Aerobic Fermentation
Mostrando 1-12 de 162 artigos, teses e dissertações.
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1. Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages
Resumo A dinâmica físico-química e microbiológica durante a fase de fermentação do material de cacau CCN51 foi avaliada em três fases de maturidade (fase 2: 130-152 dias após a antese DDA, fase 3: 153-174 DDA e Fase 4: 175 -196 DDA). Através da técnica da microfermentación foi monitorizado a cada 24h as variáveis físico-químicas (pH, acidez ti
Rev. Bras. Frutic.. Publicado em: 19/06/2019
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2. Optimization of parameters technological to process tucupi and study of product stability
Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the
Food Sci. Technol. Publicado em: 29/11/2018
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3. Wilting whole crop black oat with glyphosate for ensiling: effects on nutritive, fermentative, and aerobic stability characteristics
ABSTRACT We aimed to evaluate the effects of glyphosate as a chemical desiccant on the nutritional quality, fermentation pattern, and aerobic stability of wilted black oat (Avena strigosa Schreb) silage. Black oat sowing occurred in the first fortnight of May 2013. Desiccant application took place when oat reached milky/dough grain stage (96 days after plant
R. Bras. Zootec.. Publicado em: 30/07/2018
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4. Production of Cellulose and Profile Metabolites by Fermentation of Glycerol by Gluconacetobacter Xylinus
ABSTRACT Because of the widespread occurrence of cellulose in nature, many organisms use glycerol as a source of carbon and energy, so these organisms have drawn attention to the potential use of glycerol bioconversion. The bacteria Gluconacetobacter xylinus, a strictly aerobic strain that performing incomplete oxidation of various sugars and alcohols to c
Braz. arch. biol. technol.. Publicado em: 25/06/2018
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5. The isolation of pentose-assimilating yeasts and their xylose fermentation potential
ABSTRACT For the implementation of cellulosic ethanol technology, the maximum use of lignocellulosic materials is important to increase efficiency and to reduce costs. In this context, appropriate use of the pentose released by hemicellulose hydrolysis could improve de economic viability of this process. Since the Saccharomyces cerevisiae is unable to fermen
Braz. J. Microbiol.. Publicado em: 2018-03
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6. A possible relationship between gluconeogenesis and glycogen metabolism in rabbits during myocardial ischemia
ABSTRACT Ischemia is responsible for many metabolic abnormalities in the heart, causing changes in organ function. One of modifications occurring in the ischemic cell is changing from aerobic to anaerobic metabolism. This change causes the predominance of the use of carbohydrates as an energy substrate instead of lipids. In this case, the glycogen is essenti
An. Acad. Bras. Ciênc.. Publicado em: 31/08/2017
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7. Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil
Abstract The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in d
Food Sci. Technol. Publicado em: 21/11/2016
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8. Effects of ensiling density on nutritive value of maize and sorghum silages
ABSTRACT Studies were conducted to determine the effects of different ensiling densities on fermentation, aerobic stability, and nutritive value of maize and sorghum silages. Maize and sorghum were harvested at dough (363 g/kg) and milk stages (275 g/kg), respectively. Herbages were chopped approximately 1.5 cm after harvest and then ensiled in mini silos at
R. Bras. Zootec.. Publicado em: 2016-10
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9. Effects of lines and inoculants on nutritive value and production costs of triticale silages
ABSTRACT The current study was undertaken to investigate the ensilage characteristics in triticale lines treated by inoculants and their interaction on fermentation metabolites and rumen degradability. Costs were estimated for growing and feeding whole-crop triticale lines for animal production. Triticale hybrids were harvested at the dough stage of maturity
R. Bras. Zootec.. Publicado em: 2016-07
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10. Wasted cabbage (Brassica oleracea) silages treated with different levels of ground corn andsilage inoculant
Our objective was to evaluate the chemical composition, fermentation profile, and aerobic stability of cabbage silages treated with ground corn and inoculant. The evaluated treatments were: addition of 200, 300, 400, 500, and 600 g of ground corn per kilogram of cabbage (fresh matter basis), with or without a bacterial inoculant composed of Lactobacillus pla
R. Bras. Zootec.. Publicado em: 2015-08
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11. Replacement of aruana grass by gliricidia (Gliricidia sepium) on silage quality
Our objective was to investigate the effect of the replacement of aruana grass by gliricidia on the fermentative losses, chemical composition, and aerobic stability of silages. For ensiling, whole-crop aruana grass (75 d of growth) was chopped (275 g kg-1 dry matter - DM) and ensiled alone or associated with gliricidia (270 g kg-1 DM; 150 d of growth). For g
R. Bras. Zootec.. Publicado em: 2015-07
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12. Reducing lactate secretion by ldhA Deletion in L-glutamate- producing strain Corynebacterium glutamicum GDK-9
L-lactate is one of main byproducts excreted in to the fermentation medium. To improve L-glutamate production and reduce L-lactate accumulation, L-lactate dehydrogenase-encoding gene ldhA was knocked out from L-glutamate producing strain Corynebacterium glutamicum GDK-9, designated GDK-9ΔldhA. GDK-9ΔldhA produced approximately 10.1% more L-glutamate than t
Braz. J. Microbiol.. Publicado em: 2014-12