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Registros recuperados: 14
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Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries Ciência Rural
Shirahigue,Ligianne Din; Ceccato-Antonini,Sandra Regina.
ABSTRACT: Agro-industrial wastes are of great interest because they are important natural sources of bioactive compounds and can generate value-added byproducts. Recent studies have shown that byproducts generated by the food processing industry are rich in bioactive compounds, such as phenolic compounds, organic acids, and carotenoids, among others. The growing interest in replacing synthetic antioxidant and antimicrobial compounds with natural ones has stimulated a search for these bioactive compounds from plant sources, especially from fruit-processing wastes. The study aims to project the agro-industrial wastes as potential natural sources of antioxidants and antimicrobials and the feasible technological applications in food and fermentation...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Phenolic compounds; Antioxidant activity; Antimicrobial activity; Agro-industrial waste.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000400754
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Bioethanol strains of Saccharomyces cerevisiae characterised by microsatellite and stress resistance BJM
Reis,Vanda Renata; Antonangelo,Ana Teresa Burlamaqui Faraco; Bassi,Ana Paula Guarnieri; Colombi,Débora; Ceccato-Antonini,Sandra Regina.
Abstract Strains of Saccharomyces cerevisiae may display characteristics that are typical of rough-type colonies, made up of cells clustered in pseudohyphal structures and comprised of daughter buds that do not separate from the mother cell post-mitosis. These strains are known to occur frequently in fermentation tanks with significant lower ethanol yield when compared to fermentations carried out by smooth strains of S. cerevisiae that are composed of dispersed cells. In an attempt to delineate genetic and phenotypic differences underlying the two phenotypes, this study analysed 10 microsatellite loci of 22 S. cerevisiae strains as well as stress resistance towards high concentrations of ethanol and glucose, low pH and cell sedimentation rates. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Stresses; Yeasts; Microsatellite; Contaminants.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000200268
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Bioprospection of yeasts as biocontrol agents against phytopathogenic molds BABT
Rosa-Magri,Márcia Maria; Tauk-Tornisielo,Sâmia Maria; Ceccato-Antonini,Sandra Regina.
Yeasts isolated from sugar cane and maize rhizosphere, leaves and stalks were screened against the phytopathogenic molds Colletotrichum sublineolum and Colletotrichum graminicola, both causal agents of the anthracnose disease in sorghum and maize, respectively. Strains identified as Torulaspora globosa and Candida intermedia were able to inhibit the mold growth, with the first species also exhibiting killer activity. No previous report on the application and potentiality of these yeasts as biocontrol agents were found neither the killer phenotype in Torulaspora globosa.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioprospection; Colletotrichum graminicola; Colletotrichum sublineolum; Killer activity; Mycocinogenic.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100001
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Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation BJM
Reis,Vanda Renata; Bassi,Ana Paula Guarnieri; Silva,Jessica Carolina Gomes da; Ceccato-Antonini,Sandra Regina.
Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth colonies in an attempt to identify alternatives that could contribute to the management of rough colony yeasts in alcoholic fermentation. Characterisation tests for invasiveness in Agar medium, killer activity, flocculation and fermentative capacity were performed on 22 strains (11 rough and 11 smooth colonies). The effects of acid treatment at different pH values on the growth of two strains ("52" -rough...
Tipo: Info:eu-repo/semantics/article Palavras-chave: S. cerevisiae; Ethanol; Fermentation; Indigenous yeasts.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400014
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Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation BJM
Meneghin,Silvana Perissatto; Reis,Fabricia Cristina; Almeida,Paulo Garcia de; Ceccato-Antonini,Sandra Regina.
The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum cells are washed can control the bacterial growth or alternatively biocides are used. This work aimed to verify the effect of chlorine dioxide, a well-known biocide for bacterial decontamination of water and equipments, against contaminant bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides) from alcoholic fermentation, through the method of minimum inhibitory concentration (MIC), as well as its effect on the industrial yeast inoculum. Lower MIC...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chlorine dioxide; Bacteria; Yeast; Antibacterial agent; Alcohol; Fermentation.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200026
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Deterioration and fermentability of energy cane juice Ciência Rural
Ceccato-Antonini,Sandra Regina; Bassi,Ana Paula Guarnieri; Paraluppi,Anna Livia; Santos,Eder Gustavo Dias dos; Matsuoka,Sizuo.
ABSTRACT: The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I) and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioenergy; Biomass; Renewable energy; Ethanol 1G.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900751
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Determination of yeast killer activity in fermenting sugarcane juice using selected ethanol-making strains BABT
Ceccato-Antonini,Sandra Regina; Tosta,Christiann Davis; Silva,Ana Cláudia da.
Twenty-four yeasts out of 342 isolated from the fermentative process showed killer activity and three of them were selected for the fermentative efficiency evaluation in batch system with cell recycle, flask and fermentor experiments. The selected three killer strains did not present similar results to those of pressed (baking) yeast concerning ethanol (0.07-0.18; 0.12-0.20; 0.10-0.13; 0.22-0.25 g/g, respectively) and biomass (0.19-0.26; 0.33-0.39; 0.13-0.27; 0.47-0.61 g/g, respectively) yields and fermentative efficiency (12.3-36.3; 21.0-40.0; 19.3-26.3; 47.6-54.0 %, respectively) in sugarcane juice, in flasks. In fermentor, similar behaviour was observed. However, the selected strains showed high cellular viability and killer activity (using cell-free...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeasts; Alcoholic fermentation; Ethanol; Killer toxin.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100003
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Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça Ciência Rural
Gabriel,Afra Vital Matos Dias; Verruma-Bernardi,Marta Regina; Margarido,Luiz Antônio Corrêa; Borges,Maria Teresa Mendes Ribeiro; Nassu,Renata Tieko; Lavorenti,Norberto Antonio; Ceccato-Antonini,Sandra Regina.
This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcoholic beverage; Sensorial quality; Physico-chemical quality.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500026
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Filamentous growth in Saccharomyces cerevisiae BJM
Ceccato-Antonini,Sandra Regina; Sudbery,Peter Edwin.
Fungal dimorphism is a complex phenomenon triggered by a large variety of environmental factors and consists of a reversible alternating pattern of growth between different elliptical and filamentous forms of cells. Understanding the mechanisms that regulate these events is of major interest because of their implications in fungal pathogenesis, cell differentiation and industry. Diploid cells of Saccharomyces cerevisiae transform from budding yeast to pseudohyphae when starved for nitrogen, giving the cells an advantage in food foraging, which is sensed by at least two signal transduction pathways: the MAP kinase (MAPK) and the PKA (cAMP-dependent protein kinase A) pathways. The output of these signalling pathways is the expression of pseudohypha-specific...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Filamentation; Saccharomyces cerevisiae; Pseudohyphae.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000200001
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Hyphal-like extension and pseudohyphal formation in industrial strains of yeasts induced by isoamyl alcohol BJM
Ceccato-Antonini,Sandra Regina; Silva,Paula Cristina da.
Yeasts can produce pseudohyphae and hyphal-like extensions under certain growth conditions like isoamyl alcohol (IAA) induction, a chief constituent of fusel oil, which is a subproduct from the ethanolic fermentation. The morphology switch from yeast to a filamentous form can be troublesome to the process. In this work it was studied the influence of fusel alcohols, nitrogen sources (ammonium sulphate and leucine) and glifosate (a chemical maturator for sugar cane) added to a complex medium on some industrial strains of yeasts isolated from the fermentative process. Two industrial strains showed transition to hyphal-like extensions or pseudohyphae (clusters of cells) upon addition of IAA from 0.3 to 0.9% /v. The alterations were reversible when the yeasts...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Isoamyl alcohol; Ethanol; Yeast; Pseudohyphae; Hyphal-like extension.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000300004
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Inhibition of bacteria contaminating alcoholic fermentations by killer yeasts BABT
Meneghin,Maria Cristina; Reis,Vanda Renata; Ceccato-Antonini,Sandra Regina.
The aim of this work was to study the in vitro antibacterial activity possessed by killer yeast strains against bacteria contaminating alcoholic fermentation (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides), in cell X cell and cell X crude toxin preparations. The bacteria were not inhibited by any S. cerevisiae killer strains (5 out of 11). The inhibition caused by two crude toxin preparations (Trichosporon figueirae and Candida sp) against L. plantarum was surprisingly high but not in the same extent for B. subtilis, especially with three killer strains (Candida glabrata, Pichia anomala and Candida sp). L. mesenteroides and L. fermentum strains were neither inhibited in cell X cell nor crude toxin X cell...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteria; Killer yeasts; Alcohol; Fermentation.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500006
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'Killer' character of yeasts isolated from ethanolic fermentations Scientia Agricola
Ceccato-Antonini,Sandra Regina; Cremonini,Luiz Carlos Moreira; Regenfuss,Christine.
The number of killer, neutral and sensitive yeasts was determined from strains isolated from substrates related to alcoholic fermentations. From 113 isolates, 24 showed killer activity against NCYC 1006 (standard sensitive strain), while 30 were sensitive to NCYC 738 (standard killer strain), and 59 had no reaction in assays at 25-27°C. Two wild yeast strains of Saccharomyces cerevisiae and one of Candida colliculosa were tested against 10 standard killer strains and one standard sensitive strain in a cell x cell and well-test assays at four different pHs. None of the isolates displayed strong killer activity or were sensitive to the standard strains. All belonged to the neutral type. It was concluded that although the number of killer strains was high,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeasts; Ethanolic fermentation; Wild yeast.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161999000300017
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Microbiological and physicochemical evaluations of juice extracted from different parts of sugar cane stalks from three varieties cultivated under organic management Ciênc. Tecnol. Aliment.
Martini,Cristina; Margarido,Luiz Antonio Correia; Ceccato-Antonini,Sandra Regina.
The artisanal production of cachaça, a beverage obtained by the fermentation of sugar cane juice after distillation, especially by small-sized producers, has traditionally used natural ferment ("fermento caipira") which consists of sugar cane juice with crushed corn, powdered rice, or citrus fruits. In despite of the difficulties in quality control due to the high level of contaminants and longer periods of preparation, the sensorial quality of the beverage may be attributed to the physiological activities of wild yeasts and even bacteria present during fermentation when this ferment is used. In this context, the aim here was to evaluate the microbiological (yeasts) and physicochemical characteristics of sugar cane juice extracted from different parts of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sugar cane juice; Yeasts; Fermentation; Organic management.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300037
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Release of potassium from rock powder by the yeast Torulaspora globosa BABT
Rosa-Magri,Márcia Maria; Avansini,Simoni Helena; Lopes-Assad,Maria Leonor; Tauk-Tornisielo,Sâmia Maria; Ceccato-Antonini,Sandra Regina.
The alteration of minerals in rocks and the availability of elements for plant nutrition require long periods of time, and microorganisms are thought to induce the release of potassium and phosphate from rocks. In this context, this work evaluates the role of the yeast Torulaspora globosa, isolated from the sugar cane rhizosphere, in the solubilization of potassium from alkaline ultramafic rock powder. The experiments were performed in liquid medium, with or without agitation, at 30°C with the following treatments: culture medium + alkaline ultramafic; culture medium + yeast suspension; and culture medium + yeast suspension + alkaline ultramafic. The results showed that as much as 38% of the total potassium in the rock was released in the medium with the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biosolubilization; Insoluble rocks; Alkaline ultramafic.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400013
Registros recuperados: 14
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