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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agrobiologia. Para informações adicionais entre em contato com cnpab.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
28/11/2018 |
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Data da última atualização: |
02/05/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BREDA. F. A. da F.; SILVA, T. F. R. da; SANTOS, S. G. dos; ALVES, G. C.; REIS, V. M. |
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Afiliação: |
UFRRJ; THAMIRES FERREIRA RODRIGUES DA SILVA, UFRRJ; SILVANA GOMES DOS SANTOS, UFRRJ; GABRIELA CAVALCANTI ALVES, UFRRJ; VERONICA MASSENA REIS, CNPAB. |
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Título: |
Modulation of nitrogen metabolism of maize plants inoculated with Azospirillum brasilense and Herbaspirillum seropedicae. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Archives of Microbiology, v. 201, n. 4, p. 547-558, 2019. |
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DOI: |
10.1007/s00203-018-1594-z |
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Idioma: |
Português |
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Conteúdo: |
Maize is highly responsive to the application of nitrogen to achieve high productivity. Inoculation with diazotrophic bacteria can improve plant growth with low N fertilization. The objective was to evaluate the inoculation of two species of diazotrophs on N metabolism in maize plants, in the presence of two concentrations of nitrogen in a hydroponic system. A factorial arrangement composed of two N levels (3.0 and 0.3 mM), with the presence of Hs?Herbaspirillum seropedicae, and Ab?Azospirillum brasilense or not. The parameters used were dry mass; N, P, and K accumulation; nitrate reductase activity; soluble fractions in roots and leaves. The inoculation altered the N metabolism and promoted greater development of maize plants, as well as a higher accumulation of P and K in the shoots. A more intensive process of N assimilation was evidenced when the plants were inoculated with H. seropedicae, leading to increased levels of NO3− and reduced N-amino, sugars, and NH4+ in leaves associated with high N level, opposite of A. brasilense. |
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Palavras-Chave: |
Inoculation Diazotrophs; Soluble fractions. |
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Thesaurus Nal: |
Nitrogen. |
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Categoria do assunto: |
S Ciências Biológicas |
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Marc: |
LEADER 01755naa a2200217 a 4500
001 2100280
005 2019-05-02
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1007/s00203-018-1594-z$2DOI
100 1 $aBREDA. F. A. da F.
245 $aModulation of nitrogen metabolism of maize plants inoculated with Azospirillum brasilense and Herbaspirillum seropedicae.$h[electronic resource]
260 $c2019
520 $aMaize is highly responsive to the application of nitrogen to achieve high productivity. Inoculation with diazotrophic bacteria can improve plant growth with low N fertilization. The objective was to evaluate the inoculation of two species of diazotrophs on N metabolism in maize plants, in the presence of two concentrations of nitrogen in a hydroponic system. A factorial arrangement composed of two N levels (3.0 and 0.3 mM), with the presence of Hs?Herbaspirillum seropedicae, and Ab?Azospirillum brasilense or not. The parameters used were dry mass; N, P, and K accumulation; nitrate reductase activity; soluble fractions in roots and leaves. The inoculation altered the N metabolism and promoted greater development of maize plants, as well as a higher accumulation of P and K in the shoots. A more intensive process of N assimilation was evidenced when the plants were inoculated with H. seropedicae, leading to increased levels of NO3− and reduced N-amino, sugars, and NH4+ in leaves associated with high N level, opposite of A. brasilense.
650 $aNitrogen
653 $aInoculation Diazotrophs
653 $aSoluble fractions
700 1 $aSILVA, T. F. R. da
700 1 $aSANTOS, S. G. dos
700 1 $aALVES, G. C.
700 1 $aREIS, V. M.
773 $tArchives of Microbiology$gv. 201, n. 4, p. 547-558, 2019.
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Registro original: |
Embrapa Agrobiologia (CNPAB) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
04/12/2023 |
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Data da última atualização: |
04/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
MORAIS, B. H. dos S.; LIMA, A. J. M. de; ALBUQUERQUE, N. I. de; CHISTÉ, R. C.; GUIMARÃES, D. A. de A. |
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Afiliação: |
BRUNO HENRIQUE DOS SANTOS MORAIS, UNIVERSIDADE FEDERAL DO PARÁ; ANA JULIA MOTA DE LIMA, UNIVERSIDADE FEDERAL DO PARÁ; NATALIA INAGAKI DE ALBUQUERQUE, CPATU; RENAN CAMPOS CHISTÉ, UNIVERSIDADE FEDERAL DO PARÁ; DIVA ANÉLIE DE ARAÚJO GUIMARÃES, UNIVERSIDADE FEDERAL DO PARÁ. |
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Título: |
Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e04922, 2022. |
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DOI: |
https://doi.org/10.1590/fst.04922 |
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Idioma: |
Inglês |
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Conteúdo: |
Collared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ?15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics. |
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Palavras-Chave: |
Cateto; Catitu; Pecari tajacu. |
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Thesagro: |
Animal Selvagem; Aveia; Carne; Fibra; Mandioca; Trigo. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159106/1/Bacteriological-1.pdf
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Marc: |
LEADER 02144naa a2200289 a 4500
001 2159106
005 2023-12-04
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.04922$2DOI
100 1 $aMORAIS, B. H. dos S.
245 $aBacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers.$h[electronic resource]
260 $c2022
520 $aCollared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ?15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics.
650 $aAnimal Selvagem
650 $aAveia
650 $aCarne
650 $aFibra
650 $aMandioca
650 $aTrigo
653 $aCateto
653 $aCatitu
653 $aPecari tajacu
700 1 $aLIMA, A. J. M. de
700 1 $aALBUQUERQUE, N. I. de
700 1 $aCHISTÉ, R. C.
700 1 $aGUIMARÃES, D. A. de A.
773 $tFood Science and Technology$gv. 42, e04922, 2022.
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