Aproveitamento de resíduos da agroindústria do óleo de dendê para a produção de lipase por Aspergillus Níger

Autor: Edmar das Mercês Penha, Ludmila de Araújo Nunes Viana, Leda Maria Fortes Gottschalk, Selma da Costa Terzi, Erika Fraga de Souza, Sidinéa Cordeiro de Freitas, Juliana de Oliveira Santos, Thaís Fabiana Chan Salum

Publikováno v: Ciência Rural, Iss 0 (2015)

RESUMO: Neste trabalho, foi avaliado o desempenho de duas linhagens de Aspergillus niger (mutante 11T53A14 e selvagem C) previamente selecionadas como promissoras para a produção de lipases, utilizando meios de cultivo formulados a partir da torta

Externí odkaz: https://doaj.org/article/884b747b9cc2424dba7df736107378e2

List of contributors

Autor: Adrian Mark Abrahams, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo, Folasade O. Adeboyejo, Olajide Emmanuel Adedeji, Oluwatoyin Motunrayo Ademola, Oluwaseun Hannah Ademuyiwa, Olalekan J. Adebowale, Adeyemi A. Adeyanju, Joy Ikedichi Agbawodike, Amina Ahmed El-Imam, Feyisola Fisayo Ajayi, Bisola Omawumi Akinmosin, Olaide Akinwunmi Akintayo, Esther Areo, Oluwaseun Mary Areo, Gabriela Beatriz Arias Palma, Wasiu Awoyale, Ava Nicole B. Azotea, Oluwaseun P. Bamidele, Nandika Bandara, Aastha Bhardwaj, Francisco Casa-López, Geodriane Zatta Cassol, Gabriela Alejandra Chacón Mayorga, Ana Carolina Chaves, Chiemela Enyinnaya Chinma, Oluwafemi Jeremiah Coker, Juliana Criollo-Feijoó, Edmar das Mercês Penha, Mariana Nobre Farias de Franca, Erika Fraga de Souza, André Gonçalves Dias, Antonio Silvio do Egito, Wesley Doorsamy, Karina Maria dos Santos, Flávia dos Santos Gomes, Olayemi Eyituoyo Dudu, Amina M.A. El-Imam, Victor Ndigwe Enujiugha, Vanessa Chinelo Ezeocha, Gbemisola Jamiu Fadimu, Janine Passos Lima, Beatrice Mofoluwaso Fasogbon, Xi Feng, Yetunde M. Feruke-Bello, Fabíola Helena dos Santos Fogaça, Otniel Freitas-Silva, Ren-You Gan, Gopalsamy Rajiv Gandhi, Sefater Gbashi, Abe Shegro Gerrano, Leda Maria Fortes Gottschalk, Ezekiel Green, Xiao-Qin He, Edwin Hlangwani, Mercy Doofan Igbashio, Comfort Ufot Inyang, Yemisi A. Jeff-Agboola, Subhrakantra Jena, Mary Damilola Jenfa, Hema Kesa, Yusuf Kewuyemi, Nasim Khorshidian, Maria Gabriela Bello Koblitz, Abiodun Olajumoke Kupoluyi, Edgar Fernando Landines-Vera, Oluranti Mopelola Lawal, Hang Li, Hua-Bin Li, Rhulani Makhuvele, José Guilherme Prado Martin, Itohan E. Martins, Victor Mlambo, Tumisi Beiri Jeremiah Molelekoa, Clement Owoicho Momoh, Monalisa Martins Montalvão, Amir M. Mortazavian, Siphosanele Mafa Moyo, Patrick Berka Njobeh, Adewale Olusegun Obadina, Henrietta Ayodele Oboh, Tunji Victor Odunlade, Atinuke Motunrayo Olajide, Afolake A. Olanbiwoninu, Olawale Paul Olatidoye, Kazeem K. Olatoye, Oladipupo Odunayo Olatunde, Sogo J. Olatunde, Agnelli Holanda Oliveira, Maria Elieidy Oliveira, Bunmi Olopade, Oladapo Oluwaseye Olukomaiya, Adebukola Tolulope Omidiran, Mary Omolola Omosebi, Adetola Olubanke Omoyajowo, Roberto Ordoñez-Araque, Jeffrey M. Ostonal, Iyiola Oluwakemi Owolabi, Ajibola Bamikole Oyedeji, Adewumi T. Oyeyinka, Samson Adeoye Oyeyinka, Sandeep Kumar Panda, Smita Hasini Panda, Tithi Parija, Awanwee Petchkongkaew, Soumya Purohit, Ma. Janesa A. Reyes, Jonatã Henrique Rezende-de-Souza, Pei-Xiu Rong, Ginalyn Anora Rustria, Sradhanjali Sahu, Gustavo Sandoval-Cañas, Luciana Kimie Savay-da-Silva, Vasudha Sharma, Antonio Gomes Soares, Sunday Samuel Sobowale, Shandry Mmasetshaba Tebele, Alan Bruno Silva Vasconcelos, Jonathan D. Wilkin, Obiro C. Wokadala, Mojtaba Yousefi

Publikováno v: Indigenous Fermented Foods for the Tropics ISBN: 9780323983419

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18cea86b463f98efd9fa3b05b71ef6dd
https://doi.org/10.1016/b978-0-323-98341-9.00040-2

Enzymatic Technology Application on Coffee Co-products: A Review

Autor: Leda Maria Fortes Gottschalk, Otniel Freitas-Silva, Aderval S. Luna, Edmar das Mercês Penha, Carla Levi Oliveira Corrêa

Publikováno v: Waste and Biomass Valorization. 12:3521-3540

Coffee, one of the world’s most consumed beverages, is recognized for its peculiar aroma and flavor. Depending on the type of coffee processing, different co-products are generated as lignocellulosic materials that comprise husks, skin, pulp, mucil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c100cd51d9d9c96a3207a84e857cc33c
https://doi.org/10.1007/s12649-020-01208-w

Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp

Autor: Rodrigo F. Gouvêa, Suely Pereira Freitas, Virgínia Martins da Matta, Edmar das Mercês Penha, Erika Fraga de Souza, Leilson O. Ribeiro

Publikováno v: Journal of Food Science and Technology. 54:2176-2180

Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39ef9528cac2afff24ecbfe3cdadfc19
https://doi.org/10.1007/s13197-017-2630-8

CARACTERIZAÇÃO DE LIPASE DE ASPERGILLUS NIGER C E 11T53A14 IMOBILIZADAS EM OCTIL SEPHAROSE

Autor: Ana Iraidy S. Brígida, Edmar das Mercês Penha, Edson Fernandes de Souza, H. G. Tavares, Leda Maria Fortes Gottschalk, Selma da Costa Terzi

Publikováno v: Blucher Chemical Engineering Proceedings.

O presente trabalho teve como objetivo obter e caracterizar lipases de Aspergillus niger C e 11T53A14 imobilizadas em suporte octil sepharose. Utilizando p-nitrofenil laurato como substrato, foram avaliados o pH otimo de reacao, especificidade frente

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b09ea2237dfdaf9c0f234fa78ee0f5c2
https://doi.org/10.5151/cobeq2018-pt.0555