Michele Spier | Universidade Federal do Paraná (original) (raw)
Papers by Michele Spier
Brazilian Archives of Biology and Technology, 2014
The protein journal, 2015
A novel phytase from Ganoderma australe G24 was produced by submerged cultivation and recovery. L... more A novel phytase from Ganoderma australe G24 was produced by submerged cultivation and recovery. Liquid and solid forms of phytase were developed; both types of product were formulated using different additives. Ganoderma australe G24 phytase was very stable in liquid form with NaCl and sodium acetate buffer. Solid form products were obtained by spray-drying using different polymers to encapsulate the phytase and the capsules obtained were analyzed by electron microscopy. Micrographs confirmed micro and nanoparticles formed with maltodextrin (300 nm to 7-8 µm) without the presence of agglomerates. The use of maltodextrin for solid formulation of G. australe G24 phytase is recommended, and resulted in good stability after the drying process and during storage (shelf life). Kinetic models of phytase inactivation in the microencapsulated powders over time were proposed for the different stabilizing additives. Inactivation rate constants, half-lives and D values (decimal reduction time) ...
African journal of microbiology research
Fluid Phase Equilibria, 2012
Preparative biochemistry & biotechnology, Jan 13, 2016
The development of stable enzymes is a key issue in both the food and feed industries. Consequent... more The development of stable enzymes is a key issue in both the food and feed industries. Consequently, the aim of the current study is to evaluate the impact of various additives (sodium chloride, sodium citrate, mannitol, methylparaben, polyethylene glycol 3350, EDTA disodium salt and a serine protease inhibitor) on the stability of a mushroom phytase produced by solid-state cultivation and recovered. Also observed was the effect of the additives on microbial growth inhibition by monitoring both the change in optical density over 30 days of storage and proteolytic activity. Initially, eight experimental formulations were prepared alongside a control. After screening, a 3(2) factorial design was applied to define suitable concentrations of the selected additives. Among the eight formulations tested, the formulation containing NaCl, PEG 3350, and methlyparaben retained all of the initial phytase activity after 50 days of storage, with no detected interference from protease activity. So...
Food Technology and Biotechnology, Apr 5, 2008
Http Dx Doi Org 10 1080 00986445 2010 493115, Nov 5, 2010
Resíduo ou subproduto? Toda e qualquer atividade humana, seja ela industrial ou caseira e individ... more Resíduo ou subproduto? Toda e qualquer atividade humana, seja ela industrial ou caseira e individual, gera resíduos e subprodutos com as mais variadas e amplas características em termos de quantidade e quali-dade, potencial poluidor e de recuperação, reuso e reaproveitamento. A produção brasileira de queijos, por exemplo, foi de cerca de 650 mil toneladas em 2010, com uma tendência de crescimento de 7% ao ano. O principal resíduo da produção de queijo é o soro, cujo potencial poluidor é imenso. Uma pequena indústria que produza 1.000 kg/dia de queijo gera 10 m 3 de soro, com DBO (Demanda Bioquímica de Oxigênio) equivalente à de um esgoto municipal gerado por 5 mil habitantes. No entanto, 1 m 3 de soro poderia ser: vendido in natura para o uso em ração animal, por cerca de R$ 1,00/m 3 ; transformado em biogás gerando 250 kWh/m 3 de soro; seco, fornecendo 80 kg de soro em pó, vendido a R$ 1 a 2,50/kg; fracionado a 20 kg de proteína e 45 kg de lactose bruta. Esse soro poderia t...
Research and Technology, 2011
Microbiology Monographs, 2011
Probiotic products have been used worldwide and they are increasingly gaining popularity. Current... more Probiotic products have been used worldwide and they are increasingly gaining popularity. Current trends in the consumption of probiotics are associated with increased levels of health-consciousness, and the availability of probiotics in the form of dietary supplements. Several companies have profited by marketing these products in different forms, with different purposes, and with recommendation for all ages. Important aspects in
Phytases have important applications in human and animal nutrition because they hydrolyze the phy... more Phytases have important applications in human and animal nutrition because they hydrolyze the phytate present in legumes, cereal grains and oil seeds. This results in an increased availability of minerals, trace elements and amino acids as well as phosphate. Fifty potential phytase-producing fungal strains were isolated from a fertile soil obtained from the northern part of Paraná State in Brazil and other alternative sources using a selective media. Thereafter phytase production was evaluated in solid-state fermentation using different residues from the agroindustry supplemented with a nitrogen source at 60 % of moisture after 96 hours at 30 °C. The highest phytase activity (51.53 units per gram of dry substrate, U/g) was achieved with citric pulp and the soil isolate FS3 in solid-state fermentation. Furthermore, treatment of the substrates prior to fermentation in order to reduce microbial contamination was shown to affect phytase production during solid-state fermentation. Heat t...
Phytases are enzymes used as an important component in monogastric animals feeds in order to impr... more Phytases are enzymes used as an important component in monogastric animals feeds in order to improve phosphorous availability, since it is not readily assimilated by these animals in the form of the phytate presented in plants and grains. As these enzymes are used in industrial activities, they must retain its catalytic activities during a certain storage period. This study presents information about the stability of 4 different phytases, produced by four macromycetes fungi through solid-state fermentation (SSF). There is a lack of data in literature concerning phytase from macromycetes shelf-life in storage conditions at room, cooling and freezing temperatures. The 4 phytases from macromycetes still had enzymatic activities around 100 days of storage at room temperature. At cooling temperature in 146 days of studies, the phytase from G. stipitatum was the most stable with 44% of the initial activity, in U.gds (units per gram of dried fermented substrate). The freezing temperature w...
Brazilian Archives of Biology and Technology, 2014
The protein journal, 2015
A novel phytase from Ganoderma australe G24 was produced by submerged cultivation and recovery. L... more A novel phytase from Ganoderma australe G24 was produced by submerged cultivation and recovery. Liquid and solid forms of phytase were developed; both types of product were formulated using different additives. Ganoderma australe G24 phytase was very stable in liquid form with NaCl and sodium acetate buffer. Solid form products were obtained by spray-drying using different polymers to encapsulate the phytase and the capsules obtained were analyzed by electron microscopy. Micrographs confirmed micro and nanoparticles formed with maltodextrin (300 nm to 7-8 µm) without the presence of agglomerates. The use of maltodextrin for solid formulation of G. australe G24 phytase is recommended, and resulted in good stability after the drying process and during storage (shelf life). Kinetic models of phytase inactivation in the microencapsulated powders over time were proposed for the different stabilizing additives. Inactivation rate constants, half-lives and D values (decimal reduction time) ...
African journal of microbiology research
Fluid Phase Equilibria, 2012
Preparative biochemistry & biotechnology, Jan 13, 2016
The development of stable enzymes is a key issue in both the food and feed industries. Consequent... more The development of stable enzymes is a key issue in both the food and feed industries. Consequently, the aim of the current study is to evaluate the impact of various additives (sodium chloride, sodium citrate, mannitol, methylparaben, polyethylene glycol 3350, EDTA disodium salt and a serine protease inhibitor) on the stability of a mushroom phytase produced by solid-state cultivation and recovered. Also observed was the effect of the additives on microbial growth inhibition by monitoring both the change in optical density over 30 days of storage and proteolytic activity. Initially, eight experimental formulations were prepared alongside a control. After screening, a 3(2) factorial design was applied to define suitable concentrations of the selected additives. Among the eight formulations tested, the formulation containing NaCl, PEG 3350, and methlyparaben retained all of the initial phytase activity after 50 days of storage, with no detected interference from protease activity. So...
Food Technology and Biotechnology, Apr 5, 2008
Http Dx Doi Org 10 1080 00986445 2010 493115, Nov 5, 2010
Resíduo ou subproduto? Toda e qualquer atividade humana, seja ela industrial ou caseira e individ... more Resíduo ou subproduto? Toda e qualquer atividade humana, seja ela industrial ou caseira e individual, gera resíduos e subprodutos com as mais variadas e amplas características em termos de quantidade e quali-dade, potencial poluidor e de recuperação, reuso e reaproveitamento. A produção brasileira de queijos, por exemplo, foi de cerca de 650 mil toneladas em 2010, com uma tendência de crescimento de 7% ao ano. O principal resíduo da produção de queijo é o soro, cujo potencial poluidor é imenso. Uma pequena indústria que produza 1.000 kg/dia de queijo gera 10 m 3 de soro, com DBO (Demanda Bioquímica de Oxigênio) equivalente à de um esgoto municipal gerado por 5 mil habitantes. No entanto, 1 m 3 de soro poderia ser: vendido in natura para o uso em ração animal, por cerca de R$ 1,00/m 3 ; transformado em biogás gerando 250 kWh/m 3 de soro; seco, fornecendo 80 kg de soro em pó, vendido a R$ 1 a 2,50/kg; fracionado a 20 kg de proteína e 45 kg de lactose bruta. Esse soro poderia t...
Research and Technology, 2011
Microbiology Monographs, 2011
Probiotic products have been used worldwide and they are increasingly gaining popularity. Current... more Probiotic products have been used worldwide and they are increasingly gaining popularity. Current trends in the consumption of probiotics are associated with increased levels of health-consciousness, and the availability of probiotics in the form of dietary supplements. Several companies have profited by marketing these products in different forms, with different purposes, and with recommendation for all ages. Important aspects in
Phytases have important applications in human and animal nutrition because they hydrolyze the phy... more Phytases have important applications in human and animal nutrition because they hydrolyze the phytate present in legumes, cereal grains and oil seeds. This results in an increased availability of minerals, trace elements and amino acids as well as phosphate. Fifty potential phytase-producing fungal strains were isolated from a fertile soil obtained from the northern part of Paraná State in Brazil and other alternative sources using a selective media. Thereafter phytase production was evaluated in solid-state fermentation using different residues from the agroindustry supplemented with a nitrogen source at 60 % of moisture after 96 hours at 30 °C. The highest phytase activity (51.53 units per gram of dry substrate, U/g) was achieved with citric pulp and the soil isolate FS3 in solid-state fermentation. Furthermore, treatment of the substrates prior to fermentation in order to reduce microbial contamination was shown to affect phytase production during solid-state fermentation. Heat t...
Phytases are enzymes used as an important component in monogastric animals feeds in order to impr... more Phytases are enzymes used as an important component in monogastric animals feeds in order to improve phosphorous availability, since it is not readily assimilated by these animals in the form of the phytate presented in plants and grains. As these enzymes are used in industrial activities, they must retain its catalytic activities during a certain storage period. This study presents information about the stability of 4 different phytases, produced by four macromycetes fungi through solid-state fermentation (SSF). There is a lack of data in literature concerning phytase from macromycetes shelf-life in storage conditions at room, cooling and freezing temperatures. The 4 phytases from macromycetes still had enzymatic activities around 100 days of storage at room temperature. At cooling temperature in 146 days of studies, the phytase from G. stipitatum was the most stable with 44% of the initial activity, in U.gds (units per gram of dried fermented substrate). The freezing temperature w...