The production of sorbitol by permeabilized and immobilized cells of Zymomonas mobilis in Luffa cylindrica was investigated in sucrose medium. A full 2 3 factorial design was used to verify the influence of each factor and its interactions. The cell permeabilization showed a significant and negative effect upon the production of sorbitol, while the time of cultivation and the immobilization process were significant and positive. The results demonstrated that the cell immobilization and the time of cultivation of 36 h presented higher production of sorbitol.
Vitamin E on performance, carcass characteristics and quality of pig's cooked hamAbstract -The objective of this work was to evaluate the effect of vitamin E on performance, carcass characteristics and cooked ham quality. Ninety-six pigs were submitted to the following treatments: control; 100, 200 and 400 mg of vitamin E per kg of diet; during 116 days before slaughter. After slaughter, pig carcasses were measured, chilled, deboned and ham sections were removed to produce the cooked ham. Samples of frozen and cooked ham were analysed in relation to vitamin E and thiobarbituric acid (TBARS) contents. Growth rate mean was 789.81 g per day, feed intake mean was 2,418 g per day and feed:gain ratio was 3.06. TBARS for the control. Levels of supplementation of 200 mg vitamin E per kg of diet reduce the oxidation levels up to 70% in cooked ham and decrease backfat thickness.
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