Kluyveromyces
Mostrando 1-12 de 320 artigos, teses e dissertações.
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1. Molecular characterization of yeasts isolated from traditional Turkish cheeses
Abstract Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parap
Food Sci. Technol. Publicado em: 2020-12
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2. Avocado oil as an inducer of the extracellular lipase activity of Kluyveromyces marxianus L-2029
Abstract Avocado represents one of the most nutritious and consumed foods in Mexico, and its export generates significant profits; because of its fatty acids content, the avocado oil was used as an inducer for the synthesis of extracellular lipases from the non-conventional yeast Kluyveromyces marxianus L-2029. Lipases are able to catalyze acyl glycerides, h
Food Sci. Technol. Publicado em: 2020-06
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3. STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES
Abstract We investigated the immobilization of a tetrameric Kluyveromyces lactis β-galactosidase (EC: 3.2.1.23) (KL-Gal) on Immobead 150 using different support modification strategies. Immobead support was modified using an acid solution of H2SO4:HNO3 (3:1) (Immobead-Ac) or 5 % (v/v) glutaraldehyde (Immobead-Glu). Its unmodified form (Immobead) was also te
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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4. Avocado oil as an inducer of the extracellular lipase activity of Kluyveromyces marxianus L-2029
Abstract Avocado represents one of the most nutritious and consumed foods in Mexico, and its export generates significant profits; because of its fatty acids content, the avocado oil was used as an inducer for the synthesis of extracellular lipases from the non-conventional yeast Kluyveromyces marxianus L-2029. Lipases are able to catalyze acyl glycerides, h
Food Sci. Technol. Publicado em: 11/11/2019
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5. Evaluating antimicrobial and antioxidant capacity of endemic Phlomis russeliana from Turkey and its antiproliferative effect on Human Caco-2 Cell Lines
Abstract: In this study, the antimicrobial, antioxidant and antitumor activity of ethanol extracts obtained from Phlomis russeliana (Sims.) Lag. ex Benth. (Lamiaceae) were evaluated. Disc diffusion and microdilution methods were used to test the extracts for antimicrobial activity against seven bacteria strains (Bacillus cereusATCC 7064, Bacillus subtilisATC
An. Acad. Bras. Ciênc.. Publicado em: 29/07/2019
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6. ELEPHANT GRASS (Pennisetum purpureum Schumach) IS A PROMISING FEEDSTOCK FOR ETHANOL PRODUCTION BY THE THERMOTOLERANT YEAST Kluyveromyces marxianus CCT 7735
ABSTRACT Elephant grass (Pennisetum purpureum Schumach) is regarded as a promising feedstock for second generation ethanol production, due to its high cellulose content, biomass production and rapid growth. The yeast Kluyveromyces marxianus CCT 7735 is capable of producing ethanol from agroindustrial residues, such as lignocellulosic biomass. Therefore, this
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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7. Characterization and comparison of yeasts from different sources for some probiotic properties and exopolysaccharide production
Abstract A total of 134 strains of yeasts isolated from fruits and vegetables (certain berry fruits, apples, pomegranates, carrots and grapes), free-range chicken feces and dairy products, and from 10 commercial yeast preparations were identified and subjected to analyses to determine their in vitro probiotic properties. Based on 26S rRNA sequence analysis a
Food Sci. Technol. Publicado em: 04/07/2019
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8. Cloning and expression of an endoglucanase gene from the thermotolerant fungus Aspergillus fumigatus DBiNU-1 in Kluyveromyces lactis
Abstract An intronless endoglucanase from thermotolerant Aspergillus fumigatus DBINU-1 was cloned, characterized and expressed in the yeast Kluyveromyces lactis. The full-length open reading frame of the endoglucanase gene from A. fumigatus DBiNU-1, designated Cel7, was 1383 nucleotides in length and encoded a protein of 460 amino acid residues. The predicte
Braz. J. Microbiol.. Publicado em: 2018-09
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9. Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil
Abstract Kefir is a product elaborated from the symbiotic fermentation of different microorganisms. The Kluyveromyces and Saccharomyces genera are the major representatives of the yeasts found in kefir microbiota. The only pobiotic yeast commercialized as an oral medication, is the Saccharomyces boulardii. The present work involved the microbiological qualit
Food Sci. Technol. Publicado em: 26/10/2017
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10. Asymmetric bioreduction of β-ketoesters derivatives by Kluyveromyces marxianus: influence of molecular structure on the conversion and enantiomeric excess
ABSTRACT This study presents the bioreduction of six β-ketoesters by whole cells of Kluyveromyces marxianus and molecular investigation of a series of 13 β-ketoesters by hologram quantitative structure-activity relationship (HQSAR) in order to relate with conversion and enantiomeric excess of β-stereogenic-hydroxyesters obtained by the same methodology. F
An. Acad. Bras. Ciênc.. Publicado em: 07/08/2017
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11. Oxidative stress and antioxidant response in a thermotolerant yeast
Abstract Stress tolerance is a key attribute that must be considered when using yeast cells for industrial applications. High temperature is one factor that can cause stress in yeast. High environmental temperature in particular may exert a natural selection pressure to evolve yeasts into thermotolerant strains. In the present study, three yeasts (Saccharomy
Braz. J. Microbiol.. Publicado em: 2017-06
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12. A functional food: a traditional Tarhana fermentation
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition
Food Sci. Technol. Publicado em: 29/05/2017