Consulta: creatorFacets:"Ayub,Marco Antônio Záchia"
Registros recuperados: 8
Data/hora: 01/06/2024 13:55:16

Biodegradação de glifosato pela microbiota de solos cultivados com macieira
Provedor de dados: Revista Brasileira de Ciência do Solo
Autores: Andrighetti,Marília Scopel; Nachtigall,Gilmar Ribeiro; Queiroz,Sonia Cláudia Nascimento de; Ferracini,Vera Lúcia; Ayub,Marco Antônio Záchia.
O glifosato é um herbicida sistêmico, pós-emergente, não seletivo do grupo dos organofosforados, sendo amplamente usado em pomares de macieira no sul do Brasil, podendo causar consequências negativas para microrganismos benéficos do solo. O objetivo deste trabalho foi avaliar a capacidade de biodegradação do glifosato pela microbiota de solos de pomares de macieira, com diferentes históricos de aplicação do produto. Para isso, amostras de solos da região de Vacaria, RS, foram utilizadas, cuja biodegradação do glifosato foi avaliada monitorando a liberação de CO2 pelos microrganismos durante 32 dias, bem como quantificando os resíduos de glifosato e seu metabólito, o ácido aminometilfosfônico (AMPA), no início e no final do período pela extração seguida de...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glifosato; Biodegradação; Herbicidas; AMPA; Microrganismos.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832014000500029

Production of biosurfactant by hydrocarbon degrading Rhodococcus ruber and Rhodococcus erythropolis
Provedor de dados: Revista de Microbiologia
Autores: Bicca,Flávio Correa; Fleck,Leonardo Colombo; Ayub,Marco Antônio Záchia.
There is world wide concern about the liberation of hydrocarbons in the environment, both from industrial activities and from accidental spills of oil and oilrelated compounds. Biosurfactants, which are natural emulsifiers of hydrocarbons, are produced by some bacteria, fungi and yeast. They are polymers, totally or partially extracellular, with an amphipathyc structure, which allows them to form micelles that accumulate at the interface between liquids of different polarities such as water and oil. This process is based upon the ability of biosurfactants to reduce surface tension, blocking the formation of hydrogen bridges and certain hydrophilic and hydrophobic interactions. The ability of biosurfactant production by five strains of Rhodococcus isolated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Biosurfactant; Hydrocarbon degradation; Rhodococcus sp.
Ano: 1999
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000300008

Cytotoxicity and genotoxicity of untreated hospital effluents
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Ortolan,Maria da Graça Silva; Ayub,Marco Antônio Záchia.
Untreated hospital effluent samples were tested for cytotoxic and genotoxicity in order to access whether they presented any serious health hazards. Results of umuC test suggested that the effluent from a large, general hospital could be considered weakly genotoxic. Comparatively, effluents from inpatient units presented higher frequency of genotoxicity than those coming from laboratory facilities. Although no cytotoxic activity was detected in laboratory effluent samples, cytotoxicity appeared to be an important problem of effluents from inpatient units.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Genotoxicity; Cytotoxicity; Untreated hospital effluents; Water sources contamination.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400009

Lactobacillus plantarum BL011 cultivation in industrial isolated soybean protein acid residue
Provedor de dados: Brazilian Journal of Microbiology
Autores: Coghetto,Chaline Caren; Vasconcelos,Carolina Bettker; Brinques,Graziela Brusch; Ayub,Marco Antônio Záchia.
Abstract In this study, physiological aspects of Lactobacillus plantarum BL011 growing in a new, all-animal free medium in bioreactors were evaluated aiming at the production of this important lactic acid bacterium. Cultivations were performed in submerged batch bioreactors using the Plackett-Burman methodology to evaluate the influence of temperature, aeration rate and stirring speed as well as the concentrations of liquid acid protein residue of soybean, soy peptone, corn steep liquor, and raw yeast extract. The results showed that all variables, except for corn steep liquor, significantly influenced biomass production. The best condition was applied to bioreactor cultures, which produced a maximal biomass of 17.87 g L-1, whereas lactic acid, the most...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactobacillus plantarum BL011; Lactic acid; Liquid acid protein residue of soybean; Plackett-Burman design; Industrial production of biomass.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000400941

Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols
Provedor de dados: Brazilian Journal of Microbiology
Autores: Ávila,Larissa Dias de; Ayub,Marco Antônio Záchia.
The yeast Brettanomyces/Dekkeracan cause important spoilage in wines, with the production of ethylphenols and other off-flavor compounds. This study aimed at determining the presence of this yeast and the ethylphenols produced by them in Brazilian red wines, establishing their relationship with other chemical characteristics. Isolates of Brettanomyces/Dekkerawere quantified by plating 126 samples of dry red wine in selective culture medium, while ethylphenols were analyzed by solid phase extraction and GC/FID. Free and total SO2, alcohol, total dry extract, residual sugar, total and volatile acidity, and pH were also determined. Brettanomyces/Dekkerawas present in 27% of samples. Ethylphenols were detected in most samples, with amounts higher than the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Brettanomyces; Dekkera; 4-ethylphenol; 4-ethylguaiacol; Wine.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100011

Avaliação sensorial de pães de fermentação natural a partir de culturas starters inovadoras
Provedor de dados: Ciência Rural
Autores: Martinbianco,Fernanda; Martins,André Rosa; Rech,Rosane; Flôres,Simone Hickmann; Ayub,Marco Antônio Záchia.
A fermentação sourdough para a produção de pães é fortemente motivada por seus efeitos benéficos quanto ao sabor, textura, vida de prateleira e pelas propriedades nutricionais dos produtos obtidos. Nesta pesquisa, estudou-se a aplicação dos micro-organismos Kluyveromyces marxianus, Dekkera bruxellensis e Lactobacillus plantarum como culturas starters alternativas na produção de pães. A partir de sete ensaios resultantes de um delineamento de mistura simplex-centroide, foram realizadas nos pães análises sensorial e instrumental. Observou-se que pães produzidos com L. plantarum apresentaram menor volume específico, enquanto que a mistura entre K. marxianus e L. plantarum exerceu influência positiva, possibilitando obter produtos de maior volume específico. A...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermentação natural; Sourdough; Culturas starters; Análise sensorial.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000900026

Influence of post-mortem aging in tenderness of chicken breast fillets
Provedor de dados: Ciência Rural
Autores: Santos,Helena Caminha; Brandelli,Adriano; Ayub,Marco Antônio Záchia.
In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chicken breasts; Meat tenderization; Sensory evaluation.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000300038

Physicochemical properties of three food proteins treated with transglutaminase
Provedor de dados: Ciência Rural
Autores: Soares,Luís Henrique de Barros; Albuquerque,Patrícia Melchionna; Assmann,Francine; Ayub,Marco Antônio Záchia.
Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Transglutaminase; Food proteins; Functional properties of proteins.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000400039