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Palavra-chave Saccharomyces cerevisiae (128) Fermentation (8) Ethanol (5) Yeast (5) Digestibility (4) Fermentación ruminal (4) Fermentação alcoólica (4) Ganadería (4) ยีสต์ (4) Broiler (3) Cachaça (3) Cholesterol (3) Goats (3) Immobilization (3) Intake (3) Killer yeast (3) Performance (3) Saccharomyces boulardii (3) Trehalose (3) Aditivo (2) Mais... Tipo do documento Info:eu-repo/semantics/article (105) Journal article (7) PhysicalObject (4) Pesquisa de campo; análise laboratorial (2) Info:eu-repo/semantics/other (1) Pesquisa aplicada (1) Mais... Ano 2022 (1) 2020 (2) 2019 (4) 2018 (6) 2017 (3) 2016 (3) 2015 (7) 2014 (7) 2013 (13) 2012 (12) 2011 (9) 2010 (9) 2009 (6) 2008 (7) 2007 (4) 2006 (2) 2005 (3) 2004 (4) 2003 (4) 2002 (4) Mais... País Brazil (103) Mexico (8) Chile (7) Thailand (5) Japan (3) Belgium (1) China (1) Mais... Idioma Inglês (87) Português (29) Espanhol (7) Thailandês (4) Japonês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 128 Primeira ... 1 2 3 4 5 6 7 ... Última Killer toxin of Saccharomyces cerevisiae Y500-4L active against Fleischmann and Itaiquara commercial brands of yeast Rev. Microbiol. Soares,Giselle A.M.; Sato,Hélia H.. The strain Saccharomyces cerevisiae Y500-4L, previously selected from the must of alcohol producing plants and showing high fermentative and killer capacities, was characterized according to the interactions between the yeasts and examined for curing and detection of dsRNA plasmids, which code for the killer character. The killer yeast S. cerevisiae Y500-4L showed considerable killer activity against the Fleischmann and Itaiquara commercial brands of yeast and also against the standard killer yeasts K2 (S. diastaticus NCYC 713), K4 (Candida glabrata NCYC 388) and K11 (Torulopsis glabrata ATCC 15126). However S. cerevisiae Y500-4L showed sensitivity to the killer toxin produced by the standard killer yeasts K8 (Hansenula anomala NCYC 435), K9 (Hansenula... Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeast; Saccharomyces cerevisiae; Killer toxin. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000300012 A vector carrying the GFP gene (Green fluorescent protein) as a yeast marker for fermentation processes Scientia Agricola Gomes,Luiz Humberto; Duarte,Keila Maria Roncato; Andrino,Felipe Gabriel; Giacomelli,Ana Maria Brancalion; Tavares,Flavio Cesar Almeida. Contaminant yeasts spoil pure culture fermentations and cause great losses in quality and product yields. They can be detected by a variety of methods although none being so efficient for early detection of contaminant yeast cells that appear at low frequency. Pure cultures bearing genetic markers can ease the direct identification of cells and colonies among contaminants. Fast and easy detection are desired and morphological markers would even help the direct visualization of marked pure cultures among contaminants. The GFP gene for green fluorescent protein of Aquorea victoria, proved to be a very efficient marker to visualize transformed cells in mixed populations and tissues. To test this marker in the study of contaminated yeast fermentations, the GFP... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; GFP (green fluorescent protein); Fermentative processes. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162000000400018 EFEITOS DO TRATAMENTO COMBINADO DE IRRADIAÇÃO GAMA E REFRIGERAÇÃO NO CRESCIMENTO DE LEVEDURA (Saccharomyces cerevisiae Hansen) EM SUCO DE LARANJA Scientia Agricola DOMARCO,R.E; SPOTO,M.H.F; WALDER,J.M.M; BLUMER,L; MATRAIA,C. O efeito da radiação gama e baixas temperaturas foi estudado no crescimento de Saccharomyces cerevisiae em suco de laranja. O suco concentrado de laranja (65°Brix) foi diluído a 10,5°Brix e inoculado com levedura comercial. As amostras foram irradiadas com doses de 1,0, 1,5, 2,0, 2,5, 5,0 e 7,5 kGy (Cobalto 60), a uma taxa de dose de 2,83 kGy/h. Todas as amostras foram armazenadas a 0°, 5° e 25°C, por 1, 7, 14, 21, 30, 60 e 90 dias. O tratamento combinado de 1 kGy e refrigeração a 0°C foi efetivo para a conservação do suco de laranja por 90 dias de armazenamento. A dose de 2,5 kGy foi suficiente para conservar o suco de laranja por 90 dias de armazenamento a 5°C. A 25°C, somente as doses mais altas (5 e 7,5 kGy) foram efetivas no controle do crescimento da... Tipo: Info:eu-repo/semantics/article Palavras-chave: Irradiação; Suco de laranja; Saccharomyces cerevisiae. Ano: 1996 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161996000100003 ACÚMULO DE CÁDMIO POR Saccharomyces cerevisiae EM CALDO DE CANA-DE-AÇÚCAR CONTAMINADO COM ACETATO DE CÁDMIO Scientia Agricola Mariano-da-Silva,Samuel; Prado-Filho,Luíz Gonzaga do. O presente trabalho visou estudar o acúmulo de cádmio (Cd) por Saccharomyces cerevisiae, fermentando mosto de caldo de cana-de-açúcar com contaminações controladas, em níveis sub-tóxicos do citado metal. As condições de fermentação foram similares às reinantes na produção industrial de etanol. O mosto, não esterelizado, continha 12% de açúcares redutores totais (ART) e pH 4,5. Para a contaminação controlada empregou-se acetato de cádmio em quatro níveis de contaminações (0,5; 1,0; 2,0 e 5,0 mg Cd kg-1 mosto). A inoculação do mosto foi executada com fermento de panificação (10% p/p). Após a fermentação (4 horas) foram determinados, porcentagem de fermento no vinho centrifugado e teor alcoólico do mesmo. Na levedura separada foram determinados peso úmido,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Caldo de cana; Metal pesado; Cádmio. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161999000200021 Diet digestibility and performance of dairy cows supplemented with live yeast Scientia Agricola Bitencourt,Luciene Lignani; Silva,José Ricardo Martins; Oliveira,Bruno Menezes Lopes de; Dias Júnior,Gilson Sebastião; Lopes,Fernanda; Siécola Júnior,Sancho; Zacaroni,Ozana de Fátima; Pereira,Marcos Neves. Dietary yeast supplementation may improve the digestive efficiency of ruminants, but responses depend on the yeast strain and the diet composition. Corn silage and citrus pulp are usual carbohydrate sources for dairy cows in southeast Brazil. This study evaluated the supplementation of dairy cows fedding on corn silage-citrus pulp-based diets with Saccharomyces cerevisiae CNCM I-1077 (Lallemand SAS, Toulouse, France). Twenty multiparous, midlactation Holstein cows were assigned to two treatments in crossover design. Treatments were: live yeast on oyster meal capable of supplying a daily minimum of 1 × 10(10) CFU per cow or oyster meal top-dressed at 10 g to the morning meal. Diet contained (% of dry matter): 16.8% crude protein, 30.9% neutral detergent... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Citrus pulp; Probiotic. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000300005 ACÚMULO DE CÁDMIO POR Saccharomyces cerevisiae FERMENTANDO MOSTO DE MELAÇO Scientia Agricola PRADO-FILHO,L.G. do; DOMINGOS,R.N.; SILVA,S.M.G. da. O presente trabalho visou o estudo do acúmulo de cádmio (Cd) por Saccharomyces cerevisiae, fermentando mosto de melaço com contaminações controladas em níveis sub-tóxicos do citado metal. As condições de fermentação foram similares às reinantes na produção industrial de etanol. O mosto, não esterilizado, continha 12% de açúcares redutores totais (ART) e pH 4,5. Para a contaminação controlada empregou-se dois sais de cádmio, cloreto e acetato e, quatro níveis de contaminação 0,5; 1,0; 2,0 e 5,0 mg Cd.kg-1 mosto. A inoculação do mosto foi executada com fermento de panificação (10% p/p). Após a fermentação (4 horas) foram determinados, porcentagem de fermento no vinho centrifugado e teor alcoólico. Na levedura separada foram determinados peso úmido, matéria... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Melaço; Metal pesado; Cádmio; Espectrofotômetria de absorção atômica. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161998000100020 Enriching nutritive value of cassava root by yeast fermentation Scientia Agricola Boonnop,Krisada; Wanapat,Metha; Nontaso,Ngarmnit; Wanapat,Sadudee. Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essential aminoacids and antinutrient content. There were increases (p < 0.01) in protein (30.4% in CC and 13.5% in fermented cassava root -FCR) and fat contents (5.8% in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Fermentation; Cassava chip; Fresh cassava root pulp; Protein; Animal feed. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000500007 Thermolysed and active yeast to reduce the toxicity of aflatoxin Scientia Agricola Baptista,Antonio Sampaio; Horii,Jorge; Calori-Domingues,Maria Antonia; Glória,Eduardo Micotti da; Salgado,Jocelem Mastrodi; Vizioli,Mário Roberto. Aflatoxins are hepatotoxic metabolites produced by Aspergillus flavus and A. parasiticus on a number of agricultural commodities. This research was carried out to evaluate the ability of thermolysed and active Saccharomyces cerevisiae to attenuate liver damage caused by aflatoxin. Diets were prepared containing 0 aflatoxin; 400 mug kg-1 aflatoxin; 400 mug kg-1 aflatoxin plus 1% of dehydrated active yeast, and 400 mug kg-1 aflatoxin plus 1% of thermolysed yeast. A bioassay with Wistar rats was conducted for 28 days, and body organs were weighted and analyses of the liver tissue of the animals were performed. The relative weight of heart, kidneys and liver from animals submitted to the different treatments did not show any difference, and liver tissue of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Aflatoxicosis; Bioremediation; Mycotoxins; Natural contamination. Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162002000200008 Viabilidade celular de Saccharomyces cerevisiae em cultura mista com Lactobacillus fermentum Scientia Agricola OLIVEIRA-FREGUGLIA,R. M.; HORII,J.. O presente trabalho teve por objetivo avaliar os efeitos de L. fermentum em cultura mista com S. cerevisiae sobre a viabilidade celular da levedura, bem como outros parâmetros relacionados com os produtos metabólicos bacterianos. Os microrganismos foram cultivados individualmente em meio de caldo de cana-de-açúcar diluído e suplementado com extrato de levedura e peptona. A partir da mistura de ambas as culturas foi acompanhada a viabilidade celular da levedura em ensaios denominados: cultura mista ativa, bactéria inativada por esterilização e inativada por agentes antimicrobianos. Nos cultivos onde foi observada floculação, foi testada a ação de enzimas do grupo peptidohidrolases (papaína, bromelina e ficina). A cultura mista ativa apresentou redução da... Tipo: Info:eu-repo/semantics/article Palavras-chave: Viabilidade; Floculação; Saccharomyces cerevisiae; Lactobacillus fermentum. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161998000300022 Alterações na atividade e no perfil eletroforético da peroxidase em folhas de milho (Zea mays) e sorgo (Sorghum bicolor) tratadas com levedura (Saccharomyces cerevisiae) Scientia Agricola RONCATTO,M.C.; PASCHOLATI,S.F.. O trabalho foi desenvolvido com o objetivo de se verificar a influência de Saccharomyces cerevisiae na forma de produto comercial, fermento biológico fresco para panificação, na atividade e no padrão eletroforético da peroxidase em folhas de milho e sorgo. As preparações de Saccharomyces utilizadas foram representadas por suspensões de células e seus respectivos filtrados, autoclavados ou não. A análise dos extratos obtidos dessas gramíneas mostrou que suspensões de células e os filtrados dessas suspensões, tratadas termicamente ou não, foram efetivos em ocasionar alterações na atividade e padrão eletroforético da peroxidase em milho e sorgo. Além de se mostrarem termoestáveis, os extratos obtidos de células intactas ou homogeneizadas de S. cerevisiae... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Peroxidase; Eletroforese; Milho; Sorgo. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161998000300007 FUSÃO DE PROTOPLASTOS DE Saccharomyces cerevisiae AVALIADA POR FLOCULAÇÃO E PRODUÇÃO DE H2S Scientia Agricola MARTINS,C.V.B.; HORII,J.; PIZZIRANI-KLEINER,A.A.. Com o objetivo de obter linhagens de leveduras com características de importância para a indústria vinícola, empregou-se a técnica da fusão de protoplastos. A atenção foi dirigida a duas características: floculação e não produção de H2S. Uma vez que cada característica é de baixa frequência (1% cada) em leveduras vinícolas, torna-se pouco provável a ocorrência natural de uma linhagem com ambas as características. O cruzamento foi realizado via fusão de protoplastos pois as linhagens apresentaram incompatibilidade sexual. Inicialmente foram obtidos os mutantes auxotróficos contrastantes e posteriormente suas marcas foram avaliadas quanto à reversão e, em seguida foram determinadas suas curvas de crescimento. Obteve-se a protoplastização por tratamento com... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fusão de protoplastos; Sulfeto de hidrogênio; Floculação; Leveduras; Saccharomyces cerevisiae; Linhagens. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161998000100012 การใช้กากมันสำปะหลังจากการผลิตเอทานอลหมักยีสต์ เพื่อเป็นอาหารในโครีดนม Thai Agricultural Supakit Sunato; Virote Pattarajinda; Pronchai Lowilai; Ngarmnit Nontaso. The ethanol production often uses cassava as energy source for their production. The waste product can help improve the quality before reuse as animal feed. The objective of this study was to determine the effect of fermented cassava ethanol byproducts with yeast (Saccharomyces cerevisiae) on feed efficiency and milk production of dairy cattle. Twelve Holstein Friesian crossbreds (405.4 ± 43.9 kg BW) with an average milk yield in 10.2 ±1.2 kg/d were used. The treatment were allocated into Randomize completely block design (RCBD) that consisted of four levels of fermented cassava ethanol byproducts with yeast as level as 0, 25, 35 and 45% of DM basis in total mixed ration (TMR) diet based on Ruzi grass as roughages source. The results showed that dry matter... Tipo: PhysicalObject Palavras-chave: Dairy cow; Lactating; Cassava ethanol byproducts; Saccharomyces cerevisiae; Feed fortification; Feed intake; Milk production; Milk composition; โคนม; ช่วงรีดนม; กากมันสำปะหลัง; ของเหลือจากการผลิต; เอทานอลหมักยีสต์; การให้อาหารสัตว์; สูตรอาหาร; ปริมาณการกินได้; การเจริญเติบโต; ผลผลิตน้ำนม; องค์ประกอบน้ำนม. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5801 การศึกษาการเพิ่มระดับโปรตีนของกากมะพร้าวสดและแห้ง โดยกระบวนการหมักยีสต์และยูเรีย Thai Agricultural Narumon Somkuna; Jarous Sawangtap; Jiraprapa Rodjarkken; Surasak Uttarawichian. The objective of this study was to compare the increasing protein level of fresh and dry coconut meal by urea-yeast (Saccharomyces cerevisiae) fermentation process. The design was 2 X 8 factorial in CRD : factor A composed of 2 factors (dry and fresh coconut meal) and factor B composed of 8 factors (day of fermentation: 5, 10, 15, 20, 25, 30, 35 and 40 days). The samples of each day of fermentation were collected for crude protein analysis. The data was analyzed by using Analysis of Variance (ANOVA). The results were shown that the protein level at the different days of fermentation was different in fresh and dry coconut meal (P<0.05) which protein level of fresh coconut meal at day 10 was highest (34.40 %). While protein level in dry coconut meal was... Tipo: PhysicalObject Palavras-chave: Fresh coconut meal; Dry coconut meal; Coconut copra; Kernel meal; Fermentation process; Yeast; Saccharomyces cerevisiae; Urea; Animal feed; Crude protein level; กากมะพร้าวสด; กากมะพร้าวแห้ง; มะพร้าว; กระบวนการหมัก; ยีสต์; ยูเรีย; ระยะเวลาหมัก; อาหารสัตว์; โปรตีนหยาบ; การเพิ่มโปรตีน; ระดับโปรตีน. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5742 การศึกษาการผลิตโปรตีนเซลล์เดียวจากเปลือกสับปะรด โดยใช้ยีสต์และบาซิลัสซัปติลิสเพื่อพัฒนาเป็นอาหารสัตว์ Thai Agricultural Manat-Sanun Nopparatmaitree; Pornpan Seanphoom; Warangkana Kitpipit; Krittiya Lertchunhakiat. This experiment was conducted to study on single cell protein production from pineapple peel by Sacharomyces cerevisiae and Bacillus subtilis as animal feedstuff. The experimental design was 4 x 3 factorial in CRD experiment with two factors. The factor A was comprised fermented period (0, 15, 30 and 45 day). While, the factor B was comprised of type of microorganism (Sacharomyces cerevisiae, Bacillus subtilis and Sacharomyces cerevisiae combined with Bacillus subtilis). The results showed that interaction between factor A and Factor B on incubation pH 3.88-4.16, temperature 28.62-29.78 C and yield 11.22-16.94 % were highly significantly (P<0.01). For nutrients composition, the group was fermented Sacharomyces cerevisiae combined with Bacillus subtilis... Tipo: PhysicalObject Palavras-chave: Pineapple peel; Saccharomyces cerevisiae; Bacillus subtilis; Feedstuff; Single cell protein; Crude protein; Digestible protein; Pepsin enzyme; เปลือกสับปะรด; ยีสต์; บาซิลัส ซัสติลิส; การหมัก; การผลิตอาหารสัตว์; โปรตีนเซลล์เดียว; ค่าโปรตีน; คุณค่าทางโภชนะ; การย่อยโปรตีน; เอนไซม์เปปซิน. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5803 Preliminary study of ethanol production from sorghum Thai Agricultural Siwawej, S.; Suraphanpisit, Y.. Palavras-chave: Sorghum; Ethanol; Production; Fermentation; Saccharomyces cerevisiae; Mold; Enzyme activity; ข้าวฟ่าง; เอทานอล; แป้งข้าวฟ่าง; ยีสต์; พันธุ์วาย-90; การผลิต. Ano: 1981 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4081 ผลของสายพันธุ์ยีสต์ต่อสมรรถนะการให้ผลผลิตในโคนม Thai Agricultural Vatsana Sirisan; Virote Pattarajinda; Kanit Vichitphan; Rattanaporn Leesing. Saccharomyces cerevisiae as animal feed additive has been widely used in order to promote growth and production performances. Consequently, the studies to screening local yeast strains were conducted to compare the respond between S. cerevisiae and Kodameae ohmeri on feed intake, body weight change, milk production and milk composition. Sixteen Holstein Friesian crossbreds, 450 ± 50 kg BW average were used in this study. Animal were allocated into completely randomized design (CRD) to the following 4 treatments: control group, 109 cells/d of S. cerevisiae, 106 and 109 cells/d of K. ohmeri. The results showed that addition of K. ohmeri with 109 cells/d was increased dry matter intake, body weight change and fat production compared to 106 cells/d and control... Tipo: PhysicalObject Palavras-chave: Dairy cow; Yeast direct fed; Saccharomyces cerevisiae; Kodameae ohmeri; Feed supplements; Feed fortification; Dry matter intake; Body weight; Milk production; Milk composition; โคนม; ยีสต์; สายพันธุ์; การเสริมอาหารสัตว์; การให้อาหารสัตว์; การกินได้สิ่งแห้ง; สมรรถนะผลผลิต; ผลผลิตน้ำนม; องค์ประกอบน้ำนม; ปริมาณไขมันนม. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5800 Aproveitamento do camu-camu (Myrciaria dubia) para produção de bebida alcoólica fermentada Acta Amazonica Maeda,Roberto Nobuyuki; Andrade,Jerusa Souza. O elevado teor de ácido ascórbico no camu-camu (Myrciaria dubia McVaugh, Myrtaceae) desperta o interesse de extrativistas, agricultores e consumidores, e leva à necessidade de desenvolvimento de tecnologias adequadas para produção em terra firme e aproveitamento industrial do fruto. Este trabalho teve por objetivo verificar a adequação do camu-camu para a produção de bebida alcoólica fermentada, assim como o efeito do branqueamento do fruto e da incorporação da casca à polpa nas características nutricionais e sensoriais da bebida. Os frutos foram separados em quatro lotes, sendo dois branqueados (90 ºC por 7 min). Após a despolpa, as cascas de um lote de cada tratamento (com e sem branqueamento) foram incorporadas às respectivas polpas e avaliadas quanto à... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruto da Amazônia; Composição química; Saccharomyces cerevisiae; Fermentação; Análise sensorial. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672003000300014 Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon Acta Amazonica ALMEIDA,Silvana de F. Oliveira de; SILVA,Letícia R Carvalho; JUNIOR,Gilson Celso A. Chagas; OLIVEIRA,Guilherme; SILVA,Silvia Helena Marques da; VASCONCELOS,Santelmo; LOPES,Alessandra Santos. ABSTRACT The purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicilândia and Tucumã), State of Pará, northern Brazil, during a six-day period. Totals of 44 yeasts were isolated from Medicilândia and 29 from Tucumã. Molecular identification was carried out by sequencing the D1/D2 region fragment of the rRNA 26S gene, expanded with universal primers for the NL1GC and LS2 eukaryotes. Pichia manshurica and Saccharomyces cerevisiae were identified in Medicilândia and five yeast species (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae and Zygosaccharomyces bailii) were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Accession; Molecular identification; Cocoa beans; Pichia Manshurica; Saccharomyces cerevisiae; Theobroma cacao. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672019000100064 Hematological and biochemical responses of pirarucu (Arapaima gigas, Arapaimidae) fed with diets containing a glucomannan product derived from yeast and algae Acta Amazonica HOSHINO,Maria Danielle Figueiredo Guimarães; MARINHO,Renata das Graças Barbosa; PEREIRA,Diogle Farias; YOSHIOKA,Eliane Tie Oba; TAVARES-DIAS,Marcos; OZORIO,Rodrigo Otavio de Almeida; RODRIGUEZ,Anselmo Fortunato Ruiz; RIBEIRO,Ricardo Amaral; FARIA,Fernando Sérgio Escócio Drummond Viana de. ABSTRACT The hematological and biochemical responses of pirarucu fingerlings (Arapaima gigas) fed with diets containing different concentrations of a glucomannan product derived from yeast and algae were evaluated in order to ascertain the effect of these diets on fish physiology. Four treatments were conducted, with three replications, with 12 fish in each tank. The product evaluated (MycosorbA+(r)) was incorporated into the commercial diet, at four concentrations: 0, 1, 2 and 4 g.kg-1, called M0%, M0.1%, M0.2% and M0.4%, respectively. After 45 days of feeding, blood samples from six fish in each replicate were collected to perform the analyses. Their weight and length were determined to calculate the condition factor and weight gain, but no differences... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chlorella vulgaris; Saccharomyces cerevisiae; Leukocytes; Albumin. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672017000200087 The impact of dietary dry yeast on lactation curves of primiparous and multiparous Saanen goats Animal Sciences Gomes, Ludmila Couto; Alcalde, Claudete Regina; Souza, Rodrigo de; Molina, Bruna Susan de Lábio; Lourenço, Daniela Andressa de Lino; Martins, Elias Nunes. Twenty-four Saanen goats (fifteen multiparous and nine primiparous) during their lactation period were used, from the kidding until the 200th day of lactation; and were distributed in a completely randomized design and in a factorial arrangement (3 diets x 2 parity orders). The diets were composed of either soybean meal (SBM), soybean meal plus inactive dry yeast (SMDY) or inactive dry yeast (DY) used as the protein source. The analyses of milk yield, body weight and dry matter intake (DMI) were made through the Bayesian methodology. For construct the lactation curves were used the Wood’s nonlinear model. The inclusion of inactive dry yeast in the diets reduced the rate of yield increase until the lactation peak for primiparous goats, but for multiparous... Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.04.05.00-4 bayesian methodology; Milk productivity; Wood’s nonlinear model; Saccharomyces cerevisiae. Ano: 2014 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/24446 Registros recuperados: 128 Primeira ... 1 2 3 4 5 6 7 ... Última

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