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Pesquisa : B01.650.940.800.575.912.250.618.100.640.888 [Categoria DeCS]
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Id: biblio-1118854
Autor: KRAHL, Dayse Raiane Passos; KRAHL, Amauri Herbert; CHIRON, Guy; TERRA-ARAÚJO, Mário Henrique.
Título: First record of Vanilla labellopapillata (Orchidaceae: Vanilloideae) in the state of Amazonas, Brazil
Fonte: Acta amaz;50(3):260-262, jul. - set. 2020.
Idioma: en.
Resumo: The first record of Vanilla labellopapillata is presented for the state of Amazonas, Brazil, in the region of Manaus, now the western limit of the species, which was previously known only from the type locality in the state of Pará. A brief description is provided and taxonomic and ecological aspects of the species are discussed in the light of this new finding. (AU)
Descritores: Florestas
Classificação
Ecossistema Amazônico
Vanilla
Responsável: BR6.1 - BCS - Biblioteca de Ciências da Saúde


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Id: lil-549393
Autor: Converti, A; Aliakbarian, B; Domínguez, J. M; Vázquez, G. Bustos; Perego, P.
Título: Microbial production of biovanillin
Fonte: Braz. j. microbiol;41(3):519-530, Oct. 2010. ilus, tab.
Idioma: en.
Resumo: This review aims at providing an overview on the microbial production of vanillin, a new alternative method for the production of this important flavor of the food industry, which has the potential to become economically competitive in the next future. After a brief description of the applications of vanillin in different industrial sectors and of its physicochemical properties, we described the traditional ways of providing vanillin, specifically extraction and chemical synthesis (mainly oxidation) and compared them with the new biotechnological options, i.e., biotransformations of caffeic acid, veratraldehyde and mainly ferulic acid. In the second part of the review, emphasis has been addressed to the factors most influencing the bioproduction of vanillin, specifically the age of inoculum, pH, temperature, type of co-substrate, as well as the inhibitory effects exerted either by excess substrate or product. The final part of the work summarized the downstream processes and the related unit operations involved in the recovery of vanillin from the bioconversion medium.
Descritores: Oxidação Química
Produção de Alimentos
Propriedade Intelectual
Propriedades Físicas e Químicas
Vanilla
Vanilla/microbiologia
-Biodegradação Ambiental
Amostras de Alimentos
Métodos
Métodos
Tipo de Publ: Revisão
Responsável: BR32.1 - Serviço de Biblioteca e Informação Biomédica



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