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dc.date.accessioned2018-04-12T12:36:53Z-
dc.date.available2018-04-12T12:36:53Z-
dc.date.issued2012-07-
dc.identifier.citationSANTOS, Rafaela Cristiane Andrade [et al]. Evaluation of temperature and moisture response surface on the lipase from pumpkin seeds fermentation using Aspergillus niger. Acta Scientiarum. Technology (Online), Maringá, v. 34, n. 3, p. 255-260, july-sep, 2012.pt_BR
dc.identifier.issn1807-8621-
dc.identifier.otherdoi: 10.4025/actascitechnol.v34i3.12497-
dc.identifier.urihttps://repositorio.ifs.edu.br/biblioteca/handle/123456789/524-
dc.description.abstractAgro-industrial waste has shown great potential for use in solid-state fermentation due to its low cost and promoting the growth of microorganisms. This study evaluated the interaction between temperature and moisture response surface on lipase from the fermentation of pumpkin seed flour, using Aspergillus niger. Fermentations were performed in Petri dishes in an experimental design using a 22 matrix with four replications at the center point and four axial points, varying substrate moisture between 30 and 60% and temperature between 30 and 40ºC. The maximum hydrolytic activity (71.88 U g-1 dry weight) was obtained using flour with 30% moisture and 30°C temperature in 120 hours of fermentation. The interaction between fermentation temperature and initial moisture content of the residue was the parameter that most influenced the process at 95% significance level. The response surface analysis showed that the maximum lipase production can be obtained under temperature and moisture conditions of the flour ranging from 28 to 34.5°C and 25 to 32.5%; or between 32 and 40°C and 58 and 65%, respectively. Pumpkin seed flour showed potential for obtaining microbial lipase.en
dc.description.sponsorshipActa Scientiarum. Technologyen
dc.language.isopt_BRpt_BR
dc.publisherEditora da Universidade Estadual de Maringá - Eduempt_BR
dc.subjectCiências agráriaspt_BR
dc.subjectAlimentopt_BR
dc.subjectFermentationen
dc.subjectMicrobial enzymeen
dc.subjectProcesso fermentativopt_BR
dc.subjectResíduo agroindustrialpt_BR
dc.subjectAbóborapt_BR
dc.subjectEnzima microbianapt_BR
dc.subjectMicrorganismopt_BR
dc.subjectSementept_BR
dc.subjectPumpkin seedsen
dc.subjectAspergillus nigeren
dc.subjectAgrarian scienceen
dc.titleEvaluation of temperature and moisture response surface on the lipase from pumpkin seeds fermentation using Aspergillus nigeren
dc.title.alternativeAvaliação da temperatura e da superfície de resposta à umidade na lipase a partir da fermentação de sementes de abóbora usando Aspergillus nigerpt_BR
dc.typeArtigopt_BR
dc.contributor.authorSantos, Rafaela Cristiane Andradept_BR
dc.contributor.authorAraújo, Kyzzes Barretopt_BR
dc.contributor.authorSoares, Cleide Mara Fariapt_BR
dc.contributor.authorAquino, Luciana Cristina Lins dept_BR
dc.description.abstract2Os resíduos agroindustriais têm apresentado grande potencial para utilização em fermentação em estado sólido por possuírem baixo custo e favorecerem o crescimento de microrganismos. Foi avaliada a interação entre temperatura e umidade por superfície de resposta sobre lipasept_BR
Aparece nas coleções:Artigo, Resumo científico e Comunicação em eventos - Alimentos



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