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Deffert, Flávia; Agustini, Bruna Carla; Picheth, Geraldo; Bonfim, Tania Maria Bordin. |
Fructooligosaccharides are catalyzed by β–fructofuranosidase enzyme, produced by many microorganisms. However, in order to achieve a more profitable, low time-consuming process with lower cost, researchers have sought alternatives. This study aimed to select and identify yeasts able to produce fructooligosaccharides and evaluate the influence of pH and temperature on their synthesis. Yeast suspensions, solutions of 500 g L-1 sucrose and three values of pH (4.5, 5.5, and 6.5) and temperature (40, 50, and 60ºC) were tested. Yeast species were identified by molecular techniques. Among 141 yeast isolates from grapes, 65 were able to synthesize fructooligosaccharides. The maximum concentration of fructooligosaccharides was 4.8% (w v-1), and Saccharomyces... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 2.12.00.00-9 prebiotics; Biotransformation; Identification; PCR. Microbiologia. |
Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/34140 |
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Wlodarczyk, Samarina Rodrigues; Gaensly, Fernanda; Calegari-Santos, Rossana; Deffert, Flávia; Silva, Gildo Almeida da; Bonfim, Tania Maria Bordin. |
The transformation of grape must into wine is a complex microbiological process and is the product of the combined action of several genera and species of yeasts, dominated in the intermediate and final stages of fermentation by an alcohol-tolerant Saccharomyces sp. Current assay characterizes 42 autochthonous yeasts, isolated from the state of Paraná, southern Brazil, according to the following oenological properties: H2S production, fermentation rate, flocculation capacity, and killer phenotype (killer, sensitive and neutral characteristics). Current analysis is the first to evaluate killer phenotype in yeasts isolated from the State of Paraná, Brazil. With regard to their oenological traits, the yeasts evaluated were not suitable for winemaking and... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 2.12.02.02-8 Saccharomyces cerevisiae; Killer phenotype; Oenological properties Microbiologia. |
Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/25540 |
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