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Search Results: 1 - 10 of 8224 matches for " Schwan Rosane Freitas "
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Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
Silva, Cristina Ferreira;Batista, Luis Roberto;Schwan, Rosane Freitas;
Brazilian Journal of Microbiology , 2008, DOI: 10.1590/S1517-83822008000300022
Abstract: the objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. the cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. microbial counts were found in all samples during fermentation and drying of the coffee beans. counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 103 cfu/g. this number increased slowly during the fermentation and drying reaching values of 2 x 105 cfu/g within 22 days of processing. two hundred and sixty three isolates of filamentous fungi were identified. the distribution of species during fermentation and drying was very varied while there was a predominance of aspergillus species during storage period. the genera found were pestalotia (4), paecelomyces (4), cladosporium (26), fusarium (34), penicillium (81) and aspergillus (112) and comprised 38 different species.
Acompanhamento do processo de fermenta??o para produ??o de cacha?a através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae
Soares, Thaís Louise;Silva, Cristina Ferreira;Schwan, Rosane Freitas;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000100027
Abstract: with the increasing demand from the consumer market for better quality products, constant improvement has been sought in cacha?a production since all stages of the fermented-distilled beverage production chain are important. the objective of this study was to follow the fermentation process for cacha?a production using different saccharomyces cerevisiae isolates from the quantification of secondary metabolites by gaseous chromatography. the process was followed from the inoculate preparation to the end of the fermentation process. the study was carried out at the federal university of lavras (ufla). eight saccharomyces cerevisiae isolates were used inoculated in sugar cane syrup, from which the samples were removed during the growth phase of the fed-batch and fermentation system. the samples were analyzed for flocculation rate, °brix, and superior alcohols. the evaluated parameters presented differences for each isolate. the best isolate for the cacha?a production was the isolate ufla ca116 since it presented a high number of live cells, greater flocculation rate, no 1-propanol, and 1.3 butanediol.
Metodologia para elabora??o de fermentado de cajá (Spondias mombin L.)
Dias, Disney Ribeiro;Schwan, Rosane Freitas;Lima, Luiz Carlos Oliveira;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300008
Abstract: the aim of this work was to define the methodology to produce and evaluate the acceptance of alcoholic beverage made from yellow mombin (spondias mombin) fruit pulp. the fruit pulp used was chemically characterised (sugars, acidity, pectin, vitamin c, pectinases, starch and phenols). the yellow mombin fruit pulp had its sugar content adjusted to 24°brix with a sucrose solution. the must was deacidified using caco3 until it reached ph value of 3.8 and then enzymatically treated with ultrazym afp-l (novo dk). sulphur dioxide, as potassium metabissulfite, was used as an inhibitor of bacterial growth and as an antioxidant. bentonite was also added to aid the must clarification. after these adjustments the must was inoculated with 107 cell/ml of saccharomyces cerevisiae wild type strain. the fermentation was carried out at 22°c for 10 days, with daily monitoring of brix and fermentation activity by the liberation of co2. at the end of the fermentation, the fermented must was stored at 10°c for 10 days and a first separation of the yeasts and solids particles was done. the second separation was done 30 days later, before the filtration. ethanol, glycerol, organic acids, higher alcohols, methanol, esters and acetaldehyde were analysed in the final product. there was a high concentration of higher alcohols, which are usually responsible for the flavour found in alcoholic beverages. the acceptance of the drink was tested with 45 non-experienced panellists using the hedonic scale (1-9). the beverage was well accepted and might be a good investiment for small or medium companies.
Truths and myths about the mushroom Agaricus blazei
Dias, Eustáquio Souza;Abe, Carlos;Schwan, Rosane Freitas;
Scientia Agricola , 2004, DOI: 10.1590/S0103-90162004000500014
Abstract: the mushroom agaricus blazei murrill was discovered in piedade, state of s?o paulo, brazil, and sent to japan to be studied for its medicinal properties. studies in guinea pigs revealed antitumor properties, triggering japanese importation of a. blazei from brazil. because of its high price on the international market, many companies and rural growers produce a. blazei as alternative crop to increase income, but because interest in this mushroom occurred suddenly there has not been enough time for the scientific community to investigate it and, technology used for its cultivation is still based on empirical rules. there are also some contradicting data regarding the classification of this mushroom, and its antitumor properties still need to be confirmed in humans.
Truths and myths about the mushroom Agaricus blazei
Dias Eustáquio Souza,Abe Carlos,Schwan Rosane Freitas
Scientia Agricola , 2004,
Abstract: The mushroom Agaricus blazei Murrill was discovered in Piedade, state of S o Paulo, Brazil, and sent to Japan to be studied for its medicinal properties. Studies in guinea pigs revealed antitumor properties, triggering Japanese importation of A. blazei from Brazil. Because of its high price on the international market, many companies and rural growers produce A. blazei as alternative crop to increase income, but because interest in this mushroom occurred suddenly there has not been enough time for the scientific community to investigate it and, technology used for its cultivation is still based on empirical rules. There are also some contradicting data regarding the classification of this mushroom, and its antitumor properties still need to be confirmed in humans.
Metodologia para elabora o de fermentado de cajá (Spondias mombin L.)
Dias Disney Ribeiro,Schwan Rosane Freitas,Lima Luiz Carlos Oliveira
Ciência e Tecnologia de Alimentos , 2003,
Abstract: Os objetivos deste trabalho foram a elabora o de um processo de fermenta o a partir do mosto de polpa de cajá, Spondias mombin, para a obten o de uma bebida alcoólica, bem como a avalia o da aceita o da mesma. As polpas das frutas utilizadas foram quimicamente analisadas (a úcares, acidez, pectina, vitamina C, pectinases, amido e fenólicos). A polpa de cajá foi chaptalizada a 24degreesBrix, constituindo 20L de mosto. O mosto foi desacidificado, com CaCO3, a pH 3,8, para ser submetido ao tratamento enzimático com UltrazymR AFP-L (Novo DK). Foi utilizado SO2 como agente inibidor do crescimento bacteriano e como antioxidante. O mosto foi clarificado com bentonite. Posteriormente, o mosto foi inoculado com Saccharomyces cerevisiae tipo selvagem na concentra o de 10(7) células/mL. A fermenta o foi conduzida a 22degreesC durante 10 dias, com acompanhamento diário do grau Brix e da atividade fermentativa pela libera o de CO2. Ao final da fermenta o, o mosto foi armazenado a 10degreesC por 10 dias e foi feita a primeira trasfega. A segunda trasfega ocorreu 30 dias após a primeira, antes da filtra o. Na bebida elaborada foram feitas análises de etanol, glicerol, ácidos organicos, álcoois superiores, metanol, ésteres e acetaldeído. Observou-se alta concentra o de álcoois superiores, os quais s o normalmente responsáveis pela forma o do sabor e aroma em bebidas alcóolicas. A aceita o da bebida foi avaliada por 45 provadores n o treinados, utilizando-se escala hed nica de 9 pontos. Os dados mostraram que o fermentado de cajá foi bem aceito, podendo ser uma nova fonte de investimento para indústrias ou pequenos produtores.
Inibi??o in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica)
Ramos, Darlê Martins Barros;Silva, Cristina Ferreira;Batista, Luís Roberto;Schwan, Rosane Freitas;
Acta Scientiarum. Agronomy , 2010, DOI: 10.4025/actasciagron.v32i3.3361
Abstract: coffee is a national product with great importance for the brazilian economy. the excessive use of pesticides led to research for alternative forms, such as biological control. the objective of this work was to assess the potential antagonistic effect of yeast in dual-culture with filamentous fungi. isolates of debaryomyces hansenii (uflacf 889 and uflacf 847) and pichia anomala (uflacf 710 and uflacf 951) species were inoculated (103 to 106 células ml-1) with three species of filamentous fungi, aspergillus ochraceus, a. parasiticus and penicillium roqueforti (103 to 106 spores ml-1). the assessment of mycelial growth and counting of spores was done for 21 days. it was observed that the isolated ufla cf 889 attained, on average, the greatest inhibitory effect on the spore production of a. ochraceus (inhibition of 82%) and p. roqueforti (74%). the isolated ufla cf 710 inhibited the spore production, on average, 60 and 75.6% of a. ochraceus and p. roqueforti, respectively. the fungus a. parasiticus was the most resistant to inhibition by yeasts. the mycelial growth was not inhibited by the presence of yeast in dual-culture. it could be concluded that yeast in dual-cultiure with filamentous fungi were able to inhibit the production of spores and potentially reduce the spread of this fungus during coffee processing.
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)
Rodarte, Mirian Pereira;Dias, Disney Ribeiro;Vilela, Danielle Marques;Schwan, Rosane Freitas;
Acta Scientiarum. Agronomy , 2011, DOI: 10.4025/actasciagron.v33i3.6734
Abstract: one hundred forty-four microorganisms previously isolated from coffee fruit (coffea arabica) were grown on casein agar to evaluate their proteolytic activities. fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete proteases. positive isolates were further examined in liquid culture for their protease activities by hydrolysis of casein at different ph values (5.0, 7.0 and 9.0) at 30 o c. bacillus megaterium, b. subtilis, enterobacter agglomerans, kurthia sp, pseudomonas paucimobilis and tatumella ptyseos demonstrated the highest proteolytic activities at ph 9.0. one yeast isolate, citeromyces matritensis, had a proteolytic activity of 2.40 u at ph 5.0. aspergillus dimorphicus, a. ochraceus, fusarium moniliforme, f. solani, penicillium fellutanum and p. waksmanii showed the highest activities. of the bacterial isolates, the highest enzyme activities were observed in b. subtilis 333 (27.1 u), tatumella ptyseos (27.0 u) and b. megaterium 817 (26.2 u). of the filamentous fungi, aspergillus ochraceus (48.7 u), fusarium moniliforme 221 (37.5 u) and f. solani 359 (37.4 u) had the highest activities at ph 9.0.
Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil
Moreira, Silvia Regina;Schwan, Rosane Freitas;Carvalho, Eliana Pinheiro de;Wheals, Alan E.;
Brazilian Journal of Microbiology , 2001, DOI: 10.1590/S1517-83822001000200009
Abstract: seventy-two cartons of yoghurt were sampled three times at monthly intervals from four different local manufacturers. total counts were close to 6 x 107 cells g-1 of yoghurt. yeast counts varied from 1 to 2,700 g-1. there was no evidence of systematic contamination at source but this longitudinal study revealed that ad hoc contamination and improper storage led to the higher yeast counts. contamination was generally higher in the hotter months but was lower overall than reported from other countries. a total of 577 yeast isolates were identified belonging to ten species. the most abundant yeasts were, in order, debaryomyces hansenii, saccharomyces cerevisiae, mrakia frigida, hansenula spp., candida parapsilosis, debaryomyces castellii and candida maltosa. the psychrophilic yeast mrakia frigida is reported for the first time in yoghurts. low level contamination with monilia and penicillium species was found in a few samples. growth tests suggested that ability to ferment sucrose, growth at 5° c and in the presence of 300 μg g-1 sorbate preservative, were the three most significant physiological properties to account for these yeasts in yoghurts. the data also suggest that warmer weather and inadequate refrigeration are the principal causes of higher levels of contamination, increased diversity and change in microbial flora.
In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease
Dias, Disney Ribeiro;Abreu, Celeste Maria Patto de;Silvestre, Marialice Pinto Coelho;Schwan, Rosane Freitas;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010005000010
Abstract: the common bean (phaseolus vulgaris l.) is a staple food in the brazilian diet and represents the major source of dietary protein and other micronutrients and minerals. despite the considerable protein concentration in beans, the food is considered of low biological value when compared to animal proteins and other plant protein sources. to improve the availability of protein in beans, enzymatic treatments were performed in four cultivars (on, opns, tal and vc3). the approach was a completely randomized design with four replicates. we used a 4 × 3 factorial arrangement (four cultivars and three treatments: treatment 1-addition of commercial protease (trypsin 250, difco), treatment 2-addition of protease from bacillus sp., and treatment 3:-control without enzyme addition). the enzyme: substrate ratio was 5% w/w (amount of enzyme per total protein in bean flour). the approach was a completely randomized design with four replicates. a 4 × 3 factorial arrangement (four cultivars and three treatments, the same as those mentioned above) was used. the concentration of total protein (g.100 g-1 of dry matter) in the samples ranged from 16.94 to 18.06%, while the concentration of total phenolics was between 0.78 and 1.12% (g eq. tannic acid.100 g-1 dry matter). the in vitro protein digestibility of enzymatically untreated bean flour (control) ranged from 47.30 to 56.17% based on the digestibility of casein. concentrations of p, k, ca, mg, and zn observed in the four cultivars tested were within the average values available in the literature. treatment 2 with protease from bacillus sp. induced decreases in the levels of cu and mn. the average fe content increased in all bean flour samples when treated with proteases, reaching a maximum increase of 102% in the tal flour treated with protease from bacillus sp. the digestibility of all beans tested was significantly increased (p < 0.05) after the enzyme treatment. the greatest change was observed in the opns cultivar treated with
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