Energy values of traditional ingredients and sugarcane yeast for laying hens

An experiment was conducted to determine the chemical composition and apparent metabolizable energy (AME) and apparent metabolizable energy corrected for nitrogen balance (AMEn) values of corn, soybean meal (SBM), soybean oil (SO) and sugarcane yeast (SY) (Saccharomyces cerevisiae). A metabolism trial was performed with 120 Dekalb White laying hens at 65 weeks of age, using the method of total excreta collection. Birds were housed in metabolism cages and distributed according to a completely randomized design into five treatments with, six replicates of four birds each. The experimental period consisted of four days of adaptation and four days of excreta collection. The experimental diets included: a reference diet based on corn and SBM and four test diets containing 40% corn, 30% SBM, 10% SO or 30 % SY. The chemical compositions of the tested ingredients, expressed on "as-is" basis were: 86.9, 87.29, 87.32 and 99.5% dry matter; and 3.51, 2.08, 99.31 and 0.03 ether extract for corn, SBM, SO and SY, respectively. Corn, SBM, and SO presented 7.33, 43.61 and 24.64% crude protein, and 0.58, 5.07 and 6.77% ash, respectively; and crude fiber contents of corn and SBM were, respectively, 2.24% and 3.56%. The following AME and AMEn (kcal/kg dry matter) values were obtained: 3,801 and 3,760 kcal/kg for corn, 2,640 and 2,557 kcal/kg for SBM, 8,952 and 8,866 kcal/kg for SO, and 1,023 and 925 kcal/kg for sugarcane yeast, respectively.

Production, purification, and characterization of an extracellular acid protease from the marine Antarctic yeast Rhodotorula mucilaginosa L7

The production, purification, and characterization of an extracellular protease released by Rhodotorula mucilaginosa L7 were evaluated in this study. This strain was isolated from an Antarctic marine alga and previously selected among others based on the capacity to produce the highest extracellular proteolytic activity in preliminary tests. R. mucilaginosa L7 was grown in Saboraud-dextrose medium at 25 °C, and the cell growth, pH of the medium, extracellular protease production and the glucose and protein consumption were determined as a function of time. The protease was then purified, and the effects of pH, temperature, and salt concentration on the catalytic activity and enzyme stability were determined. Enzyme production started at the beginning of the exponential phase of growth and reached a maximum after 48 h, which was accompanied by a decrease in the pH as well as reductions of the protein and glucose concentrations in the medium. The purified protease presented optimal catalytic activity at pH 5.0 and 50 °C. Finally, the enzyme was stable in the presence of high concentrations of NaCl. These characteristics are of interest for future studies and may lead to potential biotechnological applications that require enzyme activity and stability under acidic conditions and/or high salt concentrations.

In situ selective determination of methylmercury in river water by diffusive gradient in thin films technique (DGT) using baker's yeast (Saccharomyces cerevisiae) immobilized in agarose gel as binding phase

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Yamadazyma riverae sp. nov., a yeast species isolated from plant materials

Nine strains of a novel yeast species were isolated from rotting wood, tree bark, ant nests or living as endophytes in leaves of Vellozia gigantea. Analysis of the sequences of the internal transcribed spacer (ITS) region and the D1/D2 domains of the large subunit rRNA gene showed that this species is related to Candida insectorum in the Yamadazyma clade. The new species differs from its closely related species by 10 and 11 substitutions in the ITS region and the D1/D2 domains of the large subunit of the rRNA gene, respectively. The species is heterothallic and forms asci with one to two hat-shaped ascospores. The name Yamadazyma riverae sp. nov. is proposed. The type strain of Yamadazyma riverae sp. nov. is UFMG-CM-Y444T (= CBS 14121) and the allotype strain is TT12 (= CBS 14098 = UFMG-CM-Y577). The Mycobank number is MB 813221.

Caracterização dos resíduos do processamento de mandioca para produção de bioetanol

Aiming to get the best economic advantage in ethanol production from cassava roots, this study presented a physiochemical characterization from two different types of solid waste in two types of processing of the raw materials in manufacturing ethanol. The processing of cassava roots begins with the disintegration and washing the roots with the addition of 20% more water to obtain a pulp which was treated and stirred in the reactor while adding enzyme α-amylase at a temperature of 90°C for 2 hours. Then we performed a pH adjustment while lowering the temperature to 60 ° C with the addition of the enzyme amiloglucosidase and then stirring for 14 hours. The hydrolyzate obtained was the source of two types of waste which are: i) Solid residue obtained after filtration of the hydrolyatze and ii) Solid waste obtained from filtering wine after alcoholic fermentation of the hydrolyzate with the addition of a dried yeast strain Y-940 manufactured by MAURI OF BRAZIL SA (2%) at a temperature of 25º C. The results of the laboratory analysis showed that the byproducts derived from the hydrolysis and fermentation showed very similar chemical compositions. With levels between 39 and 41% fiber, 0.5% lipids, 20 and 30% carbohydrates, protein 0.5 and 1.50, 6 and 8% acidity, and 20 and 30% soluble solids.

Análise energética de cerveja eleborada com mel

The objective of this study was to characterize energetically beersmade withhoney. The tests of beer production weremade withninetreatments,threecombination of the originalextract concentrations (11, 13and 15 °Brix) and threepercentagesof honeyin the wort formulation(0, 20 and 40%).The experimentwas completely randomizedwith two replications, totaling eighteenplots.Themashingprocesswas performed byinfusion, with honey added in the boiling step. After clarified, the wort had its extract contents corrected with the addition of filtered water and was inoculated withlowfermentation yeast .The fermentation occurred at 10 ° C. The beer was manually bottled and stored in a freezer at 0 °C for 15 days, formaturation. The beers were chemically analyzed on proximate composition (moisture, protein, lipid, ash, and carbohydrate), alcohol content (% m / m) and then calculated the energy value. The results ofchemical analysis andenergetic valuesof the beerswere subjected to analysisof variance (F test) and the means werecompared byTukey testat 5% probability. The commonbeershad the lowestenergy value (31.05 to 31.95 kcal100g-1) in relation toextra(36.42 to 38.42 kcal100g-1) and strong(38.20 to 40.17 kcal100g-1) beers. Theincrease in the original extractin beerraises theircaloric values. The presenceof honeyin the formulationincreasedthe energetic valuesincommon andextrabeersand decreasedin strong.The levelsof alcohol andcarbohydratewere predominant in thebeer energetic values,beingpossible to observeadirect relation amongthese components ofbeer and theircaloric value.

Método simples para quantificar o metabolismo aeróbio e aneróbio de levedura alcoólica

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Análise calorimétrica de cervejas produzidas utilizando cevada como adjunto de malte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.

Tratamento de caldo e tipos de fermentos sobre os componentes secundários e qualidade da cachaça de alambique

Pós-graduação em Microbiologia Agropecuária - FCAV

Produção de amilases de Rhizopus microsporus var. oligosporus e hidrólise enzimática do bagaço de mandioca visando a produção de etanol por Saccharomyces cerevisiae

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)