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| 1. |  | VIEIRA JÚNIOR, J. R.; FERNANDES, C. de F.; RAMALHO, A. R.; MARCOLAN, A. L.; FERNANDES NETO, A.; DIOCLECIANO, J. M.; FERRO, G. de O.; GUEDES, M. L. O.; REIS, N. D.; SILVA, D. G. da. Levantamento da ocorrência de populações do nematóide das galhas do cafeeiro (Meloidogyne sp.) em Rondônia. Porto Velho: Embrapa Rondônia, 2008. 5 p. (Embrapa Rondônia. Comunicado Técnico, 332).| Biblioteca(s): Embrapa Rondônia. |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
22/10/1996 |
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Data da última atualização: |
17/01/2017 |
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Autoria: |
ARRUDA, R. O. M.; MORAES, I. O.; CAPALBO, D. M. F.; PARK, K. J. |
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Afiliação: |
R. O. M. ARRUDA, UNESP; I. O. MORAES, CNPMA; DEISE MARIA FONTANA CAPALBO, CNPMA; K. J. PARK, UNICAMP. |
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Título: |
Thermobacteriology of Bacillus thuringiensis after conventional drying. |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS OF BACTERIOLOGY AND APPLIED MICROBIOLOGY DIVISION, 8.; INTERNATIONAL CONGRESS OF MYCOLOGY DIVISION, 8., 1996, Jerusalém. Abstracts. Tel Aviv: International Union of Microbiological Society, 1996. |
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Páginas: |
p.169 |
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Idioma: |
Inglês |
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Conteúdo: |
Bacillus thuringiensis (Bt) can be produced both by submerged or solid state fermentation, but the recovery of the bioinsecticide presents some problems, mainly during the drying process. This paper presents the thermobacteriological behavior of Bt spores after conventional drying. The bioinsecticide was obtained by submerged fermentation and the broth was centrifuged using a laboratory sharples centrifuge. Drying process used hot air at 50oC, 70oC and 90oC at a velocity of 4,02 m/s. The test material was prepared using 3% active principle with 50% humidity. It was mixed with clay and humidified with a 5% lactose solution. Acrilic boxes (5cm x 10cm x 2cm) containing the material were submitted to the drying process during 22.5h. During the experimental work samples were taken at fixed intervals. They were diluted conveniently and plated in order to determine the D value (Decimal Reduction Time) relative to the drying temperature studied, and also to verify the heat penetration profile. The results showed that at 50oC and 70oC there were no viability reduction of the Bt spores after 22.5h of drying, and the D values were 37.77h and 28.56h respectively. At 90oC there were a Bt spore viability reduction and the D value was 5.86h. |
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Palavras-Chave: |
Biocontrol agent; Production. |
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Thesaurus NAL: |
biopesticides; submerged fermentation. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/153426/1/1996PL009-Capalbo-thermobacteriology-3173.PDF
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Marc: |
LEADER 02033naa a2200217 a 4500
001 1012563
005 2017-01-17
008 1996 bl uuuu u00u1 u #d
100 1 $aARRUDA, R. O. M.
245 $aThermobacteriology of Bacillus thuringiensis after conventional drying.$h[electronic resource]
260 $c1996
300 $ap.169
520 $aBacillus thuringiensis (Bt) can be produced both by submerged or solid state fermentation, but the recovery of the bioinsecticide presents some problems, mainly during the drying process. This paper presents the thermobacteriological behavior of Bt spores after conventional drying. The bioinsecticide was obtained by submerged fermentation and the broth was centrifuged using a laboratory sharples centrifuge. Drying process used hot air at 50oC, 70oC and 90oC at a velocity of 4,02 m/s. The test material was prepared using 3% active principle with 50% humidity. It was mixed with clay and humidified with a 5% lactose solution. Acrilic boxes (5cm x 10cm x 2cm) containing the material were submitted to the drying process during 22.5h. During the experimental work samples were taken at fixed intervals. They were diluted conveniently and plated in order to determine the D value (Decimal Reduction Time) relative to the drying temperature studied, and also to verify the heat penetration profile. The results showed that at 50oC and 70oC there were no viability reduction of the Bt spores after 22.5h of drying, and the D values were 37.77h and 28.56h respectively. At 90oC there were a Bt spore viability reduction and the D value was 5.86h.
650 $abiopesticides
650 $asubmerged fermentation
653 $aBiocontrol agent
653 $aProduction
700 1 $aMORAES, I. O.
700 1 $aCAPALBO, D. M. F.
700 1 $aPARK, K. J.
773 $tIn: INTERNATIONAL CONGRESS OF BACTERIOLOGY AND APPLIED MICROBIOLOGY DIVISION, 8.; INTERNATIONAL CONGRESS OF MYCOLOGY DIVISION, 8., 1996, Jerusalém. Abstracts. Tel Aviv: International Union of Microbiological Society, 1996.
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Embrapa Meio Ambiente (CNPMA) |
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