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Controle alternativo de podridões pós‑colheita de framboesas PAB
Antoniolli,Lucimara Rogéria; Silva,Gildo Almeida da; Alves,Silvio André Meirelles; Moro,Laís.
O objetivo deste trabalho foi avaliar o efeito de tratamentos pré-colheita sobre a ocorrência de podridões pós-colheita e sobre os atributos de qualidade de framboesas (Rubus idaeus L.) 'Heritage'. As frutas foram pulverizadas com um dos seguintes tratamentos: água destilada (controle), 6 g L-1 de quitosana, 100 mg L-1 de dióxido de cloro, Bacillus amyloliquefaciens, Curtobacterium pusillum ou Saccharomyces cerevisiae. Foram realizadas colheitas aos 3, 7 e 14 dias após a aplicação dos tratamentos. Após cada uma das colheitas, realizadas no estádio de maturação comercial (coloração rosa), as frutas foram inoculadas individualmente com suspensão de conídios (2x10(5) conídios mL-1) de Botrytis cinerea ou Rhizopus stolonifer. As frutas foram mantidas a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacillus amyloliquefaciens; Curtobacterium pusillum; Rubus idaeus L; Saccharomyces cerevisiae; Controle biológico; Pequenas frutas; Quitosana.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011000900002
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Impact of Fungicide Residues on Polymerase Chain Reaction and on Yeast Metabolism BABT
Silva,Gildo Almeida da; Bernardi,Taís Letícia; Schaker,Patrícia Dayane Carvalho; Agustini,Bruna Carla; Mello,Loiva Maria de; Valente,Patrícia.
ABSTRACT The indiscriminate use of pesticides on grape crops is harmful for consumers´ healthin “in natura” consumption and in the ingestion of wine and grape juice. During winemaking, a rapid and efficient fermentation stage is critical to avoid proliferation of contaminating microorganisms and to guarantee the product´s quality. Polymerase chain reaction (PCR) has the advantage of detecting these contaminants in the early stages of fermentation. However,this enzymatic reaction may also be susceptible to specific problems, reducing its efficiency. Agricultural practices, such as fungicide treatments, may be a source of PCR inhibiting factors and may also interfere in the normal course of fermentation.The action of the pesticides captan and folpet on PCR...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fungicide; PCR inhibitors; Stuck fermentation; Taq polymerase inhibitors; Yeast growth.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100515
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Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification BABT
Silva,Gildo Almeida da; Poletto,Carolina Madalozzo; Poli,Jandora Severo; Valente,Patricia.
The aim of this work was to evaluate the influence of Brettanomyces custersianus on the metabolic activity of Saccharomyces cerevisiae during the tumultuous stage of wine production. The Cabernet Sauvignon grape must with the skin was inoculated with individual cultures of Sacch. cerevisiae and with mixed cultures of Sacch. cerevisiae and Br. custersianus. During the 6-day tumultuous phase of fermentation, the highest ethanol production and the highest sugar consumption were obtained with the strains without B. custersianus. Fermentations carried out with the addition of Brettanomyces metabolites, acetic acid and 4-ethylphenol, showed that only the former inhibited the growth of both Sacch. cerevisiae strains used. In some cases, Br. custersianus could...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dekkera/Brettanomyces; Wine; Vinification; Custer effect.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200017
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Production of functional killer protein in batch cultures upon a shift from aerobic to anaerobic conditions BABT
Silva,Gildo Almeida da; Poli,Jandora Severo; Poletto,Carolina Madalozzo; Schaker,Patricia Dayane Carvalho; Valente,Patricia.
The aim of this work was to study the production of functional protein in yeast culture. The cells of Saccharomyces cerevisiae Embrapa 1B (K+R+) killed a strain of Saccharomyces cerevisiae Embrapa 26B (K-R-)in grape must and YEPD media. The lethal effect of toxin-containing supernatant and the effect of aeration upon functional killer production and the correlation between the products of anaerobic metabolism and the functional toxin formation were evaluated. The results showed that at low sugar concentration, the toxin of the killer strain of Sacch. cerevisiae was only produced under anaerobic conditions . The system of killer protein production showed to be regulated by Pasteur and Crabtree effects. As soon as the ethanol was formed, the functional...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeast; Crabtree effect; Pasteur effect; Inhibition; Mycocinogenic strain.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300022
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Production of yellow-green fluorescent pigment by Pseudomonas fluorescens BABT
Silva,Gildo Almeida da; Almeida,Erik Amazonas de.
A medium was prepared from brewery waste yeast with and without mineral salts to study growth and yellow-green fluorescent pigment production (YGFP) by Pseudomonas fluorescens. The King's medium used for detection of siderophore production were expressively weaker inductors of YGFP formation when compared to FYE medium. Although FYE and CYE could be used for growth of P. fluorescens, only FYE was an attractive medium for detection of YGFP strain producers.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pseudomonas fluorescens; Siderophore; Yeast extract; Yellow-green fluorescent pigment.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000400009
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Rapid yeast DNA extraction by boiling and freeze-thawing without using chemical reagents and DNA purification BABT
Silva,Gildo Almeida da; Bernardi,Taís Letícia; Schaker,Patrícia Dayane Carvalho; Menegotto,Morgana; Valente,Patricia.
The purpose of this work was to study a rapid yeast DNA extraction by boiling and freeze-thawing processes without using chemical reagents or any purification procedures, to obtain a high grade PCR-product. A specific DNA fragment of the 18S region of Dekkera bruxellensis and Saccharomyces cerevisiae was chosen. The described boiling and freeze-thawing protocols generated the PCR-grade product preparations and could be used to process many samples. The amplification of the fragments could be observed after 30 and 35 cycles. These processes of extraction without using any kind of chemical reagents, especial water, and purification procedures proved to be efficient, reproducible, simple, fast, and inexpensive.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Boiling; Freeze-thawing; DNA extraction; Dekkera bruxellensis; Saccharomyces cerevisiae.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000200020
Registros recuperados: 6
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