Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351036
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampChacon Alvarez, David-
dc.contributor.authorunicampPérez, Victor Haber-
dc.contributor.authorunicampRodriguez Justo, Oselys-
dc.contributor.authorunicampAlegre, Ranulfo Monte-
dc.typeArtigopt_BR
dc.titleEffect of the extremely low frequency magnetic field on nisin production by Lactococcus lactis subsp. lactis using cheese whey permeatept_BR
dc.contributor.authorChacón Alvarez, David-
dc.contributor.authorPérez, Victor Haber-
dc.contributor.authorRodríguez Justo, Oselys-
dc.contributor.authorAlegre, Ranulfo Monte-
dc.subjectCampos magnéticospt_BR
dc.subject.otherlanguageMagnetic fieldspt_BR
dc.description.abstractThe effect of the extremely low frequency (ELF) magnetic field on nisin production by Lactococcus lactis subsp. lactis using cheese whey permeate was studied during batch fermentation. The cellular suspension from the fermentor was externally recycled through a stainless steel tube inserted between the magnetic bars. The exposure time, recycle velocity and intensity of the magnetic field varied in a range of 4–12 h, 0.85–1.50 m s−1 and 5–20 mT, respectively, according to a 23 complete factorial design. In all experiments, the produced biomass was almost constant. However, under the best conditions with the magnetic field treatment (4 h, 1.50 m s−1 and 5 mT) the nisin yield with respect to the substrate consumption and formed biomass were three and five times higher than the values of the control experiment. The application of the magnetic field allowed to deviate the metabolic pathway in order to intensify or to inhibit the nisin production.pt_BR
dc.relation.ispartofProcess biochemistrypt_BR
dc.relation.ispartofabbreviationProcess biochem.pt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2006-
dc.date.monthofcirculationSept.pt_BR
dc.language.isoengpt_BR
dc.description.volume41pt_BR
dc.description.issuenumber9pt_BR
dc.description.firstpage1967pt_BR
dc.description.lastpage1973pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn1359-5113pt_BR
dc.identifier.eissn1873-3298pt_BR
dc.identifier.doi10.1016/j.procbio.2006.04.009pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1359511306001656pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-10-14T18:17:17Z-
dc.date.accessioned2020-10-14T18:17:17Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-14T18:17:17Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-14T18:17:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2006en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351036-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia Químicapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordLactococcus lactispt_BR
dc.identifier.source2-s2.0-33746373127pt_BR
dc.creator.orcid0000-0003-2663-3298pt_BR
dc.creator.orcid0000-0003-3483-5471pt_BR
dc.creator.orcid0000-0002-7652-3313pt_BR
dc.creator.orcid0000-0001-6372-8435pt_BR
dc.type.formArtigo de pesquisapt_BR
Appears in Collections:FEA - Artigos e Outros Documentos
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