Search Results - "Duarte, Whasley Ferreira"

Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids by Moreira, Igor Magalhães da Veiga, Miguel, Maria Gabriela da Cruz Pedrozo, Duarte, Whasley Ferreira, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The intensive efforts to control the “witches' broom” fungus in Brazil have included research on resistant and more productive cocoa cultivars, but the impact…”
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Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products by Dias, Francesca Silva, Duarte, Whasley Ferreira, Santos, Marianna Rabelo Rios Martins, Ramos, Eduardo Mendes, Schwan, Rosane Freitas

“…The aim of this study was to select strains of Lactobacillus isolated from pork sausage for use as probiotics. Lactobacillus isolates were evaluated in tests…”
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Arcopilus eremanthusum sp. nov. as sources of antibacterial and antioxidant metabolites by Tavares, Dérica Gonçalves, Guimarães, Sarah da Silva Costa, Piccoli, Roberta Hilsdorf, Duarte, Whasley Ferreira, Cardoso, Patrícia Gomes

“…In this study, we evaluated the antibacterial and antioxidant activities of ethyl acetate (EtOAc) extracts of Arcopilus eremanthusum sp. nov. (CML3766)…”
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Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage by Oliveira, Daelen Resende, Lopes, Ana Claudia Alencar, Pereira, Rafaela Andrade, Cardoso, Patricia Gomes, Duarte, Whasley Ferreira

“…Purpose This work aimed to assess the probiotic potential of different Kluyveromyces lactis strains isolated from Canastra cheese and to produce a fermented…”
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Antioxidant activity and phenolic compounds of the extract from pigment-producing fungi isolated from Brazilian caves by Gonçalves Tavares, Dérica, Viana Lessa Barbosa, Bárbara, Lopes Ferreira, Rodrigo, Ferreira Duarte, Whasley, Gomes Cardoso, Patrícia

“…Few studies have been carried out on the biotechnological potential of microorganisms growing inside caves. Fungi are found in several environments and are…”
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Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products by Lopes, Ana Cláudia Alencar, Andrade, Rafaela Pereira, de Oliveira, Lauany Caroline Carvalho, Lima, Lidiany Mendonça Zacaroni, Santiago, Wilder Douglas, de Resende, Mário Lúcio Vilela, das Graças Cardoso, Maria, Duarte, Whasley Ferreira

“…Coffee is one of the most important commodities worldwide. The industrial processing of coffee cherries generates a considerable volume of by-products such as…”
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Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis by Tavares, Dérica Gonçalves, Souza, Mayara Andrade Martins de, Santos, Tamara Leite Dos, Silva, Adriele do Amor Divino, Abreu, Danilo José Machado de, Duarte, Whasley Ferreira

“…Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore,…”
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Endophytic fungi from Brachiaria grasses in Brazil and preliminary screening of Sclerotinia sclerotiorum antagonists by Gama, Danielly de Souza, Santos, Ítalo Augusto Férrer Melo, Abreu, Lucas Magalhães de, Medeiros, Flávio Henrique Vasconcelos de, Duarte, Whasley Ferreira, Cardoso, Patrícia Gomes

“…Fungal endophytes of Brachiaria, a nonhost of Sclerotinia sclerotiorum, may harbor species with antagonistic effects against this plant pathogen. The objective…”
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Production and characterization of a new sweet Sorghum distilled beverage by Lopes, Ana Cláudia Alencar, Genisheva, Zlatina, Nunes, José Airton Rodrigues, Duarte, Whasley Ferreira

“…Sweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking…”
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Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production by Duarte, Whasley Ferreira, Dias, Disney Ribeiro, de Melo Pereira, Gilberto Vinicius, Gervásio, Ivani Maria, Schwan, Rosane Freitas

“…The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using…”
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Effect of Co-Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça by Duarte, Whasley Ferreira, de Sousa, Márcio Vinicius Ferreira, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…:  The effect of Lactobacillus fermentum in co‐inoculation with Saccharomyces cerevisiae UFLA CA11 on the quality of cachaça (sugar cane spirit) was evaluated…”
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Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people by Miguel, Maria Gabriela da Cruz Pedrozo, Santos, Marianna Rabelo Rios Martins, Duarte, Whasley Ferreira, de Almeida, Euziclei Gonzaga, Schwan, Rosane Freitas

“…‘Calugi’ is a fermented porridge that is produced from corn and rice by Javaé Amerindians. Samples of this porridge were chemically and microbiologically…”
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Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology by Duarte, Whasley Ferreira, Amorim, Juliana Cunha, de Assis Lago, Lilian, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…:  The jabuticaba tree (Brazilian grape tree) is a tree native to Brazil that belongs to the Myrtaceae family. The jabuticaba fruit is used in some regions of…”
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Characterization of Sweet Sorghum Genotypes Based on Agro-industrial Performance and Fermentation Potential by Fagundes, Talieisse Gomes, Lombardi, Gabrielle Maria Romeiro, Lopes, Ana Cláudia Alencar, Fernandes Filho, Cláudio Carlos, Lopes, Lucas Silveira, Parrella, Rafael Augusto da Costa, Duarte, Whasley Ferreira, Nunes, José Airton Rodrigues

“…The industrial yield of first-generation ethanol from sweet sorghum [ Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental…”
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Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae by Ramos, Cíntia Lacerda, Duarte, Whasley Ferreira, Freire, Ana Luiza, Dias, Disney Ribeiro, Eleutherio, Elis Cristina Araújo, Schwan, Rosane Freitas

“…Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also…”
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Evaluation of adhesive properties of presumptive probiotic Lactobacillus plantarum strains by Francesca Silva Dias, Whasley Ferreira Duarte, Rosane Freitas Schwan

“…Thirty-two strains of Lactobacillus plantarum UFLA SAU from pork sausages, pre-selected for some features for probiotic application, were utilized in this…”
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Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça by Carvalho, Fernanda Paula, Duarte, Whasley Ferreira, Dias, Disney Ribeiro, Piccoli, Roberta Hilsdorf, Schwan, Rosane Freitas

“…Lactococcus lactis and Saccharomyces cerevisiae in co-culture were evaluated during sugar cane fermentantion for cachaça production. The inocula containing L…”
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Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages by Amorim, Juliana Cunha, Piccoli, Roberta Hilsdorf, Duarte, Whasley Ferreira

“…Pineapple (Ananas comosus (L.) Merril) is a tropical fruit rich in nutrients characterized by a pleasant taste and widely consumed in several countries. It is…”
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Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds by Bonilla-Hermosa, Verónica Alejandra, Duarte, Whasley Ferreira, Schwan, Rosane Freitas

“…•Production of bioethanol and volatile compounds using coffee residues as substrate.•H. uvarum UFLA CAF76 was able to grow and ferment coffee residues.•High…”
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Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics by Amorim, Juliana Cunha, Schwan, Rosane Freitas, Duarte, Whasley Ferreira

“…The main goal of this study was to produce cachaça using a mixed inoculum of Saccharomyces cerevisiae and Meyerozyma caribbica and characterize the produced…”
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