D
Débora Brand
Researcher at Federal University of Paraná
Publications - 23
Citations - 924
Débora Brand is an academic researcher from Federal University of Paraná. The author has contributed to research in topics: Solid-state fermentation & Fermentation. The author has an hindex of 10, co-authored 23 publications receiving 848 citations.
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Journal ArticleDOI
Biotechnological potential of coffee pulp and coffee husk for bioprocesses
Ashok Pandey,Carlos Ricardo Soccol,Poonam Singh Nee Nigam,Débora Brand,Radjiskumar Mohan,Sevastianos Roussos +5 more
TL;DR: This paper reviews the developments on processes and products developed for the value-addition of coffee pulp/husk through the biotechnological means.
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Biological detoxification of coffee husk by filamentous fungi using a solid state fermentation system.
TL;DR: The results showed good prospects of using these fungal strains, in particular Aspergillus sp.
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Relation between growth, respirometric analysis and biopigments production from Monascus by solid-state fermentation
Júlio Cesar de Carvalho,Ashok Pandey,Bruno Oliva Oishi,Débora Brand,Jose A. Rodriguez-Leon,Carlos Ricardo Soccol +5 more
TL;DR: Although pigments were a secondary metabolite, its production was proportional to the biomass produced that was estimated by ergosterol analysis, and therefore could be used to estimate biomass formed in the natural support (rice).
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Spore production of Beauveria bassiana from agro-industrial residues
Herta Stutz Dalla Santa,Osmar Roberto Dalla Santa,Débora Brand,Luciana Porto de Souza Vandenberghe,Carlos Ricardo Soccol +4 more
TL;DR: The respirometric analyses of the fermentation showed a strong correlation between fungal growth and spore production and Beauveria bassiana by Solid-State Fermentation.
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Packed bed column fermenter and kinetic modeling for upgrading the nutritional quality of coffee husk in solid-state fermentation.
Débora Brand,Ashok Pandey,Jose A. Rodriguez-Leon,Sevastianos Roussos,Ivo Brand,Carlos Ricardo Soccol +5 more
TL;DR: Solid‐state fermentation for the upgradation of the nutritional quality of coffee husk by degrading the caffeine and tannins present in it was carried out using factorial design experiments and surface response methodology to optimize bioprocess parameters such as the substrate pH and moisture content and aeration rate.