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	Provedor de dados Ciênc. Tecnol. Aliment. (2) BABT (1) Autor Badiale-Furlong,Eliana (3) Garda-Buffon,Jaqueline (3) Kupski,Larine (2) Baraj,Edlira (1) Darley,Francine Toralles (1) Filoda,Paula Freitas (1) Pagnussatt,Fernanda Arnhold (1) Ponte,Émerson Medeiros Del (1) Mais... Palavra-chave Fermentation (2) Aminolitic enzymes (1) Barley (1) Degradation (1) Enzymes (1) Fungal species (1) Mycotoxin (1) Natural antifungal agent (1) Peroxidase enzyme (1) Structural compounds (1) Trichothecenes (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2013 (1) 2011 (1) 2010 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Effect of deoxynivalenol and T-2 toxin in malt amylase activity BABT Garda-Buffon,Jaqueline; Baraj,Edlira; Badiale-Furlong,Eliana. The objective of this work was to evaluate the effect of DON and T-2 toxin levels on the malt amylase activity. The malt was contaminated in accordance with central composite design experiment with DON and T-2 toxin levels until 1000 ng/g. The activities of the enzymes were evaluated by Bernfeld method. The increase in T-2 toxin concentration inhibited the α-amylase activity. However, the increase of both toxins concentration caused inverse effect. The interaction between toxins indicated synergetic effect on the β-amylase activity. An increased activity occurred when the toxins contamination levels in malt were higher (1000ng/g malt). The trichothecenes interfered with the performance of aminolitic enzymes in the stage of malting, resulting in a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aminolitic enzymes; Fermentation; Trichothecenes; Barley. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000300002 Fusarium graminearum growth inhibition mechanism using phenolic compounds from Spirulina sp Ciênc. Tecnol. Aliment. Pagnussatt,Fernanda Arnhold; Kupski,Larine; Darley,Francine Toralles; Filoda,Paula Freitas; Ponte,Émerson Medeiros Del; Garda-Buffon,Jaqueline; Badiale-Furlong,Eliana. The application of natural antifungal substances is motivated by the need for alternatives to existing methods that are not always applicable, efficient, or that do not pose risk to consumers or the environment. Furthermore, studies on the behaviour of toxigenic species in the presence of natural fungicides have enabled their safe application in the food chain In this study, Spirulina LEB-18 phenolic extract was assessed for its antifungal activity on 12 toxigenic strains of Fusarium graminearum isolated from barley and wheat. The susceptible metabolic pathways were assessed through the determination of structural compounds (glucosamine and ergosterol) and enzyme activity of the microorganisms' primary metabolism. The results indicate that phenolic... Tipo: Info:eu-repo/semantics/article Palavras-chave: Natural antifungal agent; Structural compounds; Enzymes. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500012 Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation Ciênc. Tecnol. Aliment. Garda-Buffon,Jaqueline; Kupski,Larine; Badiale-Furlong,Eliana. This work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 10(6) spore.mL-1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein-1),... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mycotoxin; Peroxidase enzyme; Degradation; Fermentation; Fungal species. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030 Registros recuperados: 3 Primeira ... 1 ... Última

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