Characterization of a _-Glucanase Produced by Rhizopus microsporus var. microsporus and Its Potential for Application in the Brewing Industry

2011 ◽  
pp. 109-124
Author(s):  
Klecius Celestino ◽  
Ricardo Cunha ◽  
Carlos Felix
Keyword(s):  
Brewing Industry ◽  
Rhizopus Microsporus

Phytase Production by Rhizopus microsporus var. microsporus Biofilm: Characterization of Enzymatic Activity After Spray Drying in Presence of Carbohydrates and Nonconventional Adjuvants

2014 ◽  
Vol 24 (2) ◽  
pp. 177-187 ◽  
Author(s):  
Vanessa Sayuri Sato ◽  
João Atílio Jorge ◽  
Wanderley Pereira Oliveira ◽  
Claudia Regina Fernandez Souza ◽  
Luis Henrique Souza Guimarães
Keyword(s):  
Enzymatic Activity ◽  
Spray Drying ◽  
Rhizopus Microsporus ◽  
Phytase Production

scholarly journals Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains

Toxins ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 31 ◽  
Author(s):  
Karim Piacentini ◽  
Liliana Rocha ◽  
Geovana Savi ◽  
Lorena Carnielli-Queiroz ◽  
Livia De Carvalho Fontes ◽  
...  
Keyword(s):  
Species Complex ◽  
Fusarium Species ◽  
Plant Diseases ◽  
Phylogenetic Study ◽  
Brewing Industry ◽  
Yield And Quality ◽  
High Incidence ◽  
Barley Grains

Fusarium species threaten yield and quality of cereals worldwide due to their ability to produce mycotoxins and cause plant diseases. Trichothecenes and zearalenone are the most economically significant mycotoxins and are of particular concern in barley, maize and wheat. For this reason, the aim of this study was to characterize the Fusarium isolates from brewing barley and to assess deoxynivalenol and zearalenone contamination in grains. Characterization of the Fusarium strains was carried out by the phylogeny based on two loci (EF-1α and RPB2). Mycotoxin detection and quantification were performed by LC-MS. The results show that Fusarium was the predominant genus. Phylogenetic study demonstrated that the majority of the strains clustered within the Fusarium sambucinum species complex followed by the Fusarium tricinctum species complex. The results revealed high incidence of deoxynivalenol (DON) and zearalenone (ZEA) contamination (90.6% and 87.5%, respectively). It was observed that 86% of the samples contaminated with ZEA were above the limits set by the EU and Brazilian regulations. These results may highlight the importance of controlling Fusarium toxins in barley, mainly because of its use in the brewing industry and the resistance of various mycotoxins to food processing treatments.

Genotypic Characterization of Rhizopus Spp. Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia

2020 ◽  
Vol 14 (3) ◽  
pp. 3
Author(s):  
Tati Barus ◽  
Jason Wiranata Sanjaya ◽  
Anastasia Tatik Hartanti ◽  
Adi Yulandi ◽  
Vivitri Dewi Prasasty ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Internal Transcribed Spacer ◽  
Rapd Markers ◽  
Random Amplified Polymorphic Dna ◽  
Its Sequence ◽  
Rhizopus Microsporus ◽  
Rhizopus Delemar

Abstract. Soybeans tempeh (tempeh) is processed by fermentation using Rhizopus spp. Tempeh is an important source of protein in Indonesia. The traditional inoculum in fermentation locally is known as Usar which is made from the leaves of Hibiscus tiliaceus. However, Rhizopus information from Usar is still limited. Therefore, this study aims to identify and investigate the genetic diversity of Rhizopus species from Usar and tempeh based on the Internal Transcribed Spacer (ITS) sequence and the Random Amplified Polymorphic DNA (RAPD) markers. Twenty-three Rhizopus strains were isolated from Usar and ten Rhizopus strains were isolated from tempeh. Based on ITS sequences, the isolates were similar to R Rhizopus microsporus (30 isolates) and Rhizopus delemar (3 isolates) with 98-99% similarity. The genetics of R. microsporus and R. delemar are varied and different from the genetics of R. microsporus from tempeh. The growth temperature of R. microsporus varies from 33 to 48°C and R. delemar can grow to a maximum at 33°C. The role of R. microsporus and R. delemar from Usar in determining the quality of tempeh is still limited. Therefore, it needs to be investigated further.

Purification and Characterization of a Chymosin from Rhizopus microsporus var. rhizopodiformis

2014 ◽  
Vol 174 (1) ◽  
pp. 174-185 ◽  
Author(s):  
Qian Sun ◽  
Xi-Ping Wang ◽  
Qiao-Juan Yan ◽  
Wei Chen ◽  
Zheng-Qiang Jiang
Keyword(s):  
Purification And Characterization ◽  
Rhizopus Microsporus

scholarly journals Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

2021 ◽  
Vol 11 (4) ◽  
pp. 1962
Author(s):  
Vanesa Sanz ◽  
Herminia Domínguez ◽  
María Dolores Torres
Keyword(s):  
Potato Starch ◽  
Antioxidant Compounds ◽  
Gluten Free ◽  
Brewing Industry ◽  
Rheological Characterization ◽  
Assisted Extraction ◽  
Wide Range ◽  
Mastocarpus Stellatus ◽  
Sequential Combination

Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources is an increasing market trend. In this context, this work is aimed at the formulation and thermo-rheological characterization of functional hydrogels using potato starch from agro-industrial waste and kappa–iota hybrid carrageenans extracted from the above seaweed, enriched with antioxidant compounds from different agro-industrial products, such as waste coming from the pruning of green tea and two varieties of hops used in the brewing industry. Environmentally friendly technologies such as microwave hydrodiffusion and gravity, microwave-assisted extraction, ultrasounds and autohydrolysis were used for the recovery of antioxidant compounds. The results point out that functional hydrogels based on potato starch and hybrid carrageenans with a wide range of viscoelastic features can be achieved, with the particularity of being suitable for people with celiac disease. The incorporation of selected antioxidant extracts from vegetable by-products involved the drop (about tenfold) of the viscous and elastic properties of the formulated gels. The sequential combination of the above treatments could even further expand the thermo-rheological properties of formulated hydrogels, with potential application in functional foodstuffs and novel gluten-free goods.

scholarly journals RESÍDUOS DA INDÚSTRIA CERVEJEIRA NA PRODUÇÃO DE NOVOS SUBSTRATOS PARA O CULTIVO DO COGUMELO Ganoderma lucidum

2020 ◽  
Vol 35 (2) ◽  
pp. 265-275
Author(s):  
Ana Claudia Chimini ◽  
Dalvan Pereira Abilio ◽  
Otavio Augusto Pessotto Alves Siqueira ◽  
Meire Cristina Nogueira de Andrade ◽  
Olívia Gomes Martins
Keyword(s):  
Ganoderma Lucidum ◽  
Evaluation Criteria ◽  
Chemical Characterization ◽  
Sao Paulo ◽  
São Paulo ◽  
Brewing Industry ◽  
Beer Industry ◽  
Before And After ◽  
E Mail

RESÍDUOS DA INDÚSTRIA CERVEJEIRA NA PRODUÇÃO DE NOVOS SUBSTRATOS PARA O CULTIVO DO COGUMELO Ganoderma lucidum   ANA CLAUDIA CHIMINI1, DALVAN PEREIRA ABILIO2, OTAVIO AUGUSTO PESSOTTO ALVES SIQUEIRA3, OLÍVIA GOMES MARTINS4, MEIRE CRISTINA NOGUEIRA DE ANDRADE5   1Graduanda em Engenharia Agronômica, Universidade do Sagrado Coração. Endereço: Rua Irmã Arminda 10-50, Jardim Brasil, CEP:17011-160, Bauru, São Paulo, Brasil. E-mail: [email protected] 2Graduando em Ciências Biológicas, Universidade do Sagrado Coração. Endereço: Rua Irmã Arminda 10-50, Jardim Brasil, CEP:17011-160, Bauru, São Paulo, Brasil. E-mail: [email protected] 3Mestre em Agronomia ,Universidade Estadual Paulista “Júlio Mesquita Filho”, Faculdade de Ciências Agronômicas de Botucatu. Endereço: Rua José Barbosa de Barros 3780, Av. Universitária Altos do Paraíso, CEP: 18610-034, Botucatu, São Paulo, Brasil. E-mail: [email protected] 4Doutoranda em Agronomia – Energia na Agricultura, Universidade Estadual Paulista “Júlio Mesquita Filho”, Faculdade de Ciências Agronômicas de Botucatu. Endereço: Rua José Barbosa de Barros 3780, Av. Universitária Altos do Paraíso, CEP: 18610-034, Botucatu, São Paulo, Brasil. E-mail: [email protected] 5Doutora em Agronomia, docente permanente do Programa de Pós-graduação em Agronomia – Energia na Agricultura, Universidade Estadual Paulista “Júlio Mesquita Filho”, Faculdade de Ciências Agronômicas de Botucatu. Endereço: Rua José Barbosa de Barros 3780, Av. Universitária Altos do Paraíso, CEP: 18610-034, Botucatu, São Paulo, Brasil. E-mail: [email protected]   RESUMO: Este estudo objetivou avaliar o potencial de três resíduos da indústria cervejeira (bagaço de malte, fermento e proteína) na suplementação de substratos para o cultivo de duas linhagens de Ganoderma lucidum (FF e M). Para isto, foi realizado um delineamento experimental 2x4 (linhagens x substratos), totalizando oito tratamentos. Os substratos foram preparados, esterilizados e acondicionados em pacotes de PEAD que, posteriormente, foram inoculados e incubados. Os cogumelos foram colhidos e pesados até o fim do ciclo de cultivo. Foram colhidas amostras dos substratos antes e depois do cultivo para caracterização química. Quanto ao potencial dos resíduos, levaram-se como critérios de avaliação a caracterização química dos substratos e a produção (massa de basidiomas frescos). Os dados foram submetidos à análise estatística. Verificou-se que para a linhagem FF de G. lucidum, o substrato que proporcionou o melhor desempenho de massa foi o suplementado com bagaço de malte (BM), resultando em uma média de 48,3g. Portanto, concluiu-se que, dentre os resíduos de cervejaria avaliados, o bagaço de malte foi o mais recomendado para o cultivo de G. lucidum.   Palavras-chave: aproveitamento, bagaço de malte, fungos.   WASTES FROM BEER INDUSTRY IN THE PRODUCTION OF NEW SUBSTRATES FOR Ganoderma lucidum MUSHROOM CULTIVATION   ABSTRACT: This study aimed to evaluate the potential of three residues from the brewing industry (malt bagasse, yeast and protein) in the supplementation of substrates for cultivation of two Ganoderma lucidum strains (FF and M). The experimental design was a 2 x 4 (strains x substrates), totalizing 8 treatments. The substrates were prepared, sterilized and packed in HDPE, which were later inoculated and incubated. The mushrooms were harvested and weighed until the end of the cultivation cycle. Samples of substrates were taken before and after cultivation for chemical characterization. As for the potential of the residues, the chemical characterization of the substrates and the production (fresh basidiomas mass) were taken as evaluation criteria. The data were submitted to statistical analysis. It was found that for the FF strain of G. lucidum, the substrate that provided the best mass performance was supplemented with malt bagasse (MB), resulting in an average of 48.3 g. Therefore, it was concluded that, among the brewery residues evaluated, the malt bagasse was the most recommended for the cultivation of G. lucidum.   Keywords: Repurposing, malt bagasse, fungi.

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