This study correlated the composition of spoilage bacterial flora with main gaseous and volatile organic compounds (VOCs) found in package headspace spoiled, chilled, vacuum‐packed meat. Fifteen beef samples, suffering from blown pack spoilage, were studied using 16S rRNA clone sequencing. More than 50% bacteria identified as lactic acid (LAB), followed by clostridia enterobacteria. Fifty‐one detected spoiled samples. Although major alcohols aldehydes, CO2 was gas samples technique....

The structural complexity of the nitrogen source strongly affects both biomass and ethanol production by industrial strains Saccharomyces cerevisiae, during fermentation in media containing glucose or maltose, supplemented with a varying from single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) peptides (peptone). Diauxie was observed at low maltose concentrations independent supplementation. At high sugar diauxie not easily observed, growth depended on nature source....

Abstract Quinoa ( Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal increased. work, six samples were studied: three from Peru, one Brazil and two commercial samples. The physically physicochemically characterized, including macro- micronutrient analysis, phenolic compounds content antioxidant activity. Black, red white showed as main difference size, weight, ashes dietary fibre content. Black...

Sensing stressful conditions that affect the cell wall reorganization is important for yeast survival. Here, we studied two proteins SpWsc1p and SpMtl2p with structural features indicative of plasma membrane-associated sensors. We found Mtl2p Wsc1p act by turning on Rho1p GTPase. Each gene could be deleted individually without affecting viability, but deletion both was lethal this phenotype rescued overexpression genes encoding either or its GDP/GTP exchange factors (GEFs). In addition,...

Maltose and glucose fermentations by industrial brewing wine yeasts strains were strongly affected the structural complexity of nitrogen source. In this study, four Saccharomyces cerevisiae strains, two yeasts, grown in a medium containing maltose or supplemented with source varying from single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) peptides (peptone). Diauxie was observed at low sugar concentration for independent supplementation, type sugar. At high...

Applying very high gravity (VHG) fermentation conditions to the sugarcane juice (SCJ) bioethanol industry would improve its environmental and economic sustainability without need for major infrastructure changes or investments. It could enable a decrease in consumption of biological natural resources (cane/land, water energy) while maintaining acceptable production parameters. The present study attempts demonstrate characterise an effective industrially relevant SCJ-VHG process. An...

Biomass and ethanol production by industrial Saccharomyces cerevisiae strains were strongly affected the structural complexity of nitrogen source during fermentation in media containing galactose, supplemented with a varying from single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) peptides (peptone). Diauxie was observed at low galactose concentrations independent supplementation. At high sugar altered patterns utilisation observed. accumulation depended on nature...

Maturation in wood is an important practice that widely used the production of high-quality beverages. The effect French oak cubes on young lager beer was studied. Oak (with light, medium or heavy toasting) were added to beer, which stored at 0°C for 3 months. Beer samples analysed monthly, and acceptance test performed end content volatile compounds (aldehydes, esters higher alcohols) determined by gas chromatography using a flame ionization detector, low molecular weight phenolic...

The aim of this study was to evaluate the performance enzymatic hydrolysis acid or alkali pretreated sugarcane bagasse for production fermentable sugars. first step consisted selection commercial enzymes presenting highest cellulolytic activities. After four enzymes: HPL, CL, P1 and P4, their performances were tested in with alkali. sugar content hydrolysates analyzed by anion exchange liquid chromatography. Data showed that joint action 0.5% pretreatment, 121ºC, 30 minutes enzyme CL...

The enzyme chitinase from Moniliophthora perniciosa the causative agent of witches' broom disease in Theobroma cacao, was partially purified with ammonium sulfate and filtration by Sephacryl S-200 using sodium phosphate as an extraction buffer. Response surface methodology (RSM) used to determine optimum pH temperature conditions. Four different isoenzymes were obtained: ChitMp I, II, III IV. I had at 44-73ºC 7.0-8.4. II 45-73ºC 54-67ºC 7.3-8.8. IV 60ºC 7.0. For computational biology,...

O ovo é o produto de eficiente transformação biológica feita pela galinha (Gallus gallus) postura, com alta qualidade nutricional para consumo humano. Na gema do encontra-se a proteína denominada fosvitina, que atua como carreadora ferro se ligando ele. A deficiência ocorre normalmente devido ao insuficiente alimentos fontes ou à baixa biodisponibilidade. objetivo da pesquisa foi verificar concentração proteínas, em especial fosvitina/lipovitelina presente gemas ovos crus e cozidos nos...

The enzyme UDP-N-acetylglucosamine pyrophosphorylase (PyroMp) from Moniliophthora perniciosa (CCMB 0257), a pathogenic fungal strain and the causative agent of witches' broom disease in Theobroma cacao, was partially purified by precipitation with ammonium sulfate gel filtration on Sephacryl S-200. buffer for extraction sodium phosphate, 0.050 mol L-1, pH 7.0, containing 1.0 L-1 NaCl. Response surface methodology (RSM) used to determine optimum temperature conditions. Four different...

Brazil is the largest producer of sugarcane and its derivatives in world, one consumers derivatives. Sugar places a position great prominence Brazilian feed, either by direct consumption or as component industrialized products, from increasing country. samples taken local market were analyzed quality table sugar consumed state Sao Paulo (Brazil). The analysis parameters basic attributes characterization was according to methodology developed ICUMSA (2005; 2011) modified Copersucar (2002)....

Wild yeasts are commonly found during the fermentation process, displaying different survival and competition strategies that enable their successful spread in medium. Identifying these by biological molecular monitoring, knowing traits is vital for yield, this can be done simple methods such as differential mediaplating, growth rate evaluation DNA sequencing. The aim of work was to perform morphophysiological characterization 14 yeast isolates from a bioethanol plant State Sao Paulo,...

Energy cultures are emerging as viable renewable energy sources because they satisfy sustainability requirements. The present study involves a survey regarding the technological characteristics for sugarcane and sweet sorghum crops, in addition to their potential bioethanol production. An exploratory was conducted agronomic of cane sorghum. Pre-inmates were produced with YPSAC 5% liquid medium, sterilized 0.10 grams yeasts FT858 Pedra-2 inoculated incubated at 30 °C 10 h 250 rpm. After...

The Brazilian fermentation process has unique characteristics, such as the utilization of acid yeast cell recycling. difficulty to sterilize large volumes water and sugarcane juice enables presence indigenous yeasts. Occasionally, those strains are better adapted exert dominance over commercial employed in process. This study explored prevalence an ethanol producing unit Brazil. samples, ranging from beginning late stages harvest season, show yeast. can be observed by divergence PCR banding...

Weather anomalies like high temperatures combined to long drought periods have frequently coincided with sluggish and spoiled fermentations in Brazilian cachaça distilleries. In this study, we compared the beginning of spontaneous fermentation local processes figure out which factors are distinctive might be influencing consecutive years different weather conditions. We assessed two producing units Southeast Brazil 2013-2014, daily analyzed cases fermentation, considering molecular profile...