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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo; Embrapa Soja. |
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Data corrente: |
24/04/1997 |
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Data da última atualização: |
19/10/2023 |
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Autoria: |
MAGALHAES, P. C. |
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Afiliação: |
PAULO CESAR MAGALHAES, CNPMS. |
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Título: |
Soybean response to near saturated soil. |
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Ano de publicação: |
1987 |
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Fonte/Imprenta: |
1987. |
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Páginas: |
122 p. |
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Idioma: |
Inglês |
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Notas: |
Tese (Doutorado) - Mississippi State University, Starkville. |
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Conteúdo: |
Increases in soybean productivity have been relatively small compared to other major economic crops. Wet-soil culture, a relatively new technique of growing soybeans under a high controlled water table, has increased soybean production potential under Australian conditions. Therefore, two field experiments during 1985 and 1986 seasons were conducted with U.S. adapted varieties at the Plant Science Research Center, Mississippi State University. The first study had twenty-four varieties from three different maturity groups tested in three soil moisture regimes: wet-soil culture + N, conventional irrigation and dry. The 1985 season showed low performance of soybean plants grown in wet-soil culture compared to conventional irrigation and dry grown beans. Thiswas due to the water table being higher than intended, which resulted in near flooding. Planting of flat beds contributed to this near flooding situation. By planting on elevated beds in 1986, the wet-soil culture outyielded the other two soil moisture regimes due to better water table control. The second study was a combination of two varieties, five rates of N and two times of initiating wet-soil culture. The varieties were Tracy-M and Centennial (Leflore in 1986). Nitrogen was surface applied as urea at five rates. Time of initiating wet-soil culture was V3 and V8 growth stages. The same problem of near flooding occurred in this experiment, as evidenced by stem splitting. This morphological change was not present in 1986. Seed yield was slightly (...) MenosIncreases in soybean productivity have been relatively small compared to other major economic crops. Wet-soil culture, a relatively new technique of growing soybeans under a high controlled water table, has increased soybean production potential under Australian conditions. Therefore, two field experiments during 1985 and 1986 seasons were conducted with U.S. adapted varieties at the Plant Science Research Center, Mississippi State University. The first study had twenty-four varieties from three different maturity groups tested in three soil moisture regimes: wet-soil culture + N, conventional irrigation and dry. The 1985 season showed low performance of soybean plants grown in wet-soil culture compared to conventional irrigation and dry grown beans. Thiswas due to the water table being higher than intended, which resulted in near flooding. Planting of flat beds contributed to this near flooding situation. By planting on elevated beds in 1986, the wet-soil culture outyielded the other two soil moisture regimes due to better water table control. The second study was a combination of two varieties, five rates of N and two times of initiating wet-soil culture. The varieties were Tracy-M and Centennial (Leflore in 1986). Nitrogen was surface applied as urea at five rates. Time of initiating wet-soil culture was V3 and V8 growth stages. The same problem of near flooding occurred in this experiment, as evidenced by stem splitting. This morphological change was not present in 1986.... Mostrar Tudo |
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Palavras-Chave: |
Alagados; Potenciometro; Satured soil; Soybean; Waterlogged; Wet-soil. |
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Thesagro: |
Glycine Max; Soja; Solo. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/90308/1/T-Paulo-Cesar.pdf
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Marc: |
LEADER 02117nam a2200241 a 4500
001 1474394
005 2023-10-19
008 1987 bl uuuu m 00u1 u #d
100 1 $aMAGALHAES, P. C.
245 $aSoybean response to near saturated soil.
260 $a1987.$c1987
300 $a122 p.
500 $aTese (Doutorado) - Mississippi State University, Starkville.
520 $aIncreases in soybean productivity have been relatively small compared to other major economic crops. Wet-soil culture, a relatively new technique of growing soybeans under a high controlled water table, has increased soybean production potential under Australian conditions. Therefore, two field experiments during 1985 and 1986 seasons were conducted with U.S. adapted varieties at the Plant Science Research Center, Mississippi State University. The first study had twenty-four varieties from three different maturity groups tested in three soil moisture regimes: wet-soil culture + N, conventional irrigation and dry. The 1985 season showed low performance of soybean plants grown in wet-soil culture compared to conventional irrigation and dry grown beans. Thiswas due to the water table being higher than intended, which resulted in near flooding. Planting of flat beds contributed to this near flooding situation. By planting on elevated beds in 1986, the wet-soil culture outyielded the other two soil moisture regimes due to better water table control. The second study was a combination of two varieties, five rates of N and two times of initiating wet-soil culture. The varieties were Tracy-M and Centennial (Leflore in 1986). Nitrogen was surface applied as urea at five rates. Time of initiating wet-soil culture was V3 and V8 growth stages. The same problem of near flooding occurred in this experiment, as evidenced by stem splitting. This morphological change was not present in 1986. Seed yield was slightly (...)
650 $aGlycine Max
650 $aSoja
650 $aSolo
653 $aAlagados
653 $aPotenciometro
653 $aSatured soil
653 $aSoybean
653 $aWaterlogged
653 $aWet-soil
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
16/10/2019 |
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Data da última atualização: |
21/10/2019 |
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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: |
SANTOS, W. M.; NOBRE, M. S. de C.; CAVALCANTI, M. T.; SANTOS, K. M. O. dos; FIGUEIREDO, H. O. S.; BURITI, F. C. |
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Afiliação: |
Widson Michael Santos, UEPB; Michelangela Suelleny de Caldas Nobre, UEPB; UFPE; Mônica Tejo Cavalcanti, UFCG; KARINA MARIA OLBRICH DOS SANTOS, CTAA; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; Flávia Carolina Buriti, UEPB. |
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Título: |
Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co-culture with commercial probiotic lactobacillus strains. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
International Journal of Dairy Technology, v. 70, p. 1-10, 2019. |
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DOI: |
10.1111/1471-0307.12621 |
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Idioma: |
Inglês |
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Conteúdo: |
Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA-40 in coculture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P < 0.05) during fermentation in all trials. Relative amount of low-molecular-weight protein fractions (<6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by-product into a functional food. |
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Palavras-Chave: |
By-product upgrading; Functional food; Goat dairy products; SDS-PAGE. |
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Categoria do assunto: |
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L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01587naa a2200241 a 4500
001 2113157
005 2019-10-21
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1111/1471-0307.12621$2DOI
100 1 $aSANTOS, W. M.
245 $aProteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co-culture with commercial probiotic lactobacillus strains.$h[electronic resource]
260 $c2019
520 $aReconstituted goat whey was fermented with the starter Streptococcus thermophilus TA-40 in coculture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P < 0.05) during fermentation in all trials. Relative amount of low-molecular-weight protein fractions (<6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by-product into a functional food.
653 $aBy-product upgrading
653 $aFunctional food
653 $aGoat dairy products
653 $aSDS-PAGE
700 1 $aNOBRE, M. S. de C.
700 1 $aCAVALCANTI, M. T.
700 1 $aSANTOS, K. M. O. dos
700 1 $aFIGUEIREDO, H. O. S.
700 1 $aBURITI, F. C.
773 $tInternational Journal of Dairy Technology$gv. 70, p. 1-10, 2019.
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Embrapa Agroindústria de Alimentos (CTAA) |
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