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Activity of fungal phytases stored in two ways in response to the period of storage at room temperature Ciência Rural
Naves,Luciana de Paula; Corrêa,Angelita Duarte; Bertechini,Antônio Gilberto; Gomide,Elisangela Minati; Abreu,Celeste Maria Patto de.
Two distinct experiments were conducted simultaneously with phytases of Aspergillus oryzae and A. niger for determining enzyme activity in response to storage period (up to 180 days at room temperature - RT). In the first experiment, enzymes were stored as they were acquired (pure form) and the activity was measured periodically during 180 days of storage at RT. In the second experiment, the phytases were incorporated to a supplement containing vitamins, minerals, and amino acids; and then this supplement was stored at RT up to 180 days, so that every 30 days of storage was collected one aliquot from each replicate for determining enzymatic activity. In conclusion, the phytase activity is affected by storage duration. To ensure 80% of the initial activity,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus niger; Aspergillus oryzae; Enzyme; Phytate; Phytic acid.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000100029
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Alpha amylase from a fungal culture grown on oil cakes and its properties BABT
Ramachandran,Sumitra; Patel,Anil K.; Nampoothiri,Kesavan Madhavan; Chandran,Sandhya; Szakacs,George; Soccol,Carlos Ricardo; Pandey,Ashok.
Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different oil cakes such as coconut oil cake (COC) sesame oil cake (SOC), groundnut oil cake (GOC), palm kernel cake (PKC) and olive oil cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30ºC for 72h using 2 mL spore suspension (6x10(7)spores/ml)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alpha amylase; Oil cakes; Solid-state fermentation; Partial purification; Aspergillus oryzae.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200019
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Bioconversion and saccharification of some lignocellulosic wastes by Aspergillus oryzae ITCC-4857.01 for fermentable sugar production Electron. J. Biotechnol.
Begum,Most. Ferdousi; Alimon,Abdul Razak.
The recent interest in bioconversion of agricultural and industrial wastes to chemical feedstock has led to extensive studies on cellulolytic enzymes produced by microorganisms. In the present study three lignocellulosic substrates viz. sugarcane bagasse, sawdust and water hyacinth were pre-treated with alkali and enzyme and their effect on bioconversion has been investigated. The ability of selected substrates for induction of cellulase enzyme by A. oryzae ITCC 4857.01 and for the potentiality of the induced enzyme to saccharify the substrates were also assessed. The maximum degree of conversion of substrate (0.415%) and improved specific substrate consumption (0.99 g substrate/g dry biomass) was exhibited in sugarcane bagasse after alkali treatment at 96...
Tipo: Journal article Palavras-chave: Aspergillus oryzae; Biomass; Cellulase; Lignocellulosic substrates; Pre-treatment; Saccharification.
Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000500003
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Kinetic analysis of batch ethanol acetylation in isothermal non-stationary multiphase systems by lyophilized mycelium of Aspergillus oryzae BJM
Palazzi,Emilio; Molinari,Francesco; Fabiano,Bruno; Pessoa Jr,Adalberto; Converti,Attilio.
A relatively complex network of reactions has been investigated, using as a network model the isothermal batch esterification of acetic acid with ethanol in n-heptane catalyzed by lyophilized mycelium of Aspergillus oryzae. The kinetic analysis was firstly carried out on the whole system, without any simplification, by means of the well-known integral method. Owing to the poor results obtained by this way, we developed an alternative approach, combining initial rates and integral analysis and reducing the number of empirical parameters to be determined by the use of equilibrium data. All the values of the parameters calculated according to this "composite" approach to kinetic analysis well correlate with experimental data.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus oryzae; Complex network; Enzyme reactions; Esterification; Organic solvent.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100048
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Mutagenesis of Aspergillus oryzae IPT-301 to improve the production of β-fructofuranosidase BJM
Maresma,Beatriz Guilarte; Castillo,Boris Gutarra; Fernández,Rubén Cuervo; Silva,Elda Sabino da; Maiorano,Alfredo Eduardo; Rodrigues,Maria Filomena de Andrade.
Aspergillus oryzae IPT-301, previously reported as a β-fructofuranosidase producing microorganism, was successfully mutated using UV irradiation at 253.7 nm followed by the screening of survivors resistant to certain stress conditions. Strains were first subjected to the β-fructofuranosidase activity assay using a portion from the colony grown in Petri dish as the enzyme source. Seven mutants with fructofuranosidase activity values relative to the parent culture between 140 -190% were selected from survivors grown at temperature of 40ºC or 0.018% (w/v) sodium dodecyl sulfate concentration. They were cultivated on a rotary shaker to characterize mycelium and extracellular fructosyltransferase activities. Three mutants named IPT-745, IPT-746 and IPT-748...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus oryzae; Mutagenesis; Β-fructofuranosidase; Fructosyltransferase; Fructooligosaccharides; UV irradiation.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100027
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Mutation of Aspergillus oryzae for improved production of 3, 4-dihydroxy phenyl-L-alanine (L-DOPA) from L-tyrosine BJM
Haq,Ikram-ul; Ali,Sikander.
Aspergillus oryzae mutant strain UV-7 was further improved for the production of L-DOPA from L-tyrosine using chemical mutation. Different putative mutant strains of organism were tested for the production of L-DOPA in submerged fermentation. Among these putative mutant strains, mutant designated SI-12 gave maximum production of L-DOPA (300 mg L-DOPA.g-1 cells). The production of L-DOPA from different carbon source solutions (So= 30 g.l-1) by mutant culture was investigated at different nitrogen sources, initial pH and temperature values. At optimum pH (pHo= 5.0), and temperature (t=30ºC), 100% sugars were utilized for production and cell mass formation, corresponding to final L-DOPA product yield of 150 mg.g-1 substrate utilized, and maximum volumetric...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus oryzae; L-DOPA; Thermodynamic parameters.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000100015
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Proceso de elaboración de yogur deslactosado de leche de cabra Ciênc. Tecnol. Aliment.
Antonieta Rodriguez,Virginia; Fermín Cravero,Bautista; Alonso,Armonía.
El objetivo de este trabajo fue desarrollar un proceso para la elaboración de yogur deslactosado de leche de cabra, realizando en forma simultánea la hidrólisis de la lactosa y la fermentación. Se utilizaron tres dosis de una β-galactosidasa ácida de origen fúngico (Aspergillus oryzae): 1253, 2506 y 3759 unidades/L, usando como referente una muestra sin enzima. Luego de una incubación de 5 horas a 38 °C y posterior conservación durante 24 horas a 4 °C, se determinaron las concentraciones de glucosa, galactosa, lactosa, pH y acidez titulable. Teniendo en cuenta una concentración de lactosa en leche de 4,42 g.100 mL-1, el mayor porcentaje de hidrólisis obtenido en el yogur (82,6%, p < 0,0001) se logró con 2506 unidades/L de enzima, mientras que sin el...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus oryzae; Β-galactosidasa; Leche de cabra; Yogur deslactosado.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500018
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Production of α-Galactosidase by Aspergillus oryzae through solid-state fermentation and its application in soymilk Galactooligosaccharide hydrolysis BABT
Kapnoor,Shankar; Mulimani,Veerappa Hanumanth.
α-Galactosidase was produced by Aspergillus oryzae on red gram plant waste-wheat bran based media in solid-state fermentation (SSF). Optimum temperature for α-galactosidase production was 35 0C and upto 4 cm of bed height of substrate had no inhibitory effect on enzyme production. Hydrolysis of galactooligosaccharides in soymilk was carried out by α-galactosidase. Optimum temperature and pH for the hydrolysis of raffinose and stachyose of soymilk were 55(0)C and 5.2-6.2, respectively. The enzymatic treatment for 3 h completely removed the raffinose oligosaccharides in soymilk. Crude extract also showed considerable amount of invertase activity.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus oryzae; Α-galactosidase; SSF; Soymilk; Invertase; HPLC analysis.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100026
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Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae BABT
Fang,Yaowei; Wang,Shujun; Liu,Shu; Lu,Mingsheng; Jiao,Yuliang; Chen,Guoqiang; Pan,Jianmei.
Functional properties and antioxidative activity of a protein hydrolysate prepared from Acanthogobius hasta processing by-product protein during solid-state fermentation with Aspergillus oryzae were investigated. Overall, protease activity increased with the degree of hydrolysis (DH) decreased during solid-state fermentation. All the protein hydrolysate had excellent solubility, possessed interfacial properties, and varying degrees of antioxidant activity which were governed by their concentrations and DH, molecular weight distribution and amino acid composition. After 5 days fermentation, the DH of the protein hydrolysate was 31.23%. The protein hydrolysate had the highest total hydrophobic amino acid content, the highest DPPH scavenging activity,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Functionalities and antioxidant properties; Acanthogobius hasta processing by-product; Solid state fermentation; Protein hydrolysates; Aspergillus oryzae.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300343
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การหมักแอลกอฮอล์จากข้าวเหนียวโดยใช้โคจิ Thai Agricultural
Pradit Karuwanna; Malai Boonyaratanakornkit; Chakamas Wongkhalaung.
Steamed glutinous rice was used as the raw material_ for aleohol fermentation. Rice koji from the mixed cultures of Aspergillris o?yzae KM 24 and Rhi_zopus o"yzae Kl4 25 were used insbead of Luk_pang. Yeast starter of Saccharomyces cerevisiae Ky UT was cuLtivated in sterile koii extracr for 24 h. Fermentafion was made at 22-z3oc. The mixture of rice koji, steamed rice, water and lactic acid were added into the fermentation vats for 1 , 2 and, J tirnes (with the same total amount at the final). The rat,e of fermentaf,ion, viable cell_ count, total acidity (as l-actic acid) and yiel_d of alcohol were analysed and compared. ft was found that 15.11, 15.41 and 15.87% of aLcohol_by volume were yierc in r0, 12 and 13 days for one time, two times and three times...
Tipo: PhysicalObject Palavras-chave: Alcohol; Fermentation; Glutinous Rice; Koji; Aspergillus oryzae; ข้าวเหนียว; การหมักแอลกอฮอล์; แอลกอฮอล์; โคจิ; เชื้อรา.
Ano: 1984 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5128
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