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Filtros : "FCF003" "FERMENTAÇÃO" Removido: "2023" Limpar

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  • Artigo de periodico

    Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product (2022)

    Praia, Ana Beatriz ; Herkenhoff, Marcos Edgar ; Broedel, Oliver; Frohme, Marcus ; Saad, Susana Marta Isay

    Source: Foods. Unidade: FCF

    Subjects: PROBIÓTICOS, CERVEJA, FERMENTAÇÃO

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    • ABNT

      PRAIA, Ana Beatriz et al. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product. Foods, v. 11, n. 24, p. 1-21, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11244068. Acesso em: 16 nov. 2024.

    • APA

      Praia, A. B., Herkenhoff, M. E., Broedel, O., Frohme, M., & Saad, S. M. I. (2022). Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product. Foods, 11( 24), 1-21. doi:10.3390/foods11244068

    • NLM

      Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product [Internet]. Foods. 2022 ; 11( 24): 1-21.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods11244068

    • Vancouver

      Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product [Internet]. Foods. 2022 ; 11( 24): 1-21.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods11244068

  • Trabalho de evento-resumo

    Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions (2022)

    Suzuki, Juliana Yumi ; Cucick, Ana Clara Candelaria ; Saad, Susana Marta Isay

    Source: Abstracts. Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health. Unidade: FCF

    Subjects: FRUTAS, FERMENTAÇÃO

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    • ABNT

      SUZUKI, Juliana Yumi e CUCICK, Ana Clara Candelaria e SAAD, Susana Marta Isay. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 16 nov. 2024.

    • APA

      Suzuki, J. Y., Cucick, A. C. C., & Saad, S. M. I. (2022). Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org

    • NLM

      Suzuki JY, Cucick ACC, Saad SMI. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions [Internet]. Abstracts. 2022 ;[citado 2024 nov. 16 ] Available from: https://www.BeneficialMicrobes2022.org

    • Vancouver

      Suzuki JY, Cucick ACC, Saad SMI. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions [Internet]. Abstracts. 2022 ;[citado 2024 nov. 16 ] Available from: https://www.BeneficialMicrobes2022.org

  • Artigo de periodico

    The technological perspectives of kombucha and its implications for production (2022)

    Oliveira, Ícaro Alves Cavalcante Leite de ; Rolim, Victória Ananias de Oliveira; Gaspar, Roberta Paulino Lopes; Rossini, Daniel Quarentei ; Souza, Rayane de ; Bogsan, Cristina Stewart Bittencourt

    Source: Fermentation. Unidade: FCF

    Subjects: FERMENTAÇÃO, PROBIÓTICOS, ALIMENTOS FERMENTADOS, TECNOLOGIA DE ALIMENTOS

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    • ABNT

      OLIVEIRA, Ícaro Alves Cavalcante Leite de et al. The technological perspectives of kombucha and its implications for production. Fermentation, v. 8, n. 4, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8040185. Acesso em: 16 nov. 2024.

    • APA

      Oliveira, Í. A. C. L. de, Rolim, V. A. de O., Gaspar, R. P. L., Rossini, D. Q., Souza, R. de, & Bogsan, C. S. B. (2022). The technological perspectives of kombucha and its implications for production. Fermentation, 8( 4), 1-12. doi:10.3390/fermentation8040185

    • NLM

      Oliveira ÍACL de, Rolim VA de O, Gaspar RPL, Rossini DQ, Souza R de, Bogsan CSB. The technological perspectives of kombucha and its implications for production [Internet]. Fermentation. 2022 ; 8( 4): 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/fermentation8040185

    • Vancouver

      Oliveira ÍACL de, Rolim VA de O, Gaspar RPL, Rossini DQ, Souza R de, Bogsan CSB. The technological perspectives of kombucha and its implications for production [Internet]. Fermentation. 2022 ; 8( 4): 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/fermentation8040185

  • Artigo de periodico

    Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon (2021)

    Vieira, Antônio Diogo Silva ; Souza, Carlota Bussolo de ; Padilha, Marina ; Zoetendal, Erwin Gerard ; Smidt, Hauke ; Saad, Susana Marta Isay ; Venema, Koen

    Source: Applied Microbiology and Biotechnology. Unidades: FCF, ESALQ

    Subjects: ACEROLA, BEBIDAS, BIOTA INTESTINAL, FERMENTAÇÃO, OBESIDADE, PROBIÓTICOS, SOJA

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    • ABNT

      VIEIRA, Antônio Diogo Silva et al. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, v. 105, p. 3771–378, 2021Tradução . . Disponível em: https://doi.org/10.1007/s00253-021-11252-8. Acesso em: 16 nov. 2024.

    • APA

      Vieira, A. D. S., Souza, C. B. de, Padilha, M., Zoetendal, E. G., Smidt, H., Saad, S. M. I., & Venema, K. (2021). Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, 105, 3771–378. doi:10.1007/s00253-021-11252-8

    • NLM

      Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s00253-021-11252-8

    • Vancouver

      Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s00253-021-11252-8

  • Artigo de periodico

    Lean and obese microbiota: differences in in vitro fermentation of food-by-products (2021)

    Souza, Carlota Bussolo de; Saad, Susana Marta Isay ; Venema, K

    Source: Beneficial Microbes. Unidade: FCF

    Subjects: BIOTA INTESTINAL, PREBIÓTICOS, SUBPRODUTOS COMO ALIMENTO, BAGAÇOS, MANDIOCA, CANA-DE-AÇÚCAR, CASCAS (PLANTA), LARANJA, FERMENTAÇÃO

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    • ABNT

      SOUZA, Carlota Bussolo de e SAAD, Susana Marta Isay e VENEMA, K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products. Beneficial Microbes, v. 12, n. 4, p. 397-411, 2021Tradução . . Disponível em: https://doi.org/10.3920/BM2020.0151. Acesso em: 16 nov. 2024.

    • APA

      Souza, C. B. de, Saad, S. M. I., & Venema, K. (2021). Lean and obese microbiota: differences in in vitro fermentation of food-by-products. Beneficial Microbes, 12( 4), 397-411. doi:10.3920/BM2020.0151

    • NLM

      Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products [Internet]. Beneficial Microbes. 2021 ; 12( 4): 397-411.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3920/BM2020.0151

    • Vancouver

      Souza CB de, Saad SMI, Venema K. Lean and obese microbiota: differences in in vitro fermentation of food-by-products [Internet]. Beneficial Microbes. 2021 ; 12( 4): 397-411.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3920/BM2020.0151

  • Artigo de periodico

    Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress (2020)

    Piazentin, Anna Carolina Meireles ; Silva, Thamires Maria Simões da ; Franco, Ana Carolina Florence; Bedani, Raquel ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza

    Source: Brazilian Journal of Microbiology. Unidade: FCF

    Subjects: LEITE DE SOJA, FERMENTAÇÃO

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    • ABNT

      PIAZENTIN, Anna Carolina Meireles et al. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, v. 51, p. 1645–1654, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-020-00369-z. Acesso em: 16 nov. 2024.

    • APA

      Piazentin, A. C. M., Silva, T. M. S. da, Franco, A. C. F., Bedani, R., Converti, A., & Oliveira, R. P. de S. (2020). Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, 51, 1645–1654. doi:10.1007/s42770-020-00369-z

    • NLM

      Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s42770-020-00369-z

    • Vancouver

      Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s42770-020-00369-z

  • Artigo de periodico

    Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon (2019)

    Souza, Carlota Bussolo de; Jonathan, Melliana; Saad, Susana Marta Isay ; Schols, Henk A; Venema, Koen

    Source: Journal of Functional Foods. Unidade: FCF

    Subjects: FRUTAS, FIBRAS NA DIETA, FERMENTAÇÃO

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    • ABNT

      SOUZA, Carlota Bussolo de et al. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon. Journal of Functional Foods, v. 57, p. 275-285, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2019.04.026. Acesso em: 16 nov. 2024.

    • APA

      Souza, C. B. de, Jonathan, M., Saad, S. M. I., Schols, H. A., & Venema, K. (2019). Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon. Journal of Functional Foods, 57, 275-285. doi:10.1016/j.jff.2019.04.026

    • NLM

      Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon [Internet]. Journal of Functional Foods. 2019 ; 57 275-285.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jff.2019.04.026

    • Vancouver

      Souza CB de, Jonathan M, Saad SMI, Schols HA, Venema K. Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon [Internet]. Journal of Functional Foods. 2019 ; 57 275-285.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jff.2019.04.026

  • Artigo de periodico

    Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain (2019)

    Rodrigues, David; Pullo, Omar Pillaca; Obreque, Karin Torres; Santos, Juan Flores; Moguel, Ignacio Sanchez; Pimenta, Marcela V; Basi, Tajindar; Converti, Attilio; Lopes, Andre M; Monteiro, Gisele ; Fonseca, Luís Pina; Pessoa Junior, Adalberto

    Source: Frontiers in Bioengineering and Biotechnology. Unidade: FCF

    Subjects: SACCHAROMYCES, FERMENTAÇÃO

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    • ABNT

      RODRIGUES, David et al. Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain. Frontiers in Bioengineering and Biotechnology, v. 7, p. 1-12 art. 16, 2019Tradução . . Disponível em: https://doi.org/10.3389/fbioe.2019.00016. Acesso em: 16 nov. 2024.

    • APA

      Rodrigues, D., Pullo, O. P., Obreque, K. T., Santos, J. F., Moguel, I. S., Pimenta, M. V., et al. (2019). Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain. Frontiers in Bioengineering and Biotechnology, 7, 1-12 art. 16. doi:10.3389/fbioe.2019.00016

    • NLM

      Rodrigues D, Pullo OP, Obreque KT, Santos JF, Moguel IS, Pimenta MV, Basi T, Converti A, Lopes AM, Monteiro G, Fonseca LP, Pessoa Junior A. Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain [Internet]. Frontiers in Bioengineering and Biotechnology. 2019 ; 7 1-12 art. 16.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3389/fbioe.2019.00016

    • Vancouver

      Rodrigues D, Pullo OP, Obreque KT, Santos JF, Moguel IS, Pimenta MV, Basi T, Converti A, Lopes AM, Monteiro G, Fonseca LP, Pessoa Junior A. Fed-Batch Production of Saccharomyces cerevisiae L-Asparaginase II by Recombinant Pichia pastoris MUTs Strain [Internet]. Frontiers in Bioengineering and Biotechnology. 2019 ; 7 1-12 art. 16.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3389/fbioe.2019.00016

  • Artigo de periodico

    Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor (2019)

    Azevedo, Pamela Oliveira de Souza de ; Converti, Attilio; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza

    Source: Molecular Biology Reports. Unidade: FCF

    Subjects: FERMENTAÇÃO, ÁCIDO LÁCTICO, PROBIÓTICOS

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    • ABNT

      AZEVEDO, Pamela Oliveira de Souza de et al. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor. Molecular Biology Reports, v. 46, p. 461-469, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11033-018-4495-y. Acesso em: 16 nov. 2024.

    • APA

      Azevedo, P. O. de S. de, Converti, A., Gierus, M., & Oliveira, R. P. de S. (2019). Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor. Molecular Biology Reports, 46, 461-469. doi:10.1007/s11033-018-4495-y

    • NLM

      Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor [Internet]. Molecular Biology Reports. 2019 ; 46 461-469.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11033-018-4495-y

    • Vancouver

      Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor [Internet]. Molecular Biology Reports. 2019 ; 46 461-469.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11033-018-4495-y

  • Artigo de periodico

    Invertase activity of intact Saccharomyces Cerevisiae cells cultured in sugarcane molasses by batch fermentation process (2019)

    Vitolo, Michele

    Source: World Journal of Pharmacy and Pharmaceutical Sciences. Unidade: FCF

    Subjects: SACCHAROMYCES, FERMENTAÇÃO, HIDRÓLISE

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    • ABNT

      VITOLO, Michele. Invertase activity of intact Saccharomyces Cerevisiae cells cultured in sugarcane molasses by batch fermentation process. World Journal of Pharmacy and Pharmaceutical Sciences, v. 8, n. 3, p. 126-137, 2019Tradução . . Disponível em: https://doi.org/10.20959/wjpps20193-13259. Acesso em: 16 nov. 2024.

    • APA

      Vitolo, M. (2019). Invertase activity of intact Saccharomyces Cerevisiae cells cultured in sugarcane molasses by batch fermentation process. World Journal of Pharmacy and Pharmaceutical Sciences, 8( 3), 126-137. doi:10.20959/wjpps20193-13259

    • NLM

      Vitolo M. Invertase activity of intact Saccharomyces Cerevisiae cells cultured in sugarcane molasses by batch fermentation process [Internet]. World Journal of Pharmacy and Pharmaceutical Sciences. 2019 ; 8( 3): 126-137.[citado 2024 nov. 16 ] Available from: https://doi.org/10.20959/wjpps20193-13259

    • Vancouver

      Vitolo M. Invertase activity of intact Saccharomyces Cerevisiae cells cultured in sugarcane molasses by batch fermentation process [Internet]. World Journal of Pharmacy and Pharmaceutical Sciences. 2019 ; 8( 3): 126-137.[citado 2024 nov. 16 ] Available from: https://doi.org/10.20959/wjpps20193-13259

  • Artigo de periodico

    Extraction of invertase from Saccharomyces cerevisiae: effect of rheological parameters (2019)

    Vitolo, Michele

    Source: World Journal of Pharmaceutical Research. Unidade: FCF

    Subjects: SACCHAROMYCES, REOLOGIA, FERMENTAÇÃO

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    • ABNT

      VITOLO, Michele. Extraction of invertase from Saccharomyces cerevisiae: effect of rheological parameters. World Journal of Pharmaceutical Research, v. 8, n. 6, p. 12-19, 2019Tradução . . Disponível em: https://doi.org/10.20959/wjpr20196-14794. Acesso em: 16 nov. 2024.

    • APA

      Vitolo, M. (2019). Extraction of invertase from Saccharomyces cerevisiae: effect of rheological parameters. World Journal of Pharmaceutical Research, 8( 6), 12-19. doi:10.20959/wjpr20196-14794

    • NLM

      Vitolo M. Extraction of invertase from Saccharomyces cerevisiae: effect of rheological parameters [Internet]. World Journal of Pharmaceutical Research. 2019 ; 8( 6): 12-19.[citado 2024 nov. 16 ] Available from: https://doi.org/10.20959/wjpr20196-14794

    • Vancouver

      Vitolo M. Extraction of invertase from Saccharomyces cerevisiae: effect of rheological parameters [Internet]. World Journal of Pharmaceutical Research. 2019 ; 8( 6): 12-19.[citado 2024 nov. 16 ] Available from: https://doi.org/10.20959/wjpr20196-14794

  • Parte de monografia/livro

    Purificação de enzimas e peptídeos antimicrobianos: suas aplicações (2019)

    Oliveira, Ricardo Pinheiro de Souza

    Source: Biotecnologia Industrial: Processos Fermentativos e Enzimáticos. Unidade: FCF

    Subjects: ÁCIDOS, FERMENTAÇÃO

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    • ABNT

      OLIVEIRA, Ricardo Pinheiro de Souza. Purificação de enzimas e peptídeos antimicrobianos: suas aplicações. Biotecnologia Industrial: Processos Fermentativos e Enzimáticos. Tradução . São Paulo: Blucher, 2019. . . Acesso em: 16 nov. 2024.

    • APA

      Oliveira, R. P. de S. (2019). Purificação de enzimas e peptídeos antimicrobianos: suas aplicações. In Biotecnologia Industrial: Processos Fermentativos e Enzimáticos. São Paulo: Blucher.

    • NLM

      Oliveira RP de S. Purificação de enzimas e peptídeos antimicrobianos: suas aplicações. In: Biotecnologia Industrial: Processos Fermentativos e Enzimáticos. São Paulo: Blucher; 2019. [citado 2024 nov. 16 ]

    • Vancouver

      Oliveira RP de S. Purificação de enzimas e peptídeos antimicrobianos: suas aplicações. In: Biotecnologia Industrial: Processos Fermentativos e Enzimáticos. São Paulo: Blucher; 2019. [citado 2024 nov. 16 ]

  • Artigo de periodico

    Interferences that impact measuring optimal l-asparaginase activity and consequent errors interpreting these data (2019)

    Freitas, Marcela Medeiros; Souza, Paula Monteiro; Cruvinel, Kellen; Barros, Thais; Santos, Suikinai Nobre; Long, Paul F; Pessoa Junior, Adalberto ; Magalhães, Pérola Oliveira

    Source: Applied Microbiology and Biotechnology. Unidade: FCF

    Subjects: ENZIMAS, FERMENTAÇÃO

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    • ABNT

      FREITAS, Marcela Medeiros et al. Interferences that impact measuring optimal l-asparaginase activity and consequent errors interpreting these data. Applied Microbiology and Biotechnology, v. 103, n. 13, p. 5161-5166, 2019Tradução . . Disponível em: https://doi.org/10.1007/s00253-019-09890-0. Acesso em: 16 nov. 2024.

    • APA

      Freitas, M. M., Souza, P. M., Cruvinel, K., Barros, T., Santos, S. N., Long, P. F., et al. (2019). Interferences that impact measuring optimal l-asparaginase activity and consequent errors interpreting these data. Applied Microbiology and Biotechnology, 103( 13), 5161-5166. doi:10.1007/s00253-019-09890-0

    • NLM

      Freitas MM, Souza PM, Cruvinel K, Barros T, Santos SN, Long PF, Pessoa Junior A, Magalhães PO. Interferences that impact measuring optimal l-asparaginase activity and consequent errors interpreting these data [Internet]. Applied Microbiology and Biotechnology. 2019 ; 103( 13): 5161-5166.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s00253-019-09890-0

    • Vancouver

      Freitas MM, Souza PM, Cruvinel K, Barros T, Santos SN, Long PF, Pessoa Junior A, Magalhães PO. Interferences that impact measuring optimal l-asparaginase activity and consequent errors interpreting these data [Internet]. Applied Microbiology and Biotechnology. 2019 ; 103( 13): 5161-5166.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s00253-019-09890-0

  • Artigo de periodico

    Circumventing the glucose repression on invertase activity of baker's yeast by using fed-batch fermentation (2019)

    Vitolo, Michele

    Source: World Journal of Pharmacy and Pharmaceutical Sciences. Unidade: FCF

    Subjects: SACCHAROMYCES, FERMENTAÇÃO

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    • ABNT

      VITOLO, Michele. Circumventing the glucose repression on invertase activity of baker's yeast by using fed-batch fermentation. World Journal of Pharmacy and Pharmaceutical Sciences, v. 8, n. 4, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.20959/wjpps20194-13508. Acesso em: 16 nov. 2024.

    • APA

      Vitolo, M. (2019). Circumventing the glucose repression on invertase activity of baker's yeast by using fed-batch fermentation. World Journal of Pharmacy and Pharmaceutical Sciences, 8( 4), 1-8. doi:10.20959/wjpps20194-13508

    • NLM

      Vitolo M. Circumventing the glucose repression on invertase activity of baker's yeast by using fed-batch fermentation [Internet]. World Journal of Pharmacy and Pharmaceutical Sciences. 2019 ; 8( 4): 1-8.[citado 2024 nov. 16 ] Available from: https://doi.org/10.20959/wjpps20194-13508

    • Vancouver

      Vitolo M. Circumventing the glucose repression on invertase activity of baker's yeast by using fed-batch fermentation [Internet]. World Journal of Pharmacy and Pharmaceutical Sciences. 2019 ; 8( 4): 1-8.[citado 2024 nov. 16 ] Available from: https://doi.org/10.20959/wjpps20194-13508

  • Artigo de periodico

    Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2 (2019)

    Silva, Ronivaldo Rodrigues da; Conceicao, Pamela Joyce Previdelli da; Menezes, Cintia Lionela Ambrosio de; Nascimento, Carlos Eduardo de Oliveira; Bertelli, Maryane Machado; Pessoa Junior, Adalberto ; Monteiro, Gisele ; Silva, Roberto da; Gomes, Elini

    Source: Journal of Biotechnology. Unidade: FCF

    Subjects: FERMENTAÇÃO, ENZIMAS

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    • ABNT

      SILVA, Ronivaldo Rodrigues da et al. Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2. Journal of Biotechnology, v. 294, p. 73-80, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jbiotec.2019.02.001. Acesso em: 16 nov. 2024.

    • APA

      Silva, R. R. da, Conceicao, P. J. P. da, Menezes, C. L. A. de, Nascimento, C. E. de O., Bertelli, M. M., Pessoa Junior, A., et al. (2019). Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2. Journal of Biotechnology, 294, 73-80. doi:10.1016/j.jbiotec.2019.02.001

    • NLM

      Silva RR da, Conceicao PJP da, Menezes CLA de, Nascimento CE de O, Bertelli MM, Pessoa Junior A, Monteiro G, Silva R da, Gomes E. Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2 [Internet]. Journal of Biotechnology. 2019 ; 294 73-80.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jbiotec.2019.02.001

    • Vancouver

      Silva RR da, Conceicao PJP da, Menezes CLA de, Nascimento CE de O, Bertelli MM, Pessoa Junior A, Monteiro G, Silva R da, Gomes E. Biochemical characteristics and potential application of a novel ethanol and glucose-tolerant beta-glucosidase secreted by Pichia guilliermondii G1.2 [Internet]. Journal of Biotechnology. 2019 ; 294 73-80.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jbiotec.2019.02.001

  • Artigo de periodico

    Screening and optimizing fermentation production of l‐asparaginase by Aspergillus terreus strain S‐18 isolated from the Brazilian Caatinga Biome (2019)

    Rocha, Wilma Raianny Vieira da; Costa-Silva, Tales Alexandre; Agamez Montalvo, Gualberto Segundo; Feitosa, Valker Araujo ; Machado, S. E. F; Lima, Gláucia Manoella de Souza; Pessoa Junior, Adalberto ; Alves, Harley da Silva

    Source: Journal of Applied Microbiology. Unidade: FCF

    Subjects: FERMENTAÇÃO, BIOMA, ASPERGILLUS, CAATINGA

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    • ABNT

      ROCHA, Wilma Raianny Vieira da et al. Screening and optimizing fermentation production of l‐asparaginase by Aspergillus terreus strain S‐18 isolated from the Brazilian Caatinga Biome. Journal of Applied Microbiology, v. 126, p. 1426-1437, 2019Tradução . . Disponível em: https://doi.org/10.1111/jam.14221. Acesso em: 16 nov. 2024.

    • APA

      Rocha, W. R. V. da, Costa-Silva, T. A., Agamez Montalvo, G. S., Feitosa, V. A., Machado, S. E. F., Lima, G. M. de S., et al. (2019). Screening and optimizing fermentation production of l‐asparaginase by Aspergillus terreus strain S‐18 isolated from the Brazilian Caatinga Biome. Journal of Applied Microbiology, 126, 1426-1437. doi:10.1111/jam.14221

    • NLM

      Rocha WRV da, Costa-Silva TA, Agamez Montalvo GS, Feitosa VA, Machado SEF, Lima GM de S, Pessoa Junior A, Alves H da S. Screening and optimizing fermentation production of l‐asparaginase by Aspergillus terreus strain S‐18 isolated from the Brazilian Caatinga Biome [Internet]. Journal of Applied Microbiology. 2019 ; 126 1426-1437.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1111/jam.14221

    • Vancouver

      Rocha WRV da, Costa-Silva TA, Agamez Montalvo GS, Feitosa VA, Machado SEF, Lima GM de S, Pessoa Junior A, Alves H da S. Screening and optimizing fermentation production of l‐asparaginase by Aspergillus terreus strain S‐18 isolated from the Brazilian Caatinga Biome [Internet]. Journal of Applied Microbiology. 2019 ; 126 1426-1437.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1111/jam.14221

  • Artigo de periodico

    Liquid-liquid extraction of biopharmaceuticals from fermented broth: trends and future prospects (2018)

    Santos, Nathalia Vieira dos; Ebinuma, Valéria de Carvalho Santos; Pessoa Junior, Adalberto ; Pereira, Jorge Fernando Brandão

    Source: Journal of Chemical Technology and Biotechnology. Unidade: FCF

    Subjects: EXTRAÇÃO DE LÍQUIDOS, FERMENTAÇÃO

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    • ABNT

      SANTOS, Nathalia Vieira dos et al. Liquid-liquid extraction of biopharmaceuticals from fermented broth: trends and future prospects. Journal of Chemical Technology and Biotechnology, v. 93, n. 7, p. 1845-1863, 2018Tradução . . Disponível em: https://doi.org/10.1002/jctb.5476. Acesso em: 16 nov. 2024.

    • APA

      Santos, N. V. dos, Ebinuma, V. de C. S., Pessoa Junior, A., & Pereira, J. F. B. (2018). Liquid-liquid extraction of biopharmaceuticals from fermented broth: trends and future prospects. Journal of Chemical Technology and Biotechnology, 93( 7), 1845-1863. doi:10.1002/jctb.5476

    • NLM

      Santos NV dos, Ebinuma V de CS, Pessoa Junior A, Pereira JFB. Liquid-liquid extraction of biopharmaceuticals from fermented broth: trends and future prospects [Internet]. Journal of Chemical Technology and Biotechnology. 2018 ; 93( 7): 1845-1863.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/jctb.5476

    • Vancouver

      Santos NV dos, Ebinuma V de CS, Pessoa Junior A, Pereira JFB. Liquid-liquid extraction of biopharmaceuticals from fermented broth: trends and future prospects [Internet]. Journal of Chemical Technology and Biotechnology. 2018 ; 93( 7): 1845-1863.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/jctb.5476

  • Artigo de periodico

    Optimization of culture conditions and bench-scale production of anticancer enzyme L-asparaginase by submerged fermentation from Aspergillus terreus CCT 7693 (2018)

    Silva, T. A. Costa; Cordova, D. I. Camacho; Montalvo, G. S. Agamez; Parizotto, Leticia de Almeida ; Moguel, I. Sanchez; Pessoa Junior, Adalberto

    Source: Preparative Biochemistry and Biotechnology. Unidade: FCF

    Subjects: ANTINEOPLÁSICOS, FERMENTAÇÃO, REATORES BIOQUÍMICOS

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    • ABNT

      SILVA, T. A. Costa et al. Optimization of culture conditions and bench-scale production of anticancer enzyme L-asparaginase by submerged fermentation from Aspergillus terreus CCT 7693. Preparative Biochemistry and Biotechnology, v. 49, n. 1, p. 95-104, 2018Tradução . . Disponível em: https://doi.org/10.1080/10826068.2018.1536990. Acesso em: 16 nov. 2024.

    • APA

      Silva, T. A. C., Cordova, D. I. C., Montalvo, G. S. A., Parizotto, L. de A., Moguel, I. S., & Pessoa Junior, A. (2018). Optimization of culture conditions and bench-scale production of anticancer enzyme L-asparaginase by submerged fermentation from Aspergillus terreus CCT 7693. Preparative Biochemistry and Biotechnology, 49( 1), 95-104. doi:10.1080/10826068.2018.1536990

    • NLM

      Silva TAC, Cordova DIC, Montalvo GSA, Parizotto L de A, Moguel IS, Pessoa Junior A. Optimization of culture conditions and bench-scale production of anticancer enzyme L-asparaginase by submerged fermentation from Aspergillus terreus CCT 7693 [Internet]. Preparative Biochemistry and Biotechnology. 2018 ; 49( 1): 95-104.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/10826068.2018.1536990

    • Vancouver

      Silva TAC, Cordova DIC, Montalvo GSA, Parizotto L de A, Moguel IS, Pessoa Junior A. Optimization of culture conditions and bench-scale production of anticancer enzyme L-asparaginase by submerged fermentation from Aspergillus terreus CCT 7693 [Internet]. Preparative Biochemistry and Biotechnology. 2018 ; 49( 1): 95-104.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/10826068.2018.1536990

  • Artigo de periodico

    Optimization and purification of l-asparaginase from fungi: a systematic review (2017)

    Souza, Paula Monteiro; Freitas, Marcela Medeiros de; Cardoso, Samuel Leite; Pessoa Junior, Adalberto ; Guerra, Eliete Neves da Silva; Magalhães, Pérola Oliveira

    Source: Critical Reviews in Oncology/Hematology. Unidade: FCF

    Subjects: ANTINEOPLÁSICOS, FERMENTAÇÃO, FUNGOS, ANTINEOPLÁSICOS

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    • ABNT

      SOUZA, Paula Monteiro et al. Optimization and purification of l-asparaginase from fungi: a systematic review. Critical Reviews in Oncology/Hematology, v. 120, p. 194-202, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.critrevonc.2017.11.006. Acesso em: 16 nov. 2024.

    • APA

      Souza, P. M., Freitas, M. M. de, Cardoso, S. L., Pessoa Junior, A., Guerra, E. N. da S., & Magalhães, P. O. (2017). Optimization and purification of l-asparaginase from fungi: a systematic review. Critical Reviews in Oncology/Hematology, 120, 194-202. doi:10.1016/j.critrevonc.2017.11.006

    • NLM

      Souza PM, Freitas MM de, Cardoso SL, Pessoa Junior A, Guerra EN da S, Magalhães PO. Optimization and purification of l-asparaginase from fungi: a systematic review [Internet]. Critical Reviews in Oncology/Hematology. 2017 ; 120 194-202.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.critrevonc.2017.11.006

    • Vancouver

      Souza PM, Freitas MM de, Cardoso SL, Pessoa Junior A, Guerra EN da S, Magalhães PO. Optimization and purification of l-asparaginase from fungi: a systematic review [Internet]. Critical Reviews in Oncology/Hematology. 2017 ; 120 194-202.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.critrevonc.2017.11.006

  • Trabalho de evento-resumo periodico

    Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product (2017)

    Bedani, Raquel; Carvalho, Fernanda Santos de; Albuquerque, Marcela Albuquerque Cavalcanti de; Battistini, Carolina; Saad, Susana Marta Isay

    Source: Journal of the International Society of Microbiota. Conference titles: World Congress on International Society of Microbiota/ISM Targeting Microbiota. Unidade: FCF

    Subjects: PROBIÓTICOS, FERMENTAÇÃO

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      BEDANI, Raquel et al. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 16 nov. 2024. , 2017

    • APA

      Bedani, R., Carvalho, F. S. de, Albuquerque, M. A. C. de, Battistini, C., & Saad, S. M. I. (2017). Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. Berlin: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.

    • NLM

      Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 nov. 16 ]

    • Vancouver

      Bedani R, Carvalho FS de, Albuquerque MAC de, Battistini C, Saad SMI. Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product. Journal of the International Society of Microbiota. 2017 ; 4 66.[citado 2024 nov. 16 ]

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