Caracteristicas hidrodinamicas de transferencia de massa em contatores "air-lift"

Orientador: João A. F. R. PereiraDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de CampinasResumo: Contatores "air-lift" vêm se tornando uma alternativa viável para processos fermentação aeróbicos devido às altas taxas de transferência aeróbicos devido às altas taxas de tranferência de massa e energia obtivos nesse tipo de fermentador ¿Observação: O resumo, na íntegra poderá ser visualizado no texto completo da tese digital.Abstract: Not informed.MestradoMestre em Engenharia Químic

D-gluconic acid and its relation with the mycobiota of grapes produced in Santa Catarina

D-gluconic acid concentration in musts and wines is natural of acid sources, being produced by filamentous fungi and/or bacteria. Aspergillus, Botrytis, and Penicillium sp., oxidize to glucose to produce D-gluconic acid, that is not used by yeasts or bacteria and can be used as a fruit deterioration indicator. Since the detection of ochratoxin A (OTA) in juices and wines related studies to mycobiota of the grapes, under the ochratoxigenic potential point of view has been being evaluated. The present study had the goal of evaluating the grapes sanity degree produced in Santa Catarina in the crops 2005/2006, using the D-gluconic acid concentration as indicator. D-gluconic acid correlation between OTA, mycobiota and population of Aggregate A. niger went 0,017; 0,004 and 0,008, respectively, reflecting the low correlation presented with OTA. For the population of Botrytis the decisive factor was 0751, or only 24.9% of the variation can not be explained, since the mycobiota with the relationship was very low, reinforcing the hypothesis of association with other factors such as the presence of bitter rot

Estudos do processo de obtenção de proteinas celulares a partir de gas natural

Tese (doutorado) - Universidade Federal do Rio de Janeiro, Coordenação dos programas de Pos-Graduação em Engenhari

Biossíntese de vanilina pelo fungo Pycnoporus sanguineus MIP 95001

http://dx.doi.org/10.5007/2175-7925.2013v26n3p1A vanilina (substância popularmente conhecida como aroma de baunilha) é um dos compostos mais utilizados, principalmente pelas indústrias alimentícias e farmacêuticas. Esta substância pode ser obtida da orquídea Vanilla planifolia, porém, este é um processo oneroso e demorado. Por esse motivo, outros métodos para a obtenção da vanilina vêm sendo estudados. Dentro deste contexto, o objetivo deste trabalho foi estudar a biossíntese de vanilina por três isolados de Pycnoporus sanguineus através do uso de ácido vanílico como precursor. Os isolados foram cultivados em placas de Petri com meio ágar batata dextrose. Fragmentos destes cultivos foram inoculados em Erlenmeyers com meio líquido de caldo de batata e 0,3 g.L-1 de ácido vanílico. Os frascos permaneceram em shaker por oito dias a 28oC e 120 rpm. Foram retiradas diárias (0,8 mL.dia-1) para análise de vanilina, glicose, fenois totais, enzima lacase e proteínas totais. Os resultados revelaram que apenas a cepa MIP 95001 promoveu a biossíntese da vanilina. A maior concentração de vanilina foi detectada no quarto dia de cultivo (8,75 mg.dL-1). De forma geral, os resultados apresentados ilustram a possibilidade de biossintetizar a vanilina pelo Pycnoporus sanguineus (MIP 95001), evidenciando uma possível rota biotecnológica para a produção deste aroma

Biosynthesis of vanillin by the fungus Pycnoporus sanguineus MIP 95001

Vanillin (a substance popularly known as vanilla flavor) is one of the most widely used compounds, mainly by food and pharmaceutical industries. This substance can be obtained from the orchid Vanilla planifolia, but this is costly and time consuming. Thus, other methods for obtaining vanillin have been studied. Within this context, the aim of this work was to study the biosynthesis of vanillin by three strains of Pycnoporus sanguineus through the use of vanillic acid as a precursor. The strains were cultured in Petri dishes with a potato dextrose agar medium. Fragments of the media with the fungus were then inoculated in Erlenmeyer flasks with a liquid medium of potato broth and 0.3 g.L-1 of vanillic acid. The flasks remained in a shaker for eight days at 28°C and 120 rpm. Samples were withdrawn once a day (0.8 mL.day-1) for analysis of vanillin, glucose, total phenols, total proteins, and laccase. The results showed that only the MIP 95001 strain promoted the biosynthesis of vanillin. The highest concentration of vanillin was detected on the fourth day of cultivation (8.75 mg.dL-1). The results illustrate the ability to biosynthesize vanillin using Pycnoporus sanguineus (MIP 95001), which suggests a possible route for the biotechnological production of this flavor

Production of bio-inseticide Bacillus thuringiensis var. israelensis in semicontinuous processes combined with batch processes for sporulation

The aim of this work was to study the production of the bioinsecticide using the aerobic cultivation. Two-stage cultivation process was used: aerobic vegetative growth and end-phase of sporulation (with aeration and without aeration). The cuts of working volume evaluated were 20, 40, 60 and 80 %. The highest value of spore concentration (2.17x10(9) CFU/mL) and spore productivity (7.2x10(7) CFU/mL.h) were observed using SP60. The lethal concentration (CL50) obtained through the aeration process and non-aeration process were 0.21 and 0.05 mg/L, respectively. The specific potential of the bioinsecticide produced without aeration (0.025 mg/10-12 CFU) was two times higher than that obtained with aeration (0.05 mg/10-12 CFU)