Search Results - "Freitas Schwan, Rosane"

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products by Ramos, Cíntia Lacerda, Thorsen, Line, Schwan, Rosane Freitas, Jespersen, Lene

“…A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and…”
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Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage by Santos, Claudia Cristina Auler do Amaral, Libeck, Bárbara da Silva, Schwan, Rosane Freitas

“…Most of the commercial probiotic products are dairy-based, and the development of non-dairy probiotic products could be an alternative for new functional…”
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New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis by Puerari, Cláudia, Magalhães, Karina Teixeira, Schwan, Rosane Freitas

“…The aim of the present work was to evaluate the use of the kefir grains as a starter culture for new cocoa (Theobroma cacao L.) beverages. Fermentation was…”
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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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Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor by Magalhães da Veiga Moreira, Igor, de Figueiredo Vilela, Leonardo, da Cruz Pedroso Miguel, Maria Gabriela, Santos, Cledir, Lima, Nelson, Freitas Schwan, Rosane

“…Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many…”
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Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts by dos Reis, Kelly Cristina, Arrizon, Javier, Amaya-Delgado, Lorena, Gschaedler, Anne, Schwan, Rosane Freitas, Silva, Cristina Ferreira

“…Vinasse is a waste obtained from the production of beverages, such as tequila and cachaça. The presence of acids, alcohols, sugars, minerals, amino acids,…”
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Microbial communities and chemical changes during fermentation of sugary Brazilian kefir by Magalhães, Karina Teixeira, de M. Pereira, G. V, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The microorganisms associated with sugary Brazilian kefir beverage were investigated using a combination of culture-dependent and -independent methods. A total…”
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Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians by Ramos, Cíntia Lacerda, de Almeida, Euziclei Gonzaga, Freire, Ana Luiza, Freitas Schwan, Rosane

“…Microorganisms associated with the fermentation of cotton seed and rice were studied using a combination of culture-dependent and -independent methods. Samples…”
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Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods by Ramos, Cíntia Lacerda, de Almeida, Euziclei Gonzaga, Pereira, Gilberto Vinícius de Melo, Cardoso, Patrícia Gomes, Dias, Eustáquio Souza, Schwan, Rosane Freitas

“…Cauim is a fermented beverages prepared by Tapirapé Amerindians in Brazil from substrates such as cassava, rice, peanuts, pumpkin, cotton seed and maize. Here…”
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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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The chemistry and sensory characteristics of new herbal tea‐based kombuchas by Zhang, Jing, Van Mullem, Joshua, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Kombucha is a black tea‐based, non‐alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological…”
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Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages by Freire, Ana Luiza, Ramos, Cintia Lacerda, Schwan, Rosane Freitas

“…There is an important demand for the development of new non-dairy probiotic beverages in the functional food market. This work aimed to develop new fermented…”
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Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture by Magalhães, Karina Teixeira, Dias, Disney Ribeiro, de Melo Pereira, Gilberto Vinicius, Oliveira, José Maria, Domingues, Lucília, Teixeira, José António, de Almeida e Silva, João Batista, Schwan, Rosane Freitas

“…The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based…”
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Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages by Menezes, Aline Galvão Tavares, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and…”
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Sugarcane Bagasse Hydrolysis Using Yeast Cellulolytic Enzymes by Souza, A.C., Campus Universitario, MG. Batista, Carvalho, F.P., Campus Universitario, MG. Batista, Batista, C.F.S., Campus Universitario, MG. Batista, Schwan, R.F., Campus Universitario, MG. Batista, Dias, D.R., Campus Universitario, MG. Batista

“…Ethanol fuel production from lignocellulosic biomass is emerging as one of the most important technologies for sustainable development. To use this biomass, it…”
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Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast by Freire, Ana Luiza, Ramos, Cintia Lacerda, Schwan, Rosane Freitas

“…Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food products that promote health, but they are still produced by…”
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Editorial: Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product Quality by Gibson, Brian, Zhao, Jian, Schwan, Rosane Freitas

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Pectinolytic enzymes secreted by yeasts from tropical fruits by da Silva, Evânia Geralda, Borges, Maria de Fátima, Medina, Clara, Piccoli, Roberta Hilsdorf, Schwan, Rosane Freitas

“…Three hundred yeasts isolated from tropical fruits were screened in relation to secretion of pectinases. Twenty-one isolates were able to produce…”
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Protein profile and volatile compound associated with fermented coffees with yeast co-inoculation by Pereira Bressani, Ana Paula, Monteiro de Andrade, Hélida, Ribeiro Dias, Disney, Freitas Schwan, Rosane

“…This work aims to analyze the protein profile and volatile compounds of coffees fermented with the indigenous microbiota and with the co-inoculation of three…”
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Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF) by Mynsen Machado Martins, Pâmela, Nara Batista, Nádia, Augusto Oliveira Naves, José, Ribeiro Dias, Disney, Freitas Schwan, Rosane

“…[Display omitted] •Coffees inoculated with dried yeast had higher concentrations of volatile compounds.•The dried yeasts were metabolically active.•The most…”
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