RESUMO
A novel system for high-temperature alcoholic fermentation of whey is described. This system consists of Kluyveromyces marxianus yeast immobilized on delignified cellulosic material (DCM). The effect of pH, initial lactose concentration and temperature on the fermentation of a synthetic medium containing lactose was studied. Batch fermentations of whey were also carried out and the formation of volatile by-products was examined. The concentrations of higher alcohols were found to be in very low levels leading to a product of improved quality. The fermented whey had an improved characteristic aroma compared to unfermented whey. The possibility to use fermented whey as raw material for the production of a novel, low alcohol content drink was also investigated.
Assuntos
Álcoois/química , Kluyveromyces/metabolismo , Proteínas do Leite/metabolismo , Biotecnologia , Fermentação , Concentração de Íons de Hidrogênio , Lactose/química , Lactose/metabolismo , Lactose/farmacologia , Temperatura , Fatores de Tempo , Proteínas do Soro do LeiteRESUMO
A rather precise combination of the three phytohormones, gibberellic acid, auxin, and abscisic acid, is necessary for the considerable growth of fiber nucleoli in Gossypium hirsutum L. for about 8 days after anthesis and for nucleolar "vacuolation" in the second half of that period. Nucleolar growth and vacuolation must occur in a precise sequence for the fiber to reach a good final length. Nucleolar vacuolation indicates simultaneous output and neosynthesis of nucleolar material.
