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	Provedor de dados BJM (2) Autor Schwan,Rosane Freitas (2) Silva,Cristina Ferreira (2) Azevedo,Raquel Santos (1) Batista,Luis Roberto (1) Braga,Claudia (1) Dias,Eustáquio Souza (1) Silva,Romildo da (1) Mais... Palavra-chave Agaricus brasiliensis (1) Cane sugar bagasse (1) Coffee (1) Fermentation (1) Filamentous fungi (1) Microbial diversity (1) Toxigenic fungi (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2009 (1) 2008 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Microbial diversity in a bagasse-based compost prepared for the production of Agaricus brasiliensis BJM Silva,Cristina Ferreira; Azevedo,Raquel Santos; Braga,Claudia; Silva,Romildo da; Dias,Eustáquio Souza; Schwan,Rosane Freitas. Edible mushrooms are renowned for their nutritional and medicinal properties and are thus of considerable commercial importance. Mushroom production depends on the chemical composition of the basic substrates and additional supplements employed in the compost as well as on the method of composting. In order to minimise the cost of mushroom production, considerable interest has been shown in the use of agro-industrial residues in the preparation of alternative compost mixtures. However, the interaction of the natural microbiota present in agricultural residues during the composting process greatly influences the subsequent colonisation by the mushroom. The aim of the present study was to isolate and identify the microbiota present in a sugar cane bagasse... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agaricus brasiliensis; Cane sugar bagasse; Microbial diversity. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000300023 Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans BJM Silva,Cristina Ferreira; Batista,Luis Roberto; Schwan,Rosane Freitas. The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10³ CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10(5) CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Filamentous fungi; Coffee; Toxigenic fungi. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000300022 Registros recuperados: 2 Primeira ... 1 ... Última

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