Fermentative Process
Mostrando 25-36 de 74 artigos, teses e dissertações.
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25. Utilization of green coconut shell (Cocos nucifera L.) for cellulase production / Aproveitamento da casca do coco verde (Cocos Nucifera, L.) para produÃÃo de celulases
Enzyme production by fermentative process is a broad field of biotechnology. In recent decades, there has been an increasing trend in the use of solid-state fermentation (SSF) for the production of some enzymes, especially those involved in the degradation of vegetables complex macromolecules. Regarding the enzyme market Brazil is consumer of imported produc
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/02/2010
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26. Identification of lactic acid bacteria associated with traditional cachaça fermentations
During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production process are still poorly understood in Brazil. In our work,
Brazilian Journal of Microbiology. Publicado em: 2010-06
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27. Production nd control of the acrylic acid ester synthesis through lactic acid fermentation / Produção e controle da síntese do éster de ácido acrílico através da fermentação do ácido láctico
The continuous development of fermentative processes of low cost and highly efficient to organic acids production to create new opportunities for chemical production from renewable raw materials. The combination of the low cost of lactic acid production from sugarcane fermentation, reduction oil dependence and biocatalysts use, make the production of acrylat
Publicado em: 2010
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28. Seleção de leveduras potencialmente produtoras de vitaminas do complexo B e estudo do processo fermentativo visando aplicação em alimentação animal / Screening of potential B-vitamin producer yeasts and the study of fermentation process for feed application
The present work had as the main the objective, the isolation and selection of potential B-vitamin producer yeast and the study of fermentative process for B-vitamin production for feed application. Among 267 isolated strains, one was selected as extracellular thiamine producer and the strain Candida sp. LEB 130 as riboflavin and biotin producer. In the stud
Publicado em: 2009
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29. Produção de galactooligossacarideos por linhagens fungicas / Production of galactooligosaccharides by fungi strains
Actually, one of the most significant development in science are functional foods, connected with the development of dietetic supplement that affects beneficially the health. Among these, we can mention the galactooligosaccharides, that is a group of oligosaccharides considerated as non-digestible carbohydrates due to their resistance to hydrolysis of intest
Publicado em: 2009
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30. USE OF RICE HUSKS FOR THE PRODUCTION OF XYLITOL AND SILICA XEROGEL / APROVEITAMENTO DA CASCA DE ARROZ PARA A PRODUÇÃO DE XILITOL E SÍLICA XEROGEL
The generation of residual materials and its unavoidable disposal in the environment has been a reason of great concern, not only environmentally but also economically. The use of these renewable residual feedstocks, not only for the production of heat and energy, but also for the generation of technological products, has become a priority. In this study, it
Publicado em: 2009
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31. Chemical, physical-chemical and sensory characteristics of fermented alcoholic beverage from lychee (Litchi chinensis Sonn) / CaracterÃsticas quÃmicas, fÃsico-quimicas e sensoriais de bebidas fermentadas de lichia (Litchi chinensis Sonn)
The lychee (Litchi chinensis Sonn) is a fruit that has a high nutritional value, but due to their perishable nature and seasonality of production, the excess must be processed quickly to avoid losses. Thus, as an alternative to prevent waste arising from the low shelf-life of this fruit, and add value to it, we studied the preparation of fermented beverage o
Publicado em: 2009
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32. 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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33. Bioaccumulation of aluminium and its effects on toxic alcoholic fermentation in industries strains of Saccharomyces cerevisiae / Bioacúmulo de alumínio e seus efeitos tóxicos na fermentação alcoólica em linhagens industriais de Saccharomyces cerevisiae
This study aimed to assess the effect of aluminium on the alcoholic fermentation using different strains of industrial yeasts (CAT-1, BG-1, PE-2, Fleischmann and wild yeast colonies isolated from production of alcohol fuel called C1, C5 , C6, C8, C10 and C11) in different concentrations of aluminium and also examine the accumulation of metal in yeast during
Publicado em: 2009
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34. Co-produção de lipase e biossurfactante em estado sólido para utilização em biorremediação de óleos vegetais e hidrocarbonetos
Recently lipases have been increasing in prominence due to its wide industrial application. The lipase production can be influenced by different variables such as the producing microorganism, carbon sources, aeration and agitation conditions, inductor type and the geometry of the reactor. Biosurfactants are composites of surface active produced by microbial
Química Nova. Publicado em: 2008
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35. Study of the production of glutatione from Saccharomyces cerevisiae and evaluation of application of magnetic fields during fermentation / Estudo da produção de glutationa a partir de Saccharomyces cerevisiae e avaliação da aplicação de campos magneticos durante as fermentações
Glutathione (GSH) is a tripeptide consisting of L-glutamate, L-cysteine and glycine. One of its most important functions is a role as an antioxidant against the toxic effects of oxygen and other oxidative compounds. GSH is important for several metabolic functions of cells, such as protection from oxidation by peroxides, transport of amino acids across cell
Publicado em: 2008
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36. Obtaining a fluorescent and resistant hybrid yeast to the nystatin / Obtenção de levedura híbrida fluorescente e resistente a nistatina
Vats contamination by wild yeasts can harm the efficiency and the productivity of ethanol industrial production and there are not efficient methods to control this type of contamination. Easiness, speed and the low cost would be desirable characteristics for the control of yeasts that eventually contaminate the fermentation process. With this aim, TAVARES (1
Publicado em: 2007