Brewery
Mostrando 1-12 de 36 artigos, teses e dissertações.
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1. Effects of Dietary Brewery Spent Grain Inclusion on Egg Laying Performance and Quality Parameters of Bovans Brown Chickens
ABSTRACT Poultry rations are composed mainly of conventional cereal grains and proteins. Using non-conventional agro-industrial by-products may reduce the cost of production and thereby improve productivity. A study was conducted to evaluate the effect of dietary brewery spent grain inclusion on egg laying performance, quality parameters of bovans brown and
Braz. J. Poult. Sci.. Publicado em: 19/08/2019
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2. VALORIZATION OF SOLID WASTES FROM THE BREWERY AND BIODIESEL INDUSTRIES FOR THE BIOPRODUCTION OF NATURAL DYES
This study aims to assess a new approach for concomitant valorization of two industrial wastes - raw glycerin and spent brewer’s yeast - for the bioproduction of valuable carotenoids. Microbial pigments have numerous applications in the food and cosmetic industries. First, four cultures of yeasts were screened using pure glycerol and either (NH4)2SO4 or ur
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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3. Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
Abstract Polysaccharides from fungal wastes were partially characterized and evaluated for their protective effects against bacterial spot caused by Xanthomonas gardneri on four tomato cultivars: Santa Cruz Kada, Natália, BRS Sena and Forty. The polysaccharides were extracted from spent mushroom substrate of Pleurotus ostreatus, residual brewery yeast (Sacc
Bragantia. Publicado em: 22/03/2018
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4. Biosorption of anionic textile dyes from aqueous solution by yeast slurry from brewery
ABSTRACT This study investigated the biosorption of the anionic textile dyes: Reactive Red 239 (RR239), Reactive Black B (RBB) and Direct Blue 85 (DB85) according to pH, biomass dosage, contact time and dye concentration onto waste beer yeast slurry. The kinetics and isotherm of the removal of dyes were also studied. The equilibrium of biosorption reaction w
Braz. arch. biol. technol.. Publicado em: 11/05/2017
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5. AVALIAÇÃO DE ÁCIDOS AMARGOS DE DIFERENTES VARIEDADES DE Humulus lupulus L.
RESUMOO Humulus lupulus L. planta conhecida como lúpulo é uma planta trepadeira, pertencente a família das Canabinaceas, cultivadas geralmente a partir de rizomas, é um dos ingredientes mais importantes na produção e elaboração das cervejas, nos processos em microcervejarias e indústrias cervejeiras, pois são responsáveis por darem amargor, além
Publicado em: 13/03/2017
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6. EVALUATION OF AN INNOVATIVE ANAEROBIC BIOREACTOR WITH FIXED-STRUCTURED BED (ABFSB) FOR BREWERY WASTEWATER TREATMENT
Abstract The aim of this study was to evaluate the application of the anaerobic bioreactor with fixed-structured bed (ABFSB) for brewery wastewater treatment with high volumetric organic loading rate (VOLR) and its comparison with a traditional packed-fixed bed bioreactor. Two different biomass support materials were tested, including polyurethane (PU) and p
Braz. J. Chem. Eng.. Publicado em: 2016-12
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7. Simultaneous production of amylases and proteases by Bacillus subtilis in brewery wastes
ABSTRACT The simultaneous production of amylase (AA) and protease (PA) activity by Bacillus subtilis UO-01 in brewery wastes was studied by combining the response surface methodology with the kinetic study of the process. The optimum conditions (T = 36.0 °C and pH = 6.8) for high biomass production (0.92 g/L) were similar to the conditions (T = 36.8 °C and
Braz. J. Microbiol.. Publicado em: 2016-09
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8. Dehydrated brewery residue for pigs in the growth phase under high temperature conditions
This research was developed to evaluate the nutritional, digestible (DE) and metabolizable (ME) energy values of dehydrated brewery residue (DBR) for growing pigs, as well as to evaluate the performance of these animals, subjected to five levels of DBR inclusion (0, 5, 10, 15 and 20%). The experimental design was of randomized blocks, based on animal weight.
Revista Brasileira de Zootecnia. Publicado em: 2012-07
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9. Accuracy, precision and robustness of different methods to obtain samples from silages in fermentation studies
The objective of this study was to evaluate accuracy, precision and robustness of two methods to obtain silage samples, in comparison with extraction of liquor by manual screw-press. Wet brewery residue alone or combined with soybean hulls and citrus pulp were ensiled in laboratory silos. Liquor was extracted by a manual screw-press and a 2-mL aliquot was fi
Revista Brasileira de Zootecnia. Publicado em: 2012-06
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10. Development of microorganisms during storage of wet brewery waste under aerobic and anaerobic conditions
This research study was conducted to evaluate, by means of microbiological analyses, the preservation of wet brewery waste stored under aerobic and anaerobic conditions, regarding the development of filamentous fungi, yeasts and lactic-acid bacteria. The following treatments were used: untreated brewery waste, pre-dried brewery waste silage, brewery waste si
Revista Brasileira de Zootecnia. Publicado em: 2012-01
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11. Improvement in RNA extraction from S. cerevisie by optimization in the autolysis and NH3 hydrolysis
The optimization of autolysis of Saccharomyces cerevisiae from brewery was studied aiming at the maximum ribonucleic acid extraction and yeast extract production. The best conditions for yeast autolysis was 55.2ºC, pH= 5.1 and 9.8% NaCl for 24h of processing, without the NH3 use. In these conditions, the RNA yield was 89.7%, resulting in 51.3% of dehydrated
Brazilian Archives of Biology and Technology. Publicado em: 2011-10
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12. "A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"
The immobilization of Saccharomyces cerevisiae DSM 70424, Saccharomyces ludwigii DSM 3447 and Saccharomyces rouxii DSM 2531 on brewer's spent grain and then ethanol production and sugar consumption of these immobilized yeasts were investigated. The aim of this study was to investigate the abilities of these three immobilized yeasts for producing alcohol for
Brazilian Journal of Microbiology. Publicado em: 2011-06