Brewery
Mostrando 13-24 de 36 artigos, teses e dissertações.
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13. Effect of hydraulic retention time on up-flow anaerobic stage reactor performance at constant loading in the presence of antibiotic tylosin
The present investigation was aimed at determining the impact of the macrolide antibiotic Tylosin in reduced HRT at constant organic loading rate (OLR) by varying feed substrate concentration in an up-flow anaerobic stage reactor (UASR). The antibiotic concentration was maintained at 200 mg.L-1, at constant OLR of 1.88 kg COD.m-3.d-1, by varying feed substra
Brazilian Journal of Chemical Engineering. Publicado em: 2011-03
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14. Recuperação de CO2 em microcervejaria / Recuperação de dióxido de carbono em microcervejaria
O dióxido de carbono é muito utilizado nas cervejarias, em várias etapas do processo, como contrapressão em tanques, no envase para pressurização de barris e garrafas, na dispensa em máquinas, e em muitos outros casos. A quantidade de CO2 que uma indústria cervejeira necessita pode ser fornecida pela própria formação de CO2 da fermentação. As gr
Publicado em: 2011
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15. Direct determination of Cu, Mn, Pb, Zn in beer by thermospray flame furnace atomic absorption spectrometry.
In this work, thermospray flame furnace atomic absorption spectrometry (TS-FF-AAS) was employed for Cu, Mn, Pb, and Zn determination in beer without any sample digestion. The system was optimized and calibration was based on the analyte addition technique. A sample volume of 300 Al was introduced into the hot Ni tube at a flow-rate of 0.4 ml min 1 using 0.14
Spectrochimica Acta Part B v. 60. Publicado em: 2011
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16. Peptidolytic microbial community of methanogenic reactors from two modified UASBs of brewery industries
We studied the peptide-degrading anaerobic communities of methanogenic reactors from two mesophilic full-scale modified upflow anaerobic sludge blanket (UASB) reactors treating brewery wastewater in Colombia. Most probable number (MPN) counts varied between 7.1 x 10(8) and 6.6 x 10(9) bacteria/g volatile suspended solids VSS (Methanogenic Reactor 1) and 7.2
Brazilian Journal of Microbiology. Publicado em: 2010-10
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17. Secagem de biomassa de levedura (Saccharomyces cerevisiae) em um secador atmosferico condutivo com agitação mecanica : caracterização e avaliação do produto seco como bioadsorvente e complemento nutricional / Drying of yeast biomass (Saccharomyces cerevisiae) in a mechanically shaken conductive atmospheric dryer : characterization and evaluation of the dry material as bioadsorbent and nutritional complement
This thesis allowed evaluating the conductive atmospheric dryer with mechanical agitation, using glass beads as inert particles for drying a residue from brewery (yeast of Saccharomyces cerevisiae species) after being used eight times. The dryer was operated with the sediment load of yeast (150 g and 300 g), heating surface temperature (60 ºC and 90 ºC) an
Publicado em: 2010
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18. Use of microbial reactors contaning immobilized cells on the treatment of the wastewater of a beverage industry. / Utilização de reatores microbianos com celulas imobilizadas no tratamento de efluente de uma industria de bebidas.
The present study the treatment of the waste waters of a beer and soft drink industry by an aerobic biological system was evaluated. The removal of the organic load by means of the quantification of the biochemical oxygen demand (BOD), chemical oxygen demand (COD), total ammoniacal nitrogen, turbidity, sedimented solids (SS), phosphorus (P), conductivity and
Publicado em: 2007
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19. Produção de biossurfactante por Pseudomonas Aeruginosa empregando óleo de soja residual
This work has as objective to investigate the production of biosurfactant employing strain of Pseudomonas aeruginosa using as source of carbon residual soybean oil from several foods frying. In the first assay the Pseudomonas aeruginosa were used ATCC 9027, isolated Pseudomonas aeruginosa from Landfarming REDUC (PALR) and a Pseudomonas aeruginosa PACL strain
Publicado em: 2007
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20. Use of Wet Brewery Residue for Lactating Goats. / Resíduo Úmido de Cervejaria na Alimentação de Cabras.
Este trabalho foi realizado com o objetivo de avaliar o consumo, a digestibilidade aparente dos nutrientes, o balanço de nitrogênio, comportamento alimentar e balanço hídrico em cabras lactantes, alimentadas com dietas contendo diferentes níveis de substituição do concentrado por resíduo úmido de cervejaria (RUC): 0, 25, 50, 75 e 100%. Foram utiliza
Publicado em: 2007
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21. Produção e caracterização de aromas de frutas por microrganismos pectinoliticos utilizando-se residuos agroindustriais. / Production and characterization of fruits flavor for pectinolytic microorganisms using agro-industrial residues.
Pectinases were some of the first enzymes used in commercial applications of wines and fruit juices since 1930 and their use has increased considerably, specially in food, brewery and wine, textile, pulp and paper industries. Today, these enzymes account for approximately 20% of the world enzyme market. Plants, fungi, yeasts, and bacteria naturally produce t
Publicado em: 2003
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22. Riboprinting and 16S rRNA Gene Sequencing for Identification of Brewery Pediococcus Isolates
A total of 46 brewery and 15 ATCC Pediococcus isolates were ribotyped using a Qualicon RiboPrinter. Of these, 41 isolates were identified as Pediococcus damnosus using EcoRI digestion. Three ATCC reference strains had patterns similar to each other and matched 17 of the brewery isolates. Six other brewing isolates were similar to ATCC 25249. The other 18 P.
American Society for Microbiology.
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23. Utilization of Brewery Spent Grain Liquor by Aspergillus niger1
Aspergillus niger was found capable of rapidly converting about 97% of the sugar from brewery spent grain liquor to fungal mass. The yield of dry mycelium, based on the sugar consumed, was approximately 57%. This fungus produced 1.10% titratable acid calculated as citric acid and reduced the biochemical oxygen demand by 96%.
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24. Selective-Differential Medium for Isolation and Differentiation of Pectinatus from Other Brewery Microorganisms
An agar medium, LL-agar (lactate-lead acetate) was designed to selectively differentiate members of the genus Pectinatus (S. Y. Lee, M. S. Mabee, and N. O. Jangaard, Int. J. Syst. Bacteriol. 28:582-594, 1978; S. Y. Lee, M. S. Mabee, N. O. Jangaard, and E. K. Horiuchi, J. Inst. Brew. 86:28-30, 1980) from other brewery microorganisms. Selectivity was achieved