Luciana Fleuri - Academia.edu (original) (raw)
Papers by Luciana Fleuri
Ciencia Tecnol Aliment, 2008
Food Science and Biotechnology, Aug 1, 2009
원문정보. ...
Food Chemistry, 2015
A comparative study was carried out for proteases production using agroindustrial residues as sub... more A comparative study was carried out for proteases production using agroindustrial residues as substrate for solid state fermentation (SSF) of several fungal strains. High protease production was observed for most of the microorganisms studied, as well as very different biochemical characteristics, including activities at specific temperatures and a wide range of pH values. The enzymes produced were very different regarding optimum pH and they showed stability at 50°C. Aspergillus oryzae showed stability at all pH values studied. Penicillium roquefortii and Aspergillus flavipes presented optimum activity at temperatures of 50°C and 90°C, respectively. Lyophilized protease from A. oryzae reached 1251.60U/g and yield of 155010.66U/kg of substrate. Therefore, the substrate as well as the microorganism strain can modify the biochemical character of the enzyme produced. The high protease activity and stability established plus the low cost of substrates, make these fungal proteases potential alternatives for the biotechnological industry.
Enzymes in Food and Beverage Processing, 2015
Ciência e Tecnologia de Alimentos
The aim of this work was the application of lytic β-1,3 glucanase obtained from Cellulosimicrobiu... more The aim of this work was the application of lytic β-1,3 glucanase obtained from Cellulosimicrobium cellulans strain 191 in the production of protoplasts and lysis of yeast cell walls. The crude extract demonstrated lysis activity against the yeasts Kluyveromyces lodderi, Saccharomyces cerevisiae (Fleischmann and Itaiquara), S. cerevisiae KL-88, S. diastaticus NCYC 713, S. cerevisiae NCYC 1001, Candida glabrata NCYC 388, Kluyveromyces marxianus NCYC 587, and Hansenula mrakii NCYC 500. The purified β-1,3 glucanase demonstrated lysis activity against the yeasts Saccharomyces cerevisiae KL-88, Saccharomyces capensis, Debaromyces vanriji, Pachysolen tannophillus, Kluyveromyces drosophilarum, Candida glabrata, Hansenula mrakii, and Pichia membranaefaciens, and it was able to produce Saccharomyces cerevisiae KL-88 protoplasts.
The aim of this work was the application of -1,3 glucanases and chitinases by Cellulosimicrobium ... more The aim of this work was the application of -1,3 glucanases and chitinases by Cellulosimicrobium cellulans 191 strain on yeast cell lysis and fungi inhibition, respectively. The experimental design study showed that the best conditions to Saccharomyces cerevisiae KL-88 lysis by -1,3 glucanase extract were pH 6,5 and 35ºC. This study also demonstrated that the yeast cells were more susceptible
Ciencia E Tecnologia De Alimentos, 2008
Ciência e Agrotecnologia, 2008
Food Quality, Safety and Technology, 2013
Food Quality, Safety and Technology, 2013
ABSTRACT Brazil presents a huge variety and diversity of plant species and several studies showed... more ABSTRACT Brazil presents a huge variety and diversity of plant species and several studies showed the antioxidant potential of most of these Brazilian species. In general, antioxidants can be defined as a heterogeneous family of natural molecules, which are present in low concentrations, and can prevent or reduce the oxidative damage in organisms. Among the most studied antioxidants in plants, besides vitamins, polyphenols, such as flavonoids, carotenoids, and thiols, stand out. This chapter highlights the antioxidant properties of some Brazilian fruits, medicinal plants, herbs, and seasonings and proposes a review about the characteristics of Brazilian flora species, which were found to show antioxidant properties.
Food Quality, Safety and Technology, 2013
Food and Bioprocess Technology, 2009
Microorganisms are capable of producing vitamins as metabolites, which are essential nutrients, i... more Microorganisms are capable of producing vitamins as metabolites, which are essential nutrients, in the metabolism of energy production. So, microbial production has been researched for years. Riboflavin is one of the fewest B-vitamins biotechnologically produced. There are many factors that affect riboflavin biosynthesis, which varies in each microorganism. However, few studies of the effect of different carbons and nitrogen sources on riboflavin production have been done. Thus, our objective in this study was to work on the effect of previously selected carbon and nitrogen sources on riboflavin production by screened wild-type yeast Candida sp. LEB 130. Classical shaken fermentation vessel system was used, controlling temperature and agitation, with fixed oxygen concentration. A 2 5 screening design was used to analyze the effect of the medium components such as sucrose, flaxseed oil, and yeast extract. A second experiment factorial design 2 4 yielded a riboflavin production of 105.7 ug/mL, 4.2-fold higher than 2 5 design. Riboflavin analysis was done in a spectrophotometer. Screening design as a medium performance evaluation ended up being very advantageous for riboflavin production by this yeast.
International Journal of Food Science & Technology, 2014
Lipase from Aspergillus sp. obtained by solid-state fermentation (SSF) on wheat bran (LWB), soybe... more Lipase from Aspergillus sp. obtained by solid-state fermentation (SSF) on wheat bran (LWB), soybean bran (LSB) and soybean bran combined with sugarcane bagasse (LSBBC) were 67.5, 58 and 57.3 U of crude lipase per gram substrate, respectively. The optimum pH of activity and stability of the LWB was between 8 and 9, and the optimum temperature of activity and stability was 50°C and up to 60°C, respectively. The LSB and LSBBC showed two peaks of optimum pH (4 and 6) and optimal values of temperature and stability at 50°C. The LSB was stable in the pH range of 6-7, while LSBBC in the range of pH 4-7. All the enzymes show activities on p-nitrophenyl esters (butyrate, laurate and palmitate). LWB stood out either on the hydrolysis of sunflower oil, presenting 66.1% of the activity over commercial lipase and on the esterification of oleic acid and ethanol, surpassing the activities of the commercial lipases studied. The thin layer chromatography showed that LWB and LSB have produced ethyl esters from corn oil, while LWB produced it from sunflower oil.
Food Science and Biotechnology, 2014
ABSTRACT
Hui/Vegetable Flavors, 2010
For thousands of years, microbial processes have played the decisive but unrecog-nized role of pr... more For thousands of years, microbial processes have played the decisive but unrecog-nized role of producing more desirable foods and beverages for mankind such as bread, cheese, beer, wine, and soy sauce. It was in 1923 when the first scientific review on microbial flavors ...
Ciencia Tecnol Aliment, 2008
Food Science and Biotechnology, Aug 1, 2009
원문정보. ...
Food Chemistry, 2015
A comparative study was carried out for proteases production using agroindustrial residues as sub... more A comparative study was carried out for proteases production using agroindustrial residues as substrate for solid state fermentation (SSF) of several fungal strains. High protease production was observed for most of the microorganisms studied, as well as very different biochemical characteristics, including activities at specific temperatures and a wide range of pH values. The enzymes produced were very different regarding optimum pH and they showed stability at 50°C. Aspergillus oryzae showed stability at all pH values studied. Penicillium roquefortii and Aspergillus flavipes presented optimum activity at temperatures of 50°C and 90°C, respectively. Lyophilized protease from A. oryzae reached 1251.60U/g and yield of 155010.66U/kg of substrate. Therefore, the substrate as well as the microorganism strain can modify the biochemical character of the enzyme produced. The high protease activity and stability established plus the low cost of substrates, make these fungal proteases potential alternatives for the biotechnological industry.
Enzymes in Food and Beverage Processing, 2015
Ciência e Tecnologia de Alimentos
The aim of this work was the application of lytic β-1,3 glucanase obtained from Cellulosimicrobiu... more The aim of this work was the application of lytic β-1,3 glucanase obtained from Cellulosimicrobium cellulans strain 191 in the production of protoplasts and lysis of yeast cell walls. The crude extract demonstrated lysis activity against the yeasts Kluyveromyces lodderi, Saccharomyces cerevisiae (Fleischmann and Itaiquara), S. cerevisiae KL-88, S. diastaticus NCYC 713, S. cerevisiae NCYC 1001, Candida glabrata NCYC 388, Kluyveromyces marxianus NCYC 587, and Hansenula mrakii NCYC 500. The purified β-1,3 glucanase demonstrated lysis activity against the yeasts Saccharomyces cerevisiae KL-88, Saccharomyces capensis, Debaromyces vanriji, Pachysolen tannophillus, Kluyveromyces drosophilarum, Candida glabrata, Hansenula mrakii, and Pichia membranaefaciens, and it was able to produce Saccharomyces cerevisiae KL-88 protoplasts.
The aim of this work was the application of -1,3 glucanases and chitinases by Cellulosimicrobium ... more The aim of this work was the application of -1,3 glucanases and chitinases by Cellulosimicrobium cellulans 191 strain on yeast cell lysis and fungi inhibition, respectively. The experimental design study showed that the best conditions to Saccharomyces cerevisiae KL-88 lysis by -1,3 glucanase extract were pH 6,5 and 35ºC. This study also demonstrated that the yeast cells were more susceptible
Ciencia E Tecnologia De Alimentos, 2008
Ciência e Agrotecnologia, 2008
Food Quality, Safety and Technology, 2013
Food Quality, Safety and Technology, 2013
ABSTRACT Brazil presents a huge variety and diversity of plant species and several studies showed... more ABSTRACT Brazil presents a huge variety and diversity of plant species and several studies showed the antioxidant potential of most of these Brazilian species. In general, antioxidants can be defined as a heterogeneous family of natural molecules, which are present in low concentrations, and can prevent or reduce the oxidative damage in organisms. Among the most studied antioxidants in plants, besides vitamins, polyphenols, such as flavonoids, carotenoids, and thiols, stand out. This chapter highlights the antioxidant properties of some Brazilian fruits, medicinal plants, herbs, and seasonings and proposes a review about the characteristics of Brazilian flora species, which were found to show antioxidant properties.
Food Quality, Safety and Technology, 2013
Food and Bioprocess Technology, 2009
Microorganisms are capable of producing vitamins as metabolites, which are essential nutrients, i... more Microorganisms are capable of producing vitamins as metabolites, which are essential nutrients, in the metabolism of energy production. So, microbial production has been researched for years. Riboflavin is one of the fewest B-vitamins biotechnologically produced. There are many factors that affect riboflavin biosynthesis, which varies in each microorganism. However, few studies of the effect of different carbons and nitrogen sources on riboflavin production have been done. Thus, our objective in this study was to work on the effect of previously selected carbon and nitrogen sources on riboflavin production by screened wild-type yeast Candida sp. LEB 130. Classical shaken fermentation vessel system was used, controlling temperature and agitation, with fixed oxygen concentration. A 2 5 screening design was used to analyze the effect of the medium components such as sucrose, flaxseed oil, and yeast extract. A second experiment factorial design 2 4 yielded a riboflavin production of 105.7 ug/mL, 4.2-fold higher than 2 5 design. Riboflavin analysis was done in a spectrophotometer. Screening design as a medium performance evaluation ended up being very advantageous for riboflavin production by this yeast.
International Journal of Food Science & Technology, 2014
Lipase from Aspergillus sp. obtained by solid-state fermentation (SSF) on wheat bran (LWB), soybe... more Lipase from Aspergillus sp. obtained by solid-state fermentation (SSF) on wheat bran (LWB), soybean bran (LSB) and soybean bran combined with sugarcane bagasse (LSBBC) were 67.5, 58 and 57.3 U of crude lipase per gram substrate, respectively. The optimum pH of activity and stability of the LWB was between 8 and 9, and the optimum temperature of activity and stability was 50°C and up to 60°C, respectively. The LSB and LSBBC showed two peaks of optimum pH (4 and 6) and optimal values of temperature and stability at 50°C. The LSB was stable in the pH range of 6-7, while LSBBC in the range of pH 4-7. All the enzymes show activities on p-nitrophenyl esters (butyrate, laurate and palmitate). LWB stood out either on the hydrolysis of sunflower oil, presenting 66.1% of the activity over commercial lipase and on the esterification of oleic acid and ethanol, surpassing the activities of the commercial lipases studied. The thin layer chromatography showed that LWB and LSB have produced ethyl esters from corn oil, while LWB produced it from sunflower oil.
Food Science and Biotechnology, 2014
ABSTRACT
Hui/Vegetable Flavors, 2010
For thousands of years, microbial processes have played the decisive but unrecog-nized role of pr... more For thousands of years, microbial processes have played the decisive but unrecog-nized role of producing more desirable foods and beverages for mankind such as bread, cheese, beer, wine, and soy sauce. It was in 1923 when the first scientific review on microbial flavors ...