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Federal do Rio Grande
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EQA - Escola de Química e Alimentos

URI permanente desta comunidadehttps://rihomolog.furg.br/handle/1/1610

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Filtros

2011 - 20122

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Autor: search.filters.author.Kupski, LarineAssunto: search.filters.subject.Fermentation

Resultados da Pesquisa

Agora exibindo 1 - 2 de 2
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    Solid-State Fermentation for the Enrichment and Extraction of Proteins and Antioxidant Compounds in Rice Bran by Rhizopus oryzae
    (2012) Kupski, Larine; Cipolatti, Eliane Pereira; Rocha, Meritaine da; Oliveira, Melissa dos Santos; Soares, Leonor Almeida de Souza; Furlong, Eliana Badiale
    The objective of this work was to evaluate the solid-state fermentation with Rhizopus oryzae CCT 7560 of rice bran for the enrichment of proteins and the antioxidant compounds in the fermented biomass. Fermentation was performed in tray bioreactors at 30ºC for 120 h. Protein extraction was done at alkaline pH, followed by precipitation with acetone. Phenolic compounds were extracted with cold methanol. The maximum protein was recovered from after 120 h (26.6%). The content of total phenolic compounds increased during the fermentation and was maximum after 96 h, which inhibited the DPPH radical by 87%. The promising characteristics of the protein and phenolic extracts of the biomass suggested the application in the coating composition for vegetal tissues preservation.
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    Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
    (2011) Buffon, Jaqueline Garda; Kupski, Larine; Furlong, Eliana Badiale
    This work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 106 spore.mL–1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein–1), 800 and 198, while the highest DON degradation velocity was 10.8 and 12.4 ppb/hour, respectively in both cases for Rhizopus oryzae and Aspergillus oryzae.