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Influence of carbon source and the fermentation process on levan production by Zymomonas mobilis analyzed by the surface response method Ciênc. Tecnol. Aliment.
Borsari,Raquel Renan Jorge; Celligoi,Maria Antonia P. Colabone; Buzato,João Batista; Silva,Rui Sérgio dos Santos Ferreira da.
The aim of this study is to assess sugar cane juice and sucrose as substrates, the batch and fed batch processes and their interaction in the levan production using a complete factorial design. Zymomonas mobilis was cultivated in different sugar cane juice and sucrose concentrations in two fermentation processes at 25 °C for 20 h. A complete factorial design (2³) was used to analyze the effects of the type and concentration of the substrate, as well as the batch and fed batch processes. A complete second factorial design (2²) was used to observe the importance of sugar cane juice. The results indicated that the batch process improved the levan production reaching 40.14 g/L. The addition of sugar cane juice was not statistically significant for levan...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Batch; Factorial design; Fed batch; Sucrose; Sugar cane juice.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300019
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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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