Industrial Microbiology
Mostrando 25-36 de 37 artigos, teses e dissertações.
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25. Produção de glutaminase por Zymomonas mobilis cp4 na fermentação de glicose utilizando ferramentas estatísticas
The enzyme glutaminase is used in the industry as flavor-enhancing and for the nutritional enrichment of food. Besides, its pharmaceutical potential application could be used in both theanina production and as anti-leukemic agent. The bacterium Zymomonas mobilis is found in regions of tropical climate and it has been studied for ethanol production. Condition
Publicado em: 2006
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26. ÃLCOOIS, ÃSTERES E ALDEÃDOS PRODUZIDOS POR DIFERENTES ISOLADOS DE Saccharomyces cerevisiae. / ALCOHOLS, ESTERS AND ALDEHYDES PRODUCED BY DIFFERENT Saccharomyces cerevisiae ISOLATES.
In Brazil, there are few studies on the quality of sugar cane aguardente, but due the demands of the external market, product quality become an important aspect of the production chain. Generally, all stages of the distilled beverage preparation can influence flavor development. The objective of this study was to evaluate by GC the production of some seconda
Publicado em: 2006
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27. Influence of different storage temperatures on Alicyclobacillus acidoterrestris CRA 7152 survival in hot-filled orange juice. / Influencia das diferentes temperaturas de estocagem na sobrevivencia de Alicyclobacillus acidoterrestris CRA 7152 em suco de laranja tratado por enchimento a quente.
Hot-Fill thermal treatments of orange juice are not enough to eliminate Alicyclobacillus acidoterrestris due to its high thermal resistance. Therefore the microbial control of this microorganism can only occur by adequate product storage conditions. In order to evaluate the effects of the thermal conditions of storage on germination of Alicyclobacillus acido
Publicado em: 2006
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28. Effect of two methods of heating waterbath and steam - in the parameters of quality of Semitendinosus muscle. / Efeito de dois métodos de cocção - água e vapor - nos parâmetros de qualidade do músculo Semitendinosus.
A produção industrial de carnes requer o conhecimento de seu comportamento durante o aquecimento. Visando o controle do processo, são necessários dados relativos às características microbiológicas da carne crua, a composição centesimal da carne cozida, o tratamento térmico aplicado e suas conseqüências na flora microbiana do produto. Avaliar a ef
Publicado em: 2005
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29. Microbiological conditions and assessment of pasteurization in milk samples commercialized in Piracicaba-SP. / Condições microbiológicas e avaliação da pasteurização em amostras de leite comercializadas no município de Piracicaba - SP.
O leite é um dos alimentos mais completos da natureza e sua importância é baseada em seu elevado valor nutritivo, como riqueza de proteínas, vitaminas, gordura, sais minerais e a alta digestibilidade. Esses fatores são relevantes para considerá-lo um excelente meio de cultura para a maioria dos microrganismos. A pasteurização é necessária e tem a f
Publicado em: 2005
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30. Produção e caracterização estrutural do exopolissacarídeos secretado pelo ascomiceto Botryosphaeria SP
The influence of glucose concentration and other carbohydrates (monosaccharides: fructose, galactose, mannose; polyols: mannitol and sorbitol; disaccharides: lactose, sucrose and commercial sucrose; and industrial sugarcane molaless) were compared as sole carbon sources for the production of Botryosphaeran, an exopolysaccharide (EPS) produced by Botryosphaer
Publicado em: 2004
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31. Avaliação da eficacia de saneantes frente a bacterias acido-termorresistentes isoladas do processamento de sucos de laranja. / Evaluation of the effectiveness of saneantes front the isolated bacteria acid-termorresistentes of the orange juice processing.
Bacteria from the genus alicyclobacillus are sporulated acidothermophilic heat resistant microorganisms (ATSB). These bacteria have the ability to survive the usual pasteurization process applied in the production of concentrated orange juice, and may also grow in the reconstituted juices, being a constant concern of the orange juice industry all over the wo
Publicado em: 2004
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32. Optimization of nisin production in sinthetic media / Otimização da produção de nisina em meio sintético
Nisin, an antimicrobial substance tha is produced by Lactococcus lactis, can be utilized as a preservative and therapeutic agent. To improve its production by Lactococcus lactis ATCC 11454 in MRS broth (pH =6.5), in rotatory shaker (100 rpm/ 30 °C/ 36h), three groups of assays, set up by a fractional factorial design of two-levels (2 (4-1) in group 01), and
Publicado em: 2002
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33. Single-Cell Microbiology: Tools, Technologies, and Applications
The field of microbiology has traditionally been concerned with and focused on studies at the population level. Information on how cells respond to their environment, interact with each other, or undergo complex processes such as cellular differentiation or gene expression has been obtained mostly by inference from population-level data. Individual microorga
American Society for Microbiology.
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34. A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494
The use of bacteriocin-producing lactic acid bacteria for improved food fermentation processes seems promising. However, lack of fundamental knowledge about the functionality of bacteriocin-producing strains under food fermentation conditions hampers their industrial use. Predictive microbiology or a mathematical estimation of microbial behavior in food ecos
American Society for Microbiology.
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35. Microbial Biofilms: from Ecology to Molecular Genetics
Biofilms are complex communities of microorganisms attached to surfaces or associated with interfaces. Despite the focus of modern microbiology research on pure culture, planktonic (free-swimming) bacteria, it is now widely recognized that most bacteria found in natural, clinical, and industrial settings persist in association with surfaces. Furthermore, the
American Society for Microbiology.
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36. Expansion of the Clavulanic Acid Gene Cluster: Identification and In Vivo Functional Analysis of Three New Genes Required for Biosynthesis of Clavulanic Acid by Streptomyces clavuligerus
Clavulanic acid is a potent inhibitor of β-lactamase enzymes and is of demonstrated value in the treatment of infections by β-lactam-resistant bacteria. Previously, it was thought that eight contiguous genes within the genome of the producing strain Streptomyces clavuligerus were sufficient for clavulanic acid biosynthesis, because they allowed production
American Society for Microbiology.