Osmophilic
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Seleção de microrganismos osmofilicos isolados de favo-de-mel para produção de frutooligossacarideos por fermentação / Screening of microorganisms isolated from honeycomb for fructooligasaccharides production by fermentation
Os frutooligossacarídeos (FOS) pertencem ao grupo dos prébióticos, que são oligossacarídeos não digeríveis, porém fermentáveis pelas bactérias presentes no trato intestinal e promovem seletivamente o crescimento das bactérias benéficas pertencentes ao grupo dos Lactobacillus e das Bifidobactérias. Proporcionam uma série de benefícios à saúde
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/10/2008
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2. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce
Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction
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3. Influence of pH on Inhibitory Activity of Acetic Acid on Osmophilic Yeasts Used in Brine Fermentation of Soy Sauce
The inhibitory activity of acetic acid on osmophilic yeasts (Saccharomyces rouxii and Torulopsis versatilis) used for the brine fermentation of soy sauce increased remarkably as the pH of the medium was lowered. This increased toxicity could not be attributed to a hydrogen ion effect alone.
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4. An obligate osmophilic yeast from honey.
An obligate osmophilic yeast that requires high sugar concentrations (10 to 20% glucose) for growth was identified as Saccharomyces bisporus var. mellis. Optimum growth for this strain was at 60% glucose. Several non-assimilable compounds permitted growth at glucose concentrations below the minimum requirement and stimulated growth at glucose concentrations
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5. Nutrilite Requirements of Osmophilic Yeasts1
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6. Factors Affecting Glycerol Production by a Newly Isolated Osmophilic Yeast1
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7. Pilot Plant Glycerol Production with a Slow-Feed Osmophilic Yeast Fermentation
A slow feed batch fermentation is described for the production of glycerol from sugar. The conversion efficiency was approximately 1 mole of glycerol produced per mole of glucose utilized after the cell growth phase. The glycerol production phase was extended several-fold by periodic glucose addition. The yeast cell count remained constant during this time a
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8. Ultrastructure of Rickettsia rhipicephali, a new member of the spotted fever group rickettsiae in tissues of the host vector Rhipicephalus sanguineus.
Rickettsia rhipicephali is similar in ultrastructure to R. rickettsii while differing from other rickettsiae of the typhus group and of Q fever and others by its lack of a prominently reticulated cytoplasmic matrix and in the thickness of the inner osmophilic layer of the cell wall. In tissues of the tick vector Rhipicephalus sanguineus, R. rhipicephali had
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9. Cystinosis: electron microscopic evidence of lysosomal storage of cystine in lymph node
Electron microscopic examination of a biopsy specimen of cystinotic lymph node demonstrated that cystine crystals were entirely intracellular, and that the majority, including those of the largest size, were enclosed by intact limiting membranes. Acid phosphatase activity was localized specifically at the periphery of the crystal profiles and the smallest cr
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10. Miso1: III. Pure Culture Fermentation with Saccharomyces rouxii
Excellent miso has been prepared with soybean grits inoculated with a pure culture of Saccharomyces rouxii strain NRRL Y-2547. Pure culture inoculum of this osmophilic yeast was prepared by growing the culture in aerated flasks on a yeast extract medium with a salt concentration equal to that used in the manufacture of miso. It has also been found possible t
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11. Types of respiratory activity in Moniliella tomentosa during growth under different conditions.
The osmophilic yeastlike fungus Moniliella tomentosa is an obligate aerobe and is not susceptible to glucose repression. Respiration is greatest in exponentially growing cells and is then highly sensitive to cyanide. Respiration in older cells or in chloramphenicol-grown cells is mediated by a cyanide-insensitive respiration which is sensitive to salicyl hyd
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12. Combined Effects of pH and Sugar on Growth Rate of Zygosaccharomyces rouxii, a Bakery Product Spoilage Yeast
The effects of citric acid-modified pH (pH 2.5, 2.75, 3, 3.5, 4, 4.5, 5, and 5.5) and a 30% glucose–70% sucrose mixture (300, 400, 500, 600, 700, 800, 875, and 900 g/liter) on an osmophilic yeast, Zygosaccharomyces rouxii, were determined by using synthetic medium. One hundred experiments were carried out; 50-ml culture flasks were inoculated with 103 CFU
American Society for Microbiology.