Solid Fermentation
Mostrando 13-24 de 221 artigos, teses e dissertações.
-
13. Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans
ABSTRACT A 35 d trial was conducted to evaluate the effects of dietary supplementation of co-fermented agricultural by-products, soybean hulls and Pleurotus eryngii stalk residue (PESR), with Aureobasidium pullulans on nutrients digestibility and meat quality in broilers fed on conventional corn-soybean meal basal diet. A total of 400 1-d-old Ross broilers w
Rev. Bras. Cienc. Avic.. Publicado em: 2017-12
-
14. Antimycobacterial and antimalarial activities of endophytic fungi associated with the ancient and narrowly endemic neotropical plant Vellozia gigantea from Brazil
BACKGROUND Endophytic fungi, present mainly in the Ascomycota and Basidiomycota phyla, are associated with different plants and represent important producers of bioactive natural products. Brazil has a rich biodiversity of plant species, including those reported as being endemic. Among the endemic Brazilian plant species, Vellozia gigantea (Velloziaceae) i
Mem. Inst. Oswaldo Cruz. Publicado em: 2017-10
-
15. New production process of the antifungal chaetoglobosin A using cornstalks
Abstract Chaetoglobosin A is an antibacterial compound produced by Chaetomium globosum, with potential application as a biopesticide and cancer treatment drug. The aim of this study was to evaluate the feasibility of utilizing cornstalks to produce chaetoglobosin A by C. globosum W7 in solid-batch fermentation and to determine an optimal method for purificat
Braz. J. Microbiol.. Publicado em: 2017-07
-
16. Study of Viability of Solid-Phase Microextraction, in vivo, in the Extraction of Microbial Volatile Organic Compounds Associated to the Pigment Production Process by the Monascus Fungus, in Submerged Fermentation
Microbial volatile organic compounds (MVOCs) are present in several production processes in biotechnology. In this study it is evaluated the viability of use of a method involving solid-phase microextraction (SPME), in vivo SPME, in the extraction of MVOCs, associated with the pigment production process by the Monascus fungus. PDMS/Car/DVB (50/30 µm) fiber
J. Braz. Chem. Soc.. Publicado em: 2017-06
-
17. AVALIAÇÃO DA PRODUÇÃO DE HIDROGÊNIO A PARTIR DA CODIGESTÃO ANAERÓBIA DE RESÍDUOS SÓLIDOS ORGÂNICOS E GLICEROL RESIDUAL DA PRODUÇÃO DE BIODIESEL
The anaerobic co-digestion of solid organic waste with residual glycerol from biodiesel production (1% v v-1) for hydrogen production was investigated by means of the Biochemical Hydrogen Potential (BHP). The specific hydrogen production from co-digestion with and without glycerol corresponded to 140 mL H2 g VS-1 and 87,3 mL H2 g VS-1 removed, respectively,
Quím. Nova. Publicado em: 2017-06
-
18. Optimization of solid-state fermentation for bioherbicide production by Phoma sp .
Abstract In this work the bioherbicide production from Phoma sp. by solid-state fermentation was optimized. Agroindustrial residues such as bagasse, soybean bran and corn steep liquor were used as substrate. The bioherbicide was extracted from the fermented solid and the supernatant was applied for the control of the target plant. The evaluated responses in
Braz. J. Chem. Eng.. Publicado em: 2017-04
-
19. LIPASE PRODUCTION BY Aspergillus niger GROWN IN DIFFERENT AGRO-INDUSTRIAL WASTES BY SOLID-STATE FERMENTATION
ABSTRACT Filamentous fungi can easily degrade agro-industrial wastes in solid-state fermentation processes, synthesizing many important commercial biocompounds, such as lipolytic enzymes. The aim of this study was to evaluate the effect of the composition of the solid culture medium on the production of lipolytic enzymes by the fungus Aspergillus niger. Rice
Braz. J. Chem. Eng.. Publicado em: 2017-04
-
20. Isolation and characterization of yeasts from fermented apple bagasse as additives for ruminant feeding
Abstract Solid-state fermentation can be used to produce feeds for ruminants, which can provide an enriched population of yeasts to improve ruminal fermentation. Fermentation of apple bagasse was performed to obtain a yeast-rich product, with the objective of isolating, identifying, and characterizing yeast strains and testing their capability to enhance in
Braz. J. Microbiol.. Publicado em: 2016-12
-
21. Stability of enzyme complex solid-state fermentation subjected to the processing of pelleted diet and storage time at different temperatures
ABSTRACT The effects of processing of pelleted diets and their storage time on the stability of the enzyme complex SSF (solid-state fermentation) were evaluated. Two diets were formulated with the same nutritional composition, differing only in the Schizochytrium sp. levels (0 g kg-1 and 50 g kg-1). The samples were collected during the following processing
R. Bras. Zootec.. Publicado em: 2016-12
-
22. In vitro free radicals scavenging activity and antioxidant capacity of solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken PBMC
ABSTRACT The purpose of this study was to demonstrate the in vitro free radical scavenging activity and antioxidant capacity in solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken peripheral blood mononuclear cells (PBMC). After solid-state fermentation of wheat bran by white rot fungi for 12 d, the sca
R. Bras. Zootec.. Publicado em: 2016-08
-
23. Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
Abstract Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microext
Food Sci. Technol. Publicado em: 21/07/2016
-
24. Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis
Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1
Food Sci. Technol. Publicado em: 03/06/2016