Hyaluronic acid production and purification techniques: a review.

Hyaluronic acid (HA) is an exopolysaccharide extracted from several sources such as rooster combs, umbilical cords and microorganisms. A system that controls temperature, agitation and aeration of bacterial cultures could make the HA production autonomous. Therefore, HA of microbial origin is set to take over alternative methods of production.

Use of natural resources from Southern Brazil as a strategy to mitigate fungal contamination.

Contamination of food by fungi can result in changes in sensory characteristics, as well as rapid reduction in quality and consequently the infeasibility of using contaminated material. In addition, contamination can pose a danger to public health, as in addition to decreasing the availability of nutrients, some fungal species can produce toxic substances. Much research has explored the use of natural resources to prevent or mitigate microbial contamination.

Profile of Phenolic Compounds Released from Rice Bran by Rhizopus oryzae and Trichoderma reesei: Their Relation with Hydrolases Activity.

Evolution of Rhizopus oryzae and Trichoderma reesei biomass in rice bran, their enzyme activity, and the profile of phenolic compounds released from the lignocellulosic matrices were determined and correlated by principal component analysis (PCA). PCA analysis confirms that cultivation of rice bran affected the release of methanol-soluble phenolic compounds (MSPC), ethanol-soluble phenolic compounds (ESPC), and bound phenolic compounds (BPC) positively, due to their enzymatic activity. The release of MSPC was influenced by the activity of cellulase and endoglucanase, which increased 110.

The impact of Rhizopus oryzae cultivation on rice bran: Gamma-oryzanol recovery and its antioxidant properties.

This study evaluated the effect of the solid state cultivation (SSC) time of rice bran by Rhizopus oryzae on γ-oryzanol recovery and its antioxidant properties. Gamma-oryzanol was extracted with organic solvents and its extracts were characterized by GC-FID and HPLC-UV. The antioxidant capacity was assessed by DPPH and ABTS assays, β-carotene/linoleic acid system, and reduction of oxidation in lipid system.