its efficiency in producing ethanol, sorbitol, levan, gluconic acid and has recently aroused interest for asparaginase production. Current assay optimizes the production of Z. mobilis asparaginase by continuous fermentation using response surface experimental design and methodology. The studied variables comprised sucrose, yeast extract and asparagine. Optimized condition obtained... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sucrose; Asparagine; Yeast extract; Enzyme; Microbial production; Factorial design. |
| Ano: 2016 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/31057 |
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