Flocculation Yeast
Mostrando 1-12 de 26 artigos, teses e dissertações.
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1. Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strains
Abstract In the present work we isolated and identified various indigenous Saccharomyces cerevisiae strains and screened them for the selected oenological properties. These S. cerevisiae strains were isolated from berries and spontaneously fermented musts. The grape berries (Sauvignon blanc and Pinot noir) were grown under the integrated and organic mode of
Braz. J. Microbiol.. Publicado em: 2016-03
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2. Candida albicans morphologies revealed by scanning electron microscopy analysis
Scanning electron microscope (SEM) observations were used to analyze particular morphologies of Candida albicans clinical isolate (strain 82) and mutants defective in hyphae-promoting genes EFG1 (strain HLC52) and/ or CPH1 (strains HLC54 and Can16). Transcription factors Efg1 and Cph1 play role in regulating filamentation and adhesion of C. albicans' morphol
Braz. J. Microbiol.. Publicado em: 10/12/2013
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3. Evaluation of activated vegetal charcoal and vegetal polymer on the detoxification of the sugarcane hemicellulosic hydrolysate for biotechnological production of xylitol / Avaliação do carvão vegetal ativado e polímero vegetal na destoxificação do hidrolisado hemicelulósico de bagaço de cana-de-açúcar para a produção biotecnológica de xilitol
The increasing search for ethanol fuel in order to reduce the dependence and to promote the substitution of fossil fuels will contribute to higher accumulation of sugarcane bagasse in the environment. This biomass that in Brazil is a by-product of the sugar-alcohol mills, although it has been used for the generation of energy in the sugar and alcohol product
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/04/2010
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4. Modificação de linhagens industriais de Saccharomyces cerevisiae para o aumento da produtividade de alcool e floculação condicional / Genetic modification of industrial Saccharomyces cerevisiae strain to improve ethanol production and conditional flocculation
The increased need for replacing energy sources from fossil oil to renewable sources has prompted research initiatives throughout the world. Bioethanol is a highly competitive candidate to replace fuels such as gasoline. The production of Brazilian ethanol occurs by the fermentation of sugars from sugar cane juice by the yeast Saccharomyces cerevisiae. The i
Publicado em: 2009
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5. Modelagem preditiva do crescimento/morte de Saccharomyces cerevisiae em co-cultura com Lactobacillus fermentum em mosto de caldo de cana-de-açucar / Predictive modeling growth/death of Saccharomyces cerevisiae in coculture with Lactobacillus fermentum in sugar cane must
In Brazil and other countries around the World, the sugar cane must fermentation for alcohol production is carried out without sterilization of the sugar cane juice, being an excellent medium for the multiplication of undesirable contaminants. Among the contaminants of sugar cane must, Lactobacillus fermentum can be considered one of the most relevant being
Publicado em: 2008
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6. Study of continuous fermentation process for ethanol production using self-immobilized cells in fixed bed tower reactors / Estudo do processo fermentativo continuo para produção de etanol utilizando celulas auto-imobilizadas em reatores tipo torres
using flocculation yeasts of Saccharomyces cerevisiae in fixed bed tower reactors for ethanol production. We sought, through this job, the selection between four flocculent yeasts strains with appropriate metabolic profile to work in this kind of reactor. The selected yeasts strains present strong flocculent characteristics and there is no need to use cell s
Publicado em: 2007
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7. Seleção de linhagens de Saccharomyces cerevisiae potencializadas pelo fator Killer, H2S- e o carater floculante. / Improvement of a saccharomyces cerevisiae strain by the characters: "Killer" skills, flocculation capacity and lack in productinof H2S-.
Flocculative and "killer" skills and lack in production of H2S are desirable characteristics of the ethanolic fermentative yeasts. Seven selected strains of Saccharomyces cerevisiae with some of these characteristics were evaluated for confirmation of these habilities and their genetic characterization was undertaken by eletrophoretic kariotyping. The strain
Publicado em: 2003
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8. 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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9. Influencia da contaminação por bacteriaslacticos na fermentação alcoolica pelo processo de batelada alimentada
This research was carried out in 2 stages. The first stage involved isolation, taxonomy, tests of resistance to ethanol and commercial yeast flocculation tests, all aimed at selecting lactic bacteria which were natural contaminants of fermentation vats. In the second stage, a pilot system was set up to carry out fermentation assays simulating distillery cond
Publicado em: 1990
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10. Region of Flo1 Proteins Responsible for Sugar Recognition
Yeast flocculation is a phenomenon which is believed to result from an interaction between a lectin-like protein and a mannose chain located on the yeast cell surface. The FLO1 gene, which encodes a cell wall protein, is considered to play an important role in yeast flocculation, which is inhibited by mannose but not by glucose (mannose-specific flocculation
American Society for Microbiology.
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11. Purification and partial characterization of a flocculin from brewer's yeast.
Analysis of a shear supernatant from flocculent, "fimbriated" Saccharomyces cerevisiae brewer's yeast cells revealed the presence of a protein involved in flocculation of the yeast cells and therefore designated a flocculin. The molecular mass of the flocculin was estimated to be over 300 kDa, as judged from sodium dodecyl sulfate-polyacrylamide gel electrop
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12. Mechanisms of yeast flocculation: comparison of top- and bottom-fermenting strains.
The flocculation of two brewing yeast strains, top-fermenting strain Saccharomyces cerevisiae MUCL 38485 and bottom-fermenting strain Saccharomyces carlsbergensis MUCL 28285, has been investigated by means of a turbidimetric test. The two strains showed different electrical properties, a different hydrophobicity, and a different surface chemical composition.