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| Registros recuperados : 66 | |
| 10. |  | GOMES, I. A.; SOUZA, E. F. de; FREITAS-SILVA, O.; SILVA, J. P. L. da. Sobrevivência de Salmonella Enteritidis em maionese de baixa acidez. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de Búzios, RJ. Alimento, promoção da saúde e compromisso sócio ambiental. Búzios, RJ, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | TELES, A. S. C.; TERZI, S. da C.; SOUZA, E. F. de; GOTTSCHALK, L. M. F.; TONON, R. V. Recovery of phenolic compouns by solid-state fermentation from grape pomace and wheat bran. In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 21.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 12., 2017, Aracaju, SE. [Proceedings ...]. São Paulo: Associação Brasileira de Engenharia Química, 2017. SINAFERM; SHEB. 3 a 6 de setembro. Seção Trabalhos. Ref. 56515.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | GOTTSCHALK, L. M. F.; SOUZA, E. F. de; OLIVEIRA, A. H.; FREITAS-SILVA, O.; SOARES, A. G. South American Cereal-Based Fermented Products. In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 4, p. 57-72.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 66 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/12/2022 |
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Data da última atualização: |
16/12/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
GOTTSCHALK, L. M. F.; SOUZA, E. F. de; PONTES, S. M.; LEAL JUNIOR, W. F.; NOGUEIRA, R. I.; MELLO, V. F. de; SILVA, J. P. L. da; SANTOS, K. M. O. dos. |
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Afiliação: |
LEDA MARIA FORTES GOTTSCHALK, CTAA; ERIKA FRAGA DE SOUZA, CTAA; SERGIO MACEDO PONTES, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA; REGINA ISABEL NOGUEIRA, CTAA; VANESSA FIUZA DE MELLO, CTAA; JANINE PASSOS LIMA DA SILVA, CTAA; KARINA MARIA OLBRICH DOS SANTOS, CTAA. |
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Título: |
Biomass production and spray drying of lactobacillus plantarum using whey. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 23., SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSAS, 14.; SEMINÁRIO BRASILEIRO DE TECNOLOGIA ENZIMÁTICA, 14, 2022, Búzios. [Anais...] São Paulo: Associação Brasileira de Engenharia Química, 2022. 2 p. |
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Idioma: |
Inglês |
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Notas: |
23 a 31 de agosto. SINAFERM. SHEB. ENZITEC. Na publicação: Erika Fraga, Sergio Pontes, William Leal, Regina Nogueira, Vanessa Melo, Janine Passos, Karina Olbrich dos Santos. |
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Conteúdo: |
The delivery of probiotic microorganisms has been shown to be an adequate strategy for the composition of the microbiota and the activity of intestinal health, with relevant health benefits. The market for probiotic cultures for use in food in Brazil is restricted to a few multinational companies, which sell high-cost imported products. A prospection of microorganisms with probiotic properties can lead to the production of lactic ferments, which must have their results proven by scientific studies. Embrapa has a collection of lactobacilli isolated from dairy products identified according to the species level and selected with the function of probiotic potential and properties of technological interest. Lactobacillus plantarum is a homofermentative bacterium capable of fermenting sucrose, cellobiose, mannitol, among others. Another important feature was its ability to produce exo- polysaccharides and bacteriocins. Whey is a by-product of cheese making usually managed as a waste that, having a high biochemical oxygen demand, is costly to remove. Spray drying is the lower cost technique and therefore, it is more convenient for producing large quantities of bacterial probiotic cultures. Whey can be used both in the production of biomass as a source of carbon and nitrogen and in spray drying as a protective wall material. Thus, the selected strain L. plantarum B12 was used in the production of a lactic ferment powder with probiotic potential using whey as nitrogen and carbon source during fermentation and as a protective wall material during the drying process. The impact and technology of this result expands the knowledge about bacteria from Brazilian biodiversity and generates nation MenosThe delivery of probiotic microorganisms has been shown to be an adequate strategy for the composition of the microbiota and the activity of intestinal health, with relevant health benefits. The market for probiotic cultures for use in food in Brazil is restricted to a few multinational companies, which sell high-cost imported products. A prospection of microorganisms with probiotic properties can lead to the production of lactic ferments, which must have their results proven by scientific studies. Embrapa has a collection of lactobacilli isolated from dairy products identified according to the species level and selected with the function of probiotic potential and properties of technological interest. Lactobacillus plantarum is a homofermentative bacterium capable of fermenting sucrose, cellobiose, mannitol, among others. Another important feature was its ability to produce exo- polysaccharides and bacteriocins. Whey is a by-product of cheese making usually managed as a waste that, having a high biochemical oxygen demand, is costly to remove. Spray drying is the lower cost technique and therefore, it is more convenient for producing large quantities of bacterial probiotic cultures. Whey can be used both in the production of biomass as a source of carbon and nitrogen and in spray drying as a protective wall material. Thus, the selected strain L. plantarum B12 was used in the production of a lactic ferment powder with probiotic potential using whey as nitrogen and carbon sour... Mostrar Tudo |
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Palavras-Chave: |
Produção de biomassa; Propriedades probiótica. |
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Thesagro: |
Biomassa; Secagem; Soro. |
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Thesaurus NAL: |
Biomass; Biomass production; Lactobacillus; Lactobacillus plantarum; Spray drift; Whey. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1149816/1/Trabalho-completo-Biomass-Lactobacillus.pdf
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Marc: |
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001 2149816
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100 1 $aGOTTSCHALK, L. M. F.
245 $aBiomass production and spray drying of lactobacillus plantarum using whey.$h[electronic resource]
260 $aIn: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 23., SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSAS, 14.; SEMINÁRIO BRASILEIRO DE TECNOLOGIA ENZIMÁTICA, 14, 2022, Búzios. [Anais...] São Paulo: Associação Brasileira de Engenharia Química, 2022. 2 p.$c2022
500 $a23 a 31 de agosto. SINAFERM. SHEB. ENZITEC. Na publicação: Erika Fraga, Sergio Pontes, William Leal, Regina Nogueira, Vanessa Melo, Janine Passos, Karina Olbrich dos Santos.
520 $aThe delivery of probiotic microorganisms has been shown to be an adequate strategy for the composition of the microbiota and the activity of intestinal health, with relevant health benefits. The market for probiotic cultures for use in food in Brazil is restricted to a few multinational companies, which sell high-cost imported products. A prospection of microorganisms with probiotic properties can lead to the production of lactic ferments, which must have their results proven by scientific studies. Embrapa has a collection of lactobacilli isolated from dairy products identified according to the species level and selected with the function of probiotic potential and properties of technological interest. Lactobacillus plantarum is a homofermentative bacterium capable of fermenting sucrose, cellobiose, mannitol, among others. Another important feature was its ability to produce exo- polysaccharides and bacteriocins. Whey is a by-product of cheese making usually managed as a waste that, having a high biochemical oxygen demand, is costly to remove. Spray drying is the lower cost technique and therefore, it is more convenient for producing large quantities of bacterial probiotic cultures. Whey can be used both in the production of biomass as a source of carbon and nitrogen and in spray drying as a protective wall material. Thus, the selected strain L. plantarum B12 was used in the production of a lactic ferment powder with probiotic potential using whey as nitrogen and carbon source during fermentation and as a protective wall material during the drying process. The impact and technology of this result expands the knowledge about bacteria from Brazilian biodiversity and generates nation
650 $aBiomass
650 $aBiomass production
650 $aLactobacillus
650 $aLactobacillus plantarum
650 $aSpray drift
650 $aWhey
650 $aBiomassa
650 $aSecagem
650 $aSoro
653 $aProdução de biomassa
653 $aPropriedades probiótica
700 1 $aSOUZA, E. F. de
700 1 $aPONTES, S. M.
700 1 $aLEAL JUNIOR, W. F.
700 1 $aNOGUEIRA, R. I.
700 1 $aMELLO, V. F. de
700 1 $aSILVA, J. P. L. da
700 1 $aSANTOS, K. M. O. dos
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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