Byssochlamys Fulva
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures
The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitt
Braz. arch. biol. technol.. Publicado em: 2014-12
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2. Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process
Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Ali
Braz. J. Microbiol.. Publicado em: 2014
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3. Termorresistência de fungos filamentosos isolados de néctares de frutas envasados assepticamente
O presente estudo teve como objetivo caracterizar a termorresistência dos fungos mais termorresistentes, isolados de néctares de maracujá e abacaxi comerciais pasteurizados, bem como verificar a produção de patulina por esses fungos, quando inoculados em tais néctares. Os fungos mais termorresistentes isolados foram o Byssochlamys fulva em néctar de m
Brazilian Journal of Food Technology. Publicado em: 2011-09
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4. Isolamento e seleção de fungos filamentosos termorresistentes em etapas do processo produtivo de néctar de maçã
Os fungos filamentosos termorresistentes são capazes de sobreviver aos processos de pasteurização aplicados aos produtos de frutas. Este estudo visou isolar e identificar fungos termorresistentes durante o processamento de néctar de maçã (pH 3,4 e 11,6 °Brix), de forma a selecionar o bolor mais termorresistente. O isolamento foi obtido após choque t�
Food Science and Technology. Publicado em: 2008-03
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5. Efeito de diferentes concentrações de conservantes alimentícios no crescimento in vitro de fungos termorresistentes e bactérias patogênicas. / Effect of different concentrations of food preservatives on the growth of heat-resistant and pathogenic bacteria in vitro.
Os alimentos se constituem em ótimos suprimentos para uma grande diversidade de microrganismos, sendo eles fungos filamentosos e leveduriformes ou bactérias. São, portanto, veículo de uma série de doenças infecciosas. Assim o homem tem buscado evitar tal proliferação microbiana, mantendo a integridade do produto a ser comercializado ou consumido, atr
Publicado em: 2008
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6. Byssotoxin A, a secondary metabolite of Byssochlamys fulva.
Byssochlamys fulva, isolated from corn, was grown on nutrient-amended shredded wheat medium for 14 days at 25 C. Crude solvent extract from these cultures was toxic to brine shrimp, chicken embryos, and rats. The extract was slightly inhibitory to the germination of of pea seeds, but was nontoxic to ten species of bacteria and one of yeast. One metabolite wa
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7. Patulin production by Byssochlamys spp. in fruit juices.
Ten strains of Byssochlamys fulva and three strains of B. nivea were cultured in a laboratory medium and tested for their ability to produce patulin. Two strains of B. fulva and all three strains of B. nivea produced the mycotoxin. One strain of B. fulva produced patulin in 11 of 13 processed fruit juices, with greatest amounts being produced in blueberry, r
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8. Nonlogarithmic death rate calculations for Byssochlamys fulva and other microorganisms.
Survivor curves for heat-resistant ascospores of Byssochlamys fulva exposed to lethal heat were nonlogarithmic. At lower heating temperatures, the log survivor curves were characterized by a shoulder plus an accelerating death rate; with increased temperatures, the rate approached logarithmic death. The formula (log No -- log N)a = kt + C was adapted to line
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9. Byssochlamyopeptidase A, a Rennin-like Enzyme Produced by Byssochlamys fulva
The production of a rennin-like enzyme by Byssochlamys fulva varied considerably with the isolates tested. Among the seven isolates tested, NRRL 2260, IMI 83277, and N.Y. 1 were good enzyme producers. The enzyme produced by isolate IMI 83277 was purified approximately 20-fold after (NH4)2SO4 precipitation, diethylaminoethyl-cellulose chromatography and Sepha
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10. Microbial Reduction of Ketopantoyl Lactone to Pantoyl Lactone1
The results of a microbial survey study have shown that the ability to reduce added ketopantoic acid (or ketopantoyl lactone) and accumulate pantoic acid (or pantoyl lactone) in the growth medium is widespread among diverse fungi. The reductions generally proceeded with less than full stereoselectivity. However, specific strains of the ascomycete Byssochlamy
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11. Incidence of Heat-Resistant Molds in Eastern Orchards and Vineyards 1
Over 70% of the samples of fruit, vegetation, and soil obtained in surveys of New York orchards and vineyards were contaminated with heat-resistant molds. The counts generally were low, under one per gram. Byssochlamys fulva was the most common isolate. Other isolates were identified as B. nivea, Paecilomyces varioti, Aspergillus fischeri, A. fischeri var. s
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12. Control of Byssochlamys and Related Heat-resistant Fungi in Grape Products
Heat-resistant strains of Byssochlamys fulva, B. nivea, and other heat-resistant fungi were isolated from vineyard soil, grapes, grape-processing lines, and waste pomace. They are known to remain in grape juice occasionally and to grow in grape juice products. Ascospores of these fungi have a D value (decimal reduction time) of about 10 min at 190 F (88 C),