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Agro-industrial residues in biotechnological production of xylitol/ Resíduos agroindustriais para produ o biotecnológica de xilitol
Carolina Tamanini,Maria Celia de Oliveira Hauly
Semina : Ciências Agrárias , 2004,
Abstract: Lignocellulosic residues, such as sugarcane bagasse, rice and oat straw and forest cuttings, are abundant and inexpensive sources of carbohydrates (cellulose and hemicellulose) with potential application in several conversion processes. Xylose, the predominant sugar in the hemicellulose fraction can be converted to xylitol. Xylitol is a polyol with some interesting properties that can make it an important product for the food and pharmaceutical industry. It is a compound with sweetness similar to that sucrose, is non-cariogenic, tolerated by diabetics and recommended for obese people. This polyol is currently produced by chemical catalysis of the xylose from lignocellulosic residues. However, this process needs expensive purification steps to obtain pure xylitol. Alternatively, it can be produced by biotechnological methods, using microorganisms, specially yeasts. These processes consist of hemicellulosic hydrolysate fermentation from agro-industrial residues, wich could compete with the traditional chemical method. The present work aims the accomplishment of a review about xylitol detaching the structural aspects, ways of attainment and applications; main hemicellulosic substrates used in its production; acid hydrolysis and treatment of the hemicellulosic hydrolysate for use as substrate to produce xylitol by microbial way. Resíduos lignocelulósicos tais como baga o de cana-de-a úcar, palha de arroz, casca de aveia e resíduos florestais representam fontes abundantes e n o dispendiosas de carboidratos (celulose e hemicelulose) com potencial aplica o em processos de convers o química ou microbiana em produtos de interesse comercial. Xilose, o a úcar predominante na fra o hemicelulósica pode ser convertido em xilitol. O xilitol é um poliol com propriedades físico-química importantes para as indústrias alimentícia e farmacêutica. é um composto com do ura semelhante à da sacarose, anticariogênico, tolerado por diabéticos e recomendado para pessoas obesas. Este poliol é produzido ,em grande escala, por hidrogena o catalítica da xilose presente em hidrolisados lignocelulósicos, porém as solu es obtidas por este processo requerem onerosos passos de purifica o para obten o do xilitol puro. Alternativamente, pode ser produzido por métodos biotecnológicos utilizando leveduras e/ou enzimas. Tais processos consistem na fermenta o de hidrolisados hemicelulósicos de resíduos agroindustriais, e podem competir com o tradicional processo químico. O presente trabalho teve como objetivo a realiza o de uma revis o bibliográfica sobre xilitol destacando os aspectos
Inulin and Oligofructosis: a review about functional properties, prebiotic effects and importance for food industry
Maria Celia de Oliveira Hauly,Janaína Andréa Moscatto
Semina : Ciências Exatas e Tecnológicas , 2002,
Abstract: Nowadays consumers are more conscious about the relation between food and health. Therefore food industry has been looking for food that has a lot of benefits besides good flavor and appearance. Inulin and oligofructose are fructose polimers, vastly found in plants as storage carbohydrates. They present important functional for the food industry. Both inulin and oligofructose have been used as fiber bulk in food products. Differently from other fibers, they do not add flavor, allowing the food to be improved without changing its viscosity. Inulin and oligofructose have similar nutritional properties. Inulin is more indicated for obtaining products with a low fat content such as ice cream, cake and soup, while oligofructose is indicated for yogurt with a low caloric value and in order to mask the residual flavor from high intensity sweeteners used in food preparation. Research has shown that inulin and oligofructose have prebiotic effects because they are not digestible and they can develop bifidogenic effects, improving the intestinal microflora. The simultaneous use of inulin and oligofructose with probiotic agents in food is recommended for symbiotic effects.
"Iogurte" de soja suplementado com oligofrutose e inulina
Fuchs, Renata Hernandez Barros;Borsato, Dionísio;Bona, Edivaldo;Hauly, Maria Celia de Oliveira;
Ciência e Tecnologia de Alimentos , 2005, DOI: 10.1590/S0101-20612005000100029
Abstract: people are getting more conscious about the relationship between food and health. consequently, industry looks for new alternatives to develop food with good acceptance and with ingredients able to improve health. soy, prebiotics such as oligofructose and inulin have a great application potential in food industry due to their functional properties. the aim of this work was to determine, using the surface response methodology, the best conditions to the development of a soy yogurt supplemented with oligofructose and inulin. a 33 incomplete design was used, having oligofructose (%), inulin (%) and fermentation time (h) as independent variables, and ph and titrable acidity as responses. regression analysis showed that models obtained were predictive. the optimization pointed out for the formulation containing 14.24% of oligofructose, 4.43% of inulin and 6 hours, as the best conditions to make soy yogurt. this formulation presented ph value of 4.6 and acidity of 0.37%. the chemical compostion was 16.2% of carbohydrates 2.01% of fat; 3.54% of protein; 0.40% of ash; and 77.85% of moisture. calcium, iron and sodium content were 37; 0.99 and 15mg/100g, respectively. therefore, oligofructose and inulin may be used to supplement soy yogurt, resulting in a product with functional ingredients.
Cultura lática mista com potencial de aplica??o como cultura iniciadora em produtos cárneos
BALDUINO, Rosicler;OLIVEIRA, Antonio Sérgio de;HAULY, Maria Celia de Oliveira;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000300011
Abstract: viable bacteria added in meat products with the objective to improve the quality and the sensorial characteristics and to reduce nitrites are called starter culture. they can be formed by pure or mixed culture that are able to produce antimicrobial substances as lactic acid and bacteriocins and to inhibit undesirable microorganisms in the food product. in this work there were evaluated various associations of lactic bacteria among lactobacillus, pediococcus and enterococcus, in order to obtain lactic cultures with the biochemical ability for homolactic fermentation; high cellular viability; tolerance to the nacl and nano2 salts; able to reduce nitrites and to inhibit pathogens such as s. aureus, salmonella and e. coli. the cultures were developed in mrs medium, incubated at 37oc for 48 hours. lactic acid was determined by hplc. residual nitrite was measured by spectrophotometry. the homolactic fermentation with better lactic acid production (4.61%) and higher cellular viability (3x1015 cfu/ml) were obtained by the culture constituted by l. curvatus, l. plantarum, p. acidilactici e e. faecium. the selected starter showed high cellular viability (1x1014cfu/ml), even in high concentrations of nacl and nano2. the fermented broth showed reduction (99%) of initial nitrite. the selected mixed lactic acid culture inhibited s. aureus, salmonella spp. and e. coli in bhi-agar. in fresh sausage it was observed reductions on counts of s. aureus and total coliforms were observed in fresh sausage, in relation to the controls. salmonella spp. was not detected in the assayed samples. the results show the possibility of application of the selected mixed culture as starter culture in meat products.
Influência da fonte de carbono e da temperatura sobre a fermenta??o lática desenvolvida por cultura mista de bactérias láticas
BALDUINO, Rosicler;OLIVEIRA, Antonio Sérgio de;HAULY, Maria Celia de Oliveira;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000300012
Abstract: lactic acid bacteria has been used in meat products as starter culture. the purpose of the starter culture in meat products is to reduce the ph in the begining of fermentation in order to inhibit undesirable microorganisms, to improve sensorial properties, to reduce the time of maturation and to reduce nitrates and nitrites. the composition of the medium as well as the culture conditions are essential for good growth of the starter culture, being of fundamental importance to know the influence of the carbon source and the temperature in the fermentative process. this work evaluated the influence of temperature and different concentrations of glicose and lactose on the lactic fermentation in mrs (man-rogosa-sharpe) broth by a starter culture mixture containing l. curvatus, l. plantarum, p. acidilactici and e. faecium. this mixture shows potential application as starter culture in meat products. the mrs medium was supplemented with glicose and lactose and the various treatments submitted to temperatures of 28oc, 37oc and 46oc, according to surface response methodology through an incomplete fatorial of 33 experimental design. the evaluated response was the lactic acid produced, determined by hplc. mathematical models have showed that 4.5% glicose, 0.5% lactose and 46oc were the best conditions for lactic acid production. the lactic acid fermentation, carried out by the mixed culture in 48 hours under these conditions, produced, in average, 4.78% of lactic acid and cellular viability of 1x1015cfu/ml.
Farinha de yacon e inulina como ingredientes na formula??o de bolo de chocolate
Moscatto, Janaína Andréa;Prudêncio-Ferreira, Sandra H.;Hauly, Maria Celia Oliveira;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000400026
Abstract: the high consumer's needs for food with sensorial and nutritional qualities besides nutritional benefits to health, makes new ingredients search necessary in order to meet the consumer's. the fructooligosaccharides of yacon and inulin have properties that improve health (alimentary fiber and prebiotic effect) and they can improve sensorial aspects in food. this work aims at preparing chocolate cakes with inulin and or yacon meal and comparing theirs chemical and physical properties, preference and shelf stability with a standard chocolate cake formulation (p). the formulations with the wheat flour substituted in 20% for yacon meal and without inulin (formulation a), with the wheat flour substituted 40% for yacon meal and 6% substituted for inulin (formulation b) and standard formulation were compared. the formulations a and b showed comparable chemical properties, preference and shelf stability to standard formulation showing advantages such as smaller hardness values, greater content of total alimentary fiber which were 12.35%, 23.6% and 9.02%, respectively, similar caloric value 2.09kcal (formulation a) and smaller 1.62kcal (formulation b) than the standard formulation (2.13kcal), besides have inulin and fructooligosaccharides. consequently, inulin and yacon meal can be used as ingredients in chocolate cake preparations presenting characteristics which meet the consumer's requirements for a functional food.
Suplementa??o de iogurte de soja com frutooligossacarídeos: características probióticas e aceitabilidade
Hauly, Maria Célia de Oliveira;Fuchs, Renata Hernandez Barros;Prudencio-Ferreira, Sandra Helena;
Revista de Nutri??o , 2005, DOI: 10.1590/S1415-52732005000500004
Abstract: objective: the probiotic characteristics of the microorganisms (lactobacillus bulgaricus and streptococcus thermophillus) used to produce soy yogurt supplemented with prebiotic fructooligosaccharides were evaluated and also the physicochemical and microbiological characteristics and acceptance of the product. methods: the formulation containing powdered soy extract, supplemented with fructooligosaccharides (oligofructose and inulin), was fermented for 6 hours (42oc) and then characterized and compared to a soy yogurt formulation made without supplementation. results: the starter used to prepare the yogurts (lactobacillus bulgaricus and streptococcus thermophillus) showed resistance to bile and to acid. the prebiotics maintained the viability of the lactic acid bacteria at levels higher than necessary to characterize the product as a probiotic food, up to the 28th day of storage. the final ph value of the supplemented yogurt was 4.63, the acidity 0.37% and the acceptance 71.20%. the supplemented yogurt showed greater viscosity, cohesiveness and adhesiveness than the non-supplemented product and was less hard. conclusion: lactobacillus bulgaricus and streptococcus thermophillus are probiotics and fructooligosaccharides are ingredients that maintain the viability of lactic acid bacteria in soy yogurt, giving rise to a product with good acceptability.
Utilization of supplemented sugarcane molasses for continuous production of lactic acid by Lactobacillus curvatus/ Produ o contínua de ácido láctico por Lactobacillus curvatus a partir de mela o de cana-de-a úcar suplementado
Andréa Rocha de Oliveira,Jo?o Batista Buzato,Maria Célia de Oliveira Hauly
Semina : Ciências Agrárias , 2005,
Abstract: Several by-products and raw-materials of food and agricultural industries have been used as culture medium. It is rich nutrients sources, and it is considered low cost and high availability of molasses as a substrate can be used in lactic fermentation. Lactic acid has tradicionally been obtained by chemical process, however, lactic acid production by fermentative process is considered most viable economically. Lactic acid has application in different industries such as pharmaceutical, cosmetic, textiles, leather, chemical and food industries, where about 82% of all world production is used. In this work, lactic acid production by L. curvatus under continuous culture on sugarcane molasses supplemented with yeast extract and peptone was evaluated. Dilution rates tested were 0,05; 0,10 and 0,15h-1 at 37oC. Samples were taken for pH, reducing sugar, lactic acid, biomass and cellular viability measurements under steady state conditions. When the D was 0,05; 0,10 and 0,15h-1, the reducing sugar consumption was 7,1; 6,4 and 4,8g/L, respectively. Highest lactic acid production (13,8g/L) was obtained when D=0,05h-1 was used, while at D=0,10 and 0,15h-1, lactic acid production reached 10,2 and 7,1g/L, respectively. The highest values of biomass (1,98g/L) and cell viability (2,03x109CFU/mL) were reached at the lowest dilution rate tested (0,05h-1). In conclusion, the results showed that under tested conditions, low values of dilution rate were most suitable for continuous lactic acid production by L. curvatus in supplemented sugarcane molasses. Mela o é uma matéria prima de baixo custo e rico em nutrientes para a fermenta o láctica. O ácido láctico tem aplica o na indústria farmacêutica, cosmética, têxtil, de couro, química e de alimentos, onde s o utilizados cerca de 82% de sua produ o mundial. Neste trabalho foi avaliada a produ o de ácido láctico por Lactobacillus curvatus em fermenta o contínua de mela o de cana-de-a úcar, previamente tratado com invertase e suplementado com extrato de levedura e peptona. Os valores de taxa de dilui o D= 0,05; 0,10 e 0,15h-1 foram testados à temperatura de 37oC. As amostras foram coletadas na fase estacionária de crescimento, para medidas de pH, determina o de a úcares redutores, biomassa, produ o de ácido láctico e viabilidade celular. Nestas condi es, o consumo de a ucares redutores diminuiu de 7,1; 6,4 e 4,8g/L com o aumento respectivo da taxa de dilui o. A maior produ o de ácido láctico (13,8g/L) foi obtida na taxa de dilui o de 0,05h-1, enquanto que D=0,10 e 0,15h-1 suportaram a produ o de 10,2 e 7,1g/L, resp
Digest o microbiana de matéria organica, produ o de biogás e bio fertilizante
Maria Célia de Oliveira Hauly,Antonio Sérgio de Oliveira,Irene Popper
Semina : Ciências Sociais e Humanas , 1983, DOI: 10.5433/
Abstract: A produ o de gás metano, uma das alternativas de utiliza o de biomassa, é particularmente interessante por ser obtida a partir de resíduos vegetais e animais, normalmente considerados dejetos de pequeno aproveitamento ou eventualmente até contaminantes e poluentes. Além de obten o de energia de fácil implementa o e aproveitamento em áreas rurais, obtém-se pela fermenta o anaeróbica dos resíduos organicos, um subproduto, o biofertilizante, de excelente aproveitamento na lavoura. O processo de biodigest o, o emprego das matérias organicas e características do biogás e biofertilizante s o descritos no presente trabalho.
Lactic acid production by L. curvatus in sugarcane molasses/ Produ o de ácido lático por Lactobacillus curvatus em mela o de cana-de-a úcar
Maria Celia de Oliveira Hauly,Andréa Rocha de Oliveira,Antonio Sérgio de Oliveira
Semina : Ciências Agrárias , 2003,
Abstract: Lactic acid is important due to its various applications. The bulk of world lactic acid production is used by the food industry and the rest is used in pharmaceutical, textile, leather, cosmetic and chemical industries. In this work, a 33 incomplete factorial design of the response-surface methodology was used to determine the best concentration of sugarcane molasses, yeast extract and peptone in the culture medium for the development of batch lactic fermentation by Lactobacillus curvatus. The fermentation was carried out at 37 oC for 48 hours without agitation. The mathematical model given by the responsesurface methodology indicated a concentration of 10% (w/v) of sugarcane molasses, 2% (w/v) of yeast extract and 4% (w/v) of peptone as the best conditions for the composition of culture medium for the lactic acid production by L. curvatus. Under these conditions, lactic acid production was 30,5 g/L, comparable with the result obtained in MRS medium, which produced 32,0g/L of lactic acid. Considering the low cost and high availability of the sugarcane molasses, it was concluded that it represented a good culture medium for lactic fermentation. Sugarcane molasses at 10% (w/v) supplemented with yeast extract at 2% (w/v) and peptone at 4% (w/v) was used in the 3L batch lactic fermentation producing 37,5g/L of lactic acid. A maior parte da produ o mundial de ácido lático é utilizada pela indústria de alimentos e o restante em indústrias farmacêutica, têxtil, de couro, cosmética e química. A Metodologia da Superfície de Resposta, planejamento fatorial incompleto 33, foi utilizada para estabelecer as melhores condi es, relativas às concentra es, do meio de cultivo contendo mela o de cana-de-a úcar, extrato de levedura e peptona para desenvolvimento da fermenta o descontínua por Lactobacillus curvatus. A fermenta o se desenvolveu durante 48 horas sob temperatura de 37 oC. O modelo matemático fornecido pela Metodologia da Superfície de Resposta apontou os valores máximos de concentra o testados para mela o de cana-de-a úcar, 10% (m/v); extrato de levedura, 2% (m/v) e peptona, 4% (m/v) como a melhor composi o do meio para produ o de ácido lático. Na prática, estas condi es forneceram uma produ o de 30,5g/L de ácido láctico, sendo este resultado comparável ao obtido em meio sintético de Man-Rogosa-Sharpe, o qual produziu 32,0g/L de ácido lático. Considerando-se o baixo custo e alta disponibilidade do mela o, pode-se afirmar que este representa um bom meio de cultivo para a fermenta o lática. Fermenta o descontínua em escala maior, fermentador de 3L, u
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