|
|
|
| Registros recuperados: 18 | |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
| CANOSSA, S.; AGUSTINI, B. C.; SILVA, G. A. da. |
| To make the wine, you do not need killer strains used for the purpose of dominance. It is only necessary that the yeasts are neutral. The aim of this study was to evaluate the effectiveness of killer toxins produced by some strains to produce a lethal effect on other strains killer. The experiments were conducted using the medium must Lorena M80: 20 with methylene blue. The killer test strains used were: 7M, 12M, 24M, 25M and 30M isolated from grape berries derived from the cultivar Merlot municipality of Pinto Bandeira (RS, Brazil). These strains were tested against other strains isolated killer Pinto Bandeira, they being the 3CF lineage derived from the cultivar Cabernet Franc, and the 24A strain isolated from cultivar Ancelota,; and also against strains... |
| Tipo: Separatas |
Palavras-chave: Levedura.; Viticultura; Vinho; Fermento; Fermentação; Linhagem; Biologia molecular; Genética; Saccharomyces Cerevisiae.; Viticulture; Grapes; Genetics; Molecular biology; Yeasts. |
| Ano: 2014 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1000945 |
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
| HOLANDA, J. S. de; OLIVEIRA, A. J. de; SALVIANO, L. M. C.; FERREIRA, A. C.. |
| A producao de pedunculos de caju no Brasil e estimada em 1 milhao de toneladas/ano, com aproveitamento industrial entre 2% e 6%. Apresentando cerca de 10% de carboidratos, grande parte da producao desperdicada pode ser convertida em racao de elevado teor proteico, por microrganismos sintetizadores de proteina, como as leveduras. A eficiencia de conversao, no entanto, depende das condicoes do substrato e do meio fermentativo. Este trabalho visou estudar o efeito do substrato: pedunculos de caju frescos, doces ou azedos, e pedunculos secos reidratados, o controle da acidez e a suplementacao no meio fermentativo, na conversao de proteina por leveduras. |
| Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) |
Palavras-chave: Potencial proteico; Levedura.; Caju; Pedúnculo; Saccharomyces Cerevisiae.. |
| Ano: 1996 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/420034 |
| |
|
|
| SILVA, G. A. da; BERNARDI, T. L.; SCHAKER, P. D. C.; MENEGOTTO, M.; VALENTE, P.. |
| 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: Artigo de periódico |
Palavras-chave: Gelo-degelo; Ebulição; Extração de DNA; Metodologia.; Microbiologia; DNA; Saccharomyces Cerevisiae.; Dekkera bruxellensis.. |
| Ano: 2012 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/925175 |
| |
|
|
| PONZZES-GOMES, C. M. de; MÉLO, D. L. de; SANTANA, C. A.; PEREIRA, G. E.; MENDONÇA, M. O. C.; GOMES, F. C. O.; OLIVEIRA, E. S.; BARBOSA JR, A. M.; TRINDADE, R. C.; ROSA, C. A.. |
| The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these... |
| Tipo: Separatas |
Palavras-chave: Brazilian wines; Levedura.; Viticultura; Uva; Fermentação; DNA; Saccharomyces Cerevisiae.. |
| Ano: 2014 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/998012 |
| |
| Registros recuperados: 18 | |
|
|
|
