Liliane Maciel Oliveira- PhD
- Professor at Federal University of São João del-Rei
Liliane Maciel Oliveira
- PhD
- Professor at Federal University of São João del-Rei
Professor in Food Engineering Course at Federal University of São João del Rey, Brazil.
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14
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Publications
Publications (14)
In recent years, the importance of controlling coffee fermentation in the final quality of the beverage has been recognized. The literature review was conducted in the Science Direct and Springer databases, considering studies published in the last ten years, 74 references were selected. Several studies have been developed to evaluate and propose f...
L-asparaginase (L-asnase) is an amino hydrolase that has been used in the last decades for leukemia treatment, which boosted scientific studies on production, purification and immobilization of this enzyme. More recently, L-asnase has called food industry attention because of its effect on acrylamide formation in fried and baked foods. Several stud...
Substantial progress has been made in ethanol fermentation technology under high gravity (HG) and very high gravity (VHG), which offer environmental and economic benefits. HG and VHG processes increase the productivity of ethanol, reduce distillation costs, and enable higher yields. The aim of the present study was to evaluate the use of sugarcane...
Despite the wide variety of potential applications of lipases within industrial processes, the high cost of
production and purification is still their main limiting factor. The aim of this work is to optimize the production of
Geotrichum candidum lipase (GCL) using submerged fermentation with a combination of statistical experimental design
and sur...
Fixed-bed column processes using the anionic resin Q Sepharose XL were evaluated for Cephamycin C (CepC) purification from fermentation broth. Breakthrough and desorption curves were obtained for different flow rates (2.5, 5.0 and 7.5 mL/min). The elution method consisted of a stepwise gradient using NaCl solutions (0.1, 0.3 and 0.5%), which result...
Cephamycin C (cepC) is a beta-lactam antibiotic produced by the actinomycetes Streptomyces clavuligerus and Nocardia lactamdurans. It is an important compound for the pharmaceutical industry because it is a raw material for some commercial antibiotics, named as cefoxitin and cefotetan. There are few studies in the literature about purification proc...
Cephamycin C (CepC) is a β-lactam antibiotic that belongs to the cephalosporin class of drugs. This compound stands out from other cephalosporins for its greater resistance to β-lactamases, which are enzymes produced by pathogenic microorganisms that present a major mechanism of bacterial resistance to β-lactam antibiotics. Cephamycin C is produced...
In this paper, cephamycin C purification using column adsorption processes was investigated. Two polymeric resins were used, Q-Sepharose XL, an ionic resin, and Amberlite XAD-4, a neutral one. The column process using QXL separated two fractions with antibacterial activity. Cephamycin C was present only in the first fraction, called F1, but was not...
