Thermophilic
Mostrando 1-12 de 898 artigos, teses e dissertações.
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1. Development of technology for bakery products
Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active a
Food Sci. Technol. Publicado em: 2021-09
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2. Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture
Resumo Este estudo visou desenvolver queijo de leite de cabra para preservar os principais constituintes do leite. Dahi (iogurte) feito em casa é uma fonte barata de culturas do tipo starter que contém vários tipos de microrganismos, a maioria dos quais são termofílicos e podem ser usados para produzir queijo de leite de cabra. Concentrações diferente
Braz. J. Food Technol.. Publicado em: 14/11/2019
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3. THERMOPHILIC BIOMETHANE PRODUCTION BY VINASSE IN AN AnSBBR: START-UP STRATEGY AND PERFORMANCE OPTIMIZATION
Abstract Thermophilic anaerobic digestion treatment of industrial wastewater generated at high temperatures can be used as an alternative for environmental pollution control and bioenergy production. Therefore, this study investigated thermophilic anaerobic reactors containing immobilized biomass (AnSBBR) to treat vinasse for methane production, in batch and
Braz. J. Chem. Eng.. Publicado em: 30/09/2019
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4. The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese
Food Sci. Technol. Publicado em: 29/11/2018
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5. Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains
Abstract The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk were obtained from local producers located in different geographical areas. Aerobic mesophilic, Staphylococci, Psychrophilic , total coliforms, molds, yeast and, l
Food Sci. Technol. Publicado em: 22/10/2018
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6. Occurrence and antimicrobial susceptibility of thermophilic Campylobacter species isolated from healthy children attending municipal care centers in Southern Ecuador
ABSTRACT The prevalence and antimicrobial susceptibility of Campylobacter jejuni and C. coli strains in healthy, well-nourished children of middle socioeconomic level from Southern Ecuador were determined. Among the 127 children studied, 17 (13.4%) harbored Campylobacter sp. corresponding to C. jejuni (7.1%) and C. coli (6.3%) with a higher concentration of
Rev. Inst. Med. trop. S. Paulo. Publicado em: 21/12/2017
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7. Complete genome sequence of the aerobically denitrifying thermophilic bacterium Chelatococcus daeguensis TAD1
ABSTRACT Chelatococcus daeguensis TAD1 is a themophilic bacterium isolated from a biotrickling filter used to treat NOx in Ruiming Power Plant, located in Guangzhou, China, which shows an excellent aerobic denitrification activity at high temperature. The complete genome sequence of this strain was reported in the present study. Genes related to the aerobic
Braz. J. Microbiol.. Publicado em: 2017-12
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8. The effect of temperature on the efficiency of aerobic biodegradation of sugar beet distillery stillage: Removal of pollution load and biogens
Abstract Beet stillage is a high-strength effluent from the production of ethanol from sugar beet. A large annual volume of sugar beet stillage requires finding new effective ways for its utilization. The aim of the study was to investigate the effect of temperature on the efficiency of aerobic biodegradation of beet stillage. Biodegradation was carried out
Braz. J. Chem. Eng.. Publicado em: 2017-10
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9. Enhancement of biohydrogen production from starch processing wastewater and further inside its ecosystem disclosed by 16S rDNA sequencing and FISH
ABSTRACT Biohydrogen production from starch processing wastewater in this study resulted the highest yield of 61.75 mL H2/g COD at initial pH 7.0, thermophilic temperature, and iron concentration 800 mg Fe/L. The yield was 2-folded higher than the operation at mesophilic temperature or without iron addition. Cell immobilization by addition of biomaterials (B
Braz. arch. biol. technol.. Publicado em: 02/05/2017
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10. Draft genome sequence of pectic polysaccharide-degrading moderate thermophilic bacterium Geobacillus thermodenitrificans DSM 101594
Abstract Geobacillus thermodenitrificans DSM 101594 was isolated as a producer of extracellular thermostable pectic polysaccharide degrading enzymes. The completely sequenced genome was 3.6 Mb in length with GC content of 48.86%. A number of genes encoding enzymatic active against the high molecular weight polysaccharides of potential biotechnological import
Braz. J. Microbiol.. Publicado em: 2017-03
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11. Erratum: Characterization Of A Novel Hydrolytic Enzyme Producing Thermophilic Bacterium Isolated From The Hot Spring Of Azad Kashmir-Pakistan
Braz. arch. biol. technol.. Publicado em: 23/01/2017
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12. Purification and characterization of extracellular α-amylase from a thermophilic Anoxybacillus thermarum A4 strain
ABSTRACT α-Amylase from Anoxybacillus thermarum A4 was purified using ammonium sulphate precipitation and Sephadex G-100 gel filtration chromatography, with 29.8-fold purification and 74.6% yield. A4 amylase showed best performance for soluble potato starch hydrolysis at 70 °C and pH 5.5-10.5. A4 amylase was extremely stable at +4 °C, and the enzyme retai
Braz. arch. biol. technol.. Publicado em: 01/12/2016