Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation
نویسندگان
چکیده
منابع مشابه
Kinetics of Deoxynivalenol Degradation by Aspergillus oryzae and Rhizopus oryzae in Submerged Fermentation
O objetivo foi avaliar a capacidade das espécies fúngicas Aspergillus oryzae e Rhizopus oryzae em degradar desoxinivalenol (DON) em fermentação submersa. O meio submerso utilizado foi água destilada estéril contaminada com 1mg mL DON, inoculado com 4 × 10 esporos mL das espécies fúngicas. A amostragem foi realizada a cada 48 h até 240 h de processo, determinando a massa residual de DON, percent...
متن کاملEnzyme-Linked Immunosorbent-Assay for Deoxynivalenol (DON)
Deoxynivalenol (DON), one of the trichothecene mycotoxins, is a worldwide contaminant of wheat and barley, especially when infected by Fusarium graminearum, the causative agent of an epidemic wheat disease called Fusarium Head Blight. Because of the high risk of DON ingestion and the possibility of frequent exposure, it is important to develop a rapid and highly sensitive method for easy identi...
متن کاملStudy on Activity and Stability of Proteases from Bacillus Sp. Produced by Submerged Fermentation
Objective: Investigations were carried out to isolate bacteria from saline-alkali soils and determined optimized alkaline protease activity and stability produced by a wild strain of bacillus sp. in submerged fermentation (SMF). Methods: Optimum temperature for enzyme activity in the crude extract was 40 ◦C at a pH between 8.0 and 9.0. The studies on pH stability showed that the enzyme...
متن کاملAnalysis and occurrence of deoxynivalenol (DON) in cocoa
Abstract The primary objective of this study was to establish a current situation assessment of the possible occurrence of deoxynivalenol in cocoa and cocoa products. Since there was no analytic method for determining DON in cocoa and cocoa products, a special method was developed. The applicability and consistency of the method was confirmed by performing recovery assays on various cocoa produ...
متن کاملStudy on Activity and Stability of Proteases from Bacillus Sp. Produced by Submerged Fermentation
Objective: Investigations were carried out to isolate bacteria from saline-alkali soils and determined optimized alkaline protease activity and stability produced by a wild strain of bacillus sp. in submerged fermentation (SMF). Methods: Optimum temperature for enzyme activity in the crude extract was 40 ◦C at a pH between 8.0 and 9.0. The studies on pH stability showed that the enzyme...
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ژورنال
عنوان ژورنال: Ciência e Tecnologia de Alimentos
سال: 2011
ISSN: 0101-2061
DOI: 10.1590/s0101-20612011000100030