01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
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Resultados da Pesquisa
Item Elaboração de melomel com polpa de manga espada (Mangifera indica L.), jambo-vermelho (Syzygium malaccense L.) e bacuri (Plantonia Insignis): cinética de fermentação(2025-03-11) Batista Júnior, Erivan Sebastião Oliveira; Arruda, Luciana Leite de Andrade Lima; Bastos, Gabriell Moura da Rocha; http://lattes.cnpq.br/2851269250583873; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/0069158488833115O hidromel é uma das bebidas mais antigas consumidas pelo homem, produzido pela fermentação alcoólica de uma solução de mel de abelha e água potável. No Brasil, apesar da alta produção de mel, o consumo interno é baixo, evidenciando a necessidade de novos produtos derivados. Um desses possíveis produtos é o melomel, uma variação do hidromel com a adição de frutas. Com sua rica biodiversidade, especialmente em árvores frutíferas, o país apresenta um grande potencial para a produção de meloméis com frutas regionais. Este estudo, utilizando a levedura S. bayanus, teve como objetivo produzir melomel com três frutas – bacuri, manga-espada e jambo-vermelho – em concentrações de 5% (v/v) e 30% (v/v), além de um hidromel para comparação. Foram caracterizadas as bebidas, as frutas e o mel quanto aos parâmetros de acidez titulável, sólidos solúveis, pH, teor alcoólico e polifenóis totais. A partir dos resultados, também se buscou compreender como as frutas afetam a fermentação, visando ao desenvolvimento de possíveis métodos padronizados de produção. O processo de fermentação teve duração de 11 dias, com análises parciais de pH e Brix realizadas nos dias 5, 6 e 7. Ao final do período, o melomel e o hidromel foram filtrados e envasados para análise. A estabilidade fermentativa de todas as bebidas foi atingida, em média, a 6,2° Brix, pH de 3,4 e teor alcoólico de 7,3 ºGL, sendo que as bebidas com maior concentração de frutas atingiram esse ponto mais rapidamente. A adição de frutas, especialmente da polpa de bacuri, não apenas acelerou o processo fermentativo, mas também melhorou o equilíbrio entre açúcares e acidez, fator que pode contribuir para maior aceitação do produto pelo público, demonstrando a viabilidade da produção de melomel. Além disso, observou-se a necessidade de suplementação com nutrientes para a levedura, a fim de atingir maiores teores alcoólicos e garantir maior padronização no tempo de fermentação.Item Contagem de bactérias lácticas em iogurtes e bebidas lácteas da Região Metropolitana do Recife - PE(2022-09-27) Silva, Allan Matheus de Souza; Shinohara, Neide Kazue Sakugawa; http://lattes.cnpq.br/7105928729564845; http://lattes.cnpq.br/4296697254456306Item Descrição das atividades realizadas em padaria de fermentação natural localizada na zona rural do município de Lagoa Seca - PB(2023-09-21) Lima, Júlia Bartolomeu; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/0308988529106764Item Produção de lacases por Aspergillus serratalhadensis URM 79/18 utilizando subprodutos agroindustriais(2022-10-05) Ferreira, Julyanne Victória dos Santos; Porto, Ana Lúcia Figueiredo; Batista, Juanize Matias da Silva; http://lattes.cnpq.br/6699725036732885; http://lattes.cnpq.br/4989617783837981; http://lattes.cnpq.br/8901230412759036Laccases are copper-containing ligninolytic enzymes and are known to be excellent oxidizing agents in the presence of oxygen. Among the ligninolytic enzymes, laccases are the most widely studied group, being known as green catalysts, as they promote the direct reduction of molecular oxygen to water without the formation of unwanted by-products. Currently, laccases are secreted mainly by fungi of the phyla Ascomycota and Basidiomycota and have a variety of industrial applications that include the discoloration and degradation of dyes and textile effluents, detergents for fabric bleaching, tooth whiteners for oral hygiene, pulp bleaching in the textile industry. fabrics and paper and in the deconstruction of lignocellulosic biomass. Therefore, the present study aimed at the production of laccases by solid state (FES) and submerged (FS) fermentation of Aspergillus serratalhadensis URM 79/18, a microorganism isolated from the Caatinga soil, using as substrates agro-industrial residues, wheat bran, soy flour, manioc and orange peel. The qualitative test performed by adding 3 Mm of ABTS substrate to PDA medium was positive for extracellular laccase production, confirmed by the formation of a green halo measuring about 34 mm. The orange peel substrate used in FES inhibited fungal growth up to 96 h of fermentation, and consequently there was no enzymatic production with this substrate. Laccase activity was determined using ABTS as substrate, so the highest enzyme activity was 305.56 U/mL obtained after 48h of FES at 30°C in wheat bran substrate, the second highest laccase production was 296 .29 U/mL also from FES, but in the manioc peel substrate and with a fermentation time of 72 hours. For the FS, the MS-2 medium modified by the use of ABTS as an inducer and also by the nutrient solution containing several metal ions was used, the substrates used were wheat bran and soybean flour in the fermentation time of 48 hours, being the highest activity of laccase in the FS obtained with the MS-2 medium modified by the nutrient solution and the addition of ABTS, being 0.1944 U/mL with wheat bran as substrate. Therefore, the recent fungal strain A. serratalhadensis is a laccase producer and has an ideal performance in solid-state fermentation, especially when the agro-industrial residue of wheat bran is used as a substrate, demonstrating its potential for the biotechnology industry.Item Filosofia de reconversão do pão artesanal usando técnicas ancestrais de panificação e Viennoiserie(9-09-26) Jorge, Alexandre Cruz Camilo; Veríssimo, Caio Monteiro; http://lattes.cnpq.br/6964505312874925Item Desenvolvimento e análise física de pão sem glúten com diferentes fermentos(2022-05-26) Ferreira, Pedro Vinícius Duarte; Panetta, Monica Helena; http://lattes.cnpq.br/0760135351368402; http://lattes.cnpq.br/9220472695228796Item Implicações do uso de aditivos sobre as características fermentativas de silagens de mucilagem de sisal(2019-01-16) Silva, Erick Alexandre Magalhães; Guim, Adriana; http://lattes.cnpq.br/5179137865818915; http://lattes.cnpq.br/2162720356705857The modernization of food processing provided an increase in production of agroindustrial residues, boosting the search for alternatives of proper disposal, such as their utilization as feedstuff for ruminants. Among these agroindustrial residues, there is mucilage resultant from sisal shredding. The inadequate disposal ofthis material can cause great environmental damage, justifying the present study, which intents to better use this residue. The ensilage appears as an alternative to conserve it, but due to the high humidity that the residue presents, it is suggested that they might be ensiled with additives aiming to increase dry matter content for success of the process. The objective of this work was to evaluate the effect of storage time of silages on the chemical composition and microbiology in the ensilage process after silos opening. The experiment was carried out at the Animal Science Department of the Federal Rural University of Pernambuco (URFPE), Recife (PE). Forty-eight experimental silos were used, distributed in experimental treatments that consisted of: mucilage of sisal shredding (MUSS), MUSS silage with corn meal (MUDS-CB), MUSS silage with wheat meal (MUSS-WB), and MUSS silage with cottonseed meal (MUSS-CM). To evaluate the fermentation pattern, the silos were opened at 7, 14, 30 and 60 days post-ensiling. Samples were collected from both mixtures and ingredients separately from about 500 g of sisal mucilage silages at all opening times of the silos (7, 14, 30 and 60 days) and from material in natura (time 0). Bromatological analyzes were performed, as well as ammoniacal nitrogen (N-NH 3) and determination of organic acids. There was an effect (P <0.05) of storage time on DM content when the additives were used (ground corn, wheat bran and cottonseed) compared to the control treatment (without additive). When analyzing the other variables (DM, pH, Organic acids), it was observed that the treatment MUSS with corn meal or MUSS with wheat meal were the most effective in the conservation of the residue in the silage form, being the decision of choosing one of the additives based on their market price.Item Desenvolvimento e avaliação de pão de fermentação natural enriquecido com farinha de bagaço de malte(2019) Arnaut, Andrey Nascimento; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/7410283129538896