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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
26/07/2018 |
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Data da última atualização: |
26/07/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DUNLAP, C. A.; RAMIREZ, J. L.; MASCARIN, G. M.; LABEDA, D. P. |
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Afiliação: |
CHRISTOPHER C DUNLAP, ARS-USDA; JOSE LUIS RAMIREZ, ARS-USDA; GABRIEL MOURA MASCARIN, CNPMA; DAVID P LABEDA, ARS-USDA. |
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Título: |
Entomopathogen ID: a curated sequence resource for entomopathogenic fungi. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Antonie van Leeuwenhoek, v. 111, n. 6, p. 897?904, 2018. |
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DOI: |
https://doi.org/10.1007/s10482-017-0988-2 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: We report the development of a publicly accessible, curated nucleotide sequence database of hypocrealean entomopathogenic fungi. The goal is to provide a platform for users to easily access sequence data from taxonomic reference strains. The database can be used to accurately identify unknown entomopathogenic fungi based on sequence data for a variety of phylogenetically informative loci. The database provides full multi-locus sequence alignment capabilities. The initial release contains data compiled for 525 strains covering the phylogenetic diversity of three important entomopathogenic families: Clavicipitaceae, Cordycipitaceae, and Ophiocordycipitaceae. Furthermore, Entomopathogen ID can be expanded to other fungal clades of insect pathogens, as sequence data becomes available. The database will allow isolate characterisation and evolutionary analyses. We contend that this freely available, web-accessible database will facilitate the broader community to accurately identify fungal entomopathogens, which will allow users to communicate research results more effectively. |
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Palavras-Chave: |
MLSA. |
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Thesagro: |
Base de Dados; Fungo Entomógeno. |
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Thesaurus Nal: |
Beauveria; Cordyceps; Entomopathogenic fungi; Genetic databases; Isaria; Metacordyceps; Metarhizium. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 01922naa a2200289 a 4500
001 2093594
005 2018-07-26
008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s10482-017-0988-2$2DOI
100 1 $aDUNLAP, C. A.
245 $aEntomopathogen ID$ba curated sequence resource for entomopathogenic fungi.$h[electronic resource]
260 $c2018
520 $aAbstract: We report the development of a publicly accessible, curated nucleotide sequence database of hypocrealean entomopathogenic fungi. The goal is to provide a platform for users to easily access sequence data from taxonomic reference strains. The database can be used to accurately identify unknown entomopathogenic fungi based on sequence data for a variety of phylogenetically informative loci. The database provides full multi-locus sequence alignment capabilities. The initial release contains data compiled for 525 strains covering the phylogenetic diversity of three important entomopathogenic families: Clavicipitaceae, Cordycipitaceae, and Ophiocordycipitaceae. Furthermore, Entomopathogen ID can be expanded to other fungal clades of insect pathogens, as sequence data becomes available. The database will allow isolate characterisation and evolutionary analyses. We contend that this freely available, web-accessible database will facilitate the broader community to accurately identify fungal entomopathogens, which will allow users to communicate research results more effectively.
650 $aBeauveria
650 $aCordyceps
650 $aEntomopathogenic fungi
650 $aGenetic databases
650 $aIsaria
650 $aMetacordyceps
650 $aMetarhizium
650 $aBase de Dados
650 $aFungo Entomógeno
653 $aMLSA
700 1 $aRAMIREZ, J. L.
700 1 $aMASCARIN, G. M.
700 1 $aLABEDA, D. P.
773 $tAntonie van Leeuwenhoek$gv. 111, n. 6, p. 897?904, 2018.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
22/12/2021 |
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Data da última atualização: |
10/01/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ALMEIDA, T. S. de; SANTOS, I. D.; SANTOS, B. A. dos; NALERIO, E. S.; GIONGO, C.; WAGNER, R.; COPETTI, M. V. |
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Afiliação: |
TIAGO SANTOS DE ALMEIDA, UFSM; INGRID DUARTE SANTOS, UFSM; BIBIANA ALVES DOS SANTOS, UFSM; ELEN SILVEIRA NALERIO, CPPSUL; CITIELI GIONGO, CPPSUL; ROGER WAGNER, UFSM; MARINA VENTURINI COPETTI, UFSM. |
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Título: |
Sheep dry-cured legs: effect of spices and maturation time on volatile profile and mold growing. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. |
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Idioma: |
Inglês |
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Notas: |
Slaca. |
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Conteúdo: |
This study aimed to evaluate changes in the composition of volatile compounds (VCs) in dry-cured sheep legs spiced (SLS) or only salted (control; SLC) along the maturation. Black pepper, white pepper, nutmeg, onion, marjoram, garlic, and salt were used for the seasoning of SLS, while only salt was used in SLC. Then, the cured sheep legs (SL) were dried and matured under specific relative humidity and temperature program, with sampling for volatile compounds (VCs) profile and mycological analyses at 90 and 180 days, intermediate and final stages, respectively. The VCs extraction was carried out by solid-phase microextraction and analyzed in gas chromatograph coupled to a mass spectrometer; and mycological analyses in Dichloran Glicerol 18% Agar. The data were submitted to an exploratory multivariate analysis using principal component analysis (PCA). A total of 123 VCs were detected in SLs, and aldehydes, alcohols, ketones, acids, and esters were common in both periods and treatments. Hexanal, 3-methyl-butanal, 2-pentanone, and ethanol were majorin SLs. Fungal population was higher in SLS when compared to SLC, in both accessed times, with a predominance of xerophilic Aspergillus spp. In PCA plot was possible to discriminate samples by time of maturation in PC1, when samples in intermediate stage has mainly high amount of terpenes compounds from spices; on the other hand at day 180 treatments were correlated with compounds from lipid oxidation (hexanal, 1-octen-3-ol, (E)octen-1-al) and amino acid (branched-chain and aromatic alcohols, aldehydes, and acids) degradation. In PC2, was observed that SLC (90 days) and SLS (180 days) presented a high amount of linear chain organic acids, while SLS was characterized for presence of the linalool, and less compounds from enzymatic and fungal metabolism. In conclusion, maturated SLS increase the terpenes compounds from spices and consequently, it generates less lipid-derived and amino acids VCs than SLC ones. Funding Agencies: CNPq; CAPES; Federal University of Santa Maria; Embrapa Livestock South Key words: Volatile compounds; Matured sheep meat product; Fungi MenosThis study aimed to evaluate changes in the composition of volatile compounds (VCs) in dry-cured sheep legs spiced (SLS) or only salted (control; SLC) along the maturation. Black pepper, white pepper, nutmeg, onion, marjoram, garlic, and salt were used for the seasoning of SLS, while only salt was used in SLC. Then, the cured sheep legs (SL) were dried and matured under specific relative humidity and temperature program, with sampling for volatile compounds (VCs) profile and mycological analyses at 90 and 180 days, intermediate and final stages, respectively. The VCs extraction was carried out by solid-phase microextraction and analyzed in gas chromatograph coupled to a mass spectrometer; and mycological analyses in Dichloran Glicerol 18% Agar. The data were submitted to an exploratory multivariate analysis using principal component analysis (PCA). A total of 123 VCs were detected in SLs, and aldehydes, alcohols, ketones, acids, and esters were common in both periods and treatments. Hexanal, 3-methyl-butanal, 2-pentanone, and ethanol were majorin SLs. Fungal population was higher in SLS when compared to SLC, in both accessed times, with a predominance of xerophilic Aspergillus spp. In PCA plot was possible to discriminate samples by time of maturation in PC1, when samples in intermediate stage has mainly high amount of terpenes compounds from spices; on the other hand at day 180 treatments were correlated with compounds from lipid oxidation (hexanal, 1-octen-3-ol, (E)octen-1... Mostrar Tudo |
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Thesagro: |
Carne Tratada; Ovino. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02837nam a2200217 a 4500
001 2138294
005 2022-01-10
008 2021 bl uuuu u00u1 u #d
100 1 $aALMEIDA, T. S. de
245 $aSheep dry-cured legs$beffect of spices and maturation time on volatile profile and mold growing.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá$c2021
500 $aSlaca.
520 $aThis study aimed to evaluate changes in the composition of volatile compounds (VCs) in dry-cured sheep legs spiced (SLS) or only salted (control; SLC) along the maturation. Black pepper, white pepper, nutmeg, onion, marjoram, garlic, and salt were used for the seasoning of SLS, while only salt was used in SLC. Then, the cured sheep legs (SL) were dried and matured under specific relative humidity and temperature program, with sampling for volatile compounds (VCs) profile and mycological analyses at 90 and 180 days, intermediate and final stages, respectively. The VCs extraction was carried out by solid-phase microextraction and analyzed in gas chromatograph coupled to a mass spectrometer; and mycological analyses in Dichloran Glicerol 18% Agar. The data were submitted to an exploratory multivariate analysis using principal component analysis (PCA). A total of 123 VCs were detected in SLs, and aldehydes, alcohols, ketones, acids, and esters were common in both periods and treatments. Hexanal, 3-methyl-butanal, 2-pentanone, and ethanol were majorin SLs. Fungal population was higher in SLS when compared to SLC, in both accessed times, with a predominance of xerophilic Aspergillus spp. In PCA plot was possible to discriminate samples by time of maturation in PC1, when samples in intermediate stage has mainly high amount of terpenes compounds from spices; on the other hand at day 180 treatments were correlated with compounds from lipid oxidation (hexanal, 1-octen-3-ol, (E)octen-1-al) and amino acid (branched-chain and aromatic alcohols, aldehydes, and acids) degradation. In PC2, was observed that SLC (90 days) and SLS (180 days) presented a high amount of linear chain organic acids, while SLS was characterized for presence of the linalool, and less compounds from enzymatic and fungal metabolism. In conclusion, maturated SLS increase the terpenes compounds from spices and consequently, it generates less lipid-derived and amino acids VCs than SLC ones. Funding Agencies: CNPq; CAPES; Federal University of Santa Maria; Embrapa Livestock South Key words: Volatile compounds; Matured sheep meat product; Fungi
650 $aCarne Tratada
650 $aOvino
700 1 $aSANTOS, I. D.
700 1 $aSANTOS, B. A. dos
700 1 $aNALERIO, E. S.
700 1 $aGIONGO, C.
700 1 $aWAGNER, R.
700 1 $aCOPETTI, M. V.
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