Debaryomyces
Mostrando 1-12 de 64 artigos, teses e dissertações.
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1. Molecular characterization of yeasts isolated from traditional Turkish cheeses
Abstract Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parap
Food Sci. Technol. Publicado em: 2020-12
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2. Comparative analysis of enzymatic activity of tannase in non-conventional yeasts to produce ellagic acid
Abstract Non-conventional yeasts represent an alternative for microorganisms that are capable to produce the enzyme Tannase (EC 3.1.1.20), which has many applications is the food and pharmaceutical industry as it stands out for its ability to produce ellagic acid out of the enzymatic hydrolysis of ellagitannins. Ellagic acid has been studied in the medical a
Food Sci. Technol. Publicado em: 2020-09
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3. Comparative analysis of enzymatic activity of tannase in non-conventional yeasts to produce ellagic acid
Abstract Non-conventional yeasts represent an alternative for microorganisms that are capable to produce the enzyme Tannase (EC 3.1.1.20), which has many applications is the food and pharmaceutical industry as it stands out for its ability to produce ellagic acid out of the enzymatic hydrolysis of ellagitannins. Ellagic acid has been studied in the medical a
Food Sci. Technol. Publicado em: 20/12/2019
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4. Evaluating antimicrobial and antioxidant capacity of endemic Phlomis russeliana from Turkey and its antiproliferative effect on Human Caco-2 Cell Lines
Abstract: In this study, the antimicrobial, antioxidant and antitumor activity of ethanol extracts obtained from Phlomis russeliana (Sims.) Lag. ex Benth. (Lamiaceae) were evaluated. Disc diffusion and microdilution methods were used to test the extracts for antimicrobial activity against seven bacteria strains (Bacillus cereusATCC 7064, Bacillus subtilisATC
An. Acad. Bras. Ciênc.. Publicado em: 29/07/2019
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5. Antifungal susceptibility of yeasts isolated from anthropogenic watershed
Abstract Yeasts are unicellular fungi widespread in the environment, and studies suggest that there is a positive correlation between yeast and polluted aquatic environments. The aim of this study was to analyze the diversity and resistance of yeasts isolated from water samples collected along the Arroio Dilúvio in Porto Alegre to antifungals. Yeast isolate
An. Acad. Bras. Ciênc.. Publicado em: 17/12/2018
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6. Occurrence of Yeast Species in Soils under Native and Modified Vegetation in an Iron Mining Area
ABSTRACT Soils of the Quadrilátero Ferrífero are rich in mineral resources, especially gold and iron. Soil management and mining activities greatly impact soil biology. However, studies addressed to the diversity of microorganisms and their ecological role in the recovery of these areas are scarce. This study aimed to assess the yeast occurrence in soils w
Rev. Bras. Ciênc. Solo. Publicado em: 26/07/2018
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7. A functional food: a traditional Tarhana fermentation
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
Food Sci. Technol. Publicado em: 29/05/2017
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8. Production and Optimization of Killer Toxin in Debaryomyces hansenii Strains
ABSTRACT Postharvest diseases of fruits and vegetables result in critical losses of production in worldwide. The losses often are caused by fungi and nowadays, most fungal pathogens are controlled by several strategies such as the use of fungicides. However, most of the fungicides are chemical-based compounds and are dangerous to human health and the nature.
Braz. arch. biol. technol.. Publicado em: 02/05/2017
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9. Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
The aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Forty-two water buffalo mozzarella samples were purchased from retail outlets in Belo Horizonte. In addition, five samples of consecutive starter cultures, curd before aci
Braz. J. Microbiol.. Publicado em: 2013-09
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10. Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro
Minas traditional Serro cheese is a product that has a high consumption and appreciation in Brazil. The main objective of this work was to verify the ripening and dry and rainy seasons influence on hygienical-sanitary indicators, pathogenic microorganisms, Staphylococcal enterotoxins and physicochemical characteristics of this cheese to find out the microbio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/05/2011
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11. Produção, purificação e caracterização de β-glicosidases livre e imobilizada de Debaryomyces hansenii UFV-1 / Production, purification and characterization of free and immobilized β-glucosidases from Debaryomyces hansenii UFV-1
Os objetivos deste trabalho foram estabelecer melhores condições de cultivo da levedura Debaryomyces hansenii UFV-1 para produção de β-glicosidases, purificar e caracterizar esta enzima, imobilizar as células da levedura contendo a β-glicosidase intracelular em alginato de cálcio e caracterizar a enzima imobilizada. Para produção da β-
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/02/2011
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12. Aproveitamento do bagaço de abacaxi (Ananas comosus L. Merril) para produção biotecnológica de xilitol / Improvement of pineapple bran (Ananas comosus L. Merril) for biotechnological production of xylitol
Pineapple bran from a juice agribusiness was collected and characterized by quantitative saccharification for the monomeric sugar contents, glucose (29.9%), xylose (27.63%), arabinose (5.48%), and lignin (15.1%), making up the fiber. Then it was used to obtain hemicellulosic hydrolyzate by dilute-acid hydrolysis. The condition of hydrolysis was determined by
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/01/2011