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Registros recuperados: 13
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A lactic acid bacterium with potential application in cassava fermentation IRD
Giraud, Eric; Brauman, Alain; Kéléke, S.; Gosselin, Laurent; Raimbault, Maurice.
An amylolytic lactic acid bacterium, identified as #Lactobacillus plantarum$, was isolated from cassava roots (#Manihot esculenta$ var. Ngansa) during retting. Cultured on starch, the strain displayed a growth rate of 0.43 per hour, a biomass yield of 0.19 g/g, and a lactate yield of 0.81 g/g. The growth kinetics were similar on starch and glucose. Enough enzyme was synthesized, and starch hydrolysis was not a limiting factor for growth. The synthesized amylolytic enzyme was purified by fractionated precipitation with ammonium sulfate and by anion exchange chromatography. It was identified as an alpha-amylase with an optimal pH of 5.5 and an optimal temperature of 65°C. The use of such a strain as a cassava fermentation starter for gari production had the...
Tipo: Text Palavras-chave: FERMENTATION; AMIDON; GLUCOSE; MICROBIOLOGIE; BACTERIE; MILIEU DE CULTURE; ENZYME; PURIFICATION; PH; TEMPERATURE; ACTIVITE ENZYMATIQUE; AMYLASE; ACIDE LACTIQUE.
Ano: 1996 URL: http://www.documentation.ird.fr/hor/fdi:010008964
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Amylolytic latic acid bacteria from podzol : a natural potential to produce complementary foods ? = Les bactéries lactiques amylolytiques du pozol : ont-elles un potentiel naturel pour produire des aliments de complément ? IRD
Diaz-Ruiz, G.; Guyot, Jean-Pierre; Ruiz-Teran, F.; Morlon-Guyot, Juliette; Wacher, C..
Tipo: Text Palavras-chave: COMPLEMENT ALIMENTAIRE; BOISSON; ENFANT; FERMENTATION; POZOL; BACTERIE LACTIQUE; AMYLASE; NIXTAMAL.
Ano: 2004 URL: http://www.documentation.ird.fr/hor/fdi:010036796
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Amylotylic lactic acid bacteria from pozol : a natural potential to produce complementary foods ? IRD
Diaz-Ruiz, G.; Guyot, Jean-Pierre; Ruiz-Teran, F.; Morlon Guyot, Juliette; Wacher, C..
Tipo: Text Palavras-chave: COMPLEMENT ALIMENTAIRE; BOISSON; ENFANT; FERMENTATION; DENSITE ENERGETIQUE; ETUDE COMPARATIVE; POZOL; BACTERIE LACTIQUE; AMYLASE; NIXTAMAL.
Ano: 2004 URL: http://www.documentation.ird.fr/hor/fdi:010036327
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Breeding and growth of Rhizopus in raw cassava by solid state fermentation IRD
Soccol, C.R.; Marin, Bernard; Raimbault, Maurice; Lebeault, J.M..
Tipo: Text Palavras-chave: FERMENTATION EN MILIEU SOLIDE; AMIDON; MANIOC; MILIEU DE CULTURE; PROTEINE; ACTIVITE ENZYMATIQUE; QUALITE; PRODUIT ALIMENTAIRE; CHAMPIGNON FILAMENTEUX; AMYLASE.
Ano: 1994 URL: http://www.documentation.ird.fr/hor/fdi:41105
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Comparative study of amylolytic enzymes production by Aspergillus niger in liquid and solid : state cultivation IRD
Alazard, Didier; Raimbault, Maurice.
Tipo: Text Palavras-chave: ENZYME; MILIEU LIQUIDE; MILIEU SOLIDE; MILIEU DE CULTURE; PRODUCTION; AMYLASE; ASPERGILLUS NIGER.
Ano: 1981 URL: http://www.documentation.ird.fr/hor/fdi:15705
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Conditions d'utilisation d'un "cuiseur-extrudeur à très faible coût" pour la fabrication de farines infantiles au Vietnam IRD
Nguyen Van Hoan.
Tipo: Text Palavras-chave: COMPLEMENT ALIMENTAIRE; FARINE; NOURRISSON; TECHNOLOGIE ALIMENTAIRE INDUSTRIELLE; COUT; MATIERE PREMIERE; AMIDON; LIPIDE; EAU; RIZ; MAIS; MIL; SORGHO; DENSITE ENERGETIQUE; VISCOSITE; CUISSON EXTRUSION; AMYLASE.
Ano: 2008 URL: http://www.documentation.ird.fr/hor/fdi:010044923
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Effect of the use of amylase-containing gruel on energy intake and growth of Congolese infants between 4 and 8 months of age : poster IRD
Trèche, Serge; Mbemba, F.; Dop, Marie-Claude.
Tipo: Text Palavras-chave: SEVRAGE; NUTRITION; ENFANT; CROISSANCE; ALIMENT; FARINE; ENZYME; DENSITE ENERGETIQUE; ETUDE COMPARATIVE; GRUAU; AMYLASE.
Ano: 1997 URL: http://www.documentation.ird.fr/hor/fdi:010021791
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Etude de quelques caractères agronomiques et technologiques chez des variétés d’orge de printemps Inra
Scriban, R.; Berbigier, A.; Jestin, L.; Denis, J.B..
Cinquante-quatre lignées d’orge de printemps en cours de sélection et 2 témoins, « Aramir » et « Bérénice », ont été étudiées dans 4 milieux ; on a observé le rendement, le poids de 1 000 grains, le taux de protéines, les activités α et β-amylasiques, l’activité β-glucanasique. On note une forte variation des activités enzymatiques selon le génotype ; le matériel végétal en essai n’avait été l’objet d’aucune sélection préalable dans ce domaine. L’activité β-glucanasique a une faible héritabilité. La sélection, pour être efficace, doit être certainement poursuivie au cours de plusieurs générations et dans différents milieux. Les activités α et β-amylasiques ont une héritabilité élevée. Toutefois, l’effet d’interaction « lieu-variété » est...
Tipo: Journal Article Palavras-chave: RENDEMENT AGRICOLE; AMYLASE; GLUCANASE; HERITABILITE; DOMINANCE; INTERACTION; CORRELATION; CULTURE DE PRINTEMPS; TENEUR EN PROTEINES; ANALYSE STATISTIQUE; ACTIVITE ENZYMATIQUE; GENOTYPE; SELECTION GENETIQUE.
Ano: 1981 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200845984703&uri=/notices/prodinra1/2008/10/
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Le potentiel enzymatique digestif osidasique de la pyrale du maïs (Ostrinia nubilalis Hbn., Lep., Pyralidae) et ses variations Inra
Strebler, G.; Chararas, C.; Robin, J.C..
L’étude des enzymes digestives des larves de la pyrale du maïs révèle la place prépondérante des α-glucosidases, notamment de l’invertase avec 70 p. 100 d’hydrolyse en 1 h à pH optimum 6-7,5 et de la maltase avec 40 p. 100 d’hydrolyse en 1 h à pH optimum 5-6. La pectinase présente une activité moyenne mais l’amylase semble peu efficace. On note peu de variations d’activité suivant le sexe et la génération, mais de fortes différences entre les individus issus d’élevage et les insectes provenant du milieu naturel.
Tipo: Journal Article Palavras-chave: INVERTASE; MALTASE; PECTINASE; AMYLASE; OSTRINIA NUBILALIS; PYRALIDAE; ENZYME; ACTIVITE ENZYMATIQUE; GLUCOSIDASE.
Ano: 1984 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008ab756335&uri=/notices/prodinra1/2008/09/
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Production of a Lactobacillus plantarum Starter with linamarase and amylase activities for cassava fermentation IRD
Giraud, Eric; Gosselin, L.; Raimbault, Maurice.
#Lactobacillus plantarum$ strain A6 isolated from cassava, cultured on cellobiose MRS medium showed a growth rate of 0.41 h-1, a biomass yield of 0.22 g g-1, and produced simultaneously an intracellular linamarase (76.4 U g-1 of biomass) and an extracellular amylase (36 U ml-1). The synthesis of both enzymes was repressed by glucose. The use of such a strain as a cassava fermentation starter for gari production had the following influences: a change from a heterofermentative pattern observed in natural fermentation to a homofermentation, a lower final pH, a faster pH decline rate and a grater production of lactic acid (50 g kg-1 DM). However, this starter did not appear to play a significant role in cassava detoxification, since it was observed that the...
Tipo: Text Palavras-chave: BIOTECHNOLOGIE; FERMENTATION; MANIOC; GLUCOSIDE CYANOGENETIQUE; FERMENTEUR DE LABORATOIRE; PRODUCTION; ENZYME; ACTIVITE ENZYMATIQUE; BACTERIE LACTIQUE; AMYLASE; LINAMARASE.
Ano: 1993 URL: http://www.documentation.ird.fr/hor/fdi:39187
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Purification and characterization of an extracellular amylase from Lactobacillus plantarum strain A6 IRD
Giraud, Eric; Gosselin, L.; Marin, Bernard; Parada, J.L.; Raimbault, Maurice.
Extracellular amylase from #Lactobacillus plantarum$ A6 was purified by fractionated precipitation with ammonium sulphate and by anion exchange chromatography. The homogeneity of the purified fraction was tested by polyacrylamide gel electrophoresis and showed multiple amylase forms. A major form had an estimated molecular weight of 50 kDa. It was identified as an alpha-amylase, with an optimum pH of 5.5, an optimum temperature of 65°C and Km value of 2.38 g l-1 with soluble starch substrate. The enzyme was inhibited by N-bromosuccinimide, iodine and acetic acid. The enzyme activation energy was 30.9 kJ mol-1. (Résumé d'auteur)
Tipo: Text Palavras-chave: ENZYME; PURIFICATION; METHODE; ANALYSE; ACTIVITE ENZYMATIQUE; BACTERIE LACTIQUE; AMYLASE; ELECTROPHORESE; CARACTERISTIQUE BIOCHIMIQUE.
Ano: 1993 URL: http://www.documentation.ird.fr/hor/fdi:39192
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Solubilisation d'enzymes hydrolytiques chez Gossypium hirsutum, G. anomalum et des dérivés de l'hybridation entre ces deux espèces IRD
Vieira da Silva, Jorge Bravo; Poisson, C..
Tipo: Text Palavras-chave: PHYSIOLOGIE VEGETALE; HYBRIDE; CARENCE HYDRIQUE; TOLERANCE; ENZYME; ACTIVITE ENZYMATIQUE; ETUDE EXPERIMENTALE; COTONNIER; GOSSYPIUM HIRSUTUM; GOSSYPIUM ANOMALUM; PHOSPHATASE ACIDE; INVERTASE; AMYLASE.
Ano: 1969 URL: http://www.documentation.ird.fr/hor/fdi:13686
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Techniques pour augmenter la densité énergétique des bouillies IRD
Trèche, Serge.
Tipo: Text Palavras-chave: SEVRAGE; ALIMENT; NOURRISSON; FARINE; DENSITE ENERGETIQUE; PRODUCTION; METHODE BIOLOGIQUE; ENZYME; BOUILLIE; ALIMENT DE COMPLEMENT; AMYLASE.
Ano: 1995 URL: http://www.documentation.ird.fr/hor/fdi:43589
Registros recuperados: 13
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