Studies on the respiration rate of free and immobilized cells of Cephalosporium acremonium in cephalosporin C production

Bioprocesses using filamentous fungi immobilized in inert supports present many advantages when compared to conventional free cell processes. However, assessment of the real advantages of the unconventional process demands a rigorous study of the limitations to diffusional mass transfer of the reagents, especially concerning oxygen. In this work, a comparative study was carried out on the cephalosporin C production process in defined medium containing glucose and sucrose as main carbon and energy sources, by free and immobilized cells of Cephalosporium acremonium ATCC 48272 in calcium alginate gel beads containing alumina. The effective diffusivity of oxygen through the gel beads and the effectiveness factors related to the respiration rate of the microorganism were determined experimentally. By applying Monod kinetics, the respiration kinetics parameters were experimentally determined in independent experiments in a complete production medium. The effectiveness factor experimental values presented good agreement with the theoretical values of the approximated zero-order effectiveness factor, considering the dead core model. Furthermore, experimental results obtained with immobilized cells in a 1.7-L tower bioreactor were compared with those obtained in 5-L conventional fermenter with free cells. It could be concluded that it is possible to attain rather high production rates working with relatively large diameter gel beads (ca. 2.5 mm) and sucrose consumption-based productivity was remarkably higher with immobilized cells, i.e., 0.33 gCPC/kg sucrose/h against 0.24 gCPC/kg sucrose/h in the aerated stirred tank bioreactor process. (C) 1999 John Wiley & Sons, Inc.

Efeito de diferentes sais de ferro sobre as características sensoriais do iogurte de soja

The soy-yogurt was used as food vehicle due to its therapeutic and nutritionalproperties and lower cost. The aim of this work was to develop an enriched soy-yogurt with 12 mg of elementary iron/1, with suitable sensory and technological properties. Four iron sources were tested: FeSO 4.7H 2O, NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O. The products were evaluated by fermentation time, pH, titratable acidity, viscosity, consistency, iron concentration and sensory properties (difference from the control and acceptance tests). Viscosity and consistency data were submitted to analysis of variance and Tukey's test. Difference from the control data was evaluated by analysis of variance and Dunnett's test and the acceptance test was evaluated by analysis of variance and Tukey's test. For all iron salts used in the enrichment process, only the FeSO 4JH 2O did not work out because of the undesirable sensorial characteristics of the final products. The others sources used in the enrichment process (NaFeEDTA, Ferrochel® and microencapsulated FeSO 4.7H 2O) did not alter the fermentation time, titratable acidity and sensory and reologics properties of the soy-yogurt.

Efeito de um novo produto fermentado de soja sobre os lípides séricos de homens adultos normocolesterolêmicos

This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p≤ 0,05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higer (p≤ 0,05) in the placebo group (P), but no changes were found for the HDL-cholestrol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E.faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.

Segmentação de palavras: prosódia e convenções ortográficas na reelaboração da escrita infantil

Pós-graduação em Estudos Linguísticos - IBILCE

Distribuição intragástrica de refeições com 60 ml e 180 ml: três segmentações proximal-distal empregando a cintilografia

Pós-graduação em Biologia Geral e Aplicada - IBB

Estudo da viabilidade sensorial do enriquecimento com ferro de vários produtos derivados de soja e a quantificação de seus teores em isoflavonas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O emprego da metodologia de superfície de resposta no desenvolvimento de um novo produto simbiótico, fermentado com Enterococcus faecium CRL 183 e Lactobacillus helveticus ssp jugurti 416, à base de extratos aquosos de soja e de Yacon (Smallanthus sonchifolius)

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

Perfil lipídico de mulheres submetidas a um programa de exercício físico e à suplementação de suco de laranja

Pós-graduação em Alimentos e Nutrição - FCFAR

Lei dos genéricos e concorrência na indústria farmacêutica brasileira: estudo de casos sobre a atuação das empresas transnacionais

Pós-graduação em Economia - FCLAR

Caracterização dos resíduos do processameto de mandioca para produção de bio-etanol e sua utilização na alimentação de aves

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Terapia fotodinâmica em esporos de bacillus atrophaeus e bacillus subtilis: estudos com LASER, LED, azul de metileno, rosa bengala e verde malaquita

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Policy brief: biotechnology with special reference to the Caribbean

The biotechnology movement in the Caribbean is a fledgling industry that has tremendous potential for development. It focuses on the use of fermentation and enzyme technologies, tissue culture and recombinant DNA (rDNA) technology and is more greatly applied to plant varieties rather than animal species. Tissue culture is by far the most developed type of technology but increasing attention is being paid to rDNA technology. Main areas include application in the agriculture sector but the use in medicine and biology are also being promoted. In its purest form, the term "biotechnology" refers to the use of living organisms or their products to modify human health and the human environment for commercial purposes. The term brings to mind many different things. Some think of developing new types of animals while others anticipate almost unlimited sources of human therapeutic drugs. Still others envision the possibility of growing crops that are more nutritious and naturally pest-resistant to feed a rapidly growing world population. Biotechnology in one form or another has flourished since prehistoric times. When the first human beings realized that they could plant their own crops and breed their own animals, they learned to use biotechnology. The discovery that fruit juices fermented into wine or that milk could be converted into cheese or yogurt, or that beer could be made by fermenting solutions of malt and hops began the study of biotechnology. When the first bakers found that they could make soft, spongy bread rather than a firm, thin cracker, they were acting as fledgling biotechnologists. The first animal breeders, realizing that different physical traits could be either magnified or lost by mating appropriate pairs of animals, engaged in the manipulations of biotechnology. Throughout human history, we have learned a great deal about the different organisms that our ancestors used so effectively. The marked increase in our understanding of these organisms and their cell products gains us the ability to control the many functions of various cells and organisms. Using the techniques of gene splicing and recombinant DNA technology, we can now actually combine the genetic elements of two or more living cells. Functioning lengths of DNA can be taken from one organism and placed into the cells of another organism. As a result, for example, we can cause bacterial cells to produce human molecules. Cows can produce more milk for the same amount of feed. And we can synthesize therapeutic molecules that have never before existed.

Potencialização de óleos essenciais como antimicrobianos aplicados em produtos lácteos fermentados

Pós-graduação em Biologia Geral e Aplicada - IBB

Recuperação de níquel e outros metais a partir de diferentes fontes (rejeitos minerais de processo industrial e pentlandita '(Ni,Fe)IND. 9' 'S IND. 8' ) mediante lixiviação ácida e bacteriana

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Composição corporal, gasto energético, ingestão e comportamento alimentar em adolescentes atletas de ginástica rítmica da cidade de Ribeirão Preto – SP

Pós-graduação em Alimentos e Nutrição - FCFAR