scholarly journals Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum

1998 ◽  
Vol 29 (4) ◽  
pp. 246-250 ◽  
Author(s):  
Rosana Cristina Minussi ◽  
Juliana Rocha Lopes Soares-Ramos ◽  
Jorge Luiz Cavalcante Coelho ◽  
Daison Olzany Silva
Keyword(s):  
Yeast Extract ◽  
Sugar Cane ◽  
Culture Media ◽  
Cellulase Activity ◽  
Dry Weight ◽  
Pectin Lyase ◽  
Production Costs ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
Penicillium Griseoroseum

The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL) and polygalacturonase (PG) by Penicillium griseoroseum were investigated. The fungus was cultured in a mineral medium (pH 6.3) in a rotary shaker (150 rpm) for 48 h at 25oC. Culture media were supplemented with yeast extract and sucrose or sugar-cane juice. Sugar-cane juice added singly to the medium promoted higher PL activity and mycelial dry weight when compared to pectin and the use of sugar-cane juice and yeast extract yielded levels of PG activity that were similar to those obtained with sucrose-yeast extract or pectin. The results indicated that, even at low concentrations, sugar-cane juice was capable of inducing pectin lyase and polygalacturonase with no cellulase activity in P. griseoroseum.

Pectin lyase production by Penicillium griseoroseum grown in sugar cane juice in repeated batch cultures

2001 ◽  
Vol 17 (5) ◽  
pp. 433-437 ◽  
Author(s):  
Roberta Hilsdorf Piccoli-Valle ◽  
Igor Viana Brandi ◽  
Daison Olzany Silva ◽  
Frederico José Vieira Passos
Keyword(s):  
Sugar Cane ◽  
Pectin Lyase ◽  
Batch Cultures ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
Penicillium Griseoroseum ◽  
Repeated Batch

scholarly journals Fermentation of sugar cane juice (Sacharum officinarum) cultivar RB 7515 by wild yeasts resistant to UVC

2011 ◽  
Vol 2 (1) ◽  
pp. 13-21 ◽  
Author(s):  
Viviane dos Santos Sobrinho ◽  
Valéria Cristina Ferreira da Silva ◽  
Marney Pascoli Cereda
Keyword(s):  
Sugar Cane ◽  
Culture Media ◽  
Tap Water ◽  
Continuous Reactor ◽  
Sugarcane Cultivar ◽  
Cane Juice ◽  
Wild Yeast ◽  
Sugar Cane Juice ◽  
Wild Yeasts ◽  
Specific Culture

Commercial alcoholic fermentations coexist with microbial contamination come together withsugar cane or industrial water. The contaminants are bacteria or wild yeast that also results reduction in yield. The contaminants control use acid treatment and antibiotics. Disinfection by ultraviolet radiation is efficient in transparent liquid and has as advantage leaving noresidues. Reports on the UV effect over microorganisms in turbid and colored liquids are scarce. The research evaluated the use of commercial UVC lamp in continuous reactor for reducing microbial load and its effect on the fermentation of sugarcane cultivar RB 7515. The sugar cane juice and tap water used in dilution were both exposed to doses of 0, 500, 1000, 2000 and 4000 Joules/ljuice. The counts were made in specific culture media. The dose 500 Joules/liter was enough to eliminate the coliforms, but survived yeast and bacteria without difference to the others dose. The treated sugar cane juice was diluted to 12 Brix and fermented by the surviving wild yeasts untilBrix stabilization. The alcoholic graduation was 5° GL for all the treatment. It was proved the ability of wild yeasts resistant to UVC even with long fermentation times.

Cationic dye adsorption in sugar cane juice

1959 ◽  
Vol 9 (9) ◽  
pp. 482-486
Author(s):  
M. C. Bennett ◽  
D. A. Haydon
Keyword(s):  
Sugar Cane ◽  
Dye Adsorption ◽  
Cationic Dye ◽  
Cane Juice ◽  
Sugar Cane Juice

BRANDING KULINER DI KOTA WISATA BERASTAGI KABUPATEN KARO ( STUDI KASUS DI WARUNG WAJIK PECEREN DAN WARUNG SARI TEBU BERASTAGI )

2020 ◽  
Vol 1 (2) ◽  
pp. 69-73
Author(s):  
Zaitun Zaitun
Keyword(s):  
Sugar Cane ◽  
Actual Condition ◽  
Descriptive Research ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
The Family ◽  
Data Collection Technique ◽  
The City ◽  
Research Type ◽  
Made In

This research was conducted to find out how big the interest of tourists who come to visit wajik stalls and sugar cane juice sweet so that in know whether the two places are worthy made in culinary branding in the city of Berastagi tourism. The method used in this research is qualitative method with descriptive research type which explain the actual condition that happened in the field with data collection technique through observation, interview and documentation. Based on the results of the research can be in the know that in general the interest of visitors to enjoy the menu at the stall wajik peceren better in comparison the interest of visitors in sweet sugar cane stalls. The price offered in these two stalls is very relative and classified as not so expensive and visitors who come to stalls wajik peceren usually buy diamonds that are characteristic of the shop to be brought as by the family at home while the visitors who enjoy the menu at the sweet sugar cane where in general, visitors who come only enjoy the menu on offer, especially Berastagi sugar cane and not brought home as souvenir for the family.

scholarly journals Cyclic AMP and Low Molecular Weight Effector(s) Present in Yeast Extract Are Involved in Pectin Lyase Production by Penicillium griseoroseum Cultured on Sucrose

1999 ◽  
Vol 76 (2) ◽  
pp. 129-142 ◽  
Author(s):  
Maria Cristina Baracat-Pereira ◽  
Jorge Luiz Cavalcante Coelho ◽  
Rosana Cristina Minussi ◽  
Virgínia Maria Chaves-Alves ◽  
Rogelio Lopes Brandio ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Cyclic Amp ◽  
Yeast Extract ◽  
Pectin Lyase ◽  
Low Molecular Weight ◽  
Penicillium Griseoroseum

scholarly journals Study of clarification process of sugar cane juice for consumption

2010 ◽  
Vol 30 (3) ◽  
pp. 776-783 ◽  
Author(s):  
Patricia Prati ◽  
Roberto Hermínio Moretti
Keyword(s):  
Sugar Cane ◽  
Cane Juice ◽  
Sugar Cane Juice

Efficiency Increase in the Extraction of Sugar Cane Juice in the Sugar Cane Mills by Means of the Regulation of Hydraulic Pressures

2005 ◽  
Author(s):  
Nelson Arzola ◽  
Rafael Goytisolo ◽  
Lester D. Suarez ◽  
Ariel Fernandez
Keyword(s):  
Control Strategy ◽  
Sugar Cane ◽  
Hydraulic Cylinder ◽  
Automatic Regulation ◽  
Hydraulic Pressure ◽  
Uniform Compression ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
Efficiency Increase ◽  
Relationship Of

In this paper, the distribution of pressure on the bagasse layer in the sugar cane mills and an automatic regulation proposal to increase the efficiency in the extraction of sugar cane juice is approached. An analysis that considers the top shaft-roller as a beam on elastic foundation is carried out. It is possible to determine the pressure distribution on the bagasse layer and the mill bearing reactions. The behavior of the bagasse layer reaction is analyzed for different hydraulic pressures in each side of the mill; being demonstrated, an optimal relationship of pressures to achieve a uniform compression on the bagasse layer. The optimal hydraulic pressure rate is calculated with the help of the outlined method. Finally, once this pressure relation is known, a control strategy is developed for each hydraulic cylinder.

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

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