STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista da Universidade Vale do Rio Verde (Online) |
Texto Completo: | http://periodicos.unincor.br/index.php/revistaunincor/article/view/1980 |
Resumo: | This study was developed to evaluate the influence of strains of Lactobacillus paracasei (LP1 and LP2) and Saccharomyces cerevisiae (SC1 and SC2) in fermentation and in survival during the processes of freezing and lyophilization. The microorganisms were cultivated in a discontinuous fermentation system for 15 h and the analyses of pH, absorbance, dry biomass and plate counts were performed. LP1 showed the same exponential phase as LP2, and its specific speed of growth was higher and statistically different from the others (P < 0.05). The yeasts presented growth rates higher than the LAB. However, the LAB presented higher biomass yields and lower pH values. LP2 showed the same exponential phase as LP1, its specific rate of growth was higher and statistically different from the others (P < 0.05). The microorganisms presented good stability before and after lyophilization, with LP2 showing lower microbial reduction. |
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Revista da Universidade Vale do Rio Verde (Online) |
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STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980Ciências Agrárias, Microbiologia dos alimentosfermentation, kinetics, lyophilization.FermentaçãoThis study was developed to evaluate the influence of strains of Lactobacillus paracasei (LP1 and LP2) and Saccharomyces cerevisiae (SC1 and SC2) in fermentation and in survival during the processes of freezing and lyophilization. The microorganisms were cultivated in a discontinuous fermentation system for 15 h and the analyses of pH, absorbance, dry biomass and plate counts were performed. LP1 showed the same exponential phase as LP2, and its specific speed of growth was higher and statistically different from the others (P < 0.05). The yeasts presented growth rates higher than the LAB. However, the LAB presented higher biomass yields and lower pH values. LP2 showed the same exponential phase as LP1, its specific rate of growth was higher and statistically different from the others (P < 0.05). The microorganisms presented good stability before and after lyophilization, with LP2 showing lower microbial reduction. ABECCNPQAPLEVICZ, Krischina Singer; Instituto Federal de Santa Catarinada SILVA, TiagoMORIOKA, Luiz Rodrigo ItoSANT´ANNA, Ernani SebastiãoTORRES, Regina Coeli de Oliveira2015-06-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://periodicos.unincor.br/index.php/revistaunincor/article/view/198010.5892/ruvrd.v13i1.1980Revista da Universidade Vale do Rio Verde; v. 13, n. 1 (2015); 270-2832236-53621517-027610.5892/ruvrd.v13i1reponame:Revista da Universidade Vale do Rio Verde (Online)instname:Universidade Vale do Rio Verde (UNINCOR)instacron:UVRVporhttp://periodicos.unincor.br/index.php/revistaunincor/article/view/1980/pdf_30610.5892/ruvrd.v13i1.1980.g2011Direitos autorais 2021 Revista da Universidade Vale do Rio Verdeinfo:eu-repo/semantics/openAccess2015-08-03T20:23:01Zoai:ojs.teste.unincor.br:article/1980Revistahttp://periodicos.unincor.br/index.php/revistaunincor/indexPRIhttp://periodicos.unincor.br/index.php/revistaunincor/oairevistaunincor@unincor.edu.br2236-53621517-0276opendoar:2022-05-31T14:30:49.547970Revista da Universidade Vale do Rio Verde (Online) - Universidade Vale do Rio Verde (UNINCOR)false |
dc.title.none.fl_str_mv |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 |
title |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 |
spellingShingle |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 APLEVICZ, Krischina Singer; Instituto Federal de Santa Catarina Ciências Agrárias, Microbiologia dos alimentos fermentation, kinetics, lyophilization. Fermentação |
title_short |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 |
title_full |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 |
title_fullStr |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 |
title_full_unstemmed |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 |
title_sort |
STUDY OF FERMENTATION GROWTH KINETICS AND SURVIVAL AFTER FREEZING AND LYOPHILIZATION OF MICROORGANISMS ISOLATED FROM BRAZILIAN GRAPE SOURDOUGHDOI: http://dx.doi.org/10.5892/ruvrd.v13i1.1980 |
author |
APLEVICZ, Krischina Singer; Instituto Federal de Santa Catarina |
author_facet |
APLEVICZ, Krischina Singer; Instituto Federal de Santa Catarina da SILVA, Tiago MORIOKA, Luiz Rodrigo Ito SANT´ANNA, Ernani Sebastião TORRES, Regina Coeli de Oliveira |
author_role |
author |
author2 |
da SILVA, Tiago MORIOKA, Luiz Rodrigo Ito SANT´ANNA, Ernani Sebastião TORRES, Regina Coeli de Oliveira |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
CNPQ |
dc.contributor.author.fl_str_mv |
APLEVICZ, Krischina Singer; Instituto Federal de Santa Catarina da SILVA, Tiago MORIOKA, Luiz Rodrigo Ito SANT´ANNA, Ernani Sebastião TORRES, Regina Coeli de Oliveira |
dc.subject.por.fl_str_mv |
Ciências Agrárias, Microbiologia dos alimentos fermentation, kinetics, lyophilization. Fermentação |
topic |
Ciências Agrárias, Microbiologia dos alimentos fermentation, kinetics, lyophilization. Fermentação |
description |
This study was developed to evaluate the influence of strains of Lactobacillus paracasei (LP1 and LP2) and Saccharomyces cerevisiae (SC1 and SC2) in fermentation and in survival during the processes of freezing and lyophilization. The microorganisms were cultivated in a discontinuous fermentation system for 15 h and the analyses of pH, absorbance, dry biomass and plate counts were performed. LP1 showed the same exponential phase as LP2, and its specific speed of growth was higher and statistically different from the others (P < 0.05). The yeasts presented growth rates higher than the LAB. However, the LAB presented higher biomass yields and lower pH values. LP2 showed the same exponential phase as LP1, its specific rate of growth was higher and statistically different from the others (P < 0.05). The microorganisms presented good stability before and after lyophilization, with LP2 showing lower microbial reduction. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-06-08 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.unincor.br/index.php/revistaunincor/article/view/1980 10.5892/ruvrd.v13i1.1980 |
url |
http://periodicos.unincor.br/index.php/revistaunincor/article/view/1980 |
identifier_str_mv |
10.5892/ruvrd.v13i1.1980 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://periodicos.unincor.br/index.php/revistaunincor/article/view/1980/pdf_306 10.5892/ruvrd.v13i1.1980.g2011 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2021 Revista da Universidade Vale do Rio Verde info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2021 Revista da Universidade Vale do Rio Verde |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.coverage.none.fl_str_mv |
|
dc.publisher.none.fl_str_mv |
ABEC |
publisher.none.fl_str_mv |
ABEC |
dc.source.none.fl_str_mv |
Revista da Universidade Vale do Rio Verde; v. 13, n. 1 (2015); 270-283 2236-5362 1517-0276 10.5892/ruvrd.v13i1 reponame:Revista da Universidade Vale do Rio Verde (Online) instname:Universidade Vale do Rio Verde (UNINCOR) instacron:UVRV |
instname_str |
Universidade Vale do Rio Verde (UNINCOR) |
instacron_str |
UVRV |
institution |
UVRV |
reponame_str |
Revista da Universidade Vale do Rio Verde (Online) |
collection |
Revista da Universidade Vale do Rio Verde (Online) |
repository.name.fl_str_mv |
Revista da Universidade Vale do Rio Verde (Online) - Universidade Vale do Rio Verde (UNINCOR) |
repository.mail.fl_str_mv |
revistaunincor@unincor.edu.br |
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1797051203511648256 |