1,720,959 research outputs found
Produção de B-Galactosidade por Erwinia aroidae cultivada em soro de queijo
No full textOrientador: Ranulfo Monte AlegreDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Soro de queijo integral e/ou desproteinado por acidificação e aquecimento podem ser utilizados como meio de cultura para produção de lactase de Erwinia aroideae NRRL B-132. A maior atividade de lactase obtida em fermentação de soro de queijo desproteinado (434,10 UI/m1) foi com 55 g/l de lactose, em doze horas de fermentação em erlenrneyer com produção de 1,9 g/l de massa celular seca. A suplememtação do meio de cultura com 5g/1 de asparagina aumentou em 15% a atividade da enzima intracelular e 202% a atividade da enzima extracelular. A temperatura ótima de incubação da enzima para hidrólise de ONPG foi 45°C e pH na faixa de 7,5 a 8,0. Em fermentador de 6 litros variou-se a temperatura de fermentação (25, 27, 30, 32 e 35°C) mantendo-se a taxa de aeração em 1 vvm e rotação de 350 rpm. Obteve-se maior atividade de lactase quando foi utilizado soro de queijo integral. A 30°C a produção em lactase extracelular foi maior e a 32°C houve maior produção de lactase intracelular. Utilizou-se o modelo matemático de Michaelis-Mentem para carac~erizar cineticamente a enzima, obtendo-se o valor para K.m de 3,46, 3,62, 3,85 e 0,60: mM para as temperaturas de 20, 23, 25 e 27°C ,respectivamente. A energia de ativação para K.m, determinada pelo modelo de Arrhenius foi 3.84 Kcal/mol. A inativação da enzima nas temperaturas de 45, 47, 49 e 50°C seguiu cinética de primeira ordem com constante de inativação Kd de 23,20, 47,60, 60,20 e 90,90 mM, respectivamente, e energia de ativação para a desnaturação Ed 51,50 KcaVmol. A enzima apresentou baixa estabilidade quando quando pré-incubada em pH diferente do ótimo por 20 minutos.Abstract: Production of intra and extracellular /3-galactosidase by Erwinia aroidea grown in cheese whey was studied. Preliminary experiments with edenrneyers and desproteinized cheese whey showed the optimallactose concentration of 5.5% when the lactase activity achieved 434.10 VI/ml and cellular dried mass' 1.9048 g/l for 12 hours culture. Optimals temperature and pH for ONPG hidrolysis was 45°C and 7.5, respectively. Medium culture suplementation with asparagine (5g/l) caused an increase of 15% in intracellular enzyme activity and of 202% in extracellular enzyme activity. Fermentation experi1:nents were carried out in 6 liters fermenter; it was used integral and deproteinized cheese whey under temperatures of 25, 27, 30, 32 and 35° C, 350 rpm and 1 vvm for 12 hours culture. When integral cheese whey was used the largest activity was achieved compared with the deproteinized cheese whey. The production of extracellular enzyme was greater at 30°C and the largest production of intracellular enzyme was obtained at 32°C. Enzyme inibition by temperature ocçured above 32°C. Glucose in culture medium caused enzyme carbon catabolite repression. Kinectis parameters was obtained through Michaelis-Mentem model ; Km for ONPG was 3.46 mM, 3.62 mM, 3.85 mM and 0.5960 mM at 20, 23, 25 and 27°C, respectively. The activation energy for ONPG hidrolysis was 3.84 Kcallmol °K. In stability study, it was obtained Kd values of 23.20 mM, 47.60 mM, 60.20 mM and 90.90 mM at 45, 47, 49 and 50°C, respectively. The activation energy for denaturation was 51.50 Kcal/mol °K. Enzyme low pH stability was observed and this fact means that it must be used around the optimum value (7.5 - 8.0).MestradoMestre em Engenharia de Alimento
Estudo da produção do bioconservante nisina por Lactococcus lactis subsp lactis
No full textOrientador: Ranulfo Monte AlegreTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: o grande interesse em novos métodos de conservação biológica de alimentos, com a finalidade de reduzir o uso de aditivos, sem comprometer a segurança dos mesmos, tem incentivado a pesquisa na área de conservantes seguros de origem alimentícia e biológica (bioconservantes) Peptídeos antibacterianos ou bactericidas produzidos por diferentes tipos de bactérias ácido lácticas (LAB) tem gerado interesse no uso destes como bioconservante. Bactérias ácido lácticas e seus metabólitos, incluindo os bactericidas, têm sido consumidos a milhares de anos, através de alimentos fermentados, sem nenhum efeito adverso
conhecido. Estas bactérias podem atuar como bioconservantes, tendo efeito inibidor contra vários microorganismos. O presente trabalho trata do estudo da produção do bioconservante nisina por Lactococcus lactis subps lactis, consistindo nas seguinte etapas: seleção do melhor microrganismo produtor, seleção da melhor fonte de substrato e do meio de cultura; avaliação e otimização das variáveis experimentais e fermentação em reator de bancada, para obtenção das condições de operação que influenciam na produção de nisina. A primeira etapa consistiu na seleção do melhor microrganismo produtor a ser utilizado nos estudos posteriores. Partiu-se das seguintes culturas de Lactococcus lactis subsp lactis, tidas como boas produtoras de nisina: ATCC 7962, ITAL SL-0256, NCDO 176, ITAL BL-008 E ATCC 11454. Nesta fase, os ensaios foram realizados em frascos agitados. Com base nos resultados obtidos, selecionou-se o Lactococcus lactis subsp lactis ATCC 7962, que chegou a uma produção máxima de 496 UI/rnL de meio. A escolha da melhor fonte de substrato e do meio de cultura com melhor composição ocorreu paralelamente à escolha do microrganismo. Foram testados sacarose, permeado de soro de queijo, melaço de cana-de-açúcar e mais 4 composições de meios. Lactose, na forma de permeado de soro de queijo, proporcionou a maior produção de nisina
alcançando 2476 VI de nisinaJmLde meio. Na terceira etapa, estudou-se a influência de 4 variáveis experimentais na produção do bioconservante nisina. Foram elas: concentração da fonte de carbono, concentração da
solução salina, concentração da solução de vitaminas e concentração da solução de aminoácidos. As variáveis que influenciaram significativamente na produção de nisina foram concentração da fonte de carbono (8g/L) e adição de aminoácidos (22%). O planejamento experimental permitiu um aumento de 73% na produção de nisina, alcançando um máximo de (4280UI/rnL de meio). Os ensaios em fermentador de bancada objetivaram estudar a influência do controle de pH e aeração na produção de nisina. A aeração e controle de pH influenciaram significativamente na produção de massa celular seca, porém não influenciaram na atividade de nisina.Abstract: Current consumers interest for commercially processed foods that are not preserved with non-food preservatives has provided an incentive to search for safe and food-grade preservatives (biopreservatives) of biological origin. Antibacterial peptides or bacteriocins produced by several strains of lactic acid bacteria (LAB), have generated interest as potencial food preservatives. Cells of LAB and their metabolites, incluing the bacteriocins, have been consumed by humans for thousands of years through fermented food without any know adverse effect. This bacteriocins are bactericidal to many strains. The present is about the study of the biopreservative nisin production by Lactococcus lactis subps lactis, consisting of the following stages: selection of the best producing microorganism, substrate source and culture medium; evaluation and optimization of the experimental variables and fermentation in a bench-fermentor to obtain the operation conditions that influence in the nisin production. The first phase consisted of the selection of the best producer microrganism to be used in the posterior studies. The following strains of Lactococcus lactis subsp lactis were used:ATCC7962, ITAL SL-0256,NCDO 176,ITALBL-008AND ATCC 11454.In this phase, the experiments were conducted in shake-flasks. Based on the obtained results, the Lactococcus lactis subsp lactis ATCC 7962 produced a maximum of 496 DI nisin/rnL. The selection of the best substrate source and medium composition was done parallelly to the microorganism selection. It was tested sucrose, whey permeate, molasses sugar cane and more 4 compositions of medium. Lactose in the form of whey permeate provided the argest nisin production reaching2476DI nisin/rnL. In the third stage, it was studied the influence of four experimental variables in the biopreservative nisin production: carbon source concentration, saline solution concentration, vitamins solution and amino acids solution concentration. The variables that
presented significant influence in the nisin production were carbon source concentration (8g1L) and amino acids addition (22%). The experimental design allowed an increase of 73% in the nisin production reaching a maximum of 4280UI/mL. The experiments in the bench-fermenter were done to verify the influence ofthe pH control and aeration in the nisin production. The aeration and pH control influenced significantly the mass cellular production, even so they did not influence on the nisin activity.DoutoradoDoutor em Engenharia de Alimento
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
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