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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
31/10/2012 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
OLIVEIRA, I. C. S. de; BARCELOS, S. C. de; SANTOS, K. M. O. dos. |
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Afiliação: |
Isabel Cristina Silva de Oliveira, Instituto Federal de Educação Ciências e Tecnologia do Ceará, Campus Sobral - Sobral, CE.; Samuel Carneiro de Barcelos; KARINA MARIA OLBRICH DOS SANTOS, CNPC. |
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Título: |
Viabilidade de cepas nativas de lactobacilos em bebida láctea fermentada sabor de uva. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA CAPRINOS E OVINOS, 1., 2012, Sobral. Resumos... Sobral: Embrapa Caprinos e Ovinos, 2012. p. 11-12. (Embrapa Caprinos e Ovinos. Documentos, 104). |
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Idioma: |
Português |
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Conteúdo: |
O presente trabalho teve como objetivo avaliar o desempenho de duas cepas nativas de lactobacilos na preparação de uma bebida láctea fermentada com características probióticas. |
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Palavras-Chave: |
Alimento funcional probiótico; Bebida fermentada; Bebida láctea; Suco de uva. |
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Thesagro: |
Alimento fermentado; Fruta; Leite. |
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Thesaurus Nal: |
Lactobacillus plantarum; Lactobacillus rhamnosus. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/69085/1/RAC-Viabilidade-de-cepas.pdf
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Marc: |
LEADER 01075nam a2200241 a 4500
001 1938580
005 2022-05-17
008 2012 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, I. C. S. de
245 $aViabilidade de cepas nativas de lactobacilos em bebida láctea fermentada sabor de uva.$h[electronic resource]
260 $aIn: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA CAPRINOS E OVINOS, 1., 2012, Sobral. Resumos... Sobral: Embrapa Caprinos e Ovinos, 2012. p. 11-12. (Embrapa Caprinos e Ovinos. Documentos, 104).$c2012
520 $aO presente trabalho teve como objetivo avaliar o desempenho de duas cepas nativas de lactobacilos na preparação de uma bebida láctea fermentada com características probióticas.
650 $aLactobacillus plantarum
650 $aLactobacillus rhamnosus
650 $aAlimento fermentado
650 $aFruta
650 $aLeite
653 $aAlimento funcional probiótico
653 $aBebida fermentada
653 $aBebida láctea
653 $aSuco de uva
700 1 $aBARCELOS, S. C. de
700 1 $aSANTOS, K. M. O. dos
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
18/02/2021 |
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Data da última atualização: |
18/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SÁ, W. C. C. S.; SANTOS, E. M.; OLIVEIRA, J. S. de; ARAUJO, G. G. L. de; PERAZZO, A. F.; SILVA, A. L. da; PEREIRA, D. M.; CÉSAR NETO, J. M.; SANTOS, F. N. S.; LEITE, G. M. |
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Afiliação: |
GHERMAN GARCIA LEAL DE ARAUJO, CPATSA. |
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Título: |
Fermentative characteristics and chemical composition of cochineal nopal cactus silage containing chemical and microbial additives. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
The Journal of Agricultural Science, v. 158, n. 7, p. 574-582, 2020. |
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DOI: |
https://doi.org/10.1017/S0021859620000829 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the fermentative characteristics and chemical composition of cochineal nopal cactus silage additives with urea or Lactobacillus buchneri (LB), as well as the association of both additives in four storage times (7, 15, 60 and 120 days) and during aerobic stability, with evaluations at 0, 48 and 96 h. Four silages were used: no additive, addition of 2% urea, addition of LB and addition of 2% urea and LB. The study was divided into two experiments: the first experiment evaluated the silages at different storage times, and the second experiment evaluated the silages during the aerobic stability test. In both experiments, the experimental design was completely randomized in a factorial scheme (4 × 4 and 4 × 3) with three replicates per treatment. After the ensiling process, lactic acid bacteria predominated in all treatments. The concentration of lactic acid increased significantly from 60 days of ensiling. The concentration of acetic acid varied significantly between the storage times only for the silages treated with urea and LB alone. The silage treated with urea maintained a constant pH value up to 120 days of storage. During the 96 h aerobic stability test, no breaking in the stability of silages was observed. The exclusive or associated use of urea and LB promotes improvement in the fermentative characteristics of cochineal nopal cactus silage, without major alterations in the chemical composition or interfering with the aerobic stability of the silages. MenosThe objective of this study was to evaluate the fermentative characteristics and chemical composition of cochineal nopal cactus silage additives with urea or Lactobacillus buchneri (LB), as well as the association of both additives in four storage times (7, 15, 60 and 120 days) and during aerobic stability, with evaluations at 0, 48 and 96 h. Four silages were used: no additive, addition of 2% urea, addition of LB and addition of 2% urea and LB. The study was divided into two experiments: the first experiment evaluated the silages at different storage times, and the second experiment evaluated the silages during the aerobic stability test. In both experiments, the experimental design was completely randomized in a factorial scheme (4 × 4 and 4 × 3) with three replicates per treatment. After the ensiling process, lactic acid bacteria predominated in all treatments. The concentration of lactic acid increased significantly from 60 days of ensiling. The concentration of acetic acid varied significantly between the storage times only for the silages treated with urea and LB alone. The silage treated with urea maintained a constant pH value up to 120 days of storage. During the 96 h aerobic stability test, no breaking in the stability of silages was observed. The exclusive or associated use of urea and LB promotes improvement in the fermentative characteristics of cochineal nopal cactus silage, without major alterations in the chemical composition or interfering with the aerobic s... Mostrar Tudo |
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Palavras-Chave: |
Aditivos de silagem; Alimentação de ruminante; Característica fermentativa da silagem. |
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Thesagro: |
Alimentação Na Seca; Cochonilha; Composição Química; Fermentação Aeróbica; Nutrição Animal; Palma Forrageira; Silagem. |
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Thesaurus NAL: |
Animal nutrition; Silage fermentation; Storage quality. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02799naa a2200397 a 4500
001 2130076
005 2021-02-18
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1017/S0021859620000829$2DOI
100 1 $aSÁ, W. C. C. S.
245 $aFermentative characteristics and chemical composition of cochineal nopal cactus silage containing chemical and microbial additives.$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to evaluate the fermentative characteristics and chemical composition of cochineal nopal cactus silage additives with urea or Lactobacillus buchneri (LB), as well as the association of both additives in four storage times (7, 15, 60 and 120 days) and during aerobic stability, with evaluations at 0, 48 and 96 h. Four silages were used: no additive, addition of 2% urea, addition of LB and addition of 2% urea and LB. The study was divided into two experiments: the first experiment evaluated the silages at different storage times, and the second experiment evaluated the silages during the aerobic stability test. In both experiments, the experimental design was completely randomized in a factorial scheme (4 × 4 and 4 × 3) with three replicates per treatment. After the ensiling process, lactic acid bacteria predominated in all treatments. The concentration of lactic acid increased significantly from 60 days of ensiling. The concentration of acetic acid varied significantly between the storage times only for the silages treated with urea and LB alone. The silage treated with urea maintained a constant pH value up to 120 days of storage. During the 96 h aerobic stability test, no breaking in the stability of silages was observed. The exclusive or associated use of urea and LB promotes improvement in the fermentative characteristics of cochineal nopal cactus silage, without major alterations in the chemical composition or interfering with the aerobic stability of the silages.
650 $aAnimal nutrition
650 $aSilage fermentation
650 $aStorage quality
650 $aAlimentação Na Seca
650 $aCochonilha
650 $aComposição Química
650 $aFermentação Aeróbica
650 $aNutrição Animal
650 $aPalma Forrageira
650 $aSilagem
653 $aAditivos de silagem
653 $aAlimentação de ruminante
653 $aCaracterística fermentativa da silagem
700 1 $aSANTOS, E. M.
700 1 $aOLIVEIRA, J. S. de
700 1 $aARAUJO, G. G. L. de
700 1 $aPERAZZO, A. F.
700 1 $aSILVA, A. L. da
700 1 $aPEREIRA, D. M.
700 1 $aCÉSAR NETO, J. M.
700 1 $aSANTOS, F. N. S.
700 1 $aLEITE, G. M.
773 $tThe Journal of Agricultural Science$gv. 158, n. 7, p. 574-582, 2020.
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