Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BJM (2) Autor Razavi,Seyyed Hadi (2) Rezaei,Karamatollah (2) Golmakani,Mohammad-Taghi (1) Mohammadi,Aniseh (1) Mousavi,Seyyed Mohammad (1) Rezvanpanah,Shila (1) Mais... Palavra-chave Brewer's spent grain (1) Carvacrol (1) Fermentation (1) Flavor and fragrance (1) Immobilization (1) Medicinal plant/herb (1) Pathogens (1) Saccharomyces cerevisiae (1) Saccharomyces ludwigii (1) Saccharomyces rouxii (1) Scanning electron microscopy (SEM) (1) Summer savory (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última "A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain" BJM Mohammadi,Aniseh; Razavi,Seyyed Hadi; Mousavi,Seyyed Mohammad; Rezaei,Karamatollah. The immobilization of Saccharomyces cerevisiae DSM 70424, Saccharomyces ludwigii DSM 3447 and Saccharomyces rouxii DSM 2531 on brewer's spent grain and then ethanol production and sugar consumption of these immobilized yeasts were investigated. The aim of this study was to investigate the abilities of these three immobilized yeasts for producing alcohol for brewing at two temperatures (7 and 12 °C) using two different sugar levels (one at original level supplied in the brewery and one with 2.5% (w/v), added glucose to the wort). Increasing both parameters resulted in higher alcohol production by all the yeasts studied. At 7 °C and with original wort density the ethanol content at the end of fermentation was 2.7% (v/v) for S. cerevisiae, 1.7% for S.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Brewer's spent grain; Fermentation; Immobilization; Saccharomyces cerevisiae; Saccharomyces ludwigii; Saccharomyces rouxii. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200025 Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation BJM Rezvanpanah,Shila; Rezaei,Karamatollah; Golmakani,Mohammad-Taghi; Razavi,Seyyed Hadi. Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 660 W required half as much time as HD needed, similar antibacterial efficacies were found from the essential oils obtained by the two extraction methods on two food pathogens (Staphylococcus aureus, a gram positive bacterium, and Escherchia coli, a gram negative bacterium). Also, as it was the case with the essential oils extracted by HD, that of MAHD indicated greater influence on S. aureus than on E. coli. The compositions of the extracted essential oils were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carvacrol; Flavor and fragrance; Medicinal plant/herb; Pathogens; Scanning electron microscopy (SEM); Summer savory. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400031 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco