Alessandra Bosso - Academia.edu (original) (raw)

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Papers by Alessandra Bosso

Research paper thumbnail of Formulação de microcápsula de proteína de soro de queijo com potencial para hidrólise de lactose

Brazilian Journal of Development, 2020

Research paper thumbnail of Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources

This study sought to create a better fermentation medium to maximize lactase production by Saccha... more This study sought to create a better fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275 using different carbon sources, including reconstituted powdered cheese whey. A factorial design 2 4 was applied to evaluate the significant effects of variables which compose the fermentation medium. Then, a steepest descent-ascent design was applied to obtain the maximum activity. A Rotational Central Composite Design (RCCD) 2 4 was made to optimize the fermentation medium. We verified that the cheese whey, a by-product of the dairy industry, can be employed as an excellent fermentation medium by yeast, within the bioeconomy concept and used by the dairy industry as product with additional value. The employed methodology is an efficient tool in the optimization process for β-galactosidase production. In the optimized fermentation medium, the maximum production of β-galactosidase (54.68 U/mL) by S. fragilis IZ 275 is obtained with 14 g/L sucrose, 17.7 g/L reconstituted powdered cheese whey, 5.14 g/L yeast extract and 8.85 g/L peptone.

Research paper thumbnail of Formulação de microcápsula de proteína de soro de queijo com potencial para hidrólise de lactose

Brazilian Journal of Development, 2020

Research paper thumbnail of Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources

This study sought to create a better fermentation medium to maximize lactase production by Saccha... more This study sought to create a better fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275 using different carbon sources, including reconstituted powdered cheese whey. A factorial design 2 4 was applied to evaluate the significant effects of variables which compose the fermentation medium. Then, a steepest descent-ascent design was applied to obtain the maximum activity. A Rotational Central Composite Design (RCCD) 2 4 was made to optimize the fermentation medium. We verified that the cheese whey, a by-product of the dairy industry, can be employed as an excellent fermentation medium by yeast, within the bioeconomy concept and used by the dairy industry as product with additional value. The employed methodology is an efficient tool in the optimization process for β-galactosidase production. In the optimized fermentation medium, the maximum production of β-galactosidase (54.68 U/mL) by S. fragilis IZ 275 is obtained with 14 g/L sucrose, 17.7 g/L reconstituted powdered cheese whey, 5.14 g/L yeast extract and 8.85 g/L peptone.

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