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Síntese e propriedades ópticas de pontos quânticos de carbono a partir do copol...
Carmo, Ana Paula doSubmitted by Ana Paula do Carmo (paula.carmo@unesp.br) on 2020-12-10T20:15:45Z No. of bitstreams: 1 Dissertação de Mestrado - ANAPAULADOCARMO .pdf: 1012472 bytes, checksum: eaef4d5812695faed378344c3b4236b6 (MD5); Approved for entry into archive by Marcia Correa Bueno Degasperi null (mcbueno@rc.unesp.br) on 2020-12-14T19:20:52Z (GMT) No. of bitstreams: 1 carmo_ap_me_rcla.pdf: 1012472 bytes, checksum: eaef4d581...
Investigating acid stress response in different saccharomyces strains.
Brandão, Rogélio Lopes; Rosa, Júlio César Câmara; Nicoli, Jacques Robert; Almeida, Marcos Vinicius Simi; Carmo, Ana Paula do; Queiros, Heloa TeixeiraYeast cells need to respond to a variety of stresses found in such different conditions as gastrointestinal tract after probiotic ingestion or fermentation vat during ethanol production. In the present study, H+ neutralisation capacity, membrane fatty acid composition, H+-ATPase activity, and cytosolic Ca2+ concentration were evaluated in yeast cells used for probiotic (Saccharomyces boulardii) and laboratory (...
Produção de cultura DVS (Direct Vat Set) para Lactobacillus delbrueckii UFV H2b...
Carmo, Ana Paula doCoordenação de Aperfeiçoamento de Pessoal de Nível Superior; The physiological and technological parameters important to the development of Direct Vat Set culture of Lactobacillus delbrueckii UFV H2b20 cultivated in Minas Frescal cheese whey were studied. Greater fermentative activity on cheese whey was observed at 40ºC and therefore all bacterial growth experiments were performed at this temperature. Heat shoc...
Metabólitos e genes do catabolismo de lactose e de proteínas envolvidos na form...
Carmo, Ana Paula doCoordenação de Aperfeiçoamento de Pessoal de Nível Superior; The identification of specific genes involved in flavor-forming pathways is a basic requirement for the prediction of the potential use of lactic acid bacteria (LAB) in the dairy industry. The aim of this study was to identify metabolites and genes involved in flavor formation in the probiotic strain Lactobacillus delbrueckii UFV H2b20. Phylogenetic t...