Consulta: creatorFacets:"Baldo, Cristiani"
Registros recuperados: 2
Data/hora: 09/06/2024 11:30:38

Effect of fermentation conditions on the production of hyaluronic acid by Streptococcus zooepidemicus ATCC 39920
Provedor de dados: 3
Autores: Pan, Nicole Caldas; Vignoli, Josiane Alessandra; Baldo, Cristiani; Pereira, Hanny Cristina Braga; Silva, Rui Sérgio dos Santos Ferreira; Celligoi, Maria Antonia Pedrine Colabone.
The production of hyaluronic acid by Streptococcus zooepidemicus ATCC 39920 with varying rates of pH (6.0, 7.0, 8.0), temperature (34; 37; 40°C), agitation (100, 150, 200 rpm), glucose (10, 20, 30 g L-1) and yeast extract concentration (10, 20, 30 g L-1) was evaluated by statistical approaches. The best conditions for the production of hyaluronic acid was pH 8.0, 37°C and 100 rpm in a medium containing 30 g L-1 glucose and yeast extract, for a production of 0.787 g L-1. Temperature, pH and yeast extract were significant variables (p &lt; 0.05). Yeast extract and pH had a positive effect on the production of the polymer. Lactate, formate and acetate synthesis were also analyzed. Current assay showed the feasibility of statistical tools to optimize the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bioquímica de microrganismos physical factors; Nutritional factors; Glycosaminoglycans; Factorial design; Microbial production. Fermentação.
Ano: 2015
URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/28176

Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation
Provedor de dados: 3
Autores: 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