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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Naturalis (1) Autor Frisvad, J.C. (1) Houbraken, J. (1) Lopes,Andréa Menezes (1) Rombaldi,César Valmor (1) Samson, R.A. (1) Toralles,Ricardo Peraça (1) Varga, J. (1) Mais... Palavra-chave Heat resistance (2) Blanching (1) Byssochlamys (1) Emodin (1) Enzymatic browning (1) Eurotiales (1) Extrolites (1) Mycophenolic acid (1) Paecilomyces (1) Patulin (1) Peach puree (1) Yeast (1) Mais... Tipo do documento Article / Letter to the editor (1) Info:eu-repo/semantics/article (1) Ano 2014 (1) 2009 (1) País Brazil (1) Netherlands (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree Ciênc. Tecnol. Aliment. Lopes,Andréa Menezes; Toralles,Ricardo Peraça; Rombaldi,César Valmor. The thermal inactivation of yeast isolated from spoiled Jubileu peach puree and that of polyphenoloxidase (PPO) and peroxidase (POD) in cv. Jubileu, which is widely cultivated in southern Rio Grande do Sul state, Brazil, were studied. PPO and POD were extracted using the protein powder method and submitted to partial purification by precipitation followed by dialysis. The enzymatic activity was determined measuring the increase in absorbance at 420 nm for PPO and 470 nm for POD. The yeast used in this investigation was isolated from spoiled Jubileu peach puree at 22 °Brix, with total initial microbial count of 22 × 10² UFCmL- 1. Stock cultures were maintained on potato dextrose agar (PDA) slants at 4 °C and pH 5 for later use for microbial growth. In all... Tipo: Info:eu-repo/semantics/article Palavras-chave: Peach puree; Heat resistance; Yeast; Enzymatic browning; Blanching. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100022 Polyphasic taxonomy of the heat resistant ascomycete genus Byssochlamys and its Paecilomyces anamorphs Naturalis Samson, R.A.; Houbraken, J.; Varga, J.; Frisvad, J.C.. Byssochlamys and related Paecilomyces strains are often heat resistant and may produce mycotoxins in contaminated pasteurised foodstuffs. A comparative study of all Byssochlamys species was carried out using a polyphasic approach to find characters that differentiate species and to establish accurate data on potential mycotoxin production by each species. Phylogenetic analysis of the ITS region, parts of the â-tubulin and calmodulin genes, macro- and micromorphological examinations and analysis of extrolite profiles were applied. Phylogenetic analyses revealed that the genus Byssochlamys includes nine species, five of which form a teleomorph, i.e. B. fulva, B. lagunculariae, B. nivea, B. spectabilis and B. zollerniae, while four are asexual, namely P.... Tipo: Article / Letter to the editor Palavras-chave: Byssochlamys; Emodin; Eurotiales; Extrolites; Heat resistance; Mycophenolic acid; Paecilomyces; Patulin. Ano: 2009 URL: http://www.repository.naturalis.nl/record/532420 Registros recuperados: 2 Primeira ... 1 ... Última

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