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| 14. |  | MORAIS, L. A. S. de; CASTANHA, R. F. Composição química do óleo essencial de manjericão naturalmente submetido ao ataque de cochonilhas. Horticultura Brasileira, Brasília, DF, v. 30, n. 2, p. S2178-S2182, 2012. CD-ROM. Suplemento. Edição dos Anais do 52º Congresso Brasileiro de Olericultura, Salvador, 2012.| Biblioteca(s): Embrapa Meio Ambiente. |
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| Registros recuperados : 124 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
16/01/2014 |
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Data da última atualização: |
16/01/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
CASTANHA, R. F.; MORAIS, L. A. S. de; MARIANO, A. P.; MONTEIRO, R. T. R. |
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Afiliação: |
RODRIGO FERNANDES CASTANHA, CNPMA; LILIA APARECIDA SALGADO DE MORAIS, CNPMA; ADRIANO PINTO MARIANO, FEQ-UNICAMP; REGINA TERESA ROSIM MONTEIRO, CENA-USP. |
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Título: |
Comparison of two lipid extraction methods produced by yeast in cheese whey. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Brazilian Archives of Biology and Technology, Curitiba, v. 56, n. 4, p. 629-636, 2013. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococcus laurentii 11. A comparison was made between the two culture media: cheese whey and liquid YEPG, and two lipid extraction methods: Bligh and Dyer and Folch et al. for C. laurentii. The experiments were performed with 22 full factorial design using two factors and two levels. Lipid content was higher in cheese whey and there was no difference in the extraction methods statistically. The method of Bligh and Dyer was used in preference to Folch et al. as it resulted in larger mean of total lipids. |
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Thesagro: |
Extração; Levedo; Óleo; Soro de leite. |
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Thesaurus NAL: |
Cheese whey; Extraction; Yeasts. |
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Categoria do assunto: |
S Ciências Biológicas |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95441/1/2013AP42.pdf
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Marc: |
LEADER 01565naa a2200241 a 4500
001 1976459
005 2014-01-16
008 2013 bl uuuu u00u1 u #d
100 1 $aCASTANHA, R. F.
245 $aComparison of two lipid extraction methods produced by yeast in cheese whey.$h[electronic resource]
260 $c2013
520 $aAbstract: This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococcus laurentii 11. A comparison was made between the two culture media: cheese whey and liquid YEPG, and two lipid extraction methods: Bligh and Dyer and Folch et al. for C. laurentii. The experiments were performed with 22 full factorial design using two factors and two levels. Lipid content was higher in cheese whey and there was no difference in the extraction methods statistically. The method of Bligh and Dyer was used in preference to Folch et al. as it resulted in larger mean of total lipids.
650 $aCheese whey
650 $aExtraction
650 $aYeasts
650 $aExtração
650 $aLevedo
650 $aÓleo
650 $aSoro de leite
700 1 $aMORAIS, L. A. S. de
700 1 $aMARIANO, A. P.
700 1 $aMONTEIRO, R. T. R.
773 $tBrazilian Archives of Biology and Technology, Curitiba$gv. 56, n. 4, p. 629-636, 2013.
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Embrapa Meio Ambiente (CNPMA) |
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