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Avaliação do soro de coalho e ração úmida para suínos. Repositório Alice
2013
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Soro do queijo coalho; Nutrição animal; Ração; Suíno; Animal nutrition; Racion; Swine; Cheese whey.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/979506
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Comparison of two lipid extraction methods produced by yeast in cheese whey. Repositório Alice
CASTANHA, R. F.; MORAIS, L. A. S. de; MARIANO, A. P.; MONTEIRO, R. T. R..
Abstract: This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococcus laurentii 11. A comparison was made between the two culture media: cheese whey and liquid YEPG, and two lipid extraction methods: Bligh and Dyer and Folch et al. for C. laurentii. The experiments were performed with 22 full factorial design using two factors and two levels. Lipid content was higher in cheese whey and there was no difference in the extraction methods statistically. The...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Levedo; Soro de leite; Óleo; Extração; Cheese whey; Yeasts; Extraction.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/976459
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Efficient Production of Ethanol from Saccharified Crops Mixed with Cheese Whey by the Flex Yeast Kluyveromyces marxianus KD-15 OAK
NAKAMURA, Kenji; SHINOMIYA, Noriyuki; ORIKASA, Yoshitake; ODA, Yuji; 折笠, 善丈; 小田, 有二.
Ethanol production from a mixture of wheat flour or potato tubers and cheese whey was examined using the flex yeast Kluyveromyces marxianus KD-15, a 2-deoxyglucose-resistant mutant of strain NBRC 1963 that can produce ethanol from sugar beet thick juice diluted with whey. Strain KD-15 simultaneously converted glucose and lactose to ethanol within 48 h, in media containing 10.0% to 15.0% (w/v) total sugars from saccharified filtrate and whey. For efficient production of ethanol from 15.0% (w/v) total sugars, KD-15 cells were collected after fermentation and inoculated into fresh media. Batch fermentation was successfully repeated at least ten times in medium composed of saccharified potato tubers mixed with whey. Yeast cells began to convert all the sugars...
Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Wheat flour; Potato tubers; Cheese whey.
Ano: 2012 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3803
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Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15 OAK
Oda, Y; Nakamura, K; Shinomiya, N; Ohba, K; 小田, 有二.
Kluyveromyces marxianus KD-15, called flex yeast, is a strain that is insensitive to catabolite repression and has the capacity to produce ethanol efficiently from a mixture of beet molasses and whey powder. When a fermentation test was conducted in 50 mL of a medium containing 200 mg mL-1 of sugar as sugar beet thick juice diluted with an arbitrary amount of crude whey, strain KD-15 produced over 99 mg mL-1 ethanol in all the media tested, and ethanol formation decreased in proportion to the volume of whey by K. marxianus NBRC 1963, the parental strain of KD-15, and Saccharomyces cerevisiae NBRC 0224, the reference strain for conventional ethanol production. Fermentation of thick juice diluted with whey alone by strain KD-15 at 30 °C initially proceeded...
Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Beta vulgaris; Cheese whey.
Ano: 2010 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3143
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Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil. Repositório Alice
CORTEZ, N. M. S.; ZOCCAL, R.; LEITE, J. L. B.; DIAS, J.; CORTEZ, M. A. S..
The objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52 dairy plants that produce or buy whey, by means of questionnaires. Based on the data obtained, a mathematical model for the location of processing plants was built, considering production logistics, sample collection, regions with potential to locate whey processing plants and possible areas of environmental impact from cheese industries. Whey processing was more concentrated in the south of the state of Rio de Janeiro, with 59.5% during the season, and 58.4% in the off-season period. The production in the season and off-season periods was stable, with good...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Cheese whey; Whey processing plant; Rio de Janeiro state; Mathematical model.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1036156
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Production of yeast extracts from whey for food use: market and technical considerations Ciênc. Tecnol. Aliment.
RÉVILLION,Jean P.; BRANDELLI,Adriano; AYUB,Marco A.Z..
Whey is produced in large amounts by cheese industries. This by-product can be used for biomass production by yeast cultivation, resulting in commercially attractive products. The use of yeast extracts as source of flavour enhancer consists of an expansible market, encouraged by costumer's choice for natural additives. The development of a suitable and economically viable project for the generation of valued-added by-products, may allow the dairy industry to diversify their portfolio and increase their rentability.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Milk products; Cheese whey; Yeast; Yeast extract; Food enhancers.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200020
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Selection of lactic yeast producing glucosylceramide from cheese whey OAK
Sugai, Michiko; Takakuwa, N; Ohnishi, Masao; Arai, Ikichi; Urashima, Tadasu; Oda, Yuji.
From 2150 isolates from raw milk and milk products, yeast strains were surveyed to produce glucosylceramide from cheese whey. Most of the 54 strains that had accumulated a detectable amount of glucosylceramide were identified as Kluyveromyces lactis var. lactis. The cells of K. lactis var. lactis strain M-11 derived from domestic raw milk accumulated glucosylceramide 2.5-fold higher than K. lactis var. lactis NBRC 1267, the reference strain selected from the culture collections. Strain M-16 of K. lactis var. lactis derived from the same origin was found to synthesize a considerable amount of steryl glucoside in addition to glucosylceramide. Sequence analysis of ribosomal DNA intergenic spacer two regions revealed that strains M-11 and M-16 were diverged...
Palavras-chave: Glucosylceramide; Steryl glucoside; Cheese whey; Kluyveromyces lactis var; Lactis.
Ano: 2007 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1055
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Uso do soro de queijo de cabra no aleitamento artificial de cabritos. Repositório Alice
MONTENEGRO, M. de P.; AZEVEDO, A. R. de; BARROS, N. N.; PIMENTEL, J. C. M.; ALVES, A. A..
Resumo: Este trabalho foi conduzido para avaliar a substituiçao do leite de vaca por diferentes níveis de soro de queijo de cabra no aleitamento artificial de cabritos. Vinte e oito cabritos machos "three cross" (1/2 Anglo Nubiano + 114 Parda Alpina + 1/4 Moxotó) constituíram as parcelas e as semanas, as subparcelas. Os diferentes níveis de soro nos tratamentos foram: T1 = 0; T2 = 20; T3 = 40 e T4 = 60% de soro. A fase experimental iniciou no 35º dia de vida dos animais, após 10 dias de adaptaçao e terminou aos 84 dias, quando os cabritos foram abatidos para avaliaçao da carcaça. 0 consumo de matéria seca foi medido diariamente. Nao se obsevou diferença para peso final e ganho de peso diário entre os tratamentos e as médias foram: 12,79 kge 144,43 g;...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Leite de vaca Milk of cow Caprino; Cabrito; Leite de cabra; Soro de queijo; Aleitamento artificial Goats; Goat milk; Cow milk; Kids; Breast feeding; Suckling; Cheese whey.
Ano: 1998 URL: http://www.alice.cnptia.embrapa.br/handle/doc/515043
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Utilização de soro de queijo na alimentação de cabritos leiteiros na fase de aleitamento. Infoteca-e
BARROS, N. N.; MONTENEGRO, M. de P..
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Caprino; Cabrito; Aleitamento; Soro de leite; Alimento para animal; Goats; Suckling; Cheese whey; Kid.
Ano: 1999 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/515069
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チーズホエーを給与した豚の肉質特性 OAK
三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji.
Thirty eight pigs born from same sow were divided into 2 group,and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH,water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1,5 and 10 days after slaughter,and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter,was significantly lower in the whey group...
Palavras-chave: 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss.
Ano: 2006 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3090
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