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Aerobic fungi in the rumen fluid from dairy cattle fed different sources of forage R. Bras. Zootec.
Almeida,Patrícia Natalicia Mendes de; Duarte,Eduardo Robson; Abrão,Flávia Oliveira; Freitas,Cláudio Eduardo Silva; Geraseev,Luciana Castro; Rosa,Carlos Augusto.
The objective of this study was to evaluate the aerobic microbiota of the rumen fluid from Holstein cows and heifers fed different tropical forage in the north of Minas Gerais, Brazil. A total of 30 samples of rumen fluid from cows fed with sorghum silage were collected: 32 from cows fed Brachiaria brizantha, 12 from heifers that received sorghum silage and 11 from calves fed sugar cane foliage. The culture was carried out using the agar Sabouraud medium and the solid C medium, containing microcrystalline cellulose. The isolated mycelial fungi were identified by microculture technique and yeasts by micromorphological and physical-chemical analysis. Specific identification for yeasts was confirmed by ribosomal DNA sequence analysis. The presence of fungal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dairy farming; Forage supplementation; Rumen microbiota; Semiarid; Tropical pasture; Yeast.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001100006
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Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça BABT
Gomes,Fátima de Cássia Oliveira; Araújo,Roberta Amália de Carvalho; Cisalpino,Patrícia Silva; Moreira,Elizabeth Spangler Andrade; Zani,Carlos Leomar; Rosa,Carlos Augusto.
Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1-V1116, obtained from the wine industry. The permanence of each strain in the fermentation must was determined by RAPD (Random Amplified Polymorphic DNA)-PCR, with primer M13. Both yeast strains were prevalent in the vats for approximately 30 days. Indigenous non-Saccharomyces and indigenous S. cerevisiae strains were isolated in lower counts during the fermentation period. Indigenous S. cerevisiae strains were molecularly distinct when compared to the starter yeasts. The two yeasts appeared promising starter yeasts in the fermentation...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cachaça; Saccharomyces cerevisiae; Starter strains; Fermentation.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000200023
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Distribution of the endophytic fungi community in leaves of Bauhinia brevipes (Fabaceae) Acta Botanica
Hilarino,Mariana Patrícia Amorim; Silveira,Fernando Augusto de Oliveira e; Oki,Yumi; Rodrigues,Leonardo; Santos,Jean Carlos; Corrêa Junior,Ary; Fernandes,Geraldo Wilson; Rosa,Carlos Augusto.
Endophytic fungi represent large, yet unexplored components of biodiversity. This work evaluated the richness and the distribution of endophytes in the leaves of Bauhinia brevipes (Fabaceae). A total of 1110 colonies were recovered from the samples and grouped by their morphological traits into 126 taxa. The total number of taxa according to leaf development was: 102 in mature leaves, 93 in recently expanded leaves and 79 for unfolded leaves. The major endophyte genera were Phomopsis, followed by Dothiorella, Pestalotiopsis and Acremonium. The richness and the isolate numbers of endophytes were not statistically affected by leaf region. However, some taxa were leaf-age specific; six were isolated only from unfolded leaves, nine from recently expanded...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Plant-endophyte interaction; Phomopsis; Tissue-recurrence; Endophyte richnes.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-33062011000400008
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Identification and selection of non-Saccharomyces strains isolate from brazilian apple must Ciência Rural
Pietrowski,Giovana Arruda Moura; Bittencourt,Juliana Vitória Messias; Brandão,Luciana Rocha; Rosa,Carlos Augusto; Alberti,Aline; Nogueira,Alessandro.
ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Apiculate yeast; Biodiversity; Fruity aroma; PCR analysis.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500750
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Identification of yeasts Isolated from processed and frozen cocoa (Theobroma cacao) pulp for wine production BABT
Trindade,Rita de Cássia; Resende,Maria Aparecida de; Barreto,Eriana Gomes Serpa; Mendes,Taniella de Carvalho; Rosa,Carlos Augusto.
The alternative use of cocoa (Theobroma cacao) for wine production was tested. The pulp samples, obtained from Formosa farm, Itacaré, Brazil, were diluted, homogenized and inoculated on Sabouraud dextrose agar medium (SDA) and incubated at 28º C for 5-8 days. Selected colonies were tested for the ability to ferment cocoa pulp and divided into fermentative, non-fermentative and weak/late fermentative species. Isolates characterized as fermentative were further tested in a small-scale wine production plant and identified. Species from the genus Brettanomyces constituted the main fermentative yeasts, with the exception of two Kloeckera apis samples. The final wine product was normally pale or clear, making clarification unnecessary, and with a sweet or dry...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Cocoa pulp; Fermentation; Wine production; Brettanomyces sp.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300013
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Influence of carbon source, pH, and temperature on the polygalacturonase activity of Kluyveromyces marxianus CCMB 322 Ciênc. Tecnol. Aliment.
Oliveira,Rodrigo de Queiroz; Valasques Junior,Gildomar Lima; Uetanabaro,Ana Paula Trovatti; Koblitz,Maria Gabriela Bello; Góes-Neto,Aristóteles; Rosa,Carlos Augusto; Assis,Sandra Aparecida de.
Microbial pectinolytic enzymes are known to play a commercially important role in a number of industrial processes. Two kinds of yeast can be discerned regarding the production of enzymes. One group includes those which can produce enzymes in the absence of an inducer, and the other group comprises the yeasts that produce enzymes in the presence of an inducer. The objective of this study was to investigate the influence of pectic substances, glucose, pH, and temperature on the polygalacturonase activity by Kluyveromyces marxianus CCMB 322. The yeast was grown in a fermentation broth containing different concentrations of glucose and pectic substances. The polygalacturonase activity was determined by the DNS method, and the pH and temperature were optimized...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeasts; Enzymes; Thermostability; Pectic substances; Biotechnology.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300012
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Mastite por leveduras em bovinos leiteiros do Sul do Estado de Minas Gerais, Brasil Ciência Rural
Costa,Geraldo Márcio da; Silva,Nivaldo da; Rosa,Carlos Augusto; Figueiredo,Henrique César Pereira de; Pereira,Ulisses de Pádua.
O objetivo deste trabalho foi estudar a freqüência de infecções intramamárias ocasionadas por leveduras a partir de amostras de leite (n=1710) coletadas em 40 rebanhos leiteiros do Estado de Minas Gerais. Cinqüenta e seis estirpes de leveduras do gênero Candida e uma linhagem de Trichosporon loubieri foram isoladas. Candida albicans foi a espécie dominante (28,1% das cepas), seguida por Candida parapsilosis (19,3%), Candida catenulata (14,0%), Candida glabrata (14,0%) e Candida tropicalis (8,8%). Infecções mistas foram detectadas em 29,8% das vacas levedura-positivas. Amostras positivas para leveduras foram predominantemente obtidas (84%) de vacas com mastite subclínica. A baixa taxa de isolamento de leveduras sugere que estes microrganismos não são...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mastite bovina; Mastite leveduras; Candida sp; Brasil.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000700021
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Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador BJM
Piló,Fernanda Barbosa; Carvajal-Barriga,Enrique Javier; Guamán-Burneo,Maria Cristina; Portero-Barahona,Patricia; Dias,Arthur Matoso Morato; Freitas,Larissa Falabella Daher de; Gomes,Fátima de Cássia Oliveira; Rosa,Carlos Augusto.
ABSTRACT Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; MtDNA restriction patterns; Yeast populations; Chicha; Ecuadorian indigenous beers.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400808
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Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process BJM
Penido,Fernanda Corrêa Leal; Piló,Fernanda Barbosa; Sandes,Sávio Henrique de Cicco; Nunes,Álvaro Cantini; Colen,Gecernir; Oliveira,Evelyn de Souza; Rosa,Carlos Augusto; Lacerda,Inayara Cristina Alves.
ABSTRACT Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Yeasts; Starter cultures; Fermentation; Bakery products.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400823
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Trophic state and microorganisms community of major sub-basins of the middle Rio Doce basin, southeast Brazil BABT
Petrucio,Mauricio Mello; Medeiros,Adriana Oliveira; Rosa,Carlos Augusto; Barbosa,Francisco Antônio Rodrigues.
Total phosphorus concentration was used to define the trophic state of the main sub-basins of the middle Rio Doce, in Minas Gerais State (southeast Brazil) and physical, chemical, and microbiological variables of water were analyzed during 2000 to 2001. The study evaluated changes in water quality caused by seasonality and human activities. Water temperature, conductivity, pH, total alkalinity, dissolved oxygen, and concentrations of NH4-N, NO2-N, NO3-N, total-N, PO4-P, total-P, DOC, and chlorophyll-a were measured in seven rivers stretches (sampling stations). Total yeasts, faecal and total coliforms, and heterotrophic bacteria were also determined. The studied areas were considered to be under oligotrophic to eutrophic conditions. The variables that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microorganisms; Phosphorus; Rivers; Trophic state.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500015
Registros recuperados: 10
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