Results 71 to 80 of about 8,594 (182)
VARIAÇÕES NA MICROBIOTA LEVEDURIFORME DO FERMENTO ENDÓGENO UTILIZADO NA PRODUÇÃO DO QUEIJO CANASTRA
Revista do Instituto de Latícinios Cândido Tostes, 2008 Variações na microbiota leveduriforme presente no fermento endógeno utilizado para fabricação do queijo Canastra foram avaliadas no período das águas (PA) e no período da seca (PS).
Juliana E. Nóbrega +5 more
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Study of the transgalactosylation activity of ß-galactosidase from a new strain Kluyveromyces lactis 3 [PDF]
Journal of BioScience and Biotechnology, 2012 Beta-galactosidase (EC.3.2.1.23) is an important enzyme industrially used for the hydrolysis of lactose from milk and milk whey for several applications.
ILIA ILIEV, TONKA VASILEVA
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EFSA Journal, 2015 Following an application from Cross Vetpharm Group UK Ltd, submitted for authorisation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of the United Kingdom, the EFSA Panel on Dietetic Products ...
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
doaj +1 more source
MicrobiologyOpen, 2018 Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation ...
Xiaoji Zheng +5 more
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Production of Palmitoleic and Linoleic Acid in Oleaginous and Nonoleaginous Yeast Biomass
International Journal of Analytical Chemistry, 2016 We investigated the possibility of utilizing both oleaginous yeast species accumulating large amounts of lipids (Yarrowia lipolytica, Rhodotorula glutinis, Trichosporon cutaneum, and Candida sp.) and traditional biotechnological nonoleaginous ones ...
Irena Kolouchová +4 more
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Iranian Journal of Microbiology, 2018 Background and Objectives: Probiotics are defined as live micro-organisms conferring a health benefit on the host. Although most probiotics are bacteria, some yeasts such as Saccharomyces and Kluyveromyces, has been found to have effective probiotic ...
Reyhaneh Moradi +5 more
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Food Technology and Biotechnology, 2013 β-Galactosidase is an enzyme that catalyzes the hydrolysis of lactose. It has potential importance due to various applications in the food and dairy industries, involving lactose-reduced ingredients.
Anna Rafaela Cavalcante Braga +5 more
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Food Technology and Biotechnology, 2008 Seven strains of the genus Kluyveromyces were screened for β-galactosidase activity in a synthetic medium. Kluyveromyces marxianus CCT 7082 was selected as the best enzyme producer for optimization of the culture medium.
Ana Paula Manera +4 more
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Whey – an optional raw material for food yeast production
Mljekarstvo, 2002 The influence of the lactose content in the medium and of the air flow rate on the biomass yield of the yeast Kluyveromyces marxianus on whey substrate was investigated.
Damir Stanzer +3 more
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