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	Provedor de dados BABT (3) Autor Silva,Gildo Almeida da (3) Valente,Patricia (3) Poletto,Carolina Madalozzo (2) Poli,Jandora Severo (2) Bernardi,Taís Letícia (1) Menegotto,Morgana (1) Schaker,Patricia Dayane Carvalho (1) Schaker,Patrícia Dayane Carvalho (1) Mais... Palavra-chave Boiling (1) Crabtree effect (1) Custer effect (1) DNA extraction (1) Dekkera bruxellensis (1) Dekkera/Brettanomyces (1) Freeze-thawing (1) Inhibition (1) Killer yeast (1) Mycocinogenic strain (1) Pasteur effect (1) Saccharomyces cerevisiae (1) Vinification (1) Wine (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2012 (1) 2011 (2) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Production of functional killer protein in batch cultures upon a shift from aerobic to anaerobic conditions BABT Silva,Gildo Almeida da; Poli,Jandora Severo; Poletto,Carolina Madalozzo; Schaker,Patricia Dayane Carvalho; Valente,Patricia. The aim of this work was to study the production of functional protein in yeast culture. The cells of Saccharomyces cerevisiae Embrapa 1B (K+R+) killed a strain of Saccharomyces cerevisiae Embrapa 26B (K-R-)in grape must and YEPD media. The lethal effect of toxin-containing supernatant and the effect of aeration upon functional killer production and the correlation between the products of anaerobic metabolism and the functional toxin formation were evaluated. The results showed that at low sugar concentration, the toxin of the killer strain of Sacch. cerevisiae was only produced under anaerobic conditions . The system of killer protein production showed to be regulated by Pasteur and Crabtree effects. As soon as the ethanol was formed, the functional... Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeast; Crabtree effect; Pasteur effect; Inhibition; Mycocinogenic strain. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300022 Rapid yeast DNA extraction by boiling and freeze-thawing without using chemical reagents and DNA purification BABT Silva,Gildo Almeida da; Bernardi,Taís Letícia; Schaker,Patrícia Dayane Carvalho; Menegotto,Morgana; Valente,Patricia. The purpose of this work was to study a rapid yeast DNA extraction by boiling and freeze-thawing processes without using chemical reagents or any purification procedures, to obtain a high grade PCR-product. A specific DNA fragment of the 18S region of Dekkera bruxellensis and Saccharomyces cerevisiae was chosen. The described boiling and freeze-thawing protocols generated the PCR-grade product preparations and could be used to process many samples. The amplification of the fragments could be observed after 30 and 35 cycles. These processes of extraction without using any kind of chemical reagents, especial water, and purification procedures proved to be efficient, reproducible, simple, fast, and inexpensive. Tipo: Info:eu-repo/semantics/article Palavras-chave: Boiling; Freeze-thawing; DNA extraction; Dekkera bruxellensis; Saccharomyces cerevisiae. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000200020 Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification BABT Silva,Gildo Almeida da; Poletto,Carolina Madalozzo; Poli,Jandora Severo; Valente,Patricia. The aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could... Tipo: Info:eu-repo/semantics/article Palavras-chave: Dekkera/Brettanomyces; Wine; Vinification; Custer effect. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200017 Registros recuperados: 3 Primeira ... 1 ... Última

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