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| Teles,Jéssica Cristine; Stolle,Elaine Macedo; Koloda,Stela Aparecida; Barana,Ana Claudia. |
| Abstract The purpose of this paper was to evaluate the production of propionic acid from the fermentation of agroindustrial effluents using a Propionibacterium acidipropionici culture. The composition of the substrates was determined by using an experimental design of mixtures, resulting in 10 trials. The substrates were fermented in batch borosilicate glass reactors at a temperature of 35°C, initial pH of 6.5, and 20 mL.L-1 of inoculum suspension. The highest yield of propionic acid production, 0.79 g of product per g of substrate, was obtained with a substrate composed only of corn steep liquor, which showed a productivity of 5.20 mg.L-1h-1 and production of 0.40mL.L-1. These results showed that the corn steep liquor positively influenced performance and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agroindustrial by-products; Fermentation; Corn steep liquor; Cheese whey; Wastewater. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100702 |
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| Nascimento,Rodrigo Pires do; Alves Junior,Nelson; Coelho,Rosalie Reed Rodrigues. |
| Brewer's spent grain and corn steep liquor or yeast extract were used as the sole organic forms for proteinase production by Streptomyces malaysiensis in submerged fermentation. The influence of the C and N concentrations, as well as the incubation periods, were assessed. Eight proteolytic bands were detected through gelatin-gel-electrophoresis in the various extracts obtained from the different media and after different incubation periods, with apparent molecular masses of 20, 35, 43, 50, 70, 100, 116 and 212 kDa. The results obtained suggest an opportunity for exploring this alternative strategy for proteinases production by actinomycetes, using BSG and CSL as economically feasible substrates. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Streptomyces malaysiensis; Brewer's spent grains; Corn steep liquor; Proteinases; Submerged fermentation. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400020 |
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| Pinotti,T.; Carvalho,P.M.B.; Garcia,K.M.G.; Silva,T.R.; Hagler,Allen Norton; Leite,S.G.F.. |
| The ability of Geotrichum candidum to produce fruity aroma in food grade sucrose, molasses, corn steep liquor and peptone based culture media was tested by sensory evaluation and analyzed by gas chromatography mass spectrometry. A strong and sweet fruity aroma was produced from molasses, with peptone or corn steep liquor stimulating aroma production. Molasses with peptone supplemented with leucine, valine, or alanine yielded better fruity aroma production and the presence of many esters was consistent with the fruity aroma production. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Geotrichum candidum; Aroma; Corn steep liquor; Molasses; Amino acids. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400017 |
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