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Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
(Edp Sciences, 2014-02)
Selected strains of mesophilic lactobacilli with key enzymatic activitiesmay be employed to intensify or diversify cheese flavor during ripening. Among enzymes of interest, aminotransferases are most important, as they are ...
Quantificação e caracterização de óleo microbiano produzido por linhagens de Yarrowia lipolytica utilizando glicerol como fonte de carbono
(Universidade Federal de Minas GeraisBrasilICB - DEPARTAMENTO DE MICROBIOLOGIAPrograma de Pós-Graduação em MicrobiologiaUFMG, 2018-03-08)
Oleaginous microorganisms are capable of producing at least 20% of its dry weight in the form of lipids, which many times have fatty acid compositions similar to the plants used in the production of 1st generation biodiesel. ...