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Doctoral Thesis
DOI
10.11606/T.64.2008.tde-17092008-103813
Document
Author
Full name
André Eduardo de Souza Belluco
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2008
Supervisor
Committee
Walder, Julio Marcos Melges (President)
Alcarde, André Ricardo
Baptista, Antonio Sampaio
Parazzi, Clovis
Valsechi, Octavio Antonio
Title in Portuguese
Obtenção de leveduras vivas enriquecidas para suplementação nutricional e probiótico
Keywords in Portuguese
Enriquecimento
Irradiação
Levedura
Micronutrientes
Nutrição
Probiótico
Abstract in Portuguese
A presente pesquisa visou o acúmulo dos micronutrientes ferro e zinco em levedura da espécie Saccharomyces cerevisiae, em meio contendo 300 mg L-1 de ferro ou zinco (previamente definido) de acordo com o respectivo experimento. Ainda, teve o intuito de adicionar a levedura viva em um substrato (milho), esterilizado por irradiação gama (dose previamente definido), e avaliar a sua viabilidade celular para que essa possa ser uma fonte de probiótico. A levedura apresentou um acumulo de ferro e zinco durante os ciclos fermentativos, alcançando no final do sexto ciclo 8883 mg kg-1 de matéria seca e 7452 mg kg-1 de matéria seca respectivamente. A viabilidade celular das leveduras decresce durante todo o tempo de investigação, apresentando um valor de 82,53% aos 110 dias
Title in English
Enriched live yeasts for nutritional supplementation and pro-biotic.
Keywords in English
Enrichment
Irradiation
Micro-nutrients
Nutrition
Pro-biotic
Yeast
Abstract in English
The objective of this work was to accumulate the micro-nutrients iron and zinc in yeast Saccharomyces cerevisiae in broth with 300 mg L-1 of iron or zinc. The enriched live yeasts were studied to be added to a substrate (corn) sterilized by gamma radiation in order to be a potential source of pro-biotic. The yeast accumulated iron and zinc during the fermentative cycles, reaching 8,883 mg kg-1 (dry weight) and 7,452 mg kg-1 (dry weight), respectively, at the end of the sixth cycle. The cellular viability of the yeasts added to corn decreased during the period of investigation, presenting the value of 82,53% at 110 days
 
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Doutorado.pdf (385.63 Kbytes)
Publishing Date
2008-09-19
 
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