Yeast By Products
Mostrando 1-12 de 738 artigos, teses e dissertações.
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1. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06
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2. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 13/12/2019
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3. Produção de ácido lático em meio à base de efluentes da indústria de alimentos por cultura láctea mista imobilizada
Resumo O ácido polilático (PLA), o mais conhecido bioplástico com potencial para ser o substituto dos polímeros derivados do petróleo, é produzido pela polimerização do ácido lático. A aplicação do ácido lático para a produção de ácido polilático tem levado a um aumento substancial no seu consumo. Entretanto, o custo da matéria-prima repre
Braz. J. Food Technol.. Publicado em: 20/05/2019
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4. Chemo-characterization and optimization of macro and micro nutrients for exopolysaccharides and mycelia growth in pleurotus tuberregium (RUMPH, EX FR)
Abstract Exoploysaccharides are potential nutraceutic, probiotic, phamarceutic and cosmesceutic natural products in fungi. Pleurotus tuberregium is an underutilized tropical fungus that is useful as food with recent reports of pharmacological activities. The present study evaluated and characterized environmental conditions and nutrients for optimal P. tube
Food Sci. Technol. Publicado em: 11/04/2019
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5. Optimization of solid-state fermentation conditions of Bacillus licheniformis and its effects on Clostridium perfringens-induced necrotic enteritis in broilers
ABSTRACT In the present study, we examined the growth parameters of Bacillus licheniformis in solid-state fermentation (SSF) and evaluated the effects of Bacillus licheniformis-fermented products on Clostridium perfringens-challenged broilers. During four and six days of SSF, the highest viable biomass was observed at 5% glucose, 10% soybean meal, 3% yeast,
R. Bras. Zootec.. Publicado em: 04/04/2019
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6. Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
Abstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. A
Food Sci. Technol. Publicado em: 10/12/2018
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7. Decolorization of remazol brilliant blue R with laccase from Lentinus crinitus grown in agro-industrial by-products
ABSTRACT Lentinus crinitus is a white-rot fungus that produces laccase, an enzyme used for dye decolorization. Enzyme production depends on cultivation conditions, mainly agro-industrial by-products. We aimed to produce laccase from Lentinus crinitus with agro-industrial by-products for dye decolorization. Culture medium had coffee husk (CH) or citric pulp p
An. Acad. Bras. Ciênc.. Publicado em: 25/06/2018
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8. Acetylcholinesterase inhibition and antimicrobial activity of hydroxyl amides synthesized from natural products derivatives
ABSTRACT Thirteen natural products derivatives of hydroxyl amide class, three described for the first time, were synthesized by reaction of three indole acids and 3,4,5-trimethoxybenzoic acid with six different amino alcohols in the presence of triphenylphosphine and N-bromosuccinimide. The derivatives were tested against the Gram (+) bacteria Staphylococcus
An. Acad. Bras. Ciênc.. Publicado em: 25/06/2018
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9. Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
Abstract Polysaccharides from fungal wastes were partially characterized and evaluated for their protective effects against bacterial spot caused by Xanthomonas gardneri on four tomato cultivars: Santa Cruz Kada, Natália, BRS Sena and Forty. The polysaccharides were extracted from spent mushroom substrate of Pleurotus ostreatus, residual brewery yeast (Sacc
Bragantia. Publicado em: 22/03/2018
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10. A New Acetylcholinesterase Inhibitor from Green Glycosylation of Trachyloban-19-oic Acid by Mucor plumbeus
ABSTRACT The in vitro metabolism of a widespread natural product, trachyloban-19-oic acid (1), by the fungal species Mucor plumbeus was studied in a sucrose-yeast liquid medium. Two products were isolated, and their structures were determined by spectroscopic means as 7β-hydroxytrachyloban-19-oic acid (5) and trachyloban-19-O-β-D-glucopyranosyl ester (6).
An. Acad. Bras. Ciênc.. Publicado em: 23/10/2017
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11. Production and Optimization of Killer Toxin in Debaryomyces hansenii Strains
ABSTRACT Postharvest diseases of fruits and vegetables result in critical losses of production in worldwide. The losses often are caused by fungi and nowadays, most fungal pathogens are controlled by several strategies such as the use of fungicides. However, most of the fungicides are chemical-based compounds and are dangerous to human health and the nature.
Braz. arch. biol. technol.. Publicado em: 02/05/2017
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12. Ethanol production in Brazil: a bridge between science and industry
ABSTRACT In the last 40 years, several scientific and technological advances in microbiology of the fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These contributions have increased our view and comprehension about fermentations in the first and, more recently, second-generation ethanol. Nowadays, new technologies are a
Braz. J. Microbiol.. Publicado em: 2016-12