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Registros recuperados: 148
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A lactic acid bacterium with potential application in cassava fermentation IRD
Giraud, Eric; Brauman, Alain; Kéléke, S.; Gosselin, Laurent; Raimbault, Maurice.
An amylolytic lactic acid bacterium, identified as #Lactobacillus plantarum$, was isolated from cassava roots (#Manihot esculenta$ var. Ngansa) during retting. Cultured on starch, the strain displayed a growth rate of 0.43 per hour, a biomass yield of 0.19 g/g, and a lactate yield of 0.81 g/g. The growth kinetics were similar on starch and glucose. Enough enzyme was synthesized, and starch hydrolysis was not a limiting factor for growth. The synthesized amylolytic enzyme was purified by fractionated precipitation with ammonium sulfate and by anion exchange chromatography. It was identified as an alpha-amylase with an optimal pH of 5.5 and an optimal temperature of 65°C. The use of such a strain as a cassava fermentation starter for gari production had the...
Tipo: Text Palavras-chave: FERMENTATION; AMIDON; GLUCOSE; MICROBIOLOGIE; BACTERIE; MILIEU DE CULTURE; ENZYME; PURIFICATION; PH; TEMPERATURE; ACTIVITE ENZYMATIQUE; AMYLASE; ACIDE LACTIQUE.
Ano: 1996 URL: http://www.documentation.ird.fr/hor/fdi:010008964
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Amylolytic enzymes from Aspergillus hennebergi (A. niger group) : purification and characterization of amylases from solid and liquid cultures IRD
Alazard, Didier; Baldensperger, Jacques.
Tipo: Text Palavras-chave: FERMENTATION; CHAMPIGNON; ENZYME; PURIFICATION; IDENTIFICATION; ACTIVITE ENZYMATIQUE; ETUDE EXPERIMENTALE; MILIEU SOLIDE; MILIEU LIQUIDE; ASPERGILLUS HENNEBERGI; GLUCOAMYLASE.
Ano: 1982 URL: http://www.documentation.ird.fr/hor/fdi:02184
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Amylolytic latic acid bacteria from podzol : a natural potential to produce complementary foods ? = Les bactéries lactiques amylolytiques du pozol : ont-elles un potentiel naturel pour produire des aliments de complément ? IRD
Diaz-Ruiz, G.; Guyot, Jean-Pierre; Ruiz-Teran, F.; Morlon-Guyot, Juliette; Wacher, C..
Tipo: Text Palavras-chave: COMPLEMENT ALIMENTAIRE; BOISSON; ENFANT; FERMENTATION; POZOL; BACTERIE LACTIQUE; AMYLASE; NIXTAMAL.
Ano: 2004 URL: http://www.documentation.ird.fr/hor/fdi:010036796
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Amylotylic lactic acid bacteria from pozol : a natural potential to produce complementary foods ? IRD
Diaz-Ruiz, G.; Guyot, Jean-Pierre; Ruiz-Teran, F.; Morlon Guyot, Juliette; Wacher, C..
Tipo: Text Palavras-chave: COMPLEMENT ALIMENTAIRE; BOISSON; ENFANT; FERMENTATION; DENSITE ENERGETIQUE; ETUDE COMPARATIVE; POZOL; BACTERIE LACTIQUE; AMYLASE; NIXTAMAL.
Ano: 2004 URL: http://www.documentation.ird.fr/hor/fdi:010036327
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Anaerobic bacteria from hypersaline environments IRD
Ollivier, Bernard; Caumette, P.; Garcia, Jean-Louis; Mah, R.A..
Tipo: Text Palavras-chave: BACTERIE; ANAEROBIOSE; FERMENTATION; METHANOGENESE; SULFATOREDUCTION; TAXONOMIE; ECOLOGIE; EAU CONTINENTALE; HYPERSALINITE; BACTERIE PHOTOTROPHE; BACTERIE SULFATO REDUCTRICE; BACTERIE FERMENTAIRE; BACTERIE ANAEROBIE; BACTERIE METHANOGENE; SYNTHESE BIBLIOGRAPHIQUE.
Ano: 1994 URL: http://www.documentation.ird.fr/hor/fdi:41111
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Anaerobic digestion and water hyacinth as a highly efficient treatment process for developing countries IRD
Monroy, O.; Noyola, A.; Ramirez, F.; Guyot, Jean-Pierre.
Tipo: Text Palavras-chave: FERMENTATION; ANAEROBIOSE; RECYCLAGE DES DECHETS; FERMENTEUR DE LABORATOIRE; HYDROLYSE; METHANOGENESE; EAU USEE.
Ano: 1988 URL: http://www.documentation.ird.fr/hor/fdi:43171
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Anaerobic digestion of a petrochemical wastewater using the UASB process IRD
Guyot, Jean-Pierre; Macarie, Hervé; Noyola, A..
Tipo: Text Palavras-chave: FERMENTATION; ANAEROBIOSE; RECYCLAGE DES DECHETS; FERMENTEUR DE LABORATOIRE; ETUDE EXPERIMENTALE; RESULTAT ANALYTIQUE; EAU USEE; ACIDE TEREPHTHALIQUE.
Ano: 1990 URL: http://www.documentation.ird.fr/hor/fdi:43174
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Anaerobic digestion of sugar beet pulps IRD
Labat, Marc; Garcia, Jean-Louis; Meyer, F.; Deschamps, F..
Tipo: Text Palavras-chave: FERMENTATION; DECHET AGROINDUSTRIEL; METHANOGENESE; BETTERAVE SUCRIERE; PULPE; DIGESTION; ANAEROBIOSE; MICROORGANISME; ETUDE EXPERIMENTALE; TRICHODERMA HARZIANUM.
Ano: 1984 URL: http://www.documentation.ird.fr/hor/fdi:17313
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Anaerobic-aerobic treatment of dairy wastewater with national technology in Mexico : the case of "El Sauz" IRD
Monroy, O.; Vazquez, F.; Derramadero, J.C.; Guyot, Jean-Pierre.
A short term solution for the treatment of dairy waste water is discussed. Discharge rate is 500 m3/day with a high organic load (2,750 kg COD/day). Low capital investment (US $ 330,000) and operational (US $ 0.55/m3) costs were required which ought to be competitive with current market prices but within the official environmental norms imposed by the national agency SEDESOL. The problem was solved by remodelling existing lagooning facilities which were operating below the official norm. Local technology was used with the exception of aeration equipment. The system was made of a clarifier, an anaerobic lagoon, an intermediate aerobic lagoon and an effluent polishing lagoon with water hyacinth. Design and supervision was dones by UAM-Iztapalapa personnel....
Tipo: Text Palavras-chave: VALORISATION DE RESIDU AGROINDUSTRIEL; FERMENTATION; AEROBIOSE; ANAEROBIOSE; POLLUTION CHIMIQUE; EAU USEE.
Ano: 1995 URL: http://www.documentation.ird.fr/hor/fdi:010006806
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Application of biotechnology to cassava processing in Africa = Utilisation des biotechnologies à l'amélioration de la transformation du manioc en Afrique IRD
Oyewole, O.B..
Le manioc (#Manihot esculenta$) est l'une des plus importantes plantes alimentaires en Afrique et sous les tropiques. En Afrique, la fermentation est une opération importante de la transformation des racines brutes en aliments. Le rôle des microorganismes de la fermentation dans le processus de détoxication, dans le développement de la saveur et dans la conservation de l'aliment a été confirmé. Cet article présente des travaux sur la fermentation traditionnelle par immersion dans l'eau des racines en vue de son optimisation. Les caractéristiques et le rôle des bactéries lactiques dans la fermentation du manioc sont également présentés ainsi que les efforts effectués pour développer des starters appropriés. Le besoin d'améliorer davantage les souches...
Tipo: Text Palavras-chave: MANIOC; PLANTE ALIMENTAIRE TROPICALE; ALIMENTATION HUMAINE; TECHNOLOGIE ALIMENTAIRE TRADITIONNELLE; FERMENTATION; ENZYME; BACTERIE; BIODEGRADATION.
Ano: 1995 URL: http://www.documentation.ird.fr/hor/fdi:43526
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Application of experimental research methodology to the optimization of cassava traditional fermentation IRD
Ampe, Frédéric; Trèche, Serge; Agassou, A.; Brauman, Alain.
Tipo: Text Palavras-chave: MANIOC; RACINE; TRANSFORMATION; FERMENTATION; PRODUCTION; METHODOLOGIE; ANALYSE QUALITATIVE; TEMPERATURE; ROUISSAGE.
Ano: 1991 URL: http://www.documentation.ird.fr/hor/fdi:40151
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Attempt of modification of traditional processing of pearl millet into fermented gruel ben-saalga, to improve its energy density = Essai de modification des procédés traditionnels de fabrication des bouillies de mil fermenté ben-saalga en vue d'augmenter leur densité énergétique IRD
Tou, El Hassane; Mouquet, Claire; Guyot, Jean-Pierre; Traoré, A.S.; Trèche, Serge.
Tipo: Text Palavras-chave: COMPLEMENT ALIMENTAIRE; MIL; FERMENTATION; ENFANT D'AGE PRESCOLAIRE; TECHNOLOGIE ALIMENTAIRE TRADITIONNELLE; DENSITE ENERGETIQUE; BOUILLIE DE SEVRAGE; MALT D'ORGE; CUISSON; CONSISTANCE.
Ano: 2004 URL: http://www.documentation.ird.fr/hor/fdi:010036803
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Bacillus thermoamylovorans sp. nov., a moderatly thermophilic and amylolytic bacterium IRD
Combet-Blanc, Yannick; Ollivier, Bernard; Streicher, C.; Patel, B.K.C.; Dwivedi, P.; Pot, B.; Prensier, G.; Garcia, Jean-Louis.
Tipo: Text Palavras-chave: MICROBIOLOGIE; BACTERIE; FERMENTATION; ANAEROBIOSE; THERMOPHILIE; ESPECE NOUVELLE; PHYLOGENIE; LACTATE; AMYLOLYSE; VIN DE PALME.
Ano: 1995 URL: http://www.documentation.ird.fr/hor/fdi:41838
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Bilan nutritif de la transformation du sorgho en bière : préparation, composition, consommation d'une bière du Togo IRD
Périssé, Julien; Adrian, J.; Rerat, A.; Le Berre, Simone.
Tipo: Text Palavras-chave: COMPOSITION DES ALIMENTS; SORGHO; FERMENTATION; BOISSON; ETUDE COMPARATIVE; COMPOSITION CHIMIQUE; APPORT NUTRITIONNEL; TECHNOLOGIE ALIMENTAIRE TRADITIONNELLE; CONSOMMATION ALIMENTAIRE; BIERE; MOBA.
Ano: 1959 URL: http://www.documentation.ird.fr/hor/fdi:20573
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Bioconversion of starch into protein IRD
Raimbault, Maurice.
Tipo: Text Palavras-chave: FERMENTATION; MILIEU LIQUIDE; FERMENTATION EN MILIEU SOLIDE; PROTEINE; AMIDON; MANIOC; ALIMENT; ETUDE EXPERIMENTALE; FERMENTEUR DE LABORATOIRE; CINETIQUE.
Ano: 1980 URL: http://www.documentation.ird.fr/hor/fdi:010019001
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Biotreatment of liquid, solid or gas residues : an integrated approach IRD
Auria, Richard; Christen, Pierre; Favela, E.; Gutierrez, M.; Guyot, Jean-Pierre; Monroy, O.; Revah, S.; Roussos, Sevastianos; Saucedo-Castaneda, G.; Viniegra-Gonzalez, G..
Tipo: Text Palavras-chave: VALORISATION DE RESIDU AGROINDUSTRIEL; FERMENTATION; RECHERCHE SCIENTIFIQUE; FERMENTATION EN MILIEU SOLIDE; MICROORGANISME; CROISSANCE; MODELISATION; GENETIQUE; BIODEGRADATION; ANAEROBIOSE.
Ano: 1996 URL: http://www.documentation.ird.fr/hor/fdi:010014715
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Cassava lactic fermentation in Central Africa : microbiological and biochemical aspects IRD
Brauman, Alain; Kéléke, S.; Malonga, M.; Mavoungou, O.; Ampe, Frédéric; Miambi, E..
Tipo: Text Palavras-chave: FERMENTATION; ANAEROBIOSE; MICROBIOLOGIE; BACTERIE; NUMERATION; GLUCOSE; BIOCHIMIE; ACTIVITE ENZYMATIQUE; ACIDE LACTIQUE.
Ano: 1996 URL: http://www.documentation.ird.fr/hor/fdi:010008962
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Cassava retting : optimisation of a traditional fermentation by an experimental research methodology IRD
Ampe, Frédéric; Brauman, Alain; Trèche, Serge; Agossou, Aurélien.
Tipo: Text Palavras-chave: MANIOC; FERMENTATION; TECHNOLOGIE ALIMENTAIRE TRADITIONNELLE; METHODOLOGIE; ETUDE EXPERIMENTALE; ROUISSAGE; FOUFOU; OPTIMISATION.
Ano: 1994 URL: http://www.documentation.ird.fr/hor/fdi:41253
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Characterization of Anaerovibrio burkinabensis sp. nov., a lactate-fermenting bacterium isolated from rice field soils IRD
Ouattara, Aboubakar S.; Traore, A.S.; Garcia, Jean-Louis.
Tipo: Text Palavras-chave: FERMENTATION; RIZIERE; SOL; BACTERIE; TAXONOMIE; ESPECE NOUVELLE; BACTERIE ANAEROBIE; LACTATE.
Ano: 1992 URL: http://www.documentation.ird.fr/hor/fdi:41229
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Characterization of Desulfovibrio fructosovorans sp. nov. IRD
Ollivier, Bernard; Cord-Ruwisch, Ralf; Hatchikian, E.C.; Garcia, Jean-Louis.
Tipo: Text Palavras-chave: BACTERIE; ANAEROBIOSE; MILIEU DE CULTURE; ESPECE NOUVELLE; DESCRIPTION; SULFATOREDUCTION; FERMENTATION; FRUCTOSE; METHODOLOGIE; ESTUAIRE; SEDIMENT.
Ano: 1988 URL: http://www.documentation.ird.fr/hor/fdi:26564
Registros recuperados: 148
Primeira ... 12345678 ... Última
 

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