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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência e Agrotecnologia (1) Autor ALVES,Érika de Pádua (1) Burkert,Carlos André Veiga (1) Burkert,Janaína Fernandes de Medeiros (1) KAKUNO,Amanda Sayuri Senoo (1) MORIOKA,Luiz Rodrigo Ito (1) Martins,André Rosa (1) Monteiro,Ricardo Lemos (1) PAIÃO,Fernanda Gonzales (1) SUGUIMOTO,Hélio Hiroshi (1) TAKIHARA,Anderson Massaro (1) VIANA,Caroline dos Santos (1) Mais... Palavra-chave Lactose hydrolysis (2) Cell permeabilization (1) Enzymatic catalysis (1) Enzyme activity (1) Enzyme extraction (1) Microbial biotechnology (1) Yogurt physical properties (1) Β-galactosidase (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content Ciência e Agrotecnologia Martins,André Rosa; Monteiro,Ricardo Lemos; Burkert,Janaína Fernandes de Medeiros; Burkert,Carlos André Veiga. In a single-stage process with the simultaneous addition of β-galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted by lactic culture containing two probiotic microorganisms, Bifidobacterium animalis and Lactobacillus acidophilus, associated with the typical microorganisms of yogurt. An enzymatic preparation containing β-galactosidases from Kluyveromyces lactis and Aspergillus niger was used. A central composite design (2³ trials plus three central points) was proposed in order to evaluate the effects of initial lactose concentration, enzyme concentration and the time of addition of the enzyme. The following conditions were established: initial lactose concentration... Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzymatic catalysis; Lactose hydrolysis; Yogurt physical properties; Β-galactosidase. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500008 Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose Ciênc. Tecnol. Aliment. MORIOKA,Luiz Rodrigo Ito; VIANA,Caroline dos Santos; ALVES,Érika de Pádua; PAIÃO,Fernanda Gonzales; TAKIHARA,Anderson Massaro; KAKUNO,Amanda Sayuri Senoo; SUGUIMOTO,Hélio Hiroshi. Abstract The cheese whey shows an organic nutrient charge that can be used to obtain metabolites of interest by biotechnology of microorganisms. Thus, fermentative processes for enzyme production, in particular beta-galactosidase becomes feasible. The enzyme plays an important role in the biotech food industry to obtain milk and dairy products with low lactose content for consumption by intolerant individuals. The objective of this work was to determine the enzyme activity of the concentrated beta-galactosidase (CBG) and the permeabilized cells (PC) both obtained from Saccharomyces fragilis IZ 275. The enzyme beta-galactosidase obtained from the fermentation of Saccharomyces fragilis IZ 275 in cheese whey was used to determine the optimal conditions for... Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzyme activity; Microbial biotechnology; Cell permeabilization; Lactose hydrolysis; Enzyme extraction. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300524 Registros recuperados: 2 Primeira ... 1 ... Última

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