Contaminant Yeast
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Antibiotic resistance in lactic acid bacteria isolated from some pharmaceutical and dairy products
A total of 244 lactic acid bacteria (LAB) strains were isolated from 180 dairy and pharmaceutical products that were collected from different areas in Minia governorate, Egypt. LAB were identified phenotypically on basis of morphological, physiological and biochemical characteristics. Lactobacillus isolates were further confirmed using PCR-based assay. By co
Braz. J. Microbiol.. Publicado em: 2014
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2. Monitoramento temporal e espacial de contaminações bacterianas na produção de bioetanol: caracterização molecular por T-RFLP e detecção quantitativa por qPCRde comunidades formadoras de biofilmes / Temporal and spatial monitoring of bacterial contamination in bioethanol production: a molecular characterization by T-RFLP and quantitative detection by qPCR of community-formers biofilms
Bacterial contamination by Lactobacillus, Bacillus and Leuconostoc and other lactic acid bacteria is one of the main factors that affects the yield in alcoholic fermentation process. Biofilm formation protects the bacteria community and it is a permanent source of contamination. For characterization of these contaminations in (1) biofilms from centrifuge, ta
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/09/2012
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3. DeterminaÃÃo dos teores do de carbamato de etila e de acroleÃna em aguardentes de cana produzidas em Minas Gerais / Determination of ethyl carbamate, acrolein in sugar cane spirits produced in Minas Gerais
Sugar cane spirit is obtained by means of natural fermentation process of the sugar cane juice, there being some critical points in the steps due to the presence of contaminant microorganisms and undesirable substances that can interfere in the production and the quality of the beverage. In addition to ethanol and water, the beverage contains in lesser conce
Publicado em: 2009
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4. Characterization and fermentative behavior of Dekkera strains contaminating alcoholic fermentation / Caracterização e comportamento fermentativo de linhagens de Dekkera contaminantes da fermentação alcoólica
As leveduras Dekkera/Brettanomyces estão envolvidas na deterioração de vinhos após o término das fermentações alcoólicas e maloláticas, tendo se apresentado como agente contaminante de processos contínuos de produção de etanol industrial. São caracterizadas pela morfologia celular típica (células alongadas e ogivais), alta produção de ácido
Publicado em: 2008
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5. Avaliação da utilização de bioprotetores para o controle de contaminações microbiologicas do processo sucro-alcooleiro
The inhibition by bioprotectants, nisin (Novasin), lysozyme (Novagard), and Microgard 400 (commercial product obtained by lactic fermentation), was tested over contaminant bacteria and yeast (Saccharomyces cerevisiae) ftom ethanol distilleries and sugar mills. The method used was the minimum inhibitory concentration test (MIC) in broth ...Note: The complete
Publicado em: 2002
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6. Avaliação de parametros que afetam a floculação de leveduras e bacterias isoladas de processos industriais de fermentação alcoolica
The bacterial contamination in the alcoholic fermentation is one of the problems in the process of alcohol production. Yeast flocculation is one of the consequences of this contamination that strains of actobacillus fermentum are the first one microorganism quoted as responsible by this fenomen. Many factors may influence the yeast flocculation such as, gene
Publicado em: 2001
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7. Recuperação e purificação de enzimas usando adsorção em leito expandido
This work deals with the application of Expanded Bed Adsorption (EBA) to recovery and purify enzymes. Model proteins, lisozyme and bovine serum albumin (BSA), as well as some enzymes, glyceraldehyde 3-phosphate dehydrogenase (G3PDH) from baker s yeast, xylanase (from a commercial extract) and chitosanase from Bacil/us cereus were used to study the EBA backgr
Publicado em: 2001
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8. Determinação da microbiota bacteriana de mosto e de dornas na fermentação alcoolica
Samples of concentrated yeast cell suspension diluted before the addition of sulfuric acid, of the same concentrated yeast cell suspension after addition and action of sulfuric acid, of must added to the same concentrated yeast cell suspension collected and of fermented must from the same fermentation tank, were collected between July and December of 1986, a
Publicado em: 1990
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9. Near-zero linking difference upon transcription factor IID binding to promoter DNA.
Binding of yeast transcription factor IID (TFIID) to the adenoviral major late promoter in circular DNA molecules caused a linking number change of less than 0.1. TFIID on its own therefore fails to unwind DNA appreciably, or else it causes both unwinding and compensatory writhing. Highly purified, recombinant yeast TFIID relaxed supercoiled DNA, because of
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10. Styrene formation by the decomposition by Pichia carsonii of trans-cinnamic acid added to a ground fish product.
It is not well known how the formation of styrene by microorganisms can occur in foods. In this study, we described and characterized the production of styrene by a yeast isolated from chikuwa fish paste. The styrene was not detected in fresh and normal food products nor in the food package's plastic film. The food containing styrene contained cinnamic acid
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11. Proton-dependent inhibition of yeast and brain hexokinases by aluminum in ATP preparations.
The aluminum present as a contaminant in ATP preparations can cause strong inhibition of yeast hexokinase P-II activity at pH 7.0 or below but has little or no inhibitory effect at a pH of 7.5 or greater. The inhibition is reversed by citrate, 3-phosphoglycerate, malate, phosphate, and catecholamines, all of which have previously been described as activators
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12. Comparative Functional Genomic Analysis Identifies Distinct and Overlapping Sets of Genes Required for Resistance to Monomethylarsonous Acid (MMAIII) and Arsenite (AsIII) in Yeast
Arsenic is a human toxin and carcinogen commonly found as a contaminant in drinking water. Arsenite (AsIII) is the most toxic inorganic form, but recent evidence indicates that the metabolite monomethylarsonous acid (MMAIII) is even more toxic. We have used a chemical genomics approach to identify the genes that modulate the cellular toxicity of MMAIII and A
Oxford University Press.