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A functional food: a traditional Tarhana fermentation Ciênc. Tecnol. Aliment.
KIVANÇ,Merih; FUNDA,Ebru Güney.
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tarhana; Lactic acid bacteria; Yeast; Fermentation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269
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Aerobic fungi in the rumen fluid from dairy cattle fed different sources of forage R. Bras. Zootec.
Almeida,Patrícia Natalicia Mendes de; Duarte,Eduardo Robson; Abrão,Flávia Oliveira; Freitas,Cláudio Eduardo Silva; Geraseev,Luciana Castro; Rosa,Carlos Augusto.
The objective of this study was to evaluate the aerobic microbiota of the rumen fluid from Holstein cows and heifers fed different tropical forage in the north of Minas Gerais, Brazil. A total of 30 samples of rumen fluid from cows fed with sorghum silage were collected: 32 from cows fed Brachiaria brizantha, 12 from heifers that received sorghum silage and 11 from calves fed sugar cane foliage. The culture was carried out using the agar Sabouraud medium and the solid C medium, containing microcrystalline cellulose. The isolated mycelial fungi were identified by microculture technique and yeasts by micromorphological and physical-chemical analysis. Specific identification for yeasts was confirmed by ribosomal DNA sequence analysis. The presence of fungal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dairy farming; Forage supplementation; Rumen microbiota; Semiarid; Tropical pasture; Yeast.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001100006
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Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça" BJM
Dato,Maria Cecília Fachine; Pizauro Júnior,João Martins; Mutton,Márcia Justino Rossini.
The aim of this study is to compare the composition of "cachaças" produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality "cachaça".
Tipo: Info:eu-repo/semantics/article Palavras-chave: Distillate composition; Aldehyde; Higher alcohols; Secondary components; Yeast.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100014
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Animal performance and nutrient digestibility of feedlot steers fed a diet supplemented with a mixture of direct-fed microbials and digestive enzymes R. Bras. Zootec.
Encinas,Christian Michael Alvarez; Villalobos,Guillermo Villalobos; Viveros,Joel Domínguez; Flores,Gabriela Corral; Almora,Enrique Alvarez; Rangel,Francisco Castillo.
ABSTRACT The objective of this study was to evaluate the effect of a mixture of direct-fed microbials (DFM), yeast, and digestive enzymes on animal performance in feedlot cattle, as well as digestibility when finishing feedlot cattle. Thirty crossbreed (Charolais × Beefmaster) steers averaging 15 months old and 321.83±3.73 kg of initial body weight were used. Animals were randomly assigned to one of two treatment groups: control (basal diet) and a mixture of DFM, yeast, and digestive enzymes (basal diet + 30 g of the mixture). Each group contained fifteen experimental units. Animals were fed individually twice a day, and dry matter intake (DMI) was recorded daily. Body weights were recorded initially and subsequently at 28-day intervals for a total of 140...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzymes; Finishing; Probiotics; Saccharomyces cerevisiae; Yeast.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100615
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Antifungal activity of lectins against yeast of vaginal secretion BJM
Gomes,Bruno Severo; Siqueira,Ana Beatriz Sotero; Maia,Rita de Cássia Carvalho; Giampaoli,Viviana; Teixeira,Edson Holanda; Arruda,Francisco Vassiliepe Sousa; Nascimento,Kyria Santiago do; Lima,Adriana Nunes de; Souza-Motta,Cristina Maria; Cavada,Benildo Sousa; Porto,Ana Lúcia Figueiredo.
Lectins are carbohydrate-binding proteins of non-imune origin. This group of proteins is distributed widely in nature and they have been found in viruses, microorganisms, plants and animals. Lectins of plants have been isolated and characterized according to their chemical, physical-chemical, structural and biological properties. Among their biological activities, we can stress its fungicidal action. It has been previously described the effect of the lectins Dviol, DRL, ConBr and LSL obtained from the seeds of leguminous plants on the growth of yeasts isolated from vaginal secretions. In the present work the experiments were carried out in microtiter plates and the results interpreted by both methods: visual observations and a microplate reader at 530nm....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Sensitivity; Lectins.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000200042
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Antimicrobial properties of two novel peptides derived fromTheobroma cacao osmotin. Repositório Alice
FALCAO, L. L.; SILVA WERNECK, J. O.; RAMOS, A. de R.; MARTINS, N. F.; BRESSO, E.; RODRIGUES, M. A.; BEMQUERER, M. P.; MARCELLINO, L. H..
bitstream/item/149152/1/Bemquerer-2016-Peptides-Antimicrobial-properties-of-two-novel-peptides-derived-from-Theobroma-cacao-osmotin.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Antimicrobial peptide; Osmotin-like protein; Pathogenesis-related; Antifungal activity; Phytopathogens; Yeast; Moniliophthora perniciosaa; Cação.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1055262
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Apple wine processing with different nitrogen contents BABT
Alberti,Aline; Vieira,Renato Giovanetti; Drilleau,Jean Françoise; Wosiacki,Gilvan; Nogueira,Alessandro.
The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Apple juice fermentated; Fermentation rate; Cider; Yeast.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017
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Application of the taguchi’s loss function in the breeding of nile tilapia fed with different levels of alcohol yeast BABT
Medri,Vandir; Pereira,Geni Varéa; Leonhardt,Júlio Hermann.
Studies were conducted to evaluate the effect of 10%, 20% and 30% ration substitutions for distillery yeast on the function Taguchi’s loss using two hundred and forty 45-day-old fingerlings of Nile tilapia (Oreochromis niloticus), sexually reverted with an initial average weight of 1.25 ± 0.14 g placed in amianthus box.. The average results obtained for the limnological parameters of the water quality control through chemical analysis were considered normal. Taguchi’s losses for the total production, for the dead and discarded fishes did not show correlation for the different levels of alcohol yeast inclusion, showing that the choice of the yeast level in the ration for these fishes depended on its availability and occasional cost. It was observed that the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Quality; Ration; Taguchi; Tilapia; Yeast.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000100011
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Applications of recombinant Pichia pastoris in the healthcare industry BJM
Weinacker,Daniel; Rabert,Claudia; Zepeda,Andrea B.; Figueroa,Carolina A.; Pessoa,Adalberto; Farías,Jorge G..
Since the 1970s, the establishment and development of the biotech industry has improved exponentially, allowing the commercial production of biopharmaceutical proteins. Nowadays, new recombinant protein production is considered a multibillion-dollar market, in which about 25% of commercial pharmaceuticals are biopharmaceuticals. But to achieve a competitive production process is not an easy task. Any production process has to be highly productive, efficient and economic. Despite that the perfect host is still not discovered, several research groups have chosen Pichia pastoris as expression system for the production of their protein because of its many features. The attempt of this review is to embrace several research lines that have adopted Pichia...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Heterologous expression system; Recombinant protein; Production; Scale up.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400004
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Basil conservation affected by cropping season, harvest time and storage period. Repositório Alice
SILVA, F. da; SANTOS, R.H.S.; ANDRADE, N.J. de; BARBOSA, L.C.A.; CASALI, V.W.D.; LIMA, R.R. de; PASSARINHO, R.V. de M..
Fresh basil (Ocimum basilicum L.) is used in food, phytotherapic industry, and in traditional therapeutic, due to its essential oil content and composition. Nevertheless basil can not be kept for long periods after harvest and its quality can be reduced. This work aimed to assess the influence of the season and harvest time in the postharvest conservation of basil stored for different periods. Basil was harvested at 8 am and 4 pm both in August/1999 and January/2000. Cuttings were conditioned in PVC packages and stored for 3, 6, and 9 days. During storage, chlorophyll content, essential oil content and composition were determined as well as microbiological analyses were carried out. Harvest season and the days of storage influenced the final content of...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Ocimum basilicum; Linalool; Chlorophyll; Mold; Yeast; Eugenol; Linalol; Clorofila; Fungos; Bactérias.
Ano: 2005 URL: http://www.alice.cnptia.embrapa.br/handle/doc/113955
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Basil conservation affected by cropping season, harvest time and storage period PAB
Silva,Franceli da; Santos,Ricardo Henrique Silva; Andrade,Nélio José de; Barbosa,Luiz Cláudio Almeida; Casali,Vicente Wagner Dias; Lima,Renato Ribeiro de; Passarinho,Ricardo Vaz de Melo.
Fresh basil (Ocimum basilicum L.) is used in food, phytotherapic industry, and in traditional therapeutic, due to its essential oil content and composition. Nevertheless basil can not be kept for long periods after harvest and its quality can be reduced. This work aimed to assess the influence of the season and harvest time in the postharvest conservation of basil stored for different periods. Basil was harvested at 8 am and 4 pm both in August/1999 and January/2000. Cuttings were conditioned in PVC packages and stored for 3, 6, and 9 days. During storage, chlorophyll content, essential oil content and composition were determined as well as microbiological analyses were carried out. Harvest season and the days of storage influenced the final content of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ocimum basilicum; Eugenol; Linalool; Chlorophyll; Mold; Yeast.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2005000400002
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Biosurfactants production by yeasts using soybean oil and glycerol as low cost substrate BJM
Accorsini,Fábio Raphael; Mutton,Márcia Justino Rossini; Lemos,Eliana Gertrudes Macedo; Benincasa,Maria.
Biosurfactants are bioactive agents that can be produced by many different microorganisms. Among those, special attention is given to yeasts, since they can produce many types of biosurfactants in large scale, using several kinds of substrates, justifying its use for industrial production of those products. For this production to be economically viable, the use of residual carbon sources is recommended. The present study isolated yeasts from soil contaminated with petroleum oil hydrocarbons and assessed their capacity for producing biosurfactants in low cost substrates. From a microbial consortium enriched, seven yeasts were isolated, all showing potential for producing biosurfactants in soybean oil. The isolate LBPF 3, characterized as Candida antarctica,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Biosurfactants; Glycerol; Soybean oil.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100013
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Changes in trehalose content of baker's yeast as affected by octanoic acid Scientia Agricola
Gutierrez,L.E..
Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Trehalose; Yeast; Saccharomyces; Octanoic acid.
Ano: 1993 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300020
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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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Comparison of two lipid extraction methods produced by yeast in cheese whey BABT
Castanha,Rodrigo Fernandes; Morais,Lilia Aparecida Salgado de; Mariano,Adriano Pinto; Monteiro,Regina Teresa Rosim.
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 method of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cheese whey; Yeast; Lipid extraction; Microbial oil.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400013
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Cross effects of the strain of dietary Saccharomyces cerevisiae and rearing conditions on the onset of intestinal microbiota and digestive enzymes in rainbow trout, Onchorhynchus mykiss, fry ArchiMer
Wache, Yann; Auffray, Francoise; Gatesoupe, Joel; Zambonino, Jose-luis; Gayet, Vincent; Labbe, Laurent; Quentel, C.
Two strains of Saccharomyces cerevisiae were tested as probiotics for rainbow trout fry, during the first month of feeding. Each strain was introduced into separate diets, at the rate of 106 CFU g− 1 and their effects were compared with those of a control diet. Two rearing conditions were simultaneously compared, to test the adaptability of the probiotic treatment. From start feeding onwards, the water supply came from either spring or river, resulting in two different temperature ranges, 11¿11.5 and 7¿8 °C respectively. Growth and development were optimal in spring water, while some delay was observed with colder river water. A slight but significant increase in mortality was also observed in the river group. In all groups, the counts of...
Tipo: Text Palavras-chave: Debaryomyces hansenii; Yeast; Brush border membrane; Gut maturation; Larval development; Start feeding.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/publication-1816.pdf
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Determination of the Effect of the Elimination Diet Applied for Overweight and Obese People with Food Intolerance on Body Composition and Biochemical Parameters BABT
Gubur,Sema.
ABSTRACT Food Intolerance, is a reaction against food, but not immunological manner, and may be confused with real food allergies. In this study, effects of special weight-loss diet together with an elimination diet on body composition and biochemical parameters of overweight and obese people who were diagnosed with food intolerance were investigated. The study group consists of 20 patients in total who were followed-up and treated in Yorktest Turkey Laboratory; who were diagnosed with food intolerance, and whose BMI was > 26kg/m2. Bloodletting for these patients was executed with Lancet from their fingertips, and the blood drawn from these patients was assessed via enzyme-linked immunosorbent assay (ELİSA) method, and food reactions of patients were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food intolerance; Obesity; IgG; Elimination diet; Yeast.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100305
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Determination of the Effect of the Elimination Diet Applied for Overweight and Obese People with Food Intolerance on Body Composition and Biochemical Parameters BABT
Gubur,Sema.
ABSTRACT Food Intolerance, is a reaction against food, but not immunological manner, and may be confused with real food allergies. In this study, effects of special weight-loss diet together with an elimination diet on body composition and biochemical parameters of overweight and obese people who were diagnosed with food intolerance were investigated. The study group consists of 20 patients in total who were followed-up and treated in Yorktest Turkey Laboratory; who were diagnosed with food intolerance, and whose BMI was > 26kg/m2. Bloodletting for these patients was executed with Lancet from their fingertips, and the blood drawn from these patients was assessed via enzyme-linked immunosorbent assay (ELİSA) method, and food reactions of patients were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food intolerance; Obesity; IgG; Elimination diet; Yeast.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100314
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Development and characterization of hybrids from native wine yeasts BJM
García,Verónica; Rivera,José; Contreras,Angela; Ganga,María Angélica; Martínez,Claudio.
For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the industry to incorporate new strategies such as genetic engineering to obtain improved strains. In response to the lack of public acceptance of this methodology, alternative strategies based on breeding have gained acceptance in recent years. Through the use of conjugation of individual spores without the support of genetic engineering methods we generated intraspecific hybrids from wild strains with outstanding enological characteristics and interdelta...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Hybrids; Wine.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000200008
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Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 Ciênc. Tecnol. Aliment.
Mariano-da-Silva,Samuel; Oliveira,Silvio Luiz de; Leite,César Augusto Oliveira; Prado,Renata Silva do; Faria,Francys Pimenta de; Oliveira,Rangel Camillo Nunes; Mariano-da-Silva,Fabiana Maria de Siqueira.
The aim of this study was to evaluate the effects of pH, dextrose and yeast extract on the cadmium toxicity on Saccharomyces cerevisiae PE-2. In the first assay, the YED mediums with different pH (2, 3, 4, 5, 6, 7, and 8) containing 0.0 and 0.05 mmol Cd L-1 were inoculated with yeast suspension and incubated at 30 °C for 18 hours. During the anaerobic growth, the biomass concentration was determined. The yeast trehalose content, cell viability, and the growth rate were assessed at the beginning and at the end of the growth stages. In the second assay the YED mediums were diluted to the total, ½, and ¼ content of dextrose and yeast and 0.0 and 0.05 mmol Cd L-1 were added. The pH of the mediums was adjusted to 5. The culture mediums were inoculated and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Cadmium; Dextrose; Yeast extract; PH.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200009
Registros recuperados: 83
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