Corpus ID: 89303968

Otimização da extração de proteínas da levedura

@inproceedings{Jorge2005OtimizaoDE,
  title={Otimizaç{\~a}o da extraç{\~a}o de prote{\'i}nas da levedura},
  author={R. Jorge and H. G{\'o}mez},
  year={2005}
}
This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and definition of the variation levels of temperature (32,0 to 52,0°C), pH (1,32 to 7,00) and NaCl (2,0 to 75%) the Response Surface Analysis Methodology was used. The result obtained showed that the best… Expand

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The evolution of amino acids in champagne has been studied over a period of several years from the start of the bottle fermentation to aging for 4 to 5 years in contact with the yeast. After theExpand
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TLDR
A rapid method to screen yeast mutants exhibiting reduced viability directly on plates is reported, based on the addition of the vital dye erythrosine B in nutrient medium, which avoids the need for replica plating. Expand
Some New Three Level Designs for the Study of Quantitative Variables
A class of incomplete three level factorial designs useful for estimating the coefficients in a second degree graduating polynomial are described. The designs either meet, or approximately meet, theExpand