Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Sabrina Gabardo"'
Autor:
RAFAELA J.S. COELHO, SABRINA GABARDO, ALINE VITÓRIA C. MARIM, LAIS S. BOLOGNESI, NATAN J. PIMENTEL FILHO, MARCO ANTÔNIO Z. AYUB
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss 4 (2023)
Abstract The bioconversion of porungo cheese whey to produce β-galactosidase in batch system was studied. The whey released after curd cutting and precipitation during porungo cheese production was collected in borosilicate flasks. Two strains of Kl
Externí odkaz:
https://doaj.org/article/e643fcd761d4496b97958e627e034b25
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract This study evaluated the lactose hydrolysis by immobilized β-galactosidase, which was produced by Kluyveromyces marxianus using porungo cheese whey as substrate. Initially, the yeast was cultivated in porungo cheese medium at 30 °C and 200
Externí odkaz:
https://doaj.org/article/4c89d1b234234091b1b4d3768cd9c5ed
Publikováno v:
Journal of biotechnology. 359
The concern for better life quality has been encouraging the bioprocess industries to develop technological strategies to obtain new biomolecules. Galactooligosaccharides (GOS) are an important class of food-grade oligosaccharides, being classified a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f943d88f686c5329ce2d65b4975c0985
https://pubmed.ncbi.nlm.nih.gov/36206850
https://pubmed.ncbi.nlm.nih.gov/36206850
Publikováno v:
Brazilian Journal of Food Technology, Volume: 24, Article number: e2021038, Published: 27 SEP 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
This study evaluated the lactose hydrolysis by immobilized β-galactosidase, which was produced by Kluyveromyces marxianus using porungo cheese whey as substrate. Initially, the yeast was cultivated in porungo cheese medium at 30 °C and 200 rpm, sho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af0f171afaf8f53ef86cece8a6161c06
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100466&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100466&lng=en&tlng=en
Autor:
Marco Antônio Záchia Ayub, Daniela de Bastiani, Sabrina Gabardo, Fabio Squina, Gabriela Feix Pereira
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 15:78-85
Solid-state cultivations of genetically modified strains of Aspergillus nidulans A773, using soybean fibre as substrate, were carried out to produce xylanase and arabinofuranosidase, and these enzymes were subsequently used to obtain xylooligosacchar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57c5a0f7ddd40125c464a07c861af4c8
https://doi.org/10.1016/j.bcab.2018.05.012
https://doi.org/10.1016/j.bcab.2018.05.012
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 37:102190
The use of agro-industrial residue in new processes has encouraged the development of biotechnological strategies to obtain biomolecules. Lignocellulosic materials are rich in xylan and can be used as an alternative and inexpensive source for xylooli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7112636afdc57dc75da1a28c7c2d2b8b
https://doi.org/10.1016/j.bcab.2021.102190
https://doi.org/10.1016/j.bcab.2021.102190
Autor:
Sabrina Gabardo, Plinho Francisco Hertz, Manuela P. Klein, Rosane Rech, Gabriela Feix Pereira, Marco Antônio Záchia Ayub
Publikováno v:
Bioprocess and Biosystems Engineering. 39:141-150
We studied the dynamics of ethanol production on lactose-hydrolyzed whey (LHW) and lactose-hydrolyzed whey permeate (LHWP) in batch fluidized-bed bioreactors using single and co-cultures of immobilized cells of industrial strains of Saccharomyces cer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82f2011925e0a6247288c942b6d26688
https://doi.org/10.1007/s00449-015-1498-0
https://doi.org/10.1007/s00449-015-1498-0
Publikováno v:
Renewable Energy. 69:89-96
We investigated the bioconversion of whey and whey permeate into ethanol by Kluyveromyces marxianus immobilized in Ca-alginate, in both batch and continuous cultivations. Different strains of K. marxianus and cultivation media were tested in batch mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::958f19fd09617d65470e345855bcd8fe
https://doi.org/10.1016/j.renene.2014.03.023
https://doi.org/10.1016/j.renene.2014.03.023
Publikováno v:
Journal of Chemical Technology & Biotechnology. 87:1194-1201
BACKGROUND: The bioconversion of whey into ethanol by immobilized Kluyveromyces marxianus in packed-bed and fluidized bioreactors is described. Both batch and continuous cultures were analyzed using three different strains of K. marxianus and the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c108d1c717a6e21131a71e81009d911d
https://doi.org/10.1002/jctb.3749
https://doi.org/10.1002/jctb.3749
Publikováno v:
Journal of Chemical & Engineering Data. 56:2305-2309
The diffusion coefficients (D) for lactose and ethanol through calcium alginate gel beads were determined based on the mathematical approach of Fick's second law. Different experimental conditions were tested to evaluate the behavior of the diffusion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2290a614c4c0d9348583caed39418db6
https://doi.org/10.1021/je101288g
https://doi.org/10.1021/je101288g