Zélia Azevedo

Learn More
In this work, biosurfactant production by several yeast strains was evaluated using different culture media. The best results were obtained with the strain Wickerhamomyces anomalus CCMA 0358 growing in a culture medium containing glucose (1g/L) and olive oil (20g/L) as carbon sources. This strain produced 2.6g of biosurfactant per liter after 24h of growth.(More)
In this work, oil mill wastewater (OMW), a residue generated during olive oil extraction, was evaluated as an inducer of rhamnolipid production. Using a medium containing as sole ingredients corn steep liquor (10%, v/v), sugarcane molasses (10%, w/v) and OMW (25%, v/v), Pseudomonas aeruginosa #112 produced 4.5 and 5.1g of rhamnolipid per liter in flasks and(More)
AIMS The aim of this study was to investigate the production of ethyl carbamate (EC) precursors by Lactobacillus hilgardii in model and Douro fortified wines and to determine the relationship between these compounds and EC levels in this type of wine. METHODS AND RESULTS Several model fortified wines and fortified wine inoculated with L. hilgardii were(More)
2,2,6-Trimethylcyclohexanone and ethyl dihydrocinnamate, known sensorial descriptors of rock-rose (Cistus ladaniferus) aroma, are reported as minor constituents of young fortified wines from the Douro Demarcated region (vintage 1997) for the first time. These compounds were respectively identified by GC-MS in two different fractions (A and B) obtained by(More)
2,6,6-Trimethylcyclohex-2-ene-1,4-dione (TMCHD), a norisoprenoid with a sweet honey aroma descriptor, is reported for the first time as a minor constituent of single-varietal table and fortified wines from the demarcated Douro region. Olfactory gas chromatography (GC-O) of a volatile wine extract, previously isolated by preparative gas chromatography,(More)
  • 1