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Now showing items 181-186 of 186
Seleção e evolução dirigida de leveduras para a utilização nas indústrias do bioetanol e cervejeiras
(Universidade Federal de São Carlos, 2018-02-20)
The fermented product industries have been demanding alternatives for increasing yields and reducing fermentation costs. Nowadays, the technique known as adaptive evolution becomes an excellent tool to develop different ...
Técnicas ópticas para o controle microbiológico de sangue
(Universidade Federal de São Carlos, 2017-11-09)
Blood, considered a highly nutritive medium, can be the target of bacterial, fungal, viral and parasitic contamination. Blood bags containing erythrocytes, platelets, and plasma, used in hemotherapy for transfusion, are ...
Avaliação da produção de biopolímeros pelas cepas bacterianas DsA.N042 e DsA.N049 isoladas de Diabrotica speciosa usando subprodutos industriais
(Universidade Federal de São Carlos, 2018-10-26)
The global development has enabling the improvement of daily life to human. However, the large production of manufactured materials such as plastics, it has generating environmental unbalanced, especially when they are ...
Isolamento, caracterização e potencial biotecnológico de fungos endofíticos associados à plantas do cerrado
(Universidade Federal de São Carlos, 2018-03-27)
Endophytic microorganisms are fungi or bacteria that colonize the interior of plant tissues without causing damage to the host plant. Endophytic fungi have interested the scientific community due to the production of ...
Aplicação do mapeamento vetorial para biomoléculas
(Universidade Federal de São Carlos, 2017-10-09)
The main focus of this work was to study two types of non-covalent interactions: π interactions and hydrogen bonds. This type of study is necessary when one wants to analyze, for example, enzyme-ligand or DNA-ligand ...
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil
(Universidade Federal de São Carlos, 2017-06-30)
Brazil is a major producer of brazil nuts and the fatty acids present can be oxidized
through natural and spontaneous factors causing spoilage of the food and a
considerable modification in taste and aroma, characteristically ...