Ethanol Fermentation
Mostrando 1-12 de 510 artigos, teses e dissertações.
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1. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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2. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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3. Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production
Abstract Honey must supplementation is necessary for mead production due to the deficiency in nitrogen materials in this feedstock, despite its high fermentative sugar content. The nitrogen limitation can halt or slow fermentation and lead to the production of unpleasant sensorial compounds, such as sulfur derivatives. The yeast JP14, a Saccharomyces cerevis
Food Sci. Technol. Publicado em: 2020-06
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4. INFLUENCE OF AGITATION AND AERATION ON XYLITOL PRODUCTION BY THE YEAST Starmerella meliponinorum
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Quím. Nova. Publicado em: 2020-06
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5. Systemic Treatment and Surgery versus Systemic Treatment Alone for Metastatic Breast Cancer
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Rev. Assoc. Med. Bras.. Publicado em: 2020-06
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6. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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7. Immunomodulation Properties of Solid-State Fermented Laetiporussulphureus Ethanol Extracts in Chicken Peripheral Blood Monocytes In Vitro
ABSTRACT Laetiporus sp. is recognized as a fungal species traditionally used for medicinal purposes. This study investigated the in-vitro effects of solid-state fermented Laetiporussulphureus ethanol extracts (LSE) for their immunomodulatory potential. Bioactive levels detected in the LSE on different days throughout the fermentation period revealed that the
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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8. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 20/12/2019
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9. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 11/11/2019
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10. Integrated Chemometric Approach to Optimize Sample Preparation for Detecting Metabolic Changes Provoked by Abiotic Stress in Coffea arabica L. Leaf Fingerprints
The effects of water-deficit stress on irrigated and unirrigated field plants of Coffea arabica L. genotype IAPAR 59 were investigated. Plant extracts were obtained following an ethanol-dichloromethane-hexane statistical mixture design. Proton nuclear magnetic resonance (1H NMR) fingerprints of the extracts were discriminated using factor analysis (FA) and h
J. Braz. Chem. Soc.. Publicado em: 21/10/2019
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11. Cachaça Production in Brazil and its Main Contaminant (Ethyl Carbamate)
ABSTRACT This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L–1 are often de
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
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12. OTIMIZAÇÃO DAS CONDIÇÕES FERMENTATIVAS DE PICHIA MEMBRANIFACIENS PARA PRODUÇÃO DE ETANOL DE SEGUNDA GERAÇÃO
Technologies developed in the last decade have made viable the use of lignocellulosic materials for the production of ethanol. However, to improve the fermentative yield some improvements are necessary, among them the search for new microorganisms capable of fermenting sugars with five carbons. Thus, the present research aimed to determine the best pH and te
Quím. Nova. Publicado em: 26/08/2019