Fermentative Metabolism
Mostrando 1-12 de 102 artigos, teses e dissertações.
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1. Isolation and characterization of yeasts from fermented apple bagasse as additives for ruminant feeding
Abstract Solid-state fermentation can be used to produce feeds for ruminants, which can provide an enriched population of yeasts to improve ruminal fermentation. Fermentation of apple bagasse was performed to obtain a yeast-rich product, with the objective of isolating, identifying, and characterizing yeast strains and testing their capability to enhance in
Braz. J. Microbiol.. Publicado em: 2016-12
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2. Waterlogging-induced changes in fermentative metabolism in roots and nodules of soybean genotypes
Waterlogging blocks the oxygen supply to the root system which inhibits respiration, and greatly reduces the energy status of cells that affect important metabolic processes. This study evaluated fermentative metabolism and carbohydrate contents in the root system of two soybean (Glycine max L. Merril) genotypes under hypoxic and post-hypoxic conditions. Nod
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-12
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3. Metabolismo fermentativo em raízes e nódulos de soja sob condições de hipoxia e pós-hipoxia / Fermentative metabolism in soybean roots and nodules under hypoxia and post-hypoxia conditions / Metabolismo fermentativo em raízes e nódulos de soja sob condições de hipoxia e pós-hipoxia / Fermentative metabolism in soybean roots and nodules under hypoxia and post-hypoxia conditions
O metabolismo das plantas reage sensivelmente às mudanças de disponibilidade de oxigênio impostas pelo alagamento. Uma das consequências imediatas da depleção do oxigênio é a ativação do metabolismo anaeróbico e uma redução significativa na produção de energia. Este trabalho teve por objetivo avaliar o metabolismo fermentativo em raízes e nó
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/10/2011
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4. Estudo computacional da etapa fermentativa da produção de cerveja e proposta de uma estratégia de controle para o processo. / Selection of models and proposal of a control strategy for the fermentative stage of the beer production. 2010
Beer is the oldest alcoholic beverage in the world, and its processing has been evolving along the time. Nowadays, beer trading occupies an important position in the economic market since it is the most consumed beverage in Brazil and around the world. Due to this economic significance, the search for more efficient processes that are able to keep the sensor
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/03/2010
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5. Influência de KlRox1p no metabolismo fermentativo de Kluyveromyces lactis / Influence of KlRox1p on fermentative metabolism of Kluyveromyces lactis
This work is a contribution to the studies about the role of KlRox1p in fermentative metabolism of Kluyveromyces lactis. Rox1p is known in Saccharomyces cerevisiae by repressing in aerobic conditions genes that are expressed when oxygen is limited. The kinetics growth of lineages of Kluyveromyces lactis MW270-7B and its derivative mutant K. lactis MW270- 7B
Publicado em: 2009
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6. Metabolismo de lactose em Kluyveromyces marxianus UFV-3 e Kluyveromyces lactis JA6 / Metabolism of lactose by Kluyveromyces marxianus UFV-3 and Kluyveromyces lactis JA6
The fermentative metabolism of lactose in Kluyveromyces marxianus UFV-3 was compared to the Kluyveromyces lactis JA6 under aerobic and hypoxia through the analysis of kinetics of growth, consumption of substrate, production of ethanol and formation of biomass, depending on the concentration of lactose. It was determinated the gene expression and activity of
Publicado em: 2009
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7. Antagonismo entre leveduras e bactérias láticas na fermentação alcoólica / Antagonism between yeasts and lactic acid bacteria in alcoholic fermentation
This study aimed to evaluate the antagonism between yeasts and contaminating bacteria of the ethanol production process with different metabolisms (homo- and heterofermentative) in different conditions. Thus, the fermentation performance of Saccharomyces cerevisiae strains used in industrial fermentation (BG-1, CAT-1, PE-2 and Fleischmann) was analyzed in co
Publicado em: 2009
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8. Evaluation of chemical additives on losses and alimentary value of sugar cane silage for sheep / Avaliação de aditivos químicos sobre as perdas e valor alimentício das silagens de cana-de-açúcar para ovinos
Three experiments were conducted to evaluate the effects of fresh sugarcane or sugarcane silages added during ensiling with calcium oxide and limestone (1% as-fed basis). The experiment I assessed the fermentative characteristics and aerobic stability of silages and fresh sugarcane. The lowest gas losses were observed for treatments containing calcium oxide
Publicado em: 2008
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9. Avaliação de efeitos fisiológicos da fração fibra alimentar dos grãos de amaranto (Amaranthus cruentus L.) e linhaça (Linum usitatissimun L). / Evaluation of dietary fiber physiological effects of amaranth (Amaranthus cruentus) and flaxseed (Linum usitatissimum L.) grains.
The flaxseed and amaranth grains are recognized by their nutritional and functional health attributes. These grains have significant contents of dietary fiber (28 and 10%, respectively), and the physiological effects related to these fractions were investigated by colonic fermentative and lipid metabolism parameters with rats (Wistar) distributed in five gro
Publicado em: 2008
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10. Action of photosensitizers dyes in homogeneous and liposomal microheterogeneous medium to control Streptococcus mutans growing / Ação de corantes fotossensíveis em meio homogêneo e micro heterogêneo de lipossomos no controle do crescimento de Streptococcus mutans
Unbalance in the development of the mouth macrobiota can originate some pathologies, dental cavity being among them - a chronic disease - contagious, of multifactorial etiology, but extremely related to the Streptococcus mutans bacteria, which, through its fermentative metabolism, destroys tooth mineralized structures. Besides that, the increase in resistanc
Publicado em: 2006
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11. Development of a drink fermemtada from extract hidrossolúvel of soy, I contend agent probióticos and prebióticos. / Desenvolvimento de uma bebida fermentada a partir de extrato hidrossoluvel de soja, contendo agentes probioticos e prebioticos.
Probiotics and prebiotics are functional and nutraceuticals foods, that contribute to the health and balance of the intestinal tract, reducing the bad absorption of the lactose, increasing the protection against intestinal diseases and so on. Probiotics are live microbial additions to the diet; prebiotics are foodstuffs that have a selective metabolism in th
Publicado em: 2004
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12. Impact of the reg1 mutation glycocen accumulation and glucose consumption rates in Saccharomyces cerevisiae cells based on a macrokinetic model
In S. cerevisiae, catabolite repression controls glycogen accumulation and glucose consumption. Glycogen is responsible for stress resistance, and its accumulation in derepression conditions results in a yeast with good quality. In yeast cells, catabolite repression also named glucose effect takes place at the transcriptional levels, decreasing enzyme respir
Brazilian Journal of Chemical Engineering. Publicado em: 2003-09