| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
24/04/2014 |
|
Data da última atualização: |
24/04/2014 |
|
Autoria: |
VILHENA, A. M. G. F.; RABELO, L. S.; BASTOS, E. M. A. F.; AUGUSTO, S. C. |
|
Afiliação: |
Alice Maria Guimarães Fernandes Vilhena; Laíce Souza Rabelo; Esther Margarida Alves Ferreira Bastos; Solange Cristina Augusto. |
|
Título: |
Acerola pollinators in the savanna of Central Brazil: temporal variations in oil-collecting bee richness and a mutualistic network. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
Apidologie, v. 43, n. 1, 51-62, 2012. |
|
Idioma: |
Português |
|
Conteúdo: |
We present parameters to support the conservation and management of Acerola pollinators. We monitored pollinator visits to this fruit shrub in a Brazilian savanna and identified the pollinator?s other food resources. Twenty-three species of pollinators were sampled. Although there were temporal variations in visitor frequency, satisfactory levels of fruit set were obtained. This temporal variation promoted a compensatory effect on plant reproduction as the pollinator species were replaced during the course of flowering. The analysis of pollen loads showed grains of 16 plant species and four pollen types belonging to seven families that formed a network with a nested pattern. Such a network suggests that generalist plants must be available in the crop vicinity. The data presented suggest the natural viability of cultivating Acerola in the savannas of Central Brazil and the importance of natural lands for providing nesting resources and to enhance the bee diversity in agroecosystems. |
|
Palavras-Chave: |
Bee; Biologia floral; Interação de rede; Natural resource. |
|
Thesagro: |
Abelha; Acerola; Polinização; Recurso natural. |
|
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
|
Marc: |
LEADER 01745naa a2200253 a 4500
001 1985030
005 2014-04-24
008 2012 bl uuuu u00u1 u #d
100 1 $aVILHENA, A. M. G. F.
245 $aAcerola pollinators in the savanna of Central Brazil$btemporal variations in oil-collecting bee richness and a mutualistic network.$h[electronic resource]
260 $c2012
520 $aWe present parameters to support the conservation and management of Acerola pollinators. We monitored pollinator visits to this fruit shrub in a Brazilian savanna and identified the pollinator?s other food resources. Twenty-three species of pollinators were sampled. Although there were temporal variations in visitor frequency, satisfactory levels of fruit set were obtained. This temporal variation promoted a compensatory effect on plant reproduction as the pollinator species were replaced during the course of flowering. The analysis of pollen loads showed grains of 16 plant species and four pollen types belonging to seven families that formed a network with a nested pattern. Such a network suggests that generalist plants must be available in the crop vicinity. The data presented suggest the natural viability of cultivating Acerola in the savannas of Central Brazil and the importance of natural lands for providing nesting resources and to enhance the bee diversity in agroecosystems.
650 $aAbelha
650 $aAcerola
650 $aPolinização
650 $aRecurso natural
653 $aBee
653 $aBiologia floral
653 $aInteração de rede
653 $aNatural resource
700 1 $aRABELO, L. S.
700 1 $aBASTOS, E. M. A. F.
700 1 $aAUGUSTO, S. C.
773 $tApidologie$gv. 43, n. 1, 51-62, 2012.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Semiárido (CPATSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Café. |
|
Data corrente: |
29/11/2022 |
|
Data da última atualização: |
29/11/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
JIMENEZ, E. J. M.; MARTINS, P. M. M.; VILELA, A. L. de O.; BATISTA, N. N.; ROSA, S. D. V. F. da; DIAS, D. R.; SCHWAN, R. F. |
|
Afiliação: |
EMERSON JOSUE MARTINEZ JIMENEZ, UNIVERSIDADE FEDERAL DE LAVRAS; PAMELA MYNSEN MACHADO MARTINS, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA DE OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; NADIA NARA BATISTA, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; DISNEY RIBEIRO DIAS, UNIVERSIDADE FEDERAL DE LAVRAS; ROSANE FREITAS SCHWAN, UNIVERSIDADE FEDERAL DE LAVRAS. |
|
Título: |
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. |
|
Ano de publicação: |
2023 |
|
Fonte/Imprenta: |
Food Bioscience, v. 51, 102218, 2023. |
|
Páginas: |
9 p. |
|
DOI: |
https://doi.org/10.1016/j.fbio.2022.102218 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics. MenosMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with... Mostrar Tudo |
|
Thesagro: |
Coffea Arábica. |
|
Thesaurus NAL: |
Anaerobic conditions; Fermentation; Seed quality. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148954/1/Influence-of-anaerobic-fermentation-and-yeast-inoculation-on-the-viability.pdf
|
|
Marc: |
LEADER 02355naa a2200265 a 4500
001 2148954
005 2022-11-29
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fbio.2022.102218$2DOI
100 1 $aJIMENEZ, E. J. M.
245 $aInfluence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee.$h[electronic resource]
260 $c2023
300 $a9 p.
520 $aMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics.
650 $aAnaerobic conditions
650 $aFermentation
650 $aSeed quality
650 $aCoffea Arábica
700 1 $aMARTINS, P. M. M.
700 1 $aVILELA, A. L. de O.
700 1 $aBATISTA, N. N.
700 1 $aROSA, S. D. V. F. da
700 1 $aDIAS, D. R.
700 1 $aSCHWAN, R. F.
773 $tFood Bioscience$gv. 51, 102218, 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Café (CNPCa) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
