Now showing items 31-40 of 62
Localization and partial characterization of thermostable glucoamylase produced by newly isolated Thermomyces lanuginosus TO3 in submerged fermentation
(Brazilian Archives of Biology and Technology, 2008-08-01) [Artigo]
O fungo termofílico Thermomyces lanuginosus TO3 foi isolado a partir de amostras de material de pilhas de compostagem, com base em sua capacidade de crescer em meio líquido contendo amido como única fonte de carbono, a 45 ...
Isolation and molecular identification of wine yeasts from a Brazilian vineyard
(Annals of Microbiology, 2011-03-01) [Artigo]
Traditional winemaking is carried out by spontaneous yeasts from the vineyard that persist throughout the alcoholic fermentation. This study examined the diversity of yeast species isolated from grape skin and musts of two ...
Pretreatment of sugarcane bagasse with microwaves irradiation and its effects on the structure and on enzymatic hydrolysis
(Applied Energy, 2014-06-01) [Artigo]
This paper refers to the new proposal of pre-treatment of sugarcane bagasse with microwave associated to glycerol, seeking greater release of fermentable sugars during enzymatic hydrolysis. The residue was subjected to ...
Synergistic effect in the catalytic activity of lipase Rhizomucor miehei immobilized on zeolites for the production of biodiesel
(Microporous and Mesoporous Materials, 2012-11-15) [Artigo]
Gismondine (P) ion exchanged with Cu2+, Zn2+, and Ni2+ were used as solid supports for the immobilization of the lipase Rhizomucor miehei enzyme. Physicochemical characterization of the zeolite-enzyme complexes were performed ...
Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process
(Journal of Food Science, 2010-09-10) [Artigo]
In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological ...
Production and characterization of polygalacturonase from thermophilic Thermoascus aurantiacus on submerged fermentation
(Annals of Microbiology, 2012-09-01) [Artigo]
Microbial pectinase production by submerged fermentation (SMF) has been conducted mainly using mesophilic microorganisms. However, the use of thermophilic fungal strains capable of producing thermostable and thermophilic ...
Biochemical and Functional Characterization of a Metalloprotease from the Thermophilic Fungus Thermoascus aurantiacus
(Journal of Agricultural and Food Chemistry, 2009-10-14) [Artigo]
Protease production was carried out in solid state fermentation. The enzyme was purified through precipitation with ethanol at 72% followed by chromatographies in columns of Sephadex G75 and Sephacryl S100. It was purified ...
Isolation and characterization of latent and active polyphenoloxidase in BRS Clara (CNPUV 154-147 x Centennial seedless) and BRS Morena (Marroo seedless x Centennial seedless) seedless table grapes
(Plant Physiology and Biochemistry, 2011-11-01) [Artigo]
The seedless grapes BRS Clara and BRS Morena, developed in Brazil, are currently growing in popularity due to their premium texture and taste. However, there are no reports on the polyphenoloxidase (PPO) from these cultivars. ...
Selection of the best source of carbon for production of recombinants enzymes in liquid fermentation
(Journal of Biotechnology, 2010-11-01) [Resumo]
Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly
(Food Science and Technology (Campinas), 2011-06-01) [Artigo]
O cajá-manga (Spondias cytherea) é uma fruta com aroma intenso e sabor agridoce, sendo, por isto, bastante apreciado. Sua casca, embora mais fibrosa, é tenra e muitas vezes consumida juntamente com a polpa. A casca é uma ...