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	Provedor de dados BABT (2) BJM (2) Rev. Microbiol. (1) Autor Soccol,Carlos R. (5) Pandey,Ashok (3) Bramorski,Adriana (1) Christen,Pierre (1) Franco,Sebastião G. (1) Leifa,Fan (1) Maziero,Maike T. (1) Pancheniak,Elizete de F. R. (1) Parada,José L. (1) Reque,Elizete de F. (1) Revah,Sergio (1) Rodriguez-León,José A. (1) Spier,Michele R. (1) Mais... Palavra-chave Probiotic (2) Solid state fermentation (2) Agro-industrial wastes (1) Aroma (1) Bioconversion (1) Biological efficiency (1) Ceratocystis fimbriata (1) Coffee husk (1) Coffee spent ground (1) Fermentation parameters (1) Flammulina velutipes (1) Fructification (1) Lactic and acetic acids (1) Lactobacillus fermentum (1) Lactobacillus reuteri (1) Ligno-cellulosics (1) Molecular characterisation (1) Poultry (1) Solid state cultivation (1) Sugarcane bagasse (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2012 (1) 2001 (1) 2000 (1) 1998 (2) País Brazil (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Production of Flammulina velutipes on coffee husk and coffee spent-ground BABT Leifa,Fan; Pandey,Ashok; Soccol,Carlos R.. Solid state cultivation (SSC) was carried out to evaluate the feasibility of using coffee husk and spent-ground as substrates for the production of edible mushroom Flammulina under different conditions of moisture and spawn rate. The strain of F. velutipes LPB 01 was adapted for a coffee husk extract medium. Best results were obtained with 25% spawn rate, though there was not much difference when lower spawn rates (10-20%) were used. Ideal moisture content for mycelial growth was 60% and 55% for coffee husk and spent-ground, respectively. With coffee husk as substrate, first fructification occurred after 25 days of inoculation and the biological efficiency reached about 56% with two flushes after 40 days. With spent-ground as substrate, first... Tipo: Info:eu-repo/semantics/article Palavras-chave: Flammulina velutipes; Coffee husk; Coffee spent ground; Solid state cultivation; Fructification; Biological efficiency. Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000200015 Bioconversion of biomass: a case study of ligno-cellulosics bioconversions in solid state fermentation BABT Pandey,Ashok; Soccol,Carlos R.. Lignocellulosic residues obtained from crops cultivation form useful sources to be used as substrate for bioconversion processes. Sugarcane bagasse, which is a complex substrate obtained from the processing of sugar cane, is an important biomass among such sources. Due to its abundant availability, it can serve as an ideal substrate for microbial processes for the production of value added products. This paper reviews recent developments on biological processes developed on production of various products in solid state fermentation using sugarcane bagasse as the substrate and describes production of protein enriched feed, enzymes, amino acid, organic acids and compounds of pharmaceutical importance, etc. through microbial means. Tipo: Info:eu-repo/semantics/article Palavras-chave: Ligno-cellulosics; Sugarcane bagasse; Bioconversion; Solid state fermentation. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400001 Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01-001: a potential probiotic BJM Pancheniak,Elizete de F. R.; Maziero,Maike T.; Rodriguez-León,José A.; Parada,José L.; Spier,Michele R.; Soccol,Carlos R.. Lactobacillus reuteri LPB P01-001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were set at 37°C in a 12 L slightly stirred tank bioreactor. Fermentation parameters such as the specific growth rate, productivity and yield of biomass, lactic and acetic acid levels were determined. L. reuteri LPB P01-001 behaves as an aciduric bacteria because it grows better in a low pH medium without pH control. However, the lactic acid production yield was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Lactobacillus reuteri; Molecular characterisation; Fermentation parameters; Lactic and acetic acids. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100015 Isolation, identification and physiological study of Lactobacillus fermentum LPB for use as probiotic in chickens BJM Reque,Elizete de F.; Pandey,Ashok; Franco,Sebastião G.; Soccol,Carlos R.. Studies were carried out to isolate and identify microorganisms for probiotic use for chickens. Selection of strains included various criteria such as agreement with bio-safety aspects, viability during storage, tolerance to low pH/ gastric juice, bile, and antimicrobial activity. The strains were isolated from the crop, proventriculus, gizzard, ileum and caeca of chicken. Decimal dilution of the contents of these segments were mixed with MRS medium and incubated for 48 h at 37°C under anaerobiosis. The identity of the culture was based on characteristics of lactobacilli as presented in the Bergey’s Manual of Determinative Bacteriology, carrying out bacterioscopy (morphology), Gram stain, growth at 15 and 45°C, and fermentation of different carbon sources.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Poultry; Lactobacillus fermentum. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000400012 FRUITY AROMA PRODUCTION BY Ceratocystis fimbriata IN SOLID CULTURES FROM AGRO-INDUSTRIAL WASTES Rev. Microbiol. Bramorski,Adriana; Soccol,Carlos R.; Christen,Pierre; Revah,Sergio. Solid state fermentations were carried out to test the efficacy of Ceratocystis fimbriata to grow on different agro-industrial substrates and aroma production. Seven media were prepared using cassava bagasse, apple pomace, amaranth and soya bean. All the media supported fungal growth. While amaranth medium produced pineapple aroma, media containing cassava bagasse, apple pomace and soya bean produced a strong fruity aroma. The aroma production was growth dependent and the maximum aroma intensity was detected a few hours before or after the maximum respirometric activity. Sixteen compounds were separated by gas cromatography of the components present in the headspace and fifteen of them were identified as acid (1), alcohols (6), aldehyde (1), ketones (2)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ceratocystis fimbriata; Solid state fermentation; Agro-industrial wastes; Aroma. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000300012 Registros recuperados: 5 Primeira ... 1 ... Última

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