Willibaldo Schmidell

Universidade Federal de Santa Catarina

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Gláucia Maria Falcão de Aragão

Universidade Federal de Santa Catarina

Kellen Zanfonato

Universidade Federal de Santa Catarina

Luci Kelin Quines

Universidade Federal de Santa Catarina

Hugo Moreira Soares

Universidade Federal de Santa Catarina

Mélodi Schmidt

Universidade Federal de Santa Catarina

Maria Cândida Reginato Facciotti

Universidade de São Paulo

Francielli Manenti Martinhago

Universidade Federal de Santa Catarina

Jorge Luiz Ninow

Universidade Federal de Santa Catarina

Francielo Vendruscolo

Universidade Federal de Goiás

Jaciane Lutz Ienczak

Universidade Federal de Santa Catarina

Cooperative Institutions

Universidade Federal de Santa Catarina

Instituto de Pesquisas Tecnológicas

Universidade de São Paulo

Universidade Estadual de Campinas (UNICAMP)

Blücher (Germany)

Universidade Federal de São Carlos

Universidade Federal Rural do Rio de Janeiro

Proceed (United States)

Universidade Federal do Rio Grande

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

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Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation

Biocatalysis and Agricultural Biotechnology (2013)

Francielo Vendruscolo Bruna Luíse Müller Denise Esteves Moritz Débora de Olíveira Willibaldo Schmidell

Thermal Stability

Absorbance

10.1016/j.bcab.2013.03.008

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Citations (54)

Influence of Carbon, Nitrogen and Phosphorous Sources on Glucoamylase Production by Aspergillus awamori in Solid State Fermentation

Zeitschrift für Naturforschung C (2003)

Telma Elita Bertolin Willibaldo Schmidell Alfredo Eduardo Maiorano Janice Casara Jorge Alberto Vieira Costa

Abstract It was the objective of the present study to increase the production of glucoamylase by Aspergillus awamori through solid state fermentation, using wheat bran as the main carbon source and (NH 4 ) 2 SO 4 , urea, KH 2 PO 4 , glucose, maltose and starch as additional nitrogen, phosphorus, and carbon sources. The production of glucoamylase is strongly influenced by N and C sources. A 100% increase was observed when the (NH 4 ) 2 SO 4 was replaced by urea, with C/N = 4.8, using maltose as the additional carbon source. C/P ratios in a range of 5.1 to 28.7 did not induce glucoamylase production under the studied conditions.

Aspergillus awamori

Solid-State Fermentation

Carbon fibers

Carbon source

10.1515/znc-2003-9-1020

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Citations (46)

Isoelectric point of amino acid: Importance for monascus pigment production

Biocatalysis and Agricultural Biotechnology (2015)

Francielo Vendruscolo Willibaldo Schmidell Denise Esteves Moritz Rose Marie Meinicke Bühler Débora de Olíveira

10.1016/j.bcab.2015.12.006

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Citations (28)

Volumetric oxygen transfer coefficients (kLa) in batch cultivations involving non-Newtonian broths

Biochemical Engineering Journal (2001)

Alberto C. Badino Maria Cândida Reginato Facciotti Willibaldo Schmidell

Apparent viscosity

10.1016/s1369-703x(01)00092-4

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Citations (108)

Antimicrobial Activity of M onascus Pigments Produced in Submerged Fermentation

Journal of Food Processing and Preservation (2013)

Francielo Vendruscolo Iraci Tosin Admir José Giachini Willibaldo Schmidell Jorge Luiz Ninow

Antimicrobial activity of natural pigments produced by Monascus ruber CCT 3802 in submerged fermentation were studied. The pigments were screened for antimicrobial activity against three foodborne bacteria: Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. The orange pigment presented antimicrobial activity against S. aureus ATCC 25923 and red pigments against S. aureus ATCC 25923 and E. coli ATCC 25922. S. enteritidis ATCC 13076 was not inhibited for orange and red pigments. The minimum inhibitory concentration values, which were sensitive to the pigments produced by M. ruber, were in the range of 10 to 20 mg/mL. These results suggest a possibility of inhibiting the growths of pathogenic microorganisms during processing and storage of food products. In conclusion, in addition to the use as a functional food ingredient, the Monascus pigments may be selected as an inhibitor to preserve food products where a natural preservative is desired. Practical Applications The results of this study indicate the possibility of using the pigments as natural colorant and food preservatives, and show the potential these sources have to act as antibacterial ingredients for the food and pharmaceutical industry. The observation of bacteriostatic effects has lead to the consideration that besides the tinctorial properties, the pigments of M. ruber have a preservative value.

Ingredient

Orange juice

Food additive

10.1111/jfpp.12157

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Citations (63)

Continuous Production of Ethanol from Starch Using Glucoamylase and Yeast Co-Immobilized in Pectin Gel

Humana Press eBooks (2007)

Raquel L. C. Giordano Joubert Trovati Willibaldo Schmidell

This work presents a continuous simultaneous saccharification and fermentation (SSF) process to produce ethanol from starch using glucoamylase and Saccharomyces cerevisiae co-immobilized in pectin gel. The enzyme was immobilized on macroporous silica, after silanization and activation of the support with glutaraldehyde. The silicaenzyme derivative was co-immobilized with yeast in pectin gel. This biocatalyst was used to produce ethanol from liquefied manioc root flour syrup, in three fixed bed reactors. The initial reactor yeast load was 0.05 g wet yeast/ml of reactor (0.1 g wet yeast/g gel), used in all SSF experiments. The enzyme concentration in the reactor was defined by running SSF batch assays, using different amount of silica-enzyme derivative, co-immobilized with yeast in pectin gel. The chosen reactor enzyme concentration, 3.77 U/ml, allowed fermentation to be the rate-limiting step in the batch experiment. In this condition, using initial substrate concentration of 166.0 g/1 of total reducing sugars (TRS), 1 ml gel/1 ml of medium, ethanol productivity of 8.3 g/l/h was achieved, for total conversion of starch to ethanol and 91% of the theoretical yield. In the continuous runs, feeding 163.0 g/1 of TRS and using the same enzyme and yeast concentrations used in the batch run, ethanol productivity was 5.9 g ethanol/1/h, with 97% of substrate conversion and 81% of the ethanol theoretical yield. Diffusion effects in the extra-biocatalyst film seemed to be reduced when operating at superficial velocities above 3.7 × 10−4 cm/s.

Pectin

Ethanol Fermentation

Glutaraldehyde

10.1007/978-1-60327-526-2_40

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Citations (3)

The effect of dissolved oxygen concentration control on cell growth and antibiotic retamycin production in Streptomyces olindensis So20 fermentations

Brazilian Journal of Chemical Engineering (2004)

Renata Acácio Martins Luciana Maria Guimarães Celso Ricardo Denser Pamboukian Aldo Tonso Maria Cândida Reginato Facciotti

Oxygen Saturation

Saturation (graph theory)

Bacterial growth

10.1590/s0104-66322004000200007

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Citations (16)

CINÉTICA E MODELAGEM DA EXTRAÇÃO DE POLI(3-HIDROXIBUTIRATO) (P(3HB)), PRODUZIDO POR Cupriavidus necator, COM CABONATO DE PROPILENO

Francielli Manenti Martinhago Thaís Rocha Guimarães N. M. SALVADOR Melanie Schmidt Luci Kelin Quines

Poli(3-hidroxibutirato) P(3HB) é um biopolímero biodegradável sintetizado intracelularmente, como reserva de energia, por bactérias. Seu uso comercial é limitado devido às técnicas de produção e extração serem bastante dispendiosas. Modelos matemáticos baseados na cinética de extração do P(3HB) podem auxiliar na definição de condições de processo economicamente viáveis. O objetivo deste trabalho foi realizar o estudo cinético da recuperação de P(3HB) utilizando carbonato de propileno como solvente nas temperaturas de 120, 130 e 150 ºC, e propor um modelo matemático capaz de descrever o comportamento cinético da extração em outras temperaturas, dentro do intervalo estudado. Observou-se que com o aumento da temperatura e do tempo de extração obteve-se maior recuperação de P(3HB). A partir dos coeficientes cinéticos, calculados usando os resultados experimentais obtidos, foi possível propor um modelo matemático capaz de predizer a cinética de extração em outras temperaturas, dentro do intervalo estudado.

10.5151/chemeng-cobeqic2015-214-32842-250222

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Citations (0)

METHODS OF EXTRACTION OF POLYHYDROXYALKANOATES FROM BACTERIAL BIOMASS

Química Nova (2015)

Luci Kelin Quines Mélodi Schmidt Kellen Zanfonato Willibaldo Schmidell Gláucia Maria Falcão de Aragão

METHODS OF EXTRACTION OF POLYHYDROXYALKANOATES FROM BACTERIAL BIOMASS.Polyhydroxyalkanoates (PHAs) are biodegradable and biocompatible polyesters intracellularly accumulated by many bacteria as an energy reserve material and carbon source.These biopolymers may be extracted from cells after their production phase, and the extraction process involves various individual operations to ensure adequate removal of the biopolymer from the cells.During this process, the following aspects should be considered: reduction of product losses during different stages of the process to obtain a highly pure product, preservation of physical and thermal characteristics, and use of low toxicity chemicals to achieve sustainable production and avoid harming the environment.The impact of the costs of PHA extraction on the total cost of the production process may account for over 50% of the end-value of the product.Within this context, several methods of PHA extraction have been reported in the literature.These methods include the use of solvents, chemical digestion, enzymatic digestion, mechanical extraction with high-pressure homogenization and ultrasound, extraction using supercritical fluids, or a combination of these methods.The present review of the literature shows strategies for extraction processes of PHAs produced by bacteria involving cell destabilization and/or breakage, recovery, and purification of the biopolymer.

10.5935/0100-4042.20150129

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Citations (9)

PARÂMETROS CINÉTICOS RESPIRATÓRIOS E DE CRESCIMENTO DE Escherichia coli RECOMBINANTE DURANTE A PRODUÇÃO DE P(3HB)

Deleted Journal (2015)

Kellen Zanfonato Luci Kelin de Menezes Quines Mélodi Schmidt Willian Ferreira Steffen Francielli Manenti Martinhago

10.17648/sinaferm-2015-31891

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Citations (0)