CINXE.COM

<!DOCTYPE html> <html lang="en" xmlns:fb="http://www.facebook.com/2008/fbml" class="wf-loading"> <head prefix="og: https://ogp.me/ns# fb: https://ogp.me/ns/fb# academia: https://ogp.me/ns/fb/academia#"> <meta charset="utf-8"> <meta name=viewport content="width=device-width, initial-scale=1"> <meta rel="search" type="application/opensearchdescription+xml" href="/open_search.xml" title="Academia.edu"> <title>Esteban Vidal - Academia.edu</title>  <link href="//a.academia-assets.com/images/favicons/favicon-production.ico" rel="shortcut icon" type="image/vnd.microsoft.icon"> <link rel="apple-touch-icon" sizes="57x57" href="//a.academia-assets.com/images/favicons/apple-touch-icon-57x57.png"> <link rel="apple-touch-icon" sizes="60x60" href="//a.academia-assets.com/images/favicons/apple-touch-icon-60x60.png"> <link rel="apple-touch-icon" sizes="72x72" href="//a.academia-assets.com/images/favicons/apple-touch-icon-72x72.png"> <link rel="apple-touch-icon" sizes="76x76" href="//a.academia-assets.com/images/favicons/apple-touch-icon-76x76.png"> <link rel="apple-touch-icon" sizes="114x114" href="//a.academia-assets.com/images/favicons/apple-touch-icon-114x114.png"> <link rel="apple-touch-icon" sizes="120x120" href="//a.academia-assets.com/images/favicons/apple-touch-icon-120x120.png"> <link rel="apple-touch-icon" sizes="144x144" href="//a.academia-assets.com/images/favicons/apple-touch-icon-144x144.png"> <link rel="apple-touch-icon" sizes="152x152" href="//a.academia-assets.com/images/favicons/apple-touch-icon-152x152.png"> <link rel="apple-touch-icon" sizes="180x180" href="//a.academia-assets.com/images/favicons/apple-touch-icon-180x180.png"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-32x32.png" sizes="32x32"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-194x194.png" sizes="194x194"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-96x96.png" sizes="96x96"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/android-chrome-192x192.png" sizes="192x192"> <link rel="icon" type="image/png" href="//a.academia-assets.com/images/favicons/favicon-16x16.png" sizes="16x16"> <link rel="manifest" href="//a.academia-assets.com/images/favicons/manifest.json"> <meta name="msapplication-TileColor" content="#2b5797"> <meta name="msapplication-TileImage" content="//a.academia-assets.com/images/favicons/mstile-144x144.png"> <meta name="theme-color" content="#ffffff"> <script> window.performance && window.performance.measure && window.performance.measure("Time To First Byte", "requestStart", "responseStart"); </script> <script> (function() { if (!window.URLSearchParams || !window.history || !window.history.replaceState) { return; } var searchParams = new URLSearchParams(window.location.search); var paramsToDelete = [ 'fs', 'sm', 'swp', 'iid', 'nbs', 'rcc', // related content category 'rcpos', // related content carousel position 'rcpg', // related carousel page 'rchid', // related content hit id 'f_ri', // research interest id, for SEO tracking 'f_fri', // featured research interest, for SEO tracking (param key without value) 'f_rid', // from research interest directory for SEO tracking 'f_loswp', // from research interest pills on LOSWP sidebar for SEO tracking 'rhid', // referrring hit id ]; if (paramsToDelete.every((key) => searchParams.get(key) === null)) { return; } paramsToDelete.forEach((key) => { searchParams.delete(key); }); var cleanUrl = new URL(window.location.href); cleanUrl.search = searchParams.toString(); history.replaceState({}, document.title, cleanUrl); })(); </script> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "profiles/works", 'action': "summary", 'controller_action': 'profiles/works#summary', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script type="text/javascript"> window.sendUserTiming = function(timingName) { if (!(window.performance && window.performance.measure)) return; var entries = window.performance.getEntriesByName(timingName, "measure"); if (entries.length !== 1) return; var timingValue = Math.round(entries[0].duration); gtag('event', 'timing_complete', { name: timingName, value: timingValue, event_category: 'User-centric', }); }; window.sendUserTiming("Time To First Byte"); </script> <meta name="csrf-param" content="authenticity_token" /> <meta name="csrf-token" content="u4msHiiV8JuuwZiNa8qQl3oB2MZL/arY82Y2bbTTT+b6O8Cdce3neiwBUSzSbdoCE4BDW7XPkFy1JsapnLifAA==" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/wow-77f7b87cb1583fc59aa8f94756ebfe913345937eb932042b4077563bebb5fb4b.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/social/home-1c712297ae3ac71207193b1bae0ecf1aae125886850f62c9c0139dd867630797.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/heading-b2b823dd904da60a48fd1bfa1defd840610c2ff414d3f39ed3af46277ab8df3b.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/button-3cea6e0ad4715ed965c49bfb15dedfc632787b32ff6d8c3a474182b231146ab7.css" /><link crossorigin="" href="https://fonts.gstatic.com/" rel="preconnect" /><link href="https://fonts.googleapis.com/css2?family=DM+Sans:ital,opsz,wght@0,9..40,100..1000;1,9..40,100..1000&family=Gupter:wght@400;500;700&family=IBM+Plex+Mono:wght@300;400&family=Material+Symbols+Outlined:opsz,wght,FILL,GRAD@20,400,0,0&display=swap" rel="stylesheet" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/common-10fa40af19d25203774df2d4a03b9b5771b45109c2304968038e88a81d1215c5.css" /> <meta name="author" content="esteban vidal" /> <meta name="description" content="Esteban Vidal: 1 Following, 10 Research papers. Research interests: Mitologia, Historia, and Psicología." /> <meta name="google-site-verification" content="bKJMBZA7E43xhDOopFZkssMMkBRjvYERV-NaN4R6mrs" /> <script> var $controller_name = 'works'; var $action_name = "summary"; var $rails_env = 'production'; var $app_rev = '49879c2402910372f4abc62630a427bbe033d190'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.Aedu = { hit_data: null }; window.Aedu.SiteStats = {"premium_universities_count":15276,"monthly_visitors":"112 million","monthly_visitor_count":112794806,"monthly_visitor_count_in_millions":112,"user_count":277206038,"paper_count":55203019,"paper_count_in_millions":55,"page_count":432000000,"page_count_in_millions":432,"pdf_count":16500000,"pdf_count_in_millions":16}; window.Aedu.serverRenderTime = new Date(1732482216000); window.Aedu.timeDifference = new Date().getTime() - 1732482216000; window.Aedu.isUsingCssV1 = false; window.Aedu.enableLocalization = true; window.Aedu.activateFullstory = false; window.Aedu.serviceAvailability = { status: {"attention_db":"on","bibliography_db":"on","contacts_db":"on","email_db":"on","indexability_db":"on","mentions_db":"on","news_db":"on","notifications_db":"on","offsite_mentions_db":"on","redshift":"on","redshift_exports_db":"on","related_works_db":"on","ring_db":"on","user_tests_db":"on"}, serviceEnabled: function(service) { return this.status[service] === "on"; }, readEnabled: function(service) { return this.serviceEnabled(service) || this.status[service] === "read_only"; }, }; window.Aedu.viewApmTrace = function() { // Check if x-apm-trace-id meta tag is set, and open the trace in APM // in a new window if it is. var apmTraceId = document.head.querySelector('meta[name="x-apm-trace-id"]'); if (apmTraceId) { var traceId = apmTraceId.content; // Use trace ID to construct URL, an example URL looks like: // https://app.datadoghq.com/apm/traces?query=trace_id%31298410148923562634 var apmUrl = 'https://app.datadoghq.com/apm/traces?query=trace_id%3A' + traceId; window.open(apmUrl, '_blank'); } }; </script>  <link href="https://fonts.googleapis.com/css?family=Roboto:100,100i,300,300i,400,400i,500,500i,700,700i,900,900i" rel="stylesheet"> <link href="//maxcdn.bootstrapcdn.com/font-awesome/4.3.0/css/font-awesome.min.css" rel="stylesheet"> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/libraries-a9675dcb01ec4ef6aa807ba772c7a5a00c1820d3ff661c1038a20f80d06bb4e4.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/academia-296162c7af6fd81dcdd76f1a94f1fad04fb5f647401337d136fe8b68742170b1.css" /> <link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system_legacy-056a9113b9a0f5343d013b29ee1929d5a18be35fdcdceb616600b4db8bd20054.css" /> <script src="//a.academia-assets.com/assets/webpack_bundles/runtime-bundle-005434038af4252ca37c527588411a3d6a0eabb5f727fac83f8bbe7fd88d93bb.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/webpack_libraries_and_infrequently_changed.wjs-bundle-8d53a22151f33ab413d88fa1c02f979c3f8706d470fc1bced09852c72a9f3454.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/core_webpack.wjs-bundle-f8fe82512740391f81c9e8cc48220144024b425b359b08194e316f4de070b9e8.js"></script> <script src="//a.academia-assets.com/assets/webpack_bundles/sentry.wjs-bundle-5fe03fddca915c8ba0f7edbe64c194308e8ce5abaed7bffe1255ff37549c4808.js"></script> <script> jade = window.jade || {}; jade.helpers = window.$h; jade._ = window._; </script>  <script id="tag-manager-head-root">(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= 'https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer_old','GTM-5G9JF7Z');</script>  <script> window.gptadslots = []; window.googletag = window.googletag || {}; window.googletag.cmd = window.googletag.cmd || []; </script> <script type="text/javascript"> // TODO(jacob): This should be defined, may be rare load order problem. // Checking if null is just a quick fix, will default to en if unset. // Better fix is to run this immedietely after I18n is set. if (window.I18n != null) { I18n.defaultLocale = "en"; I18n.locale = "en"; I18n.fallbacks = true; } </script> <link rel="canonical" href="https://independent.academia.edu/EstebanVidal34" /> </head>   <body class='c-profiles/works a-summary logged_out'>  <div id="fb-root"></div><script>window.fbAsyncInit = function() { FB.init({ appId: "2369844204", version: "v8.0", status: true, cookie: true, xfbml: true }); // Additional initialization code. if (window.InitFacebook) { // facebook.ts already loaded, set it up. window.InitFacebook(); } else { // Set a flag for facebook.ts to find when it loads. window.academiaAuthReadyFacebook = true; } };</script><script>window.fbAsyncLoad = function() { // Protection against double calling of this function if (window.FB) { return; } (function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/sdk.js"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); } if (!window.defer_facebook) { // Autoload if not deferred window.fbAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.fbAsyncLoad(); }, 5000); }</script> <div id="google-root"></div><script>window.loadGoogle = function() { if (window.InitGoogle) { // google.ts already loaded, set it up. window.InitGoogle("331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"); } else { // Set a flag for google.ts to use when it loads. window.GoogleClientID = "331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b"; } };</script><script>window.googleAsyncLoad = function() { // Protection against double calling of this function (function(d) { var js; var id = 'google-jssdk'; var ref = d.getElementsByTagName('script')[0]; if (d.getElementById(id)) { return; } js = d.createElement('script'); js.id = id; js.async = true; js.onload = loadGoogle; js.src = "https://accounts.google.com/gsi/client" ref.parentNode.insertBefore(js, ref); }(document)); } if (!window.defer_google) { // Autoload if not deferred window.googleAsyncLoad(); } else { // Defer loading by 5 seconds setTimeout(function() { window.googleAsyncLoad(); }, 5000); }</script> <div id="tag-manager-body-root">  <noscript><iframe src="https://www.googletagmanager.com/ns.html?id=GTM-5G9JF7Z" height="0" width="0" style="display:none;visibility:hidden"></iframe></noscript>   <script> window.addEventListener('load', function() { if (document.querySelector('input[name="commit"]')) { document.querySelector('input[name="commit"]').addEventListener('click', function() { gtag('event', 'click', { event_category: 'button', event_label: 'Log In' }) }) } }); </script> </div> <script>var _comscore = _comscore || []; _comscore.push({ c1: "2", c2: "26766707" }); (function() { var s = document.createElement("script"), el = document.getElementsByTagName("script")[0]; s.async = true; s.src = (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js"; el.parentNode.insertBefore(s, el); })();</script><img src="https://sb.scorecardresearch.com/p?c1=2&c2=26766707&cv=2.0&cj=1" style="position: absolute; visibility: hidden" /> <div id='react-modal'></div> <div class='DesignSystem'> <a class='u-showOnFocus' href='#site'> Skip to main content </a> </div> <div id="upgrade_ie_banner" style="display: none;"><p>Academia.edu no longer supports Internet Explorer.</p><p>To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to <a href="https://www.academia.edu/upgrade-browser">upgrade your browser</a>.</p></div><script>// Show this banner for all versions of IE if (!!window.MSInputMethodContext || /(MSIE)/.test(navigator.userAgent)) { document.getElementById('upgrade_ie_banner').style.display = 'block'; }</script> <div class="DesignSystem bootstrap ShrinkableNav"><div class="navbar navbar-default main-header"><div class="container-wrapper" id="main-header-container"><div class="container"><div class="navbar-header"><div class="nav-left-wrapper u-mt0x"><div class="nav-logo"><a data-main-header-link-target="logo_home" href="https://www.academia.edu/"><img class="visible-xs-inline-block" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015-A.svg" width="24" height="24" /><img width="145.2" height="18" class="hidden-xs" style="height: 24px;" alt="Academia.edu" src="//a.academia-assets.com/images/academia-logo-redesign-2015.svg" /></a></div><div class="nav-search"><div class="SiteSearch-wrapper select2-no-default-pills"><form class="js-SiteSearch-form DesignSystem" action="https://www.academia.edu/search" accept-charset="UTF-8" method="get"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><i class="SiteSearch-icon fa fa-search u-fw700 u-positionAbsolute u-tcGrayDark"></i><input class="js-SiteSearch-form-input SiteSearch-form-input form-control" data-main-header-click-target="search_input" name="q" placeholder="Search" type="text" value="" /></form></div></div></div><div class="nav-right-wrapper pull-right"><ul class="NavLinks js-main-nav list-unstyled"><li class="NavLinks-link"><a class="js-header-login-url Button Button--inverseGray Button--sm u-mb4x" id="nav_log_in" rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="NavLinks-link u-p0x"><a class="Button Button--inverseGray Button--sm u-mb4x" rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li></ul><button class="hidden-lg hidden-md hidden-sm u-ml4x navbar-toggle collapsed" data-target=".js-mobile-header-links" data-toggle="collapse" type="button"><span class="icon-bar"></span><span class="icon-bar"></span><span class="icon-bar"></span></button></div></div><div class="collapse navbar-collapse js-mobile-header-links"><ul class="nav navbar-nav"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/login">Log In</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/signup">Sign Up</a></li><li class="u-borderColorGrayLight u-borderBottom1 js-mobile-nav-expand-trigger"><a href="#">more&nbsp<span class="caret"></span></a></li><li><ul class="js-mobile-nav-expand-section nav navbar-nav u-m0x collapse"><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/about">About</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/press">Press</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://medium.com/@academia">Blog</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="false" href="https://www.academia.edu/documents">Papers</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://www.academia.edu/hiring"><i class="fa fa-briefcase"></i> We're Hiring!</a></li><li class="u-borderColorGrayLight u-borderBottom1"><a rel="nofollow" href="https://support.academia.edu/"><i class="fa fa-question-circle"></i> Help Center</a></li><li class="js-mobile-nav-collapse-trigger u-borderColorGrayLight u-borderBottom1 dropup" style="display:none"><a href="#">less&nbsp<span class="caret"></span></a></li></ul></li></ul></div></div></div><script>(function(){ var $moreLink = $(".js-mobile-nav-expand-trigger"); var $lessLink = $(".js-mobile-nav-collapse-trigger"); var $section = $('.js-mobile-nav-expand-section'); $moreLink.click(function(ev){ ev.preventDefault(); $moreLink.hide(); $lessLink.show(); $section.collapse('show'); }); $lessLink.click(function(ev){ ev.preventDefault(); $moreLink.show(); $lessLink.hide(); $section.collapse('hide'); }); })() if ($a.is_logged_in() || false) { new Aedu.NavigationController({ el: '.js-main-nav', showHighlightedNotification: false }); } else { $(".js-header-login-url").attr("href", $a.loginUrlWithRedirect()); } Aedu.autocompleteSearch = new AutocompleteSearch({el: '.js-SiteSearch-form'});</script></div></div> <div id='site' class='fixed'> <div id="content" class="clearfix"> <script>document.addEventListener('DOMContentLoaded', function(){ var $dismissible = $(".dismissible_banner"); $dismissible.click(function(ev) { $dismissible.hide(); }); });</script> <script src="//a.academia-assets.com/assets/webpack_bundles/profile.wjs-bundle-9601d1cc3d68aa07c0a9901d03d3611aec04cc07d2a2039718ebef4ad4d148ca.js" defer="defer"></script><script>Aedu.rankings = { showPaperRankingsLink: false } $viewedUser = Aedu.User.set_viewed( {"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34","photo":"/images/s65_no_pic.png","has_photo":false,"is_analytics_public":false,"interests":[{"id":84717,"name":"Mitologia","url":"https://www.academia.edu/Documents/in/Mitologia"},{"id":49837,"name":"Historia","url":"https://www.academia.edu/Documents/in/Historia"},{"id":67135,"name":"Psicología","url":"https://www.academia.edu/Documents/in/Psicolog%C3%ADa"},{"id":4486,"name":"Political Science","url":"https://www.academia.edu/Documents/in/Political_Science"},{"id":797,"name":"International Relations","url":"https://www.academia.edu/Documents/in/International_Relations"}]} ); if ($a.is_logged_in() && $viewedUser.is_current_user()) { $('body').addClass('profile-viewed-by-owner'); } $socialProfiles = []</script><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/EstebanVidal34","location":"/EstebanVidal34","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/EstebanVidal34","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="ProfileCheckPaperUpdate" data-props="{}" data-trace="false" data-dom-id="ProfileCheckPaperUpdate-react-component-6561f5c5-4ec3-4d74-a4e7-3c445beec8e3"></div> <div id="ProfileCheckPaperUpdate-react-component-6561f5c5-4ec3-4d74-a4e7-3c445beec8e3"></div> <div class="DesignSystem"><div class="onsite-ping" id="onsite-ping"></div></div><div class="profile-user-info DesignSystem"><div class="social-profile-container"><div class="left-panel-container"><div class="user-info-component-wrapper"><div class="user-summary-cta-container"><div class="user-summary-container"><div class="social-profile-avatar-container"><img class="profile-avatar u-positionAbsolute" border="0" alt="" src="//a.academia-assets.com/images/s200_no_pic.png" /></div><div class="title-container"><h1 class="ds2-5-heading-sans-serif-sm">Esteban Vidal</h1><div class="affiliations-container fake-truncate js-profile-affiliations"></div></div></div><div class="sidebar-cta-container"><button class="ds2-5-button hidden profile-cta-button grow js-profile-follow-button" data-broccoli-component="user-info.follow-button" data-click-track="profile-user-info-follow-button" data-follow-user-fname="Esteban" data-follow-user-id="249684900" data-follow-user-source="profile_button" data-has-google="false"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">add</span>Follow</button><button class="ds2-5-button hidden profile-cta-button grow js-profile-unfollow-button" data-broccoli-component="user-info.unfollow-button" data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="249684900"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p class="data">0</p></div></a><a><div class="stat-container js-profile-followees" data-broccoli-component="user-info.followees-count" data-click-track="profile-expand-user-info-following"><p class="label">Following</p><p class="data">1</p></div></a><span><div class="stat-container"><p class="label"><span class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="249684900" href="https://www.academia.edu/Documents/in/Mitologia"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/EstebanVidal34","location":"/EstebanVidal34","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/EstebanVidal34","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Mitologia"]}" data-trace="false" data-dom-id="Pill-react-component-c2ac0417-3812-4136-8140-79f35ce2668e"></div> <div id="Pill-react-component-c2ac0417-3812-4136-8140-79f35ce2668e"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="249684900" href="https://www.academia.edu/Documents/in/Historia"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Historia"]}" data-trace="false" data-dom-id="Pill-react-component-9290872a-1d9d-48f1-ba18-38b245c4ea32"></div> <div id="Pill-react-component-9290872a-1d9d-48f1-ba18-38b245c4ea32"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="249684900" href="https://www.academia.edu/Documents/in/Psicolog%C3%ADa"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Psicología"]}" data-trace="false" data-dom-id="Pill-react-component-2c84dd45-2805-4e6c-85b6-9dd4e883544b"></div> <div id="Pill-react-component-2c84dd45-2805-4e6c-85b6-9dd4e883544b"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="249684900" href="https://www.academia.edu/Documents/in/Political_Science"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Political Science"]}" data-trace="false" data-dom-id="Pill-react-component-bb1e7096-2b8c-4554-927b-dac973522768"></div> <div id="Pill-react-component-bb1e7096-2b8c-4554-927b-dac973522768"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="249684900" href="https://www.academia.edu/Documents/in/International_Relations"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["International Relations"]}" data-trace="false" data-dom-id="Pill-react-component-218a54b1-44a2-44f0-a042-dabe90f9cfcd"></div> <div id="Pill-react-component-218a54b1-44a2-44f0-a042-dabe90f9cfcd"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Esteban Vidal</h3></div><div class="js-work-strip profile--work_container" data-work-id="92742064"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742064/Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil"><img alt="Research paper thumbnail of Lovastatin producing by wild strain of Aspergillus terreus isolated from Brazil" class="work-thumbnail" src="https://attachments.academia-assets.com/95670164/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742064/Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil">Lovastatin producing by wild strain of Aspergillus terreus isolated from Brazil</a></div><div class="wp-workCard_item"><span>Preparative Biochemistry & Biotechnology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylg...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl, a coenzyme reductase reported as being a potential therapeutic agent for several diseases: Alzheimer’s, multiple sclerosis, osteoporosis and due to its anti-cancer properties. Aspergillus terreus is known for producing a cholesterol reducing drug. This study sets out to evaluate the production of lovastatin by Brazilian wild strains of A. terreus isolated from a biological sample and natural sources. Carbon and nitrogen sources and the best physicochemical conditions using factorial design were also evaluated. The 37 fungal were grown to produce lovastatin by submerged fermentation. A. terreus URM5579 strain was the best lovastatin producer with a level of 13.96 mg/L. Soluble starch and soybean flour were found to be the most suitable substrates for producing lovastatin (41.23 mg/L) and biomass (6.1 mg/mL). The most favorable production conditions were found in run 16 with 60 g/...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="06218dd38ab9e6f48514405f5cfea090" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670164,"asset_id":92742064,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670164/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742064"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742064"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742064; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742064]").text(description); $(".js-view-count[data-work-id=92742064]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742064; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742064']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742064, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "06218dd38ab9e6f48514405f5cfea090" } } $('.js-work-strip[data-work-id=92742064]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742064,"title":"Lovastatin producing by wild strain of Aspergillus terreus isolated from Brazil","translated_title":"","metadata":{"abstract":"Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl, a coenzyme reductase reported as being a potential therapeutic agent for several diseases: Alzheimer’s, multiple sclerosis, osteoporosis and due to its anti-cancer properties. Aspergillus terreus is known for producing a cholesterol reducing drug. This study sets out to evaluate the production of lovastatin by Brazilian wild strains of A. terreus isolated from a biological sample and natural sources. Carbon and nitrogen sources and the best physicochemical conditions using factorial design were also evaluated. The 37 fungal were grown to produce lovastatin by submerged fermentation. A. terreus URM5579 strain was the best lovastatin producer with a level of 13.96 mg/L. Soluble starch and soybean flour were found to be the most suitable substrates for producing lovastatin (41.23 mg/L) and biomass (6.1 mg/mL). The most favorable production conditions were found in run 16 with 60 g/...","publisher":"Preparative biochemistry \u0026 biotechnology","publication_date":{"day":null,"month":null,"year":2020,"errors":{}},"publication_name":"Preparative Biochemistry \u0026 Biotechnology"},"translated_abstract":"Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl, a coenzyme reductase reported as being a potential therapeutic agent for several diseases: Alzheimer’s, multiple sclerosis, osteoporosis and due to its anti-cancer properties. Aspergillus terreus is known for producing a cholesterol reducing drug. This study sets out to evaluate the production of lovastatin by Brazilian wild strains of A. terreus isolated from a biological sample and natural sources. Carbon and nitrogen sources and the best physicochemical conditions using factorial design were also evaluated. The 37 fungal were grown to produce lovastatin by submerged fermentation. A. terreus URM5579 strain was the best lovastatin producer with a level of 13.96 mg/L. Soluble starch and soybean flour were found to be the most suitable substrates for producing lovastatin (41.23 mg/L) and biomass (6.1 mg/mL). The most favorable production conditions were found in run 16 with 60 g/...","internal_url":"https://www.academia.edu/92742064/Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil","translated_internal_url":"","created_at":"2022-12-12T17:03:44.520-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670164,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670164/thumbnails/1.jpg","file_name":"10826068.2020.180562420221213-1-1fnyuke.pdf","download_url":"https://www.academia.edu/attachments/95670164/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lovastatin_producing_by_wild_strain_of_A.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670164/10826068.2020.180562420221213-1-1fnyuke-libre.pdf?1670896478=\u0026response-content-disposition=attachment%3B+filename%3DLovastatin_producing_by_wild_strain_of_A.pdf\u0026Expires=1732481216\u0026Signature=dE-m2BxE7Hywd-0gAqeXagGmpaCh7akT7~arFGxIFmSXjcPJZo4-9cN56WwYRLVy75T7wJWvifa0yZg-RqrByuSItC2RZpQJLc8EUby1UZyV5yQcrNaSieD1ght2Nh-K1vSe7jQwaMe5gW4w4XCPjk7HfyhVZUcqZZGGFtQj41JWNLAdEZcZwMvX79RcVs~4zaGJ06WkxZo1M-S0VjrBkoFR9ej6Jl2FUvmdSVnpSDUGY40jWD3qN7X1w3C1blhSaR4mngKhbYcV2i2B8wWqSPQGuDS~T1siSTwPgN9FqneSEraWnq7lcYo2~F2XHgIhcKoejU-oO~p03iPcSA2zmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670164,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670164/thumbnails/1.jpg","file_name":"10826068.2020.180562420221213-1-1fnyuke.pdf","download_url":"https://www.academia.edu/attachments/95670164/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lovastatin_producing_by_wild_strain_of_A.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670164/10826068.2020.180562420221213-1-1fnyuke-libre.pdf?1670896478=\u0026response-content-disposition=attachment%3B+filename%3DLovastatin_producing_by_wild_strain_of_A.pdf\u0026Expires=1732481216\u0026Signature=dE-m2BxE7Hywd-0gAqeXagGmpaCh7akT7~arFGxIFmSXjcPJZo4-9cN56WwYRLVy75T7wJWvifa0yZg-RqrByuSItC2RZpQJLc8EUby1UZyV5yQcrNaSieD1ght2Nh-K1vSe7jQwaMe5gW4w4XCPjk7HfyhVZUcqZZGGFtQj41JWNLAdEZcZwMvX79RcVs~4zaGJ06WkxZo1M-S0VjrBkoFR9ej6Jl2FUvmdSVnpSDUGY40jWD3qN7X1w3C1blhSaR4mngKhbYcV2i2B8wWqSPQGuDS~T1siSTwPgN9FqneSEraWnq7lcYo2~F2XHgIhcKoejU-oO~p03iPcSA2zmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"},{"id":1111002,"name":"Lovastatin","url":"https://www.academia.edu/Documents/in/Lovastatin"},{"id":2280182,"name":"Aspergillus terreus","url":"https://www.academia.edu/Documents/in/Aspergillus_terreus"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742062"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742062/Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities"><img alt="Research paper thumbnail of Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742062/Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities">Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities</a></div><div class="wp-workCard_item"><span>Electronic Journal of Biotechnology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and isolated from Caatinga soil in Northeastern Brazil and to evaluate their antioxidant and photoprotective activities. The morphological identification of bacteria was performed by Gram staining and molecularly confirmed through the 16S rRNA gene. The production of carotenoids was performed on two 23 factorial designs to analyze the influence of independent variables (temperature range, luminosity, agitation, spiral presence, and bacterial isolate type) for maximum carotenoid yield. The selected condition has been transferred to a bioreactor (10L). The identification of carotenoids was performed by liquid chromatography (HPLC) and mass spectrometry (LC-MS). Antioxidant activity was determined by inhibiting the β-carotene/linoleic acid system and the effectiveness as sunscreen was measured through its sun protection factor (SPF). Results The results revealed that the isolates FT-7.22 and FT-5.12 were identified as Kocuria palustris; producers of a rare C50 carotenoid sarcinaxanthin. This is the first report on the production of carotenoids by this species from the Caatinga Domain. The pigment that was obtained from the Tryptic Soy Broth (TSB) medium in the best conditions of the factorial designs (increased agitation, aeration, and light exposure) exhibited a significant increase in the carotenoid production. The isolated FT-7.22 reached a higher sarcinaxanthin concentration (112,480 μg/L), and it exhibited promising antioxidant (76.53 ± 0.09%) and photoprotective activities (SPF = 9.36 ± 0.52). Conclusions This study demonstrated the ability of K. palustris to produce carotenoid sarcinaxanthin with antioxidant and photoprotective activities so that it can be applied in cosmetic formulations. How to cite: Mendes-Silva TCD, Vidal EE, de Souza RFR, et al. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. Electron J Biotechnol 2021;52. <a href="https://doi.org/10.1016/j.ejbt.2021.05.004" rel="nofollow">https://doi.org/10.1016/j.ejbt.2021.05.004</a></span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742062"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742062"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742062; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742062]").text(description); $(".js-view-count[data-work-id=92742062]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742062; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742062']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742062, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742062]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742062,"title":"Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities","translated_title":"","metadata":{"abstract":"Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and isolated from Caatinga soil in Northeastern Brazil and to evaluate their antioxidant and photoprotective activities. The morphological identification of bacteria was performed by Gram staining and molecularly confirmed through the 16S rRNA gene. The production of carotenoids was performed on two 23 factorial designs to analyze the influence of independent variables (temperature range, luminosity, agitation, spiral presence, and bacterial isolate type) for maximum carotenoid yield. The selected condition has been transferred to a bioreactor (10L). The identification of carotenoids was performed by liquid chromatography (HPLC) and mass spectrometry (LC-MS). Antioxidant activity was determined by inhibiting the β-carotene/linoleic acid system and the effectiveness as sunscreen was measured through its sun protection factor (SPF). Results The results revealed that the isolates FT-7.22 and FT-5.12 were identified as Kocuria palustris; producers of a rare C50 carotenoid sarcinaxanthin. This is the first report on the production of carotenoids by this species from the Caatinga Domain. The pigment that was obtained from the Tryptic Soy Broth (TSB) medium in the best conditions of the factorial designs (increased agitation, aeration, and light exposure) exhibited a significant increase in the carotenoid production. The isolated FT-7.22 reached a higher sarcinaxanthin concentration (112,480 μg/L), and it exhibited promising antioxidant (76.53 ± 0.09%) and photoprotective activities (SPF = 9.36 ± 0.52). Conclusions This study demonstrated the ability of K. palustris to produce carotenoid sarcinaxanthin with antioxidant and photoprotective activities so that it can be applied in cosmetic formulations. How to cite: Mendes-Silva TCD, Vidal EE, de Souza RFR, et al. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. Electron J Biotechnol 2021;52. https://doi.org/10.1016/j.ejbt.2021.05.004","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Electronic Journal of Biotechnology"},"translated_abstract":"Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and isolated from Caatinga soil in Northeastern Brazil and to evaluate their antioxidant and photoprotective activities. The morphological identification of bacteria was performed by Gram staining and molecularly confirmed through the 16S rRNA gene. The production of carotenoids was performed on two 23 factorial designs to analyze the influence of independent variables (temperature range, luminosity, agitation, spiral presence, and bacterial isolate type) for maximum carotenoid yield. The selected condition has been transferred to a bioreactor (10L). The identification of carotenoids was performed by liquid chromatography (HPLC) and mass spectrometry (LC-MS). Antioxidant activity was determined by inhibiting the β-carotene/linoleic acid system and the effectiveness as sunscreen was measured through its sun protection factor (SPF). Results The results revealed that the isolates FT-7.22 and FT-5.12 were identified as Kocuria palustris; producers of a rare C50 carotenoid sarcinaxanthin. This is the first report on the production of carotenoids by this species from the Caatinga Domain. The pigment that was obtained from the Tryptic Soy Broth (TSB) medium in the best conditions of the factorial designs (increased agitation, aeration, and light exposure) exhibited a significant increase in the carotenoid production. The isolated FT-7.22 reached a higher sarcinaxanthin concentration (112,480 μg/L), and it exhibited promising antioxidant (76.53 ± 0.09%) and photoprotective activities (SPF = 9.36 ± 0.52). Conclusions This study demonstrated the ability of K. palustris to produce carotenoid sarcinaxanthin with antioxidant and photoprotective activities so that it can be applied in cosmetic formulations. How to cite: Mendes-Silva TCD, Vidal EE, de Souza RFR, et al. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. Electron J Biotechnol 2021;52. https://doi.org/10.1016/j.ejbt.2021.05.004","internal_url":"https://www.academia.edu/92742062/Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities","translated_internal_url":"","created_at":"2022-12-12T17:03:44.346-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":352744,"name":"Carotenoid","url":"https://www.academia.edu/Documents/in/Carotenoid"},{"id":382472,"name":"DPPH","url":"https://www.academia.edu/Documents/in/DPPH"}],"urls":[{"id":26954777,"url":"https://api.elsevier.com/content/article/PII:S0717345821000294?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742060"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742060/Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains"><img alt="Research paper thumbnail of Valorization of Sugar-Ethanol Industry Waste Vinasse for Increased Second-Generation Ethanol Production Using Spathaspora passalidarum Yeast Strains" class="work-thumbnail" src="https://attachments.academia-assets.com/95670165/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742060/Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains">Valorization of Sugar-Ethanol Industry Waste Vinasse for Increased Second-Generation Ethanol Production Using Spathaspora passalidarum Yeast Strains</a></div><div class="wp-workCard_item"><span>Sugar Tech</span><span>, 2019</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="24bef8c006d994a2b1f61027f68a96d3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670165,"asset_id":92742060,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670165/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742060"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742060"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742060; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742060]").text(description); $(".js-view-count[data-work-id=92742060]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742060; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742060']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742060, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "24bef8c006d994a2b1f61027f68a96d3" } } $('.js-work-strip[data-work-id=92742060]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742060,"title":"Valorization of Sugar-Ethanol Industry Waste Vinasse for Increased Second-Generation Ethanol Production Using Spathaspora passalidarum Yeast Strains","translated_title":"","metadata":{"publisher":"Springer Science and Business Media LLC","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Sugar Tech"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742060/Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains","translated_internal_url":"","created_at":"2022-12-12T17:03:44.206-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670165,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670165/thumbnails/1.jpg","file_name":"s12355-018-0691-220221213-1-1usmmna.pdf","download_url":"https://www.academia.edu/attachments/95670165/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Valorization_of_Sugar_Ethanol_Industry_W.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670165/s12355-018-0691-220221213-1-1usmmna-libre.pdf?1670896477=\u0026response-content-disposition=attachment%3B+filename%3DValorization_of_Sugar_Ethanol_Industry_W.pdf\u0026Expires=1732481216\u0026Signature=Pnexd-fh48nDZQWe872X1cwuIlsY8aiQSifSYlIKa6DAZq5c9Y4trOqi11f~AUBgQy9Ffxsp1dfL~QBWWzOOvZeElm3c7wdrs3X32gmXGJWEz32aFKUyJzldqVQt0txGPW4mDVHhvNC5wAMEou~0TzTqM5xC2lg1nGXD~T0hFwvfVupKeITB89dObGNbq6g2AW0TCylzG9xJFrBSynrwM6HpPtW2sO0BPTX9hmSF~5a~qySobqe7A1RbwAwbJVfEzvQlS4cfI0eYG6ZsYoFvKt-0AgSN3wiKk9zYVECQylu-7nbOtbCdK8Bj20Mx0t1~i1ONPYdhYj6dloJnYJJQQQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670165,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670165/thumbnails/1.jpg","file_name":"s12355-018-0691-220221213-1-1usmmna.pdf","download_url":"https://www.academia.edu/attachments/95670165/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Valorization_of_Sugar_Ethanol_Industry_W.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670165/s12355-018-0691-220221213-1-1usmmna-libre.pdf?1670896477=\u0026response-content-disposition=attachment%3B+filename%3DValorization_of_Sugar_Ethanol_Industry_W.pdf\u0026Expires=1732481216\u0026Signature=Pnexd-fh48nDZQWe872X1cwuIlsY8aiQSifSYlIKa6DAZq5c9Y4trOqi11f~AUBgQy9Ffxsp1dfL~QBWWzOOvZeElm3c7wdrs3X32gmXGJWEz32aFKUyJzldqVQt0txGPW4mDVHhvNC5wAMEou~0TzTqM5xC2lg1nGXD~T0hFwvfVupKeITB89dObGNbq6g2AW0TCylzG9xJFrBSynrwM6HpPtW2sO0BPTX9hmSF~5a~qySobqe7A1RbwAwbJVfEzvQlS4cfI0eYG6ZsYoFvKt-0AgSN3wiKk9zYVECQylu-7nbOtbCdK8Bj20Mx0t1~i1ONPYdhYj6dloJnYJJQQQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":56291,"name":"Ethanol Fuel","url":"https://www.academia.edu/Documents/in/Ethanol_Fuel"},{"id":75130,"name":"Sugar industry","url":"https://www.academia.edu/Documents/in/Sugar_industry"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast"},{"id":309028,"name":"Vinasse","url":"https://www.academia.edu/Documents/in/Vinasse"},{"id":385364,"name":"Pulp and Paper Industry","url":"https://www.academia.edu/Documents/in/Pulp_and_Paper_Industry"},{"id":465982,"name":"Alcohol industry","url":"https://www.academia.edu/Documents/in/Alcohol_industry"}],"urls":[{"id":26954776,"url":"http://link.springer.com/article/10.1007/s12355-018-0691-2/fulltext.html"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742058"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742058/Caracteriza%C3%A7%C3%A3o_Do_Potencial_Biotecnol%C3%B3gico_De_Leveduras_Industriais_Com_Vista_%C3%80_Produ%C3%A7%C3%A3o_De_Metabolitos_De_Alto_Valor_Agregado"><img alt="Research paper thumbnail of Caracterização Do Potencial Biotecnológico De Leveduras Industriais Com Vista À Produção De Metabolitos De Alto Valor Agregado" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742058/Caracteriza%C3%A7%C3%A3o_Do_Potencial_Biotecnol%C3%B3gico_De_Leveduras_Industriais_Com_Vista_%C3%80_Produ%C3%A7%C3%A3o_De_Metabolitos_De_Alto_Valor_Agregado">Caracterização Do Potencial Biotecnológico De Leveduras Industriais Com Vista À Produção De Metabolitos De Alto Valor Agregado</a></div><div class="wp-workCard_item"><span>Anais do Simpósio Nacional de Bioprocessos</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742058"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742058"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742058; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742058]").text(description); $(".js-view-count[data-work-id=92742058]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742058; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742058']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742058, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742058]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742058,"title":"Caracterização Do Potencial Biotecnológico De Leveduras Industriais Com Vista À Produção De Metabolitos De Alto Valor Agregado","translated_title":"","metadata":{"publisher":"Galoá","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Anais do Simpósio Nacional de Bioprocessos"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742058/Caracteriza%C3%A7%C3%A3o_Do_Potencial_Biotecnol%C3%B3gico_De_Leveduras_Industriais_Com_Vista_%C3%80_Produ%C3%A7%C3%A3o_De_Metabolitos_De_Alto_Valor_Agregado","translated_internal_url":"","created_at":"2022-12-12T17:03:44.061-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Caracterização_Do_Potencial_Biotecnológico_De_Leveduras_Industriais_Com_Vista_À_Produção_De_Metabolitos_De_Alto_Valor_Agregado","translated_slug":"","page_count":null,"language":"pt","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742057"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742057/Caracteriza%C3%A7%C3%A3o_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermenta%C3%A7%C3%A3o_De_Res%C3%ADduos_Agro_Industriais"><img alt="Research paper thumbnail of Caracterização Da Levedura Spathaspora Passalidarum Ufmg-HMD 14,1 Quanto Ao Crescimento e Fermentação De Resíduos Agro-Industriais" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742057/Caracteriza%C3%A7%C3%A3o_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermenta%C3%A7%C3%A3o_De_Res%C3%ADduos_Agro_Industriais">Caracterização Da Levedura Spathaspora Passalidarum Ufmg-HMD 14,1 Quanto Ao Crescimento e Fermentação De Resíduos Agro-Industriais</a></div><div class="wp-workCard_item"><span>Anais do Simpósio Nacional de Bioprocessos</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742057"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742057"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742057; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742057]").text(description); $(".js-view-count[data-work-id=92742057]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742057; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742057']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742057, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742057]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742057,"title":"Caracterização Da Levedura Spathaspora Passalidarum Ufmg-HMD 14,1 Quanto Ao Crescimento e Fermentação De Resíduos Agro-Industriais","translated_title":"","metadata":{"publisher":"Galoá","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Anais do Simpósio Nacional de Bioprocessos"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742057/Caracteriza%C3%A7%C3%A3o_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermenta%C3%A7%C3%A3o_De_Res%C3%ADduos_Agro_Industriais","translated_internal_url":"","created_at":"2022-12-12T17:03:43.977-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Caracterização_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermentação_De_Resíduos_Agro_Industriais","translated_slug":"","page_count":null,"language":"pt","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742055"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742055/Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cacha%C3%A7a"><img alt="Research paper thumbnail of Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaça" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742055/Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cacha%C3%A7a">Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaça</a></div><div class="wp-workCard_item"><span>Yeast</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilia...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça. Copyright © 2014 John Wiley &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp; Sons, Ltd.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742055"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742055"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742055; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742055]").text(description); $(".js-view-count[data-work-id=92742055]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742055; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742055']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742055, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742055]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742055,"title":"Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaça","translated_title":"","metadata":{"abstract":"The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça. Copyright © 2014 John Wiley \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp; Sons, Ltd.","publisher":"Wiley-Blackwell","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Yeast"},"translated_abstract":"The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça. Copyright © 2014 John Wiley \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp; Sons, Ltd.","internal_url":"https://www.academia.edu/92742055/Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cacha%C3%A7a","translated_internal_url":"","created_at":"2022-12-12T17:03:43.889-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cachaça","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":9821,"name":"Brazil","url":"https://www.academia.edu/Documents/in/Brazil"},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media"},{"id":1535369,"name":"Fusel alcohols","url":"https://www.academia.edu/Documents/in/Fusel_alcohols"},{"id":1841576,"name":"Alcoholic Fermentation","url":"https://www.academia.edu/Documents/in/Alcoholic_Fermentation"},{"id":3137614,"name":"Flavoring agents","url":"https://www.academia.edu/Documents/in/Flavoring_agents"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742053"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742053/Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source"><img alt="Research paper thumbnail of Biosynthesis of higher alcohol flavour compounds by the yeastSaccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source" class="work-thumbnail" src="https://attachments.academia-assets.com/95670170/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742053/Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source">Biosynthesis of higher alcohol flavour compounds by the yeastSaccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source</a></div><div class="wp-workCard_item"><span>Yeast</span><span>, 2014</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5142ee480cdc1ca6c5a8b9630cae1456" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670170,"asset_id":92742053,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670170/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742053"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742053"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742053; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742053]").text(description); $(".js-view-count[data-work-id=92742053]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742053; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742053']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742053, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5142ee480cdc1ca6c5a8b9630cae1456" } } $('.js-work-strip[data-work-id=92742053]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742053,"title":"Biosynthesis of higher alcohol flavour compounds by the yeastSaccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source","translated_title":"","metadata":{"publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Yeast"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742053/Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source","translated_internal_url":"","created_at":"2022-12-12T17:03:43.752-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670170,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670170/thumbnails/1.jpg","file_name":"2015_Vidal_Yeast_1.pdf","download_url":"https://www.academia.edu/attachments/95670170/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biosynthesis_of_higher_alcohol_flavour_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670170/2015_Vidal_Yeast_1-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DBiosynthesis_of_higher_alcohol_flavour_c.pdf\u0026Expires=1732481216\u0026Signature=F1FZ5z4NNFdCsv5Dg3essk-5hcg8PJtcgpp0pfvo02PeBdBtZAPxRQq8fDusV3q9gAX7ajP5BPk4gzcdZUXLMUUaGSiutSTZm5Fqxs3ZOS~V7Ty0uOOQl7cYRVdhoX5bRzKAYiB8iqbLhInm496QmLopd9REVenbC83Ye1zlROe7yGzh5ZZ9uOSf-3dB8gdlAAyIWG2PhpMwKE-kQ5aUdksOgt4XvNmL6uUJSFlScf~vwrQmheG0cQRDZhVnt27sFczmCmV~4ObxRB6MyzZPv9vVn~xVsoP5GQkQENpcoMsSwwFEUbTbR1epaCY--Yt8PkM~Gjb5Dn9PHih2uDtxuQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source","translated_slug":"","page_count":11,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670170,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670170/thumbnails/1.jpg","file_name":"2015_Vidal_Yeast_1.pdf","download_url":"https://www.academia.edu/attachments/95670170/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biosynthesis_of_higher_alcohol_flavour_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670170/2015_Vidal_Yeast_1-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DBiosynthesis_of_higher_alcohol_flavour_c.pdf\u0026Expires=1732481216\u0026Signature=F1FZ5z4NNFdCsv5Dg3essk-5hcg8PJtcgpp0pfvo02PeBdBtZAPxRQq8fDusV3q9gAX7ajP5BPk4gzcdZUXLMUUaGSiutSTZm5Fqxs3ZOS~V7Ty0uOOQl7cYRVdhoX5bRzKAYiB8iqbLhInm496QmLopd9REVenbC83Ye1zlROe7yGzh5ZZ9uOSf-3dB8gdlAAyIWG2PhpMwKE-kQ5aUdksOgt4XvNmL6uUJSFlScf~vwrQmheG0cQRDZhVnt27sFczmCmV~4ObxRB6MyzZPv9vVn~xVsoP5GQkQENpcoMsSwwFEUbTbR1epaCY--Yt8PkM~Gjb5Dn9PHih2uDtxuQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":145,"name":"Biochemistry","url":"https://www.academia.edu/Documents/in/Biochemistry"},{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology"},{"id":3770,"name":"Metabolism","url":"https://www.academia.edu/Documents/in/Metabolism"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":9821,"name":"Brazil","url":"https://www.academia.edu/Documents/in/Brazil"},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose"},{"id":86176,"name":"Alcohol","url":"https://www.academia.edu/Documents/in/Alcohol"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":480527,"name":"Flavour Compounds","url":"https://www.academia.edu/Documents/in/Flavour_Compounds"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media"},{"id":1294622,"name":"Alcohols","url":"https://www.academia.edu/Documents/in/Alcohols"},{"id":1877001,"name":"Isobutanol","url":"https://www.academia.edu/Documents/in/Isobutanol"},{"id":2543033,"name":"Amino Acid Metabolism","url":"https://www.academia.edu/Documents/in/Amino_Acid_Metabolism"},{"id":3137614,"name":"Flavoring agents","url":"https://www.academia.edu/Documents/in/Flavoring_agents"},{"id":3364879,"name":"Leucine","url":"https://www.academia.edu/Documents/in/Leucine"},{"id":3364881,"name":"Isoleucine","url":"https://www.academia.edu/Documents/in/Isoleucine"}],"urls":[{"id":26954773,"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fyea.3045"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742051"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742051/Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain"><img alt="Research paper thumbnail of Oxygen-limited cellobiose fermentation and the characterization of the cellobiase of an industrial Dekkera/Brettanomyces bruxellensis strain" class="work-thumbnail" src="https://attachments.academia-assets.com/95670160/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742051/Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain">Oxygen-limited cellobiose fermentation and the characterization of the cellobiase of an industrial Dekkera/Brettanomyces bruxellensis strain</a></div><div class="wp-workCard_item"><span>SpringerPlus</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic su...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic substrates (second-generation ethanol) is of great significance for bioethanol technology. While there are some yeast strains capable of assimilating cellobiose in aerobic laboratory conditions, the predominant sugar in the treatment of lignocellulosic material, little is known about this ability in real industrial conditions. Fermentations designed to simulate industrial conditions were conducted in synthetic medium with glucose, sucrose, cellobiose and hydrolyzed pre-treated cane bagasse as a different carbon source, with the aim of further characterizing the fermentation capacity of a promising Dekkera bruxellensis yeast strain, isolated from the bioethanol process in Brazil. As a result, it was found (for the first time in oxygen-limiting conditions) that the strain Dekkera bruxellensis GDB 248 could produce ethanol from cellobiose. Moreover, it was corroborated that the cellobiase act...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f0619f0d86b3aac02e4135557a5bfe98" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670160,"asset_id":92742051,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670160/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742051"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742051"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742051; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742051]").text(description); $(".js-view-count[data-work-id=92742051]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742051; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742051']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742051, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f0619f0d86b3aac02e4135557a5bfe98" } } $('.js-work-strip[data-work-id=92742051]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742051,"title":"Oxygen-limited cellobiose fermentation and the characterization of the cellobiase of an industrial Dekkera/Brettanomyces bruxellensis strain","translated_title":"","metadata":{"abstract":"The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic substrates (second-generation ethanol) is of great significance for bioethanol technology. While there are some yeast strains capable of assimilating cellobiose in aerobic laboratory conditions, the predominant sugar in the treatment of lignocellulosic material, little is known about this ability in real industrial conditions. Fermentations designed to simulate industrial conditions were conducted in synthetic medium with glucose, sucrose, cellobiose and hydrolyzed pre-treated cane bagasse as a different carbon source, with the aim of further characterizing the fermentation capacity of a promising Dekkera bruxellensis yeast strain, isolated from the bioethanol process in Brazil. As a result, it was found (for the first time in oxygen-limiting conditions) that the strain Dekkera bruxellensis GDB 248 could produce ethanol from cellobiose. Moreover, it was corroborated that the cellobiase act...","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"SpringerPlus"},"translated_abstract":"The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic substrates (second-generation ethanol) is of great significance for bioethanol technology. While there are some yeast strains capable of assimilating cellobiose in aerobic laboratory conditions, the predominant sugar in the treatment of lignocellulosic material, little is known about this ability in real industrial conditions. Fermentations designed to simulate industrial conditions were conducted in synthetic medium with glucose, sucrose, cellobiose and hydrolyzed pre-treated cane bagasse as a different carbon source, with the aim of further characterizing the fermentation capacity of a promising Dekkera bruxellensis yeast strain, isolated from the bioethanol process in Brazil. As a result, it was found (for the first time in oxygen-limiting conditions) that the strain Dekkera bruxellensis GDB 248 could produce ethanol from cellobiose. Moreover, it was corroborated that the cellobiase act...","internal_url":"https://www.academia.edu/92742051/Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain","translated_internal_url":"","created_at":"2022-12-12T17:03:43.605-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670160,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670160/thumbnails/1.jpg","file_name":"2193-1801-3-38.pdf","download_url":"https://www.academia.edu/attachments/95670160/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oxygen_limited_cellobiose_fermentation_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670160/2193-1801-3-38-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DOxygen_limited_cellobiose_fermentation_a.pdf\u0026Expires=1732481216\u0026Signature=YeczGyJJECIjtaoVVkcT1q~0jjIFtgh7ETnqY30x5dO2ogBSk4CVmws73yM8u-MyehaPA88Z2xtpbJr4TnoN-yubRxbif2s24SwF5JSjNpYIaecmw8BJv4jC45Xcduj8GYGWQw5ibfgEv~JYBdNk9JJ-cEWVCDMoFnfaXrD~sX90El5j0EXxecNJp-mZVfnoB5WnfOosr8FwHfz7Xr6m77F84-tRgFjZIEvtswn2mQQib8avCaBg4Q9aBhearletrDxN9yg2W3yq5zDTfJUXcST2XiRCJsq4xEVZtn6wo4O7Ky3Fw4rrCj~1uYqByUC5RrTxqwfjWzbgGL~ngMbE-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain","translated_slug":"","page_count":9,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670160,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670160/thumbnails/1.jpg","file_name":"2193-1801-3-38.pdf","download_url":"https://www.academia.edu/attachments/95670160/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oxygen_limited_cellobiose_fermentation_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670160/2193-1801-3-38-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DOxygen_limited_cellobiose_fermentation_a.pdf\u0026Expires=1732481216\u0026Signature=YeczGyJJECIjtaoVVkcT1q~0jjIFtgh7ETnqY30x5dO2ogBSk4CVmws73yM8u-MyehaPA88Z2xtpbJr4TnoN-yubRxbif2s24SwF5JSjNpYIaecmw8BJv4jC45Xcduj8GYGWQw5ibfgEv~JYBdNk9JJ-cEWVCDMoFnfaXrD~sX90El5j0EXxecNJp-mZVfnoB5WnfOosr8FwHfz7Xr6m77F84-tRgFjZIEvtswn2mQQib8avCaBg4Q9aBhearletrDxN9yg2W3yq5zDTfJUXcST2XiRCJsq4xEVZtn6wo4O7Ky3Fw4rrCj~1uYqByUC5RrTxqwfjWzbgGL~ngMbE-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":2356118,"name":"Cellobiose","url":"https://www.academia.edu/Documents/in/Cellobiose"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742049"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742049/Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation"><img alt="Research paper thumbnail of Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation" class="work-thumbnail" src="https://attachments.academia-assets.com/95670163/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742049/Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation">Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2013</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="23dc9e3e2eab4f5fc009988c0f35de46" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670163,"asset_id":92742049,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670163/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742049"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742049"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742049; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742049]").text(description); $(".js-view-count[data-work-id=92742049]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742049; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742049']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742049, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "23dc9e3e2eab4f5fc009988c0f35de46" } } $('.js-work-strip[data-work-id=92742049]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742049,"title":"Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation","translated_title":"","metadata":{"publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Food Chemistry"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742049/Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation","translated_internal_url":"","created_at":"2022-12-12T17:03:43.466-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670163,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670163/thumbnails/1.jpg","file_name":"j.foodchem.2012.10.14720221213-1-19fllx7.pdf","download_url":"https://www.academia.edu/attachments/95670163/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Influence_of_nitrogen_supply_on_the_prod.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670163/j.foodchem.2012.10.14720221213-1-19fllx7-libre.pdf?1670896472=\u0026response-content-disposition=attachment%3B+filename%3DInfluence_of_nitrogen_supply_on_the_prod.pdf\u0026Expires=1732481216\u0026Signature=MmvweWWKEorVUh2UCZgRJqMltOtir~m7kitHqrJ07G~cEze3samx4Fn7eHOLRxMop0ggySyBoYYLnr2mAFbRfNyqGRjSafNcxwPmHWVOl7k3Ya5XZ9nwqZVz3rkPuxnxDEoPQl4Y~QMXaKmatqfKurWsc9aMeM2aLh61tiXGp0hHuQ67Raz4g8L3086V8-KL8b-xuyMovJkiN4qwZKFHOBsEfBygd7OkdcUSlOkYJatuIfESxIPvA5BKiOhtJr~cojBwI3aQWK1ZO8X99mEPN2CVV8Sr6cN0PyuuJ6-L2j06MP7AVOXdpQFej6q49t5nh50CiCOTmIZyYkVsooHTqg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cachaça_fermentation","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670163,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670163/thumbnails/1.jpg","file_name":"j.foodchem.2012.10.14720221213-1-19fllx7.pdf","download_url":"https://www.academia.edu/attachments/95670163/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Influence_of_nitrogen_supply_on_the_prod.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670163/j.foodchem.2012.10.14720221213-1-19fllx7-libre.pdf?1670896472=\u0026response-content-disposition=attachment%3B+filename%3DInfluence_of_nitrogen_supply_on_the_prod.pdf\u0026Expires=1732481216\u0026Signature=MmvweWWKEorVUh2UCZgRJqMltOtir~m7kitHqrJ07G~cEze3samx4Fn7eHOLRxMop0ggySyBoYYLnr2mAFbRfNyqGRjSafNcxwPmHWVOl7k3Ya5XZ9nwqZVz3rkPuxnxDEoPQl4Y~QMXaKmatqfKurWsc9aMeM2aLh61tiXGp0hHuQ67Raz4g8L3086V8-KL8b-xuyMovJkiN4qwZKFHOBsEfBygd7OkdcUSlOkYJatuIfESxIPvA5BKiOhtJr~cojBwI3aQWK1ZO8X99mEPN2CVV8Sr6cN0PyuuJ6-L2j06MP7AVOXdpQFej6q49t5nh50CiCOTmIZyYkVsooHTqg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae"},{"id":86176,"name":"Alcohol","url":"https://www.academia.edu/Documents/in/Alcohol"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen"},{"id":176553,"name":"Flavour","url":"https://www.academia.edu/Documents/in/Flavour"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":403650,"name":"Ammonium","url":"https://www.academia.edu/Documents/in/Ammonium"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media"},{"id":1121353,"name":"Esters","url":"https://www.academia.edu/Documents/in/Esters"}],"urls":[{"id":26954771,"url":"https://api.elsevier.com/content/article/PII:S0308814612017219?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742048"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742048/Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation_Food_Chem_138_2013_701_708_"><img alt="Research paper thumbnail of Corrigendum to “Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation” [Food Chem 138 (2013) 701–708]" class="work-thumbnail" src="https://attachments.academia-assets.com/95670180/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742048/Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation_Food_Chem_138_2013_701_708_">Corrigendum to “Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation” [Food Chem 138 (2013) 701–708]</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2013</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fb11d09dd2ea7bb668257f4b5f22cb2c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670180,"asset_id":92742048,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670180/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742048"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742048"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742048; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742048]").text(description); $(".js-view-count[data-work-id=92742048]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742048; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742048']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742048, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fb11d09dd2ea7bb668257f4b5f22cb2c" } } $('.js-work-strip[data-work-id=92742048]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742048,"title":"Corrigendum to “Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation” [Food Chem 138 (2013) 701–708]","translated_title":"","metadata":{"publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Food Chemistry"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742048/Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation_Food_Chem_138_2013_701_708_","translated_internal_url":"","created_at":"2022-12-12T17:03:43.357-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670180,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670180/thumbnails/1.jpg","file_name":"aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__.pdf","download_url":"https://www.academia.edu/attachments/95670180/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Corrigendum_to_Influence_of_nitrogen_sup.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670180/aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__-libre.pdf?1670896464=\u0026response-content-disposition=attachment%3B+filename%3DCorrigendum_to_Influence_of_nitrogen_sup.pdf\u0026Expires=1732481216\u0026Signature=cz6fCPtpHxrEgTBpkN0AOj447Bc4Gq67JRgQFDCrlYe317veuUAxVtCA-5aviY1QNs7Mi5j9cepv4vI-E19sCDI7HASGN8QVE9Yt4Bqp-~mABNfeVWvB3nD11-PlVimjg07TDgZ7eJdldqtFRnBrWMXL-Ym5exrPx~zm31Uy3-EULQnTEUwhn2xC~tuQym3i~k4S5Pj14Gn7ugikrutCVy5E2YVDZsIzbyRqU~b1CbCEHN~MxxVyedtXhQSy6ie8eSI2pBVoPzV5HxhNKFixU16MtONi-FAsTom51HFy8HQt2v2qgGOjkM0YK9BxHluXhuCPzo4B3PyNyX2wyfivWA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cachaça_fermentation_Food_Chem_138_2013_701_708_","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670180,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670180/thumbnails/1.jpg","file_name":"aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__.pdf","download_url":"https://www.academia.edu/attachments/95670180/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Corrigendum_to_Influence_of_nitrogen_sup.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670180/aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__-libre.pdf?1670896464=\u0026response-content-disposition=attachment%3B+filename%3DCorrigendum_to_Influence_of_nitrogen_sup.pdf\u0026Expires=1732481216\u0026Signature=cz6fCPtpHxrEgTBpkN0AOj447Bc4Gq67JRgQFDCrlYe317veuUAxVtCA-5aviY1QNs7Mi5j9cepv4vI-E19sCDI7HASGN8QVE9Yt4Bqp-~mABNfeVWvB3nD11-PlVimjg07TDgZ7eJdldqtFRnBrWMXL-Ym5exrPx~zm31Uy3-EULQnTEUwhn2xC~tuQym3i~k4S5Pj14Gn7ugikrutCVy5E2YVDZsIzbyRqU~b1CbCEHN~MxxVyedtXhQSy6ie8eSI2pBVoPzV5HxhNKFixU16MtONi-FAsTom51HFy8HQt2v2qgGOjkM0YK9BxHluXhuCPzo4B3PyNyX2wyfivWA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"},{"id":176553,"name":"Flavour","url":"https://www.academia.edu/Documents/in/Flavour"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="16642301" id="papers"><div class="js-work-strip profile--work_container" data-work-id="92742064"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742064/Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil"><img alt="Research paper thumbnail of Lovastatin producing by wild strain of Aspergillus terreus isolated from Brazil" class="work-thumbnail" src="https://attachments.academia-assets.com/95670164/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742064/Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil">Lovastatin producing by wild strain of Aspergillus terreus isolated from Brazil</a></div><div class="wp-workCard_item"><span>Preparative Biochemistry & Biotechnology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylg...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl, a coenzyme reductase reported as being a potential therapeutic agent for several diseases: Alzheimer’s, multiple sclerosis, osteoporosis and due to its anti-cancer properties. Aspergillus terreus is known for producing a cholesterol reducing drug. This study sets out to evaluate the production of lovastatin by Brazilian wild strains of A. terreus isolated from a biological sample and natural sources. Carbon and nitrogen sources and the best physicochemical conditions using factorial design were also evaluated. The 37 fungal were grown to produce lovastatin by submerged fermentation. A. terreus URM5579 strain was the best lovastatin producer with a level of 13.96 mg/L. Soluble starch and soybean flour were found to be the most suitable substrates for producing lovastatin (41.23 mg/L) and biomass (6.1 mg/mL). The most favorable production conditions were found in run 16 with 60 g/...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="06218dd38ab9e6f48514405f5cfea090" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670164,"asset_id":92742064,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670164/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742064"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742064"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742064; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742064]").text(description); $(".js-view-count[data-work-id=92742064]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742064; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742064']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742064, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "06218dd38ab9e6f48514405f5cfea090" } } $('.js-work-strip[data-work-id=92742064]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742064,"title":"Lovastatin producing by wild strain of Aspergillus terreus isolated from Brazil","translated_title":"","metadata":{"abstract":"Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl, a coenzyme reductase reported as being a potential therapeutic agent for several diseases: Alzheimer’s, multiple sclerosis, osteoporosis and due to its anti-cancer properties. Aspergillus terreus is known for producing a cholesterol reducing drug. This study sets out to evaluate the production of lovastatin by Brazilian wild strains of A. terreus isolated from a biological sample and natural sources. Carbon and nitrogen sources and the best physicochemical conditions using factorial design were also evaluated. The 37 fungal were grown to produce lovastatin by submerged fermentation. A. terreus URM5579 strain was the best lovastatin producer with a level of 13.96 mg/L. Soluble starch and soybean flour were found to be the most suitable substrates for producing lovastatin (41.23 mg/L) and biomass (6.1 mg/mL). The most favorable production conditions were found in run 16 with 60 g/...","publisher":"Preparative biochemistry \u0026 biotechnology","publication_date":{"day":null,"month":null,"year":2020,"errors":{}},"publication_name":"Preparative Biochemistry \u0026 Biotechnology"},"translated_abstract":"Lovastatin is a drug in the statin class which acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl, a coenzyme reductase reported as being a potential therapeutic agent for several diseases: Alzheimer’s, multiple sclerosis, osteoporosis and due to its anti-cancer properties. Aspergillus terreus is known for producing a cholesterol reducing drug. This study sets out to evaluate the production of lovastatin by Brazilian wild strains of A. terreus isolated from a biological sample and natural sources. Carbon and nitrogen sources and the best physicochemical conditions using factorial design were also evaluated. The 37 fungal were grown to produce lovastatin by submerged fermentation. A. terreus URM5579 strain was the best lovastatin producer with a level of 13.96 mg/L. Soluble starch and soybean flour were found to be the most suitable substrates for producing lovastatin (41.23 mg/L) and biomass (6.1 mg/mL). The most favorable production conditions were found in run 16 with 60 g/...","internal_url":"https://www.academia.edu/92742064/Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil","translated_internal_url":"","created_at":"2022-12-12T17:03:44.520-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670164,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670164/thumbnails/1.jpg","file_name":"10826068.2020.180562420221213-1-1fnyuke.pdf","download_url":"https://www.academia.edu/attachments/95670164/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lovastatin_producing_by_wild_strain_of_A.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670164/10826068.2020.180562420221213-1-1fnyuke-libre.pdf?1670896478=\u0026response-content-disposition=attachment%3B+filename%3DLovastatin_producing_by_wild_strain_of_A.pdf\u0026Expires=1732481216\u0026Signature=dE-m2BxE7Hywd-0gAqeXagGmpaCh7akT7~arFGxIFmSXjcPJZo4-9cN56WwYRLVy75T7wJWvifa0yZg-RqrByuSItC2RZpQJLc8EUby1UZyV5yQcrNaSieD1ght2Nh-K1vSe7jQwaMe5gW4w4XCPjk7HfyhVZUcqZZGGFtQj41JWNLAdEZcZwMvX79RcVs~4zaGJ06WkxZo1M-S0VjrBkoFR9ej6Jl2FUvmdSVnpSDUGY40jWD3qN7X1w3C1blhSaR4mngKhbYcV2i2B8wWqSPQGuDS~T1siSTwPgN9FqneSEraWnq7lcYo2~F2XHgIhcKoejU-oO~p03iPcSA2zmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Lovastatin_producing_by_wild_strain_of_Aspergillus_terreus_isolated_from_Brazil","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670164,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670164/thumbnails/1.jpg","file_name":"10826068.2020.180562420221213-1-1fnyuke.pdf","download_url":"https://www.academia.edu/attachments/95670164/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Lovastatin_producing_by_wild_strain_of_A.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670164/10826068.2020.180562420221213-1-1fnyuke-libre.pdf?1670896478=\u0026response-content-disposition=attachment%3B+filename%3DLovastatin_producing_by_wild_strain_of_A.pdf\u0026Expires=1732481216\u0026Signature=dE-m2BxE7Hywd-0gAqeXagGmpaCh7akT7~arFGxIFmSXjcPJZo4-9cN56WwYRLVy75T7wJWvifa0yZg-RqrByuSItC2RZpQJLc8EUby1UZyV5yQcrNaSieD1ght2Nh-K1vSe7jQwaMe5gW4w4XCPjk7HfyhVZUcqZZGGFtQj41JWNLAdEZcZwMvX79RcVs~4zaGJ06WkxZo1M-S0VjrBkoFR9ej6Jl2FUvmdSVnpSDUGY40jWD3qN7X1w3C1blhSaR4mngKhbYcV2i2B8wWqSPQGuDS~T1siSTwPgN9FqneSEraWnq7lcYo2~F2XHgIhcKoejU-oO~p03iPcSA2zmA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"},{"id":1111002,"name":"Lovastatin","url":"https://www.academia.edu/Documents/in/Lovastatin"},{"id":2280182,"name":"Aspergillus terreus","url":"https://www.academia.edu/Documents/in/Aspergillus_terreus"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742062"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742062/Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities"><img alt="Research paper thumbnail of Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742062/Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities">Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities</a></div><div class="wp-workCard_item"><span>Electronic Journal of Biotechnology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and isolated from Caatinga soil in Northeastern Brazil and to evaluate their antioxidant and photoprotective activities. The morphological identification of bacteria was performed by Gram staining and molecularly confirmed through the 16S rRNA gene. The production of carotenoids was performed on two 23 factorial designs to analyze the influence of independent variables (temperature range, luminosity, agitation, spiral presence, and bacterial isolate type) for maximum carotenoid yield. The selected condition has been transferred to a bioreactor (10L). The identification of carotenoids was performed by liquid chromatography (HPLC) and mass spectrometry (LC-MS). Antioxidant activity was determined by inhibiting the β-carotene/linoleic acid system and the effectiveness as sunscreen was measured through its sun protection factor (SPF). Results The results revealed that the isolates FT-7.22 and FT-5.12 were identified as Kocuria palustris; producers of a rare C50 carotenoid sarcinaxanthin. This is the first report on the production of carotenoids by this species from the Caatinga Domain. The pigment that was obtained from the Tryptic Soy Broth (TSB) medium in the best conditions of the factorial designs (increased agitation, aeration, and light exposure) exhibited a significant increase in the carotenoid production. The isolated FT-7.22 reached a higher sarcinaxanthin concentration (112,480 μg/L), and it exhibited promising antioxidant (76.53 ± 0.09%) and photoprotective activities (SPF = 9.36 ± 0.52). Conclusions This study demonstrated the ability of K. palustris to produce carotenoid sarcinaxanthin with antioxidant and photoprotective activities so that it can be applied in cosmetic formulations. How to cite: Mendes-Silva TCD, Vidal EE, de Souza RFR, et al. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. Electron J Biotechnol 2021;52. <a href="https://doi.org/10.1016/j.ejbt.2021.05.004" rel="nofollow">https://doi.org/10.1016/j.ejbt.2021.05.004</a></span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742062"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742062"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742062; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742062]").text(description); $(".js-view-count[data-work-id=92742062]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742062; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742062']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742062, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742062]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742062,"title":"Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities","translated_title":"","metadata":{"abstract":"Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and isolated from Caatinga soil in Northeastern Brazil and to evaluate their antioxidant and photoprotective activities. The morphological identification of bacteria was performed by Gram staining and molecularly confirmed through the 16S rRNA gene. The production of carotenoids was performed on two 23 factorial designs to analyze the influence of independent variables (temperature range, luminosity, agitation, spiral presence, and bacterial isolate type) for maximum carotenoid yield. The selected condition has been transferred to a bioreactor (10L). The identification of carotenoids was performed by liquid chromatography (HPLC) and mass spectrometry (LC-MS). Antioxidant activity was determined by inhibiting the β-carotene/linoleic acid system and the effectiveness as sunscreen was measured through its sun protection factor (SPF). Results The results revealed that the isolates FT-7.22 and FT-5.12 were identified as Kocuria palustris; producers of a rare C50 carotenoid sarcinaxanthin. This is the first report on the production of carotenoids by this species from the Caatinga Domain. The pigment that was obtained from the Tryptic Soy Broth (TSB) medium in the best conditions of the factorial designs (increased agitation, aeration, and light exposure) exhibited a significant increase in the carotenoid production. The isolated FT-7.22 reached a higher sarcinaxanthin concentration (112,480 μg/L), and it exhibited promising antioxidant (76.53 ± 0.09%) and photoprotective activities (SPF = 9.36 ± 0.52). Conclusions This study demonstrated the ability of K. palustris to produce carotenoid sarcinaxanthin with antioxidant and photoprotective activities so that it can be applied in cosmetic formulations. How to cite: Mendes-Silva TCD, Vidal EE, de Souza RFR, et al. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. Electron J Biotechnol 2021;52. https://doi.org/10.1016/j.ejbt.2021.05.004","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Electronic Journal of Biotechnology"},"translated_abstract":"Abstract Background This study aimed to produce carotenoids of two bacterial strains obtained and isolated from Caatinga soil in Northeastern Brazil and to evaluate their antioxidant and photoprotective activities. The morphological identification of bacteria was performed by Gram staining and molecularly confirmed through the 16S rRNA gene. The production of carotenoids was performed on two 23 factorial designs to analyze the influence of independent variables (temperature range, luminosity, agitation, spiral presence, and bacterial isolate type) for maximum carotenoid yield. The selected condition has been transferred to a bioreactor (10L). The identification of carotenoids was performed by liquid chromatography (HPLC) and mass spectrometry (LC-MS). Antioxidant activity was determined by inhibiting the β-carotene/linoleic acid system and the effectiveness as sunscreen was measured through its sun protection factor (SPF). Results The results revealed that the isolates FT-7.22 and FT-5.12 were identified as Kocuria palustris; producers of a rare C50 carotenoid sarcinaxanthin. This is the first report on the production of carotenoids by this species from the Caatinga Domain. The pigment that was obtained from the Tryptic Soy Broth (TSB) medium in the best conditions of the factorial designs (increased agitation, aeration, and light exposure) exhibited a significant increase in the carotenoid production. The isolated FT-7.22 reached a higher sarcinaxanthin concentration (112,480 μg/L), and it exhibited promising antioxidant (76.53 ± 0.09%) and photoprotective activities (SPF = 9.36 ± 0.52). Conclusions This study demonstrated the ability of K. palustris to produce carotenoid sarcinaxanthin with antioxidant and photoprotective activities so that it can be applied in cosmetic formulations. How to cite: Mendes-Silva TCD, Vidal EE, de Souza RFR, et al. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. Electron J Biotechnol 2021;52. https://doi.org/10.1016/j.ejbt.2021.05.004","internal_url":"https://www.academia.edu/92742062/Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities","translated_internal_url":"","created_at":"2022-12-12T17:03:44.346-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Production_of_carotenoid_sarcinaxanthin_by_Kocuria_palustris_isolated_from_Northeastern_Brazil_Caatinga_soil_and_their_antioxidant_and_photoprotective_activities","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":352744,"name":"Carotenoid","url":"https://www.academia.edu/Documents/in/Carotenoid"},{"id":382472,"name":"DPPH","url":"https://www.academia.edu/Documents/in/DPPH"}],"urls":[{"id":26954777,"url":"https://api.elsevier.com/content/article/PII:S0717345821000294?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742060"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742060/Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains"><img alt="Research paper thumbnail of Valorization of Sugar-Ethanol Industry Waste Vinasse for Increased Second-Generation Ethanol Production Using Spathaspora passalidarum Yeast Strains" class="work-thumbnail" src="https://attachments.academia-assets.com/95670165/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742060/Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains">Valorization of Sugar-Ethanol Industry Waste Vinasse for Increased Second-Generation Ethanol Production Using Spathaspora passalidarum Yeast Strains</a></div><div class="wp-workCard_item"><span>Sugar Tech</span><span>, 2019</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="24bef8c006d994a2b1f61027f68a96d3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670165,"asset_id":92742060,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670165/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742060"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742060"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742060; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742060]").text(description); $(".js-view-count[data-work-id=92742060]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742060; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742060']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742060, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "24bef8c006d994a2b1f61027f68a96d3" } } $('.js-work-strip[data-work-id=92742060]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742060,"title":"Valorization of Sugar-Ethanol Industry Waste Vinasse for Increased Second-Generation Ethanol Production Using Spathaspora passalidarum Yeast Strains","translated_title":"","metadata":{"publisher":"Springer Science and Business Media LLC","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Sugar Tech"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742060/Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains","translated_internal_url":"","created_at":"2022-12-12T17:03:44.206-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670165,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670165/thumbnails/1.jpg","file_name":"s12355-018-0691-220221213-1-1usmmna.pdf","download_url":"https://www.academia.edu/attachments/95670165/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Valorization_of_Sugar_Ethanol_Industry_W.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670165/s12355-018-0691-220221213-1-1usmmna-libre.pdf?1670896477=\u0026response-content-disposition=attachment%3B+filename%3DValorization_of_Sugar_Ethanol_Industry_W.pdf\u0026Expires=1732481216\u0026Signature=Pnexd-fh48nDZQWe872X1cwuIlsY8aiQSifSYlIKa6DAZq5c9Y4trOqi11f~AUBgQy9Ffxsp1dfL~QBWWzOOvZeElm3c7wdrs3X32gmXGJWEz32aFKUyJzldqVQt0txGPW4mDVHhvNC5wAMEou~0TzTqM5xC2lg1nGXD~T0hFwvfVupKeITB89dObGNbq6g2AW0TCylzG9xJFrBSynrwM6HpPtW2sO0BPTX9hmSF~5a~qySobqe7A1RbwAwbJVfEzvQlS4cfI0eYG6ZsYoFvKt-0AgSN3wiKk9zYVECQylu-7nbOtbCdK8Bj20Mx0t1~i1ONPYdhYj6dloJnYJJQQQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Valorization_of_Sugar_Ethanol_Industry_Waste_Vinasse_for_Increased_Second_Generation_Ethanol_Production_Using_Spathaspora_passalidarum_Yeast_Strains","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670165,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670165/thumbnails/1.jpg","file_name":"s12355-018-0691-220221213-1-1usmmna.pdf","download_url":"https://www.academia.edu/attachments/95670165/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Valorization_of_Sugar_Ethanol_Industry_W.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670165/s12355-018-0691-220221213-1-1usmmna-libre.pdf?1670896477=\u0026response-content-disposition=attachment%3B+filename%3DValorization_of_Sugar_Ethanol_Industry_W.pdf\u0026Expires=1732481216\u0026Signature=Pnexd-fh48nDZQWe872X1cwuIlsY8aiQSifSYlIKa6DAZq5c9Y4trOqi11f~AUBgQy9Ffxsp1dfL~QBWWzOOvZeElm3c7wdrs3X32gmXGJWEz32aFKUyJzldqVQt0txGPW4mDVHhvNC5wAMEou~0TzTqM5xC2lg1nGXD~T0hFwvfVupKeITB89dObGNbq6g2AW0TCylzG9xJFrBSynrwM6HpPtW2sO0BPTX9hmSF~5a~qySobqe7A1RbwAwbJVfEzvQlS4cfI0eYG6ZsYoFvKt-0AgSN3wiKk9zYVECQylu-7nbOtbCdK8Bj20Mx0t1~i1ONPYdhYj6dloJnYJJQQQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":56291,"name":"Ethanol Fuel","url":"https://www.academia.edu/Documents/in/Ethanol_Fuel"},{"id":75130,"name":"Sugar industry","url":"https://www.academia.edu/Documents/in/Sugar_industry"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast"},{"id":309028,"name":"Vinasse","url":"https://www.academia.edu/Documents/in/Vinasse"},{"id":385364,"name":"Pulp and Paper Industry","url":"https://www.academia.edu/Documents/in/Pulp_and_Paper_Industry"},{"id":465982,"name":"Alcohol industry","url":"https://www.academia.edu/Documents/in/Alcohol_industry"}],"urls":[{"id":26954776,"url":"http://link.springer.com/article/10.1007/s12355-018-0691-2/fulltext.html"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742058"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742058/Caracteriza%C3%A7%C3%A3o_Do_Potencial_Biotecnol%C3%B3gico_De_Leveduras_Industriais_Com_Vista_%C3%80_Produ%C3%A7%C3%A3o_De_Metabolitos_De_Alto_Valor_Agregado"><img alt="Research paper thumbnail of Caracterização Do Potencial Biotecnológico De Leveduras Industriais Com Vista À Produção De Metabolitos De Alto Valor Agregado" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742058/Caracteriza%C3%A7%C3%A3o_Do_Potencial_Biotecnol%C3%B3gico_De_Leveduras_Industriais_Com_Vista_%C3%80_Produ%C3%A7%C3%A3o_De_Metabolitos_De_Alto_Valor_Agregado">Caracterização Do Potencial Biotecnológico De Leveduras Industriais Com Vista À Produção De Metabolitos De Alto Valor Agregado</a></div><div class="wp-workCard_item"><span>Anais do Simpósio Nacional de Bioprocessos</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742058"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742058"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742058; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742058]").text(description); $(".js-view-count[data-work-id=92742058]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742058; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742058']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742058, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742058]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742058,"title":"Caracterização Do Potencial Biotecnológico De Leveduras Industriais Com Vista À Produção De Metabolitos De Alto Valor Agregado","translated_title":"","metadata":{"publisher":"Galoá","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Anais do Simpósio Nacional de Bioprocessos"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742058/Caracteriza%C3%A7%C3%A3o_Do_Potencial_Biotecnol%C3%B3gico_De_Leveduras_Industriais_Com_Vista_%C3%80_Produ%C3%A7%C3%A3o_De_Metabolitos_De_Alto_Valor_Agregado","translated_internal_url":"","created_at":"2022-12-12T17:03:44.061-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Caracterização_Do_Potencial_Biotecnológico_De_Leveduras_Industriais_Com_Vista_À_Produção_De_Metabolitos_De_Alto_Valor_Agregado","translated_slug":"","page_count":null,"language":"pt","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742057"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742057/Caracteriza%C3%A7%C3%A3o_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermenta%C3%A7%C3%A3o_De_Res%C3%ADduos_Agro_Industriais"><img alt="Research paper thumbnail of Caracterização Da Levedura Spathaspora Passalidarum Ufmg-HMD 14,1 Quanto Ao Crescimento e Fermentação De Resíduos Agro-Industriais" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742057/Caracteriza%C3%A7%C3%A3o_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermenta%C3%A7%C3%A3o_De_Res%C3%ADduos_Agro_Industriais">Caracterização Da Levedura Spathaspora Passalidarum Ufmg-HMD 14,1 Quanto Ao Crescimento e Fermentação De Resíduos Agro-Industriais</a></div><div class="wp-workCard_item"><span>Anais do Simpósio Nacional de Bioprocessos</span><span>, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742057"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742057"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742057; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742057]").text(description); $(".js-view-count[data-work-id=92742057]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742057; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742057']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742057, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742057]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742057,"title":"Caracterização Da Levedura Spathaspora Passalidarum Ufmg-HMD 14,1 Quanto Ao Crescimento e Fermentação De Resíduos Agro-Industriais","translated_title":"","metadata":{"publisher":"Galoá","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Anais do Simpósio Nacional de Bioprocessos"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742057/Caracteriza%C3%A7%C3%A3o_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermenta%C3%A7%C3%A3o_De_Res%C3%ADduos_Agro_Industriais","translated_internal_url":"","created_at":"2022-12-12T17:03:43.977-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Caracterização_Da_Levedura_Spathaspora_Passalidarum_Ufmg_HMD_14_1_Quanto_Ao_Crescimento_e_Fermentação_De_Resíduos_Agro_Industriais","translated_slug":"","page_count":null,"language":"pt","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742055"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742055/Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cacha%C3%A7a"><img alt="Research paper thumbnail of Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaça" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742055/Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cacha%C3%A7a">Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaça</a></div><div class="wp-workCard_item"><span>Yeast</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilia...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça. Copyright © 2014 John Wiley &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp; Sons, Ltd.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742055"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742055"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742055; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742055]").text(description); $(".js-view-count[data-work-id=92742055]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742055; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742055']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742055, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92742055]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742055,"title":"Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaça","translated_title":"","metadata":{"abstract":"The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça. Copyright © 2014 John Wiley \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp; Sons, Ltd.","publisher":"Wiley-Blackwell","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Yeast"},"translated_abstract":"The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça. Copyright © 2014 John Wiley \u0026amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp; Sons, Ltd.","internal_url":"https://www.academia.edu/92742055/Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cacha%C3%A7a","translated_internal_url":"","created_at":"2022-12-12T17:03:43.889-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Production_of_sensory_compounds_by_means_of_the_yeast_Dekkera_bruxellensis_in_different_nitrogen_sources_with_the_prospect_of_producing_cachaça","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":9821,"name":"Brazil","url":"https://www.academia.edu/Documents/in/Brazil"},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media"},{"id":1535369,"name":"Fusel alcohols","url":"https://www.academia.edu/Documents/in/Fusel_alcohols"},{"id":1841576,"name":"Alcoholic Fermentation","url":"https://www.academia.edu/Documents/in/Alcoholic_Fermentation"},{"id":3137614,"name":"Flavoring agents","url":"https://www.academia.edu/Documents/in/Flavoring_agents"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742053"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742053/Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source"><img alt="Research paper thumbnail of Biosynthesis of higher alcohol flavour compounds by the yeastSaccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source" class="work-thumbnail" src="https://attachments.academia-assets.com/95670170/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742053/Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source">Biosynthesis of higher alcohol flavour compounds by the yeastSaccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source</a></div><div class="wp-workCard_item"><span>Yeast</span><span>, 2014</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5142ee480cdc1ca6c5a8b9630cae1456" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670170,"asset_id":92742053,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670170/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742053"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742053"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742053; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742053]").text(description); $(".js-view-count[data-work-id=92742053]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742053; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742053']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742053, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5142ee480cdc1ca6c5a8b9630cae1456" } } $('.js-work-strip[data-work-id=92742053]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742053,"title":"Biosynthesis of higher alcohol flavour compounds by the yeastSaccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source","translated_title":"","metadata":{"publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Yeast"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742053/Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source","translated_internal_url":"","created_at":"2022-12-12T17:03:43.752-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670170,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670170/thumbnails/1.jpg","file_name":"2015_Vidal_Yeast_1.pdf","download_url":"https://www.academia.edu/attachments/95670170/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biosynthesis_of_higher_alcohol_flavour_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670170/2015_Vidal_Yeast_1-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DBiosynthesis_of_higher_alcohol_flavour_c.pdf\u0026Expires=1732481216\u0026Signature=F1FZ5z4NNFdCsv5Dg3essk-5hcg8PJtcgpp0pfvo02PeBdBtZAPxRQq8fDusV3q9gAX7ajP5BPk4gzcdZUXLMUUaGSiutSTZm5Fqxs3ZOS~V7Ty0uOOQl7cYRVdhoX5bRzKAYiB8iqbLhInm496QmLopd9REVenbC83Ye1zlROe7yGzh5ZZ9uOSf-3dB8gdlAAyIWG2PhpMwKE-kQ5aUdksOgt4XvNmL6uUJSFlScf~vwrQmheG0cQRDZhVnt27sFczmCmV~4ObxRB6MyzZPv9vVn~xVsoP5GQkQENpcoMsSwwFEUbTbR1epaCY--Yt8PkM~Gjb5Dn9PHih2uDtxuQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Biosynthesis_of_higher_alcohol_flavour_compounds_by_the_yeastSaccharomyces_cerevisiae_impact_of_oxygen_availability_and_responses_to_glucose_pulse_in_minimal_growth_medium_with_leucine_as_sole_nitrogen_source","translated_slug":"","page_count":11,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670170,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670170/thumbnails/1.jpg","file_name":"2015_Vidal_Yeast_1.pdf","download_url":"https://www.academia.edu/attachments/95670170/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Biosynthesis_of_higher_alcohol_flavour_c.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670170/2015_Vidal_Yeast_1-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DBiosynthesis_of_higher_alcohol_flavour_c.pdf\u0026Expires=1732481216\u0026Signature=F1FZ5z4NNFdCsv5Dg3essk-5hcg8PJtcgpp0pfvo02PeBdBtZAPxRQq8fDusV3q9gAX7ajP5BPk4gzcdZUXLMUUaGSiutSTZm5Fqxs3ZOS~V7Ty0uOOQl7cYRVdhoX5bRzKAYiB8iqbLhInm496QmLopd9REVenbC83Ye1zlROe7yGzh5ZZ9uOSf-3dB8gdlAAyIWG2PhpMwKE-kQ5aUdksOgt4XvNmL6uUJSFlScf~vwrQmheG0cQRDZhVnt27sFczmCmV~4ObxRB6MyzZPv9vVn~xVsoP5GQkQENpcoMsSwwFEUbTbR1epaCY--Yt8PkM~Gjb5Dn9PHih2uDtxuQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":145,"name":"Biochemistry","url":"https://www.academia.edu/Documents/in/Biochemistry"},{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology"},{"id":3770,"name":"Metabolism","url":"https://www.academia.edu/Documents/in/Metabolism"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":9821,"name":"Brazil","url":"https://www.academia.edu/Documents/in/Brazil"},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose"},{"id":86176,"name":"Alcohol","url":"https://www.academia.edu/Documents/in/Alcohol"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":480527,"name":"Flavour Compounds","url":"https://www.academia.edu/Documents/in/Flavour_Compounds"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media"},{"id":1294622,"name":"Alcohols","url":"https://www.academia.edu/Documents/in/Alcohols"},{"id":1877001,"name":"Isobutanol","url":"https://www.academia.edu/Documents/in/Isobutanol"},{"id":2543033,"name":"Amino Acid Metabolism","url":"https://www.academia.edu/Documents/in/Amino_Acid_Metabolism"},{"id":3137614,"name":"Flavoring agents","url":"https://www.academia.edu/Documents/in/Flavoring_agents"},{"id":3364879,"name":"Leucine","url":"https://www.academia.edu/Documents/in/Leucine"},{"id":3364881,"name":"Isoleucine","url":"https://www.academia.edu/Documents/in/Isoleucine"}],"urls":[{"id":26954773,"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fyea.3045"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742051"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742051/Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain"><img alt="Research paper thumbnail of Oxygen-limited cellobiose fermentation and the characterization of the cellobiase of an industrial Dekkera/Brettanomyces bruxellensis strain" class="work-thumbnail" src="https://attachments.academia-assets.com/95670160/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742051/Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain">Oxygen-limited cellobiose fermentation and the characterization of the cellobiase of an industrial Dekkera/Brettanomyces bruxellensis strain</a></div><div class="wp-workCard_item"><span>SpringerPlus</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic su...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic substrates (second-generation ethanol) is of great significance for bioethanol technology. While there are some yeast strains capable of assimilating cellobiose in aerobic laboratory conditions, the predominant sugar in the treatment of lignocellulosic material, little is known about this ability in real industrial conditions. Fermentations designed to simulate industrial conditions were conducted in synthetic medium with glucose, sucrose, cellobiose and hydrolyzed pre-treated cane bagasse as a different carbon source, with the aim of further characterizing the fermentation capacity of a promising Dekkera bruxellensis yeast strain, isolated from the bioethanol process in Brazil. As a result, it was found (for the first time in oxygen-limiting conditions) that the strain Dekkera bruxellensis GDB 248 could produce ethanol from cellobiose. Moreover, it was corroborated that the cellobiase act...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f0619f0d86b3aac02e4135557a5bfe98" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670160,"asset_id":92742051,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670160/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742051"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742051"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742051; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742051]").text(description); $(".js-view-count[data-work-id=92742051]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742051; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742051']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742051, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f0619f0d86b3aac02e4135557a5bfe98" } } $('.js-work-strip[data-work-id=92742051]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742051,"title":"Oxygen-limited cellobiose fermentation and the characterization of the cellobiase of an industrial Dekkera/Brettanomyces bruxellensis strain","translated_title":"","metadata":{"abstract":"The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic substrates (second-generation ethanol) is of great significance for bioethanol technology. While there are some yeast strains capable of assimilating cellobiose in aerobic laboratory conditions, the predominant sugar in the treatment of lignocellulosic material, little is known about this ability in real industrial conditions. Fermentations designed to simulate industrial conditions were conducted in synthetic medium with glucose, sucrose, cellobiose and hydrolyzed pre-treated cane bagasse as a different carbon source, with the aim of further characterizing the fermentation capacity of a promising Dekkera bruxellensis yeast strain, isolated from the bioethanol process in Brazil. As a result, it was found (for the first time in oxygen-limiting conditions) that the strain Dekkera bruxellensis GDB 248 could produce ethanol from cellobiose. Moreover, it was corroborated that the cellobiase act...","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"SpringerPlus"},"translated_abstract":"The discovery of a novel yeast with a natural capacity to produce ethanol from lignocellulosic substrates (second-generation ethanol) is of great significance for bioethanol technology. While there are some yeast strains capable of assimilating cellobiose in aerobic laboratory conditions, the predominant sugar in the treatment of lignocellulosic material, little is known about this ability in real industrial conditions. Fermentations designed to simulate industrial conditions were conducted in synthetic medium with glucose, sucrose, cellobiose and hydrolyzed pre-treated cane bagasse as a different carbon source, with the aim of further characterizing the fermentation capacity of a promising Dekkera bruxellensis yeast strain, isolated from the bioethanol process in Brazil. As a result, it was found (for the first time in oxygen-limiting conditions) that the strain Dekkera bruxellensis GDB 248 could produce ethanol from cellobiose. Moreover, it was corroborated that the cellobiase act...","internal_url":"https://www.academia.edu/92742051/Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain","translated_internal_url":"","created_at":"2022-12-12T17:03:43.605-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670160,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670160/thumbnails/1.jpg","file_name":"2193-1801-3-38.pdf","download_url":"https://www.academia.edu/attachments/95670160/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oxygen_limited_cellobiose_fermentation_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670160/2193-1801-3-38-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DOxygen_limited_cellobiose_fermentation_a.pdf\u0026Expires=1732481216\u0026Signature=YeczGyJJECIjtaoVVkcT1q~0jjIFtgh7ETnqY30x5dO2ogBSk4CVmws73yM8u-MyehaPA88Z2xtpbJr4TnoN-yubRxbif2s24SwF5JSjNpYIaecmw8BJv4jC45Xcduj8GYGWQw5ibfgEv~JYBdNk9JJ-cEWVCDMoFnfaXrD~sX90El5j0EXxecNJp-mZVfnoB5WnfOosr8FwHfz7Xr6m77F84-tRgFjZIEvtswn2mQQib8avCaBg4Q9aBhearletrDxN9yg2W3yq5zDTfJUXcST2XiRCJsq4xEVZtn6wo4O7Ky3Fw4rrCj~1uYqByUC5RrTxqwfjWzbgGL~ngMbE-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Oxygen_limited_cellobiose_fermentation_and_the_characterization_of_the_cellobiase_of_an_industrial_Dekkera_Brettanomyces_bruxellensis_strain","translated_slug":"","page_count":9,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670160,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670160/thumbnails/1.jpg","file_name":"2193-1801-3-38.pdf","download_url":"https://www.academia.edu/attachments/95670160/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oxygen_limited_cellobiose_fermentation_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670160/2193-1801-3-38-libre.pdf?1670896473=\u0026response-content-disposition=attachment%3B+filename%3DOxygen_limited_cellobiose_fermentation_a.pdf\u0026Expires=1732481216\u0026Signature=YeczGyJJECIjtaoVVkcT1q~0jjIFtgh7ETnqY30x5dO2ogBSk4CVmws73yM8u-MyehaPA88Z2xtpbJr4TnoN-yubRxbif2s24SwF5JSjNpYIaecmw8BJv4jC45Xcduj8GYGWQw5ibfgEv~JYBdNk9JJ-cEWVCDMoFnfaXrD~sX90El5j0EXxecNJp-mZVfnoB5WnfOosr8FwHfz7Xr6m77F84-tRgFjZIEvtswn2mQQib8avCaBg4Q9aBhearletrDxN9yg2W3yq5zDTfJUXcST2XiRCJsq4xEVZtn6wo4O7Ky3Fw4rrCj~1uYqByUC5RrTxqwfjWzbgGL~ngMbE-g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":2356118,"name":"Cellobiose","url":"https://www.academia.edu/Documents/in/Cellobiose"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742049"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742049/Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation"><img alt="Research paper thumbnail of Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation" class="work-thumbnail" src="https://attachments.academia-assets.com/95670163/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742049/Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation">Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2013</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="23dc9e3e2eab4f5fc009988c0f35de46" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670163,"asset_id":92742049,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670163/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742049"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742049"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742049; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742049]").text(description); $(".js-view-count[data-work-id=92742049]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742049; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742049']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742049, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "23dc9e3e2eab4f5fc009988c0f35de46" } } $('.js-work-strip[data-work-id=92742049]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742049,"title":"Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation","translated_title":"","metadata":{"publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Food Chemistry"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742049/Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation","translated_internal_url":"","created_at":"2022-12-12T17:03:43.466-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670163,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670163/thumbnails/1.jpg","file_name":"j.foodchem.2012.10.14720221213-1-19fllx7.pdf","download_url":"https://www.academia.edu/attachments/95670163/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Influence_of_nitrogen_supply_on_the_prod.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670163/j.foodchem.2012.10.14720221213-1-19fllx7-libre.pdf?1670896472=\u0026response-content-disposition=attachment%3B+filename%3DInfluence_of_nitrogen_supply_on_the_prod.pdf\u0026Expires=1732481216\u0026Signature=MmvweWWKEorVUh2UCZgRJqMltOtir~m7kitHqrJ07G~cEze3samx4Fn7eHOLRxMop0ggySyBoYYLnr2mAFbRfNyqGRjSafNcxwPmHWVOl7k3Ya5XZ9nwqZVz3rkPuxnxDEoPQl4Y~QMXaKmatqfKurWsc9aMeM2aLh61tiXGp0hHuQ67Raz4g8L3086V8-KL8b-xuyMovJkiN4qwZKFHOBsEfBygd7OkdcUSlOkYJatuIfESxIPvA5BKiOhtJr~cojBwI3aQWK1ZO8X99mEPN2CVV8Sr6cN0PyuuJ6-L2j06MP7AVOXdpQFej6q49t5nh50CiCOTmIZyYkVsooHTqg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cachaça_fermentation","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670163,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670163/thumbnails/1.jpg","file_name":"j.foodchem.2012.10.14720221213-1-19fllx7.pdf","download_url":"https://www.academia.edu/attachments/95670163/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Influence_of_nitrogen_supply_on_the_prod.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670163/j.foodchem.2012.10.14720221213-1-19fllx7-libre.pdf?1670896472=\u0026response-content-disposition=attachment%3B+filename%3DInfluence_of_nitrogen_supply_on_the_prod.pdf\u0026Expires=1732481216\u0026Signature=MmvweWWKEorVUh2UCZgRJqMltOtir~m7kitHqrJ07G~cEze3samx4Fn7eHOLRxMop0ggySyBoYYLnr2mAFbRfNyqGRjSafNcxwPmHWVOl7k3Ya5XZ9nwqZVz3rkPuxnxDEoPQl4Y~QMXaKmatqfKurWsc9aMeM2aLh61tiXGp0hHuQ67Raz4g8L3086V8-KL8b-xuyMovJkiN4qwZKFHOBsEfBygd7OkdcUSlOkYJatuIfESxIPvA5BKiOhtJr~cojBwI3aQWK1ZO8X99mEPN2CVV8Sr6cN0PyuuJ6-L2j06MP7AVOXdpQFej6q49t5nh50CiCOTmIZyYkVsooHTqg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae"},{"id":86176,"name":"Alcohol","url":"https://www.academia.edu/Documents/in/Alcohol"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol"},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen"},{"id":176553,"name":"Flavour","url":"https://www.academia.edu/Documents/in/Flavour"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":403650,"name":"Ammonium","url":"https://www.academia.edu/Documents/in/Ammonium"},{"id":437920,"name":"Alcoholic Beverages","url":"https://www.academia.edu/Documents/in/Alcoholic_Beverages"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media"},{"id":1121353,"name":"Esters","url":"https://www.academia.edu/Documents/in/Esters"}],"urls":[{"id":26954771,"url":"https://api.elsevier.com/content/article/PII:S0308814612017219?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92742048"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92742048/Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation_Food_Chem_138_2013_701_708_"><img alt="Research paper thumbnail of Corrigendum to “Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation” [Food Chem 138 (2013) 701–708]" class="work-thumbnail" src="https://attachments.academia-assets.com/95670180/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92742048/Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation_Food_Chem_138_2013_701_708_">Corrigendum to “Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation” [Food Chem 138 (2013) 701–708]</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2013</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fb11d09dd2ea7bb668257f4b5f22cb2c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95670180,"asset_id":92742048,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95670180/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92742048"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92742048"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92742048; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92742048]").text(description); $(".js-view-count[data-work-id=92742048]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92742048; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92742048']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 92742048, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fb11d09dd2ea7bb668257f4b5f22cb2c" } } $('.js-work-strip[data-work-id=92742048]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92742048,"title":"Corrigendum to “Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation” [Food Chem 138 (2013) 701–708]","translated_title":"","metadata":{"publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Food Chemistry"},"translated_abstract":null,"internal_url":"https://www.academia.edu/92742048/Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cacha%C3%A7a_fermentation_Food_Chem_138_2013_701_708_","translated_internal_url":"","created_at":"2022-12-12T17:03:43.357-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":249684900,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":95670180,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670180/thumbnails/1.jpg","file_name":"aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__.pdf","download_url":"https://www.academia.edu/attachments/95670180/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Corrigendum_to_Influence_of_nitrogen_sup.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670180/aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__-libre.pdf?1670896464=\u0026response-content-disposition=attachment%3B+filename%3DCorrigendum_to_Influence_of_nitrogen_sup.pdf\u0026Expires=1732481216\u0026Signature=cz6fCPtpHxrEgTBpkN0AOj447Bc4Gq67JRgQFDCrlYe317veuUAxVtCA-5aviY1QNs7Mi5j9cepv4vI-E19sCDI7HASGN8QVE9Yt4Bqp-~mABNfeVWvB3nD11-PlVimjg07TDgZ7eJdldqtFRnBrWMXL-Ym5exrPx~zm31Uy3-EULQnTEUwhn2xC~tuQym3i~k4S5Pj14Gn7ugikrutCVy5E2YVDZsIzbyRqU~b1CbCEHN~MxxVyedtXhQSy6ie8eSI2pBVoPzV5HxhNKFixU16MtONi-FAsTom51HFy8HQt2v2qgGOjkM0YK9BxHluXhuCPzo4B3PyNyX2wyfivWA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Corrigendum_to_Influence_of_nitrogen_supply_on_the_production_of_higher_alcohols_esters_and_expression_of_flavour_related_genes_in_cachaça_fermentation_Food_Chem_138_2013_701_708_","translated_slug":"","page_count":1,"language":"en","content_type":"Work","owner":{"id":249684900,"first_name":"Esteban","middle_initials":null,"last_name":"Vidal","page_name":"EstebanVidal34","domain_name":"independent","created_at":"2022-12-12T17:03:19.346-08:00","display_name":"Esteban Vidal","url":"https://independent.academia.edu/EstebanVidal34"},"attachments":[{"id":95670180,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95670180/thumbnails/1.jpg","file_name":"aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__.pdf","download_url":"https://www.academia.edu/attachments/95670180/download_file?st=MTczMjQ4MjIxNiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Corrigendum_to_Influence_of_nitrogen_sup.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95670180/aHR0cDovL2FwaS5lbHNldmllci5jb20vY29udGVudC9hcnRpY2xlL3BpaS9zMDMwODgxNDYxMzAwOTQxMg__-libre.pdf?1670896464=\u0026response-content-disposition=attachment%3B+filename%3DCorrigendum_to_Influence_of_nitrogen_sup.pdf\u0026Expires=1732481216\u0026Signature=cz6fCPtpHxrEgTBpkN0AOj447Bc4Gq67JRgQFDCrlYe317veuUAxVtCA-5aviY1QNs7Mi5j9cepv4vI-E19sCDI7HASGN8QVE9Yt4Bqp-~mABNfeVWvB3nD11-PlVimjg07TDgZ7eJdldqtFRnBrWMXL-Ym5exrPx~zm31Uy3-EULQnTEUwhn2xC~tuQym3i~k4S5Pj14Gn7ugikrutCVy5E2YVDZsIzbyRqU~b1CbCEHN~MxxVyedtXhQSy6ie8eSI2pBVoPzV5HxhNKFixU16MtONi-FAsTom51HFy8HQt2v2qgGOjkM0YK9BxHluXhuCPzo4B3PyNyX2wyfivWA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"},{"id":176553,"name":"Flavour","url":"https://www.academia.edu/Documents/in/Flavour"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/google_contacts-0dfb882d836b94dbcb4a2d123d6933fc9533eda5be911641f20b4eb428429600.js"], function() { // from javascript_helper.rb $('.js-google-connect-button').click(function(e) { e.preventDefault(); GoogleContacts.authorize_and_show_contacts(); Aedu.Dismissibles.recordClickthrough("WowProfileImportContactsPrompt"); }); $('.js-update-biography-button').click(function(e) { e.preventDefault(); Aedu.Dismissibles.recordClickthrough("UpdateUserBiographyPrompt"); $.ajax({ url: $r.api_v0_profiles_update_about_path({ subdomain_param: 'api', about: "", }), type: 'PUT', success: function(response) { location.reload(); } }); }); $('.js-work-creator-button').click(function (e) { e.preventDefault(); window.location = $r.upload_funnel_document_path({ source: encodeURIComponent(""), }); }); $('.js-video-upload-button').click(function (e) { e.preventDefault(); window.location = $r.upload_funnel_video_path({ source: encodeURIComponent(""), }); }); $('.js-do-this-later-button').click(function() { $(this).closest('.js-profile-nag-panel').remove(); Aedu.Dismissibles.recordDismissal("WowProfileImportContactsPrompt"); }); $('.js-update-biography-do-this-later-button').click(function(){ $(this).closest('.js-profile-nag-panel').remove(); Aedu.Dismissibles.recordDismissal("UpdateUserBiographyPrompt"); }); $('.wow-profile-mentions-upsell--close').click(function(){ $('.wow-profile-mentions-upsell--panel').hide(); Aedu.Dismissibles.recordDismissal("WowProfileMentionsUpsell"); }); $('.wow-profile-mentions-upsell--button').click(function(){ Aedu.Dismissibles.recordClickthrough("WowProfileMentionsUpsell"); }); new WowProfile.SocialRedesignUserWorks({ initialWorksOffset: 20, allWorksOffset: 20, maxSections: 1 }) }); </script> </div></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile_edit-5ea339ee107c863779f560dd7275595239fed73f1a13d279d2b599a28c0ecd33.js","https://a.academia-assets.com/assets/add_coauthor-22174b608f9cb871d03443cafa7feac496fb50d7df2d66a53f5ee3c04ba67f53.js","https://a.academia-assets.com/assets/tab-dcac0130902f0cc2d8cb403714dd47454f11fc6fb0e99ae6a0827b06613abc20.js","https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js"], function() { // from javascript_helper.rb window.ae = window.ae || {}; window.ae.WowProfile = window.ae.WowProfile || {}; if(Aedu.User.current && Aedu.User.current.id === $viewedUser.id) { window.ae.WowProfile.current_user_edit = {}; new WowProfileEdit.EditUploadView({ el: '.js-edit-upload-button-wrapper', model: window.$current_user, }); new AddCoauthor.AddCoauthorsController(); } var userInfoView = new WowProfile.SocialRedesignUserInfo({ recaptcha_key: "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB" }); WowProfile.router = new WowProfile.Router({ userInfoView: userInfoView }); Backbone.history.start({ pushState: true, root: "/" + $viewedUser.page_name }); new WowProfile.UserWorksNav() }); </script> </div> <div class="bootstrap login"><div class="modal fade login-modal" id="login-modal"><div class="login-modal-dialog modal-dialog"><div class="modal-content"><div class="modal-header"><button class="close close" data-dismiss="modal" type="button"><span aria-hidden="true">×</span><span class="sr-only">Close</span></button><h4 class="modal-title text-center"><strong>Log In</strong></h4></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><button class="btn btn-fb btn-lg btn-block btn-v-center-content" id="login-facebook-oauth-button"><svg style="float: left; width: 19px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="facebook-square" class="svg-inline--fa fa-facebook-square fa-w-14" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 448 512"><path fill="currentColor" d="M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z"></path></svg><small><strong>Log in</strong> with <strong>Facebook</strong></small></button><br /><button class="btn btn-google btn-lg btn-block btn-v-center-content" id="login-google-oauth-button"><svg style="float: left; width: 22px; line-height: 1em; margin-right: .3em;" aria-hidden="true" focusable="false" data-prefix="fab" data-icon="google-plus" class="svg-inline--fa fa-google-plus fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M256,8C119.1,8,8,119.1,8,256S119.1,504,256,504,504,392.9,504,256,392.9,8,256,8ZM185.3,380a124,124,0,0,1,0-248c31.3,0,60.1,11,83,32.3l-33.6,32.6c-13.2-12.9-31.3-19.1-49.4-19.1-42.9,0-77.2,35.5-77.2,78.1S142.3,334,185.3,334c32.6,0,64.9-19.1,70.1-53.3H185.3V238.1H302.2a109.2,109.2,0,0,1,1.9,20.7c0,70.8-47.5,121.2-118.8,121.2ZM415.5,273.8v35.5H380V273.8H344.5V238.3H380V202.8h35.5v35.5h35.2v35.5Z"></path></svg><small><strong>Log in</strong> with <strong>Google</strong></small></button><br /><style type="text/css">.sign-in-with-apple-button { width: 100%; height: 52px; border-radius: 3px; border: 1px solid black; cursor: pointer; }</style><script src="https://appleid.cdn-apple.com/appleauth/static/jsapi/appleid/1/en_US/appleid.auth.js" type="text/javascript"></script><div class="sign-in-with-apple-button" data-border="false" data-color="white" id="appleid-signin"><span   ="Sign Up with Apple" class="u-fs11"></span></div><script>AppleID.auth.init({ clientId: 'edu.academia.applesignon', scope: 'name email', redirectURI: 'https://www.academia.edu/sessions', state: "02556a60e5fdb511af3bf8075aa121b7fb8f1bfd159242fb47c3ef987974e1db", });</script><script>// Hacky way of checking if on fast loswp if (window.loswp == null) { (function() { const Google = window?.Aedu?.Auth?.OauthButton?.Login?.Google; const Facebook = window?.Aedu?.Auth?.OauthButton?.Login?.Facebook; if (Google) { new Google({ el: '#login-google-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } if (Facebook) { new Facebook({ el: '#login-facebook-oauth-button', rememberMeCheckboxId: 'remember_me', track: null }); } })(); }</script></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><div class="hr-heading login-hr-heading"><span class="hr-heading-text">or</span></div></div></div></div><div class="modal-body"><div class="row"><div class="col-xs-10 col-xs-offset-1"><form class="js-login-form" action="https://www.academia.edu/sessions" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="L3uKzUDCizfBrw7bOTdcQmlV9naTeUfaVuWTukjgISBuyeZOGbqc1kNvx3qAkBbXANRt621LfV4QpWN+YIvxxg==" autocomplete="off" /><div class="form-group"><label class="control-label" for="login-modal-email-input" style="font-size: 14px;">Email</label><input class="form-control" id="login-modal-email-input" name="login" type="email" /></div><div class="form-group"><label class="control-label" for="login-modal-password-input" style="font-size: 14px;">Password</label><input class="form-control" id="login-modal-password-input" name="password" type="password" /></div><input type="hidden" name="post_login_redirect_url" id="post_login_redirect_url" value="https://independent.academia.edu/EstebanVidal34" autocomplete="off" /><div class="checkbox"><label><input type="checkbox" name="remember_me" id="remember_me" value="1" checked="checked" /><small style="font-size: 12px; margin-top: 2px; display: inline-block;">Remember me on this computer</small></label></div><br><input type="submit" name="commit" value="Log In" class="btn btn-primary btn-block btn-lg js-login-submit" data-disable-with="Log In" /></br></form><script>typeof window?.Aedu?.recaptchaManagedForm === 'function' && window.Aedu.recaptchaManagedForm( document.querySelector('.js-login-form'), document.querySelector('.js-login-submit') );</script><small style="font-size: 12px;"><br />or <a data-target="#login-modal-reset-password-container" data-toggle="collapse" href="javascript:void(0)">reset password</a></small><div class="collapse" id="login-modal-reset-password-container"><br /><div class="well margin-0x"><form class="js-password-reset-form" action="https://www.academia.edu/reset_password" accept-charset="UTF-8" method="post"><input name="utf8" type="hidden" value="✓" autocomplete="off" /><input type="hidden" name="authenticity_token" value="IHXF8+n6Yc3vkmYEpGXGAo0LHe5gZ7IPq6iwXml1lI5hx6lwsIJ2LG1Sr6UdwoyX5IqGc55ViIvt6ECaQR5EaA==" autocomplete="off" /><p>Enter the email address you signed up with and we'll email you a reset link.</p><div class="form-group"><input class="form-control" name="email" type="email" /></div><script src="https://recaptcha.net/recaptcha/api.js" async defer></script> <script> var invisibleRecaptchaSubmit = function () { var closestForm = function (ele) { var curEle = ele.parentNode; while (curEle.nodeName !== 'FORM' && curEle.nodeName !== 'BODY'){ curEle = curEle.parentNode; } return curEle.nodeName === 'FORM' ? curEle : null }; var eles = document.getElementsByClassName('g-recaptcha'); if (eles.length > 0) { var form = closestForm(eles[0]); if (form) { form.submit(); } } }; </script> <input type="submit" data-sitekey="6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj" data-callback="invisibleRecaptchaSubmit" class="g-recaptcha btn btn-primary btn-block" value="Email me a link" value=""/> </form></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/collapse-45805421cf446ca5adf7aaa1935b08a3a8d1d9a6cc5d91a62a2a3a00b20b3e6a.js"], function() { // from javascript_helper.rb $("#login-modal-reset-password-container").on("shown.bs.collapse", function() { $(this).find("input[type=email]").focus(); }); }); </script> </div></div></div><div class="modal-footer"><div class="text-center"><small style="font-size: 12px;">Need an account? <a rel="nofollow" href="https://www.academia.edu/signup">Click here to sign up</a></small></div></div></div></div></div></div><script>// If we are on subdomain or non-bootstrapped page, redirect to login page instead of showing modal (function(){ if (typeof $ === 'undefined') return; var host = window.location.hostname; if ((host === $domain || host === "www."+$domain) && (typeof $().modal === 'function')) { $("#nav_log_in").click(function(e) { // Don't follow the link and open the modal e.preventDefault(); $("#login-modal").on('shown.bs.modal', function() { $(this).find("#login-modal-email-input").focus() }).modal('show'); }); } })()</script> <div class="bootstrap" id="footer"><div class="footer-content clearfix text-center padding-top-7x" style="width:100%;"><ul class="footer-links-secondary footer-links-wide list-inline margin-bottom-1x"><li><a href="https://www.academia.edu/about">About</a></li><li><a href="https://www.academia.edu/press">Press</a></li><li><a rel="nofollow" href="https://medium.com/academia">Blog</a></li><li><a href="https://www.academia.edu/documents">Papers</a></li><li><a href="https://www.academia.edu/topics">Topics</a></li><li><a href="https://www.academia.edu/journals">Academia.edu Journals</a></li><li><a rel="nofollow" href="https://www.academia.edu/hiring"><svg style="width: 13px; height: 13px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="briefcase" class="svg-inline--fa fa-briefcase fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M320 336c0 8.84-7.16 16-16 16h-96c-8.84 0-16-7.16-16-16v-48H0v144c0 25.6 22.4 48 48 48h416c25.6 0 48-22.4 48-48V288H320v48zm144-208h-80V80c0-25.6-22.4-48-48-48H176c-25.6 0-48 22.4-48 48v48H48c-25.6 0-48 22.4-48 48v80h512v-80c0-25.6-22.4-48-48-48zm-144 0H192V96h128v32z"></path></svg> <strong>We're Hiring!</strong></a></li><li><a rel="nofollow" href="https://support.academia.edu/"><svg style="width: 12px; height: 12px;" aria-hidden="true" focusable="false" data-prefix="fas" data-icon="question-circle" class="svg-inline--fa fa-question-circle fa-w-16" role="img" xmlns="http://www.w3.org/2000/svg" viewBox="0 0 512 512"><path fill="currentColor" d="M504 256c0 136.997-111.043 248-248 248S8 392.997 8 256C8 119.083 119.043 8 256 8s248 111.083 248 248zM262.655 90c-54.497 0-89.255 22.957-116.549 63.758-3.536 5.286-2.353 12.415 2.715 16.258l34.699 26.31c5.205 3.947 12.621 3.008 16.665-2.122 17.864-22.658 30.113-35.797 57.303-35.797 20.429 0 45.698 13.148 45.698 32.958 0 14.976-12.363 22.667-32.534 33.976C247.128 238.528 216 254.941 216 296v4c0 6.627 5.373 12 12 12h56c6.627 0 12-5.373 12-12v-1.333c0-28.462 83.186-29.647 83.186-106.667 0-58.002-60.165-102-116.531-102zM256 338c-25.365 0-46 20.635-46 46 0 25.364 20.635 46 46 46s46-20.636 46-46c0-25.365-20.635-46-46-46z"></path></svg> <strong>Help Center</strong></a></li></ul><ul class="footer-links-tertiary list-inline margin-bottom-1x"><li class="small">Find new research papers in:</li><li class="small"><a href="https://www.academia.edu/Documents/in/Physics">Physics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Biology">Biology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Health_Sciences">Health Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Ecology">Ecology</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Earth_Sciences">Earth Sciences</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Cognitive_Science">Cognitive Science</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Mathematics">Mathematics</a></li><li class="small"><a href="https://www.academia.edu/Documents/in/Computer_Science">Computer Science</a></li></ul></div></div><div class="DesignSystem" id="credit" style="width:100%;"><ul class="u-pl0x footer-links-legal list-inline"><li><a rel="nofollow" href="https://www.academia.edu/terms">Terms</a></li><li><a rel="nofollow" href="https://www.academia.edu/privacy">Privacy</a></li><li><a rel="nofollow" href="https://www.academia.edu/copyright">Copyright</a></li><li>Academia ©2024</li></ul></div><script> //<![CDATA[ window.detect_gmtoffset = true; window.Academia && window.Academia.set_gmtoffset && Academia.set_gmtoffset('/gmtoffset'); //]]> </script> <div id='overlay_background'></div> <div id='bootstrap-modal-container' class='bootstrap'></div> <div id='ds-modal-container' class='bootstrap DesignSystem'></div> <div id='full-screen-modal'></div> </div> </body> </html>