Publications by authors named "Larissa Capeletti Romani"
The production of keratinases was evaluated in submerged fermentation with Aspergillus niger and by pigs' swine hair in a batch bioreactor. Experimental planning was performed to assess the interaction between different variables. The enzyme extract produced was characterized at various pH and temperatures and subjected to enzyme concentration using a biphasic aqueous system and salt/solvent precipitation techniques.
View Article and Find Full Text PDFStudy and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.
Flavia Leticia Sanches Cláudia Moreira Santa Catharina Weis Giovanna Camile Vaz Gonçalves Gessica Suiany Andrade Luan Gabriel Techi Diniz Larissa Capeletti Romani
World J Microbiol Biotechnol
March 2024
Article Synopsis
- - This research focused on developing a quinoa-based beverage fermented with water kefir grains, examining how different concentrations of sucrose, inulin, and xanthan gum affect various properties like growth, pH, and alcohol production in the drink.
- - Two formulations from the study were analyzed for their nutrient content, microbial composition, and sensory perceptions, with the F8 formulation outperforming F1 in taste tests and displaying enhanced protein bioavailability after fermentation.
- - The study concluded that using quinoa extracts can create a nutritious beverage with potential market appeal, as fermentation positively impacted certain health-related compounds, despite observed reductions in some enzymes post-digestion.