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Evaluation of the drying kinetic and antimicrobial activity of the essential oi...
Farfus, Aline Poyer; Teixeira, Sirlei Dias; Pereira, Edimir Andrade; Santos, Vidiany Aparecida Queiroz; Tomazini, Vanuza BortolanStachys byzantina K. Koch, known in Brazil as “fish from the garden or pulmonary”, belongs to the Lamiaceae family, and is an unconventional food plant (Ufp). Reports show that this plant has different biological activities such as antioxidant, anti-inflammatory and microbiological inhibition. Due to its biological activities and the importance of rescuing species of Ufp, capable of presenting different applica...
Assessment of levan production from sucrose by Zymomonas mobilis CCT 4494
Ferreira, Juliana [UNESP]; Santos, Vidiany Aparecida Queiroz; Calegari, Gabrielle Cristina; Cruz, Crispin Humberto Garcia [UNESP]Made available in DSpace on 2020-12-12T02:31:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-01-01; Levan is a polymer composed of fructose units linked by β(2→6) glycosidic bonds. It can be found in many plants and microbial products, and it has many applications in different industrial fields, such as foods and pharmaceuticals. The aim of this study was to analyze levan production from sucrose by Zy...
Bioactive compounds from Syzygium malaccense leaves: optimization of the extrac...
Savi, Aline; Calegari, Matheus Augusto; Calegari, Gabrielle Cristina; Santos, Vidiany Aparecida Queiroz; Wermuth, Denise; Cunha, Mário Antônio Alves daSyzygium malaccense belongs to the family Myrtaceae and it is popularly recognised as ‘jambo’ in Brazil. It is poorly studied regarding the bioactive compounds of fruits and leaves. This study aimed at optimizing the extraction and characterization of bioactives compounds from S. malaccense leaves. Extraction was optimized using a 23 full factorial design to evaluate the effect of ethanol concentration, time an...
Ethanol production by co-culture of Zymomonas mobilis and Pachysolen tannophilu...
Ferreira, Juliana; Santos, Vidiany Aparecida Queiroz; Cruz, Crispin Humberto GarciaEthanol production by Zymomonas mobilis CCT 4494 and Pachysolen tannophilus CCT 1891 co-cultures and individual fermentation from each microorganism are evaluated with hydrolysate of banana peels. Banana peels hydrolysate was obtained by sulfuric acid pretreatment followed by enzymatic saccharification, carried out on solid fraction and used as substrate by individual and co-cultures of Z. mobilis and P. tannop...
Fermented sausage production using E. faecium as starter culture: Physicochemic...
Carvalho, Catharina Calochi Pires de; Santos, Vidiany Aparecida Queiroz; Gomes, Raquel Gutierres; Hoffmann, Fernando LeiteFermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its...
Ethanol and Levan production by sequential bath using Zymomonas mobilis immobil...
Santos, Vidiany Aparecida Queiroz; Cruz, Crispin Humberto GarciaCurrent study evaluates ethanol and levan production using Zymomonas mobilis immobilized on alginate and chitosan beads and assesses the capacity of the beads for reuse in sequential fermentations. Two experiments were carried out: In the first experiment 2(5-2) design evaluated the following independent variables: sucrose concentration; pH; incubation time; temperature and agitation. In the second experiment, ...
Effect of initial pH in levan production by Zymomonas mobilis immobilized in so...
Santos, Vidiany Aparecida Queiroz; Bianchi, Vanildo Luiz Del; Garcia-Cruz, Crispin HumbertoZymomonas mobilis was immobilized using a cell suspension fixed to 8.6 x 107 CFU mL-1 by spectrophotometry. This biomass was suspended in sodium alginate solution (3%) that was dropped with a hypodermic syringe into 0.2 M calcium chloride solution. Was test two initial pH of fermentation medium (4 and 5) and different sucrose concentrations 15, 20, 25, 30 and 35% at 30˚C, without stirring for 24, 48, 72 and 96 ...