P Membranaefaciens
Mostrando 1-5 de 5 artigos, teses e dissertações.
-
1. A functional food: a traditional Tarhana fermentation
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition
Food Sci. Technol. Publicado em: 29/05/2017
-
2. Avaliação de mosto de uva fermentado
O objetivo deste estudo foi determinar a concentração de compostos voláteis nos mostos de uva Chardonnay e Pinot Noir fermentados pela Pichia membranaefaciens, como também analisar as fases de crescimento da levedura durante a fermentação a 15 e 20 °C. Compostos voláteis majoritários da fermentação como: etanol, acetato de etila, acetato de isoami
Food Science and Technology. Publicado em: 2007-06
-
3. Leveduras isoladas do ar de ambientes climatizados de dois hospitais do Recife e susceptibilidade a drogas antifÃngicas
Foram isoladas leveduras dos seguintes ambientes climatizados, enfermaria 4 (ENF4), sala de quimioterapia (SQT) e do serviÃo de pronto atendimento (SPA) do Hemocentro de Pernambuco (HEMOPE); bloco cirÃrgico (BC), unidade de tratamento intensivo (UTI) e unidade de pacientes graves (UPG) do Hospital GetÃlio Vargas (HGV), Recife. Foram expostas placas com 5
Publicado em: 2003
-
4. Cacao Fermentation: V. Yeasts Isolated from Cacao Beans during the Curing Process
Cacao beans must be subjected to fermentation before they are used in making chocolate, and their commercial value is related to a proper procedure. Saccharomyces rosei, Hansenula anomala, Pichia fermentans, Pichia membranaefaciens, and Trichosporon cutaneum were found in fermenting cacao beans. All species isolated during the investigation grew on cacao pul
-
5. Isolation and characterization of acetic acid-tolerant galactose-fermenting strains of Saccharomyces cerevisiae from a spent sulfite liquor fermentation plant.
From a continuous spent sulfite liquor fermentation plant, two species of yeast were isolated, Saccharomyces cerevisiae and Pichia membranaefaciens. One of the isolates of S. cerevisiae, no. 3, was heavily flocculating and produced a higher ethanol yield from spent sulfite liquor than did commercial baker's yeast. The greatest difference between isolate 3 an