Saccharomyces Cerevisiae
Mostrando 37-48 de 10373 artigos, teses e dissertações.
-
37. The isolation of pentose-assimilating yeasts and their xylose fermentation potential
ABSTRACT For the implementation of cellulosic ethanol technology, the maximum use of lignocellulosic materials is important to increase efficiency and to reduce costs. In this context, appropriate use of the pentose released by hemicellulose hydrolysis could improve de economic viability of this process. Since the Saccharomyces cerevisiae is unable to fermen
Braz. J. Microbiol.. Publicado em: 2018-03
-
38. Ethanol production from Dekkera bruxellensis in synthetic media with pentose
Abstract Ethanol is obtained in Brazil from the fermentation of sugarcane, molasses or a mixture of these. Alternatively, it can also be obtained from products composed of cellulose and hemicellulose, called “second generation ethanol - 2G”. The yeast Saccharomyces cerevisiae, commonly applied in industrial ethanol production, is not efficient in the con
Braz. J. Chem. Eng.. Publicado em: 2018-01
-
39. Inhibitor tolerance of a recombinant flocculating industrial Saccharomyces cerevisiae strain during glucose and xylose co-fermentation
ABSTRACT Lignocellulose-derived inhibitors have negative effects on the ethanol fermentation capacity of Saccharomyces cerevisiae. In this study, the effects of eight typical inhibitors, including weak acids, furans, and phenols, on glucose and xylose co-fermentation of the recombinant xylose-fermenting flocculating industrial S. cerevisiae strain NAPX37 wer
Braz. J. Microbiol.. Publicado em: 2017-12
-
40. 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
-
41. Yeast fermentation of sugarcane for ethanol production: Can it be monitored by using in situ microscopy?
ABSTRACT This paper addresses some key issues related to the automation of fermentation process analysis in the context of industrial-scale ethanol production from sugarcane substrates. As the current methods for the determination of cell density and viability are time consuming and laborious, high resolution in situ microscopy (0.5µm) is proposed as a prom
Braz. J. Chem. Eng.. Publicado em: 2017-10
-
42. Uso de leveduras selvagens como agente de biocontrole contra fungos toxigênicos e produção de OTA
RESUMO. Este estudo avaliou o potencial antagônico de 32 isolados de leveduras selvagens de fermentação de café e cacau. Estas leveduras foram inoculadas em co-cultivo com Aspergillus carbonarius (CCDCA 10608 e CCDCA 10408) e Aspergillus ochraceus (CCDCA 10612) isolado de uvas e grãos de café. O crescimento micelial e a produção de ocratoxina A (OTA)
Acta Sci., Agron.. Publicado em: 2017-09
-
43. Efeito protetor do β-glucano e glutamina em lesões intestinais e imunológicas induzidas por ciratabina (Ara-C) em camundongos
RESUMO: Recentemente, glutamina e β-glucano têm demonstrado desempenhar um papel importante na modulação do sistema imune e na promoção de benefícios para a saúde intestinal. O objetivo deste estudo foi investigar o efeito dessa intervenção sobre as respostas inflamatórias e saúde intestinal de camundongos pré- tratados por via oral com 1,3/1,6-
Pesq. Vet. Bras.. Publicado em: 2017-09
-
44. FUNGEMIA POR SACCHAROMYCES CEREVISIAE EM PACIENTE PEDIÁTRICO APÓS TRATAMENTO COM PROBIÓTICO
RESUMO Objetivo: Descrever um paciente com infecção de corrente sanguínea associada ao uso de probiótico em criança de um ano de idade e discutir as principais indicações e precauções com o emprego terapêutico desses microrganismos. Descrição do caso: Paciente masculino, um ano de idade, portador de síndrome de Down, em pós-operatório tard
Rev. paul. pediatr.. Publicado em: 31/07/2017
-
45. Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fe
Food Sci. Technol. Publicado em: 20/07/2017
-
46. Heterologous expression of a rice metallothionein isoform (OsMTI-1b) in Saccharomyces cerevisiae enhances cadmium, hydrogen peroxide and ethanol tolerance
Abstract Metallothioneins are a superfamily of low-molecular-weight, cysteine (Cys)-rich proteins that are believed to play important roles in protection against metal toxicity and oxidative stress. The main purpose of this study was to investigate the effect of heterologous expression of a rice metallothionein isoform (OsMTI-1b) on the tolerance of Saccharo
Braz. J. Microbiol.. Publicado em: 2017-07
-
47. High-temperature ethanol production using thermotolerant yeast newly isolated from Greater Mekong Subregion
Abstract The application of high-potential thermotolerant yeasts is a key factor for successful ethanol production at high temperatures. Two hundred and thirty-four yeast isolates from Greater Mekong Subregion (GMS) countries, i.e., Thailand, The Lao People's Democratic Republic (Lao PDR) and Vietnam were obtained. Five thermotolerant yeasts, designated Sacc
Braz. J. Microbiol.. Publicado em: 2017-07
-
48. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted La
Braz. J. Microbiol.. Publicado em: 2017-07