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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
06/09/2006 |
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Data da última atualização: |
12/12/2006 |
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Autoria: |
OLIVEIRA, M. A. R. de; PIPOLO, V. C.; SCHUSTER, I.; VICENTE, D.; DELLAGOSTIN, M.; OLIVEIRA, E. F. de. |
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Título: |
Soybean stability and adaptability in Southern and Central Brazil. |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
Crop Breeding and Applied Biotechnology, Viçosa, MG, v. 6, n. 1, p. 55-64, Mar. 2006. |
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Idioma: |
Inglês |
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Conteúdo: |
The use of effective methodologies for the identification of more stable lines with wide adaptation is all indispensable tool in genetic improvement. Diverse methods of estimation are presently available, each one with specific features. This study evaluated the adaptability, and stability of 21 soyabean lines/cultivars grown in 78 environments in the southern and central regions of Brazil, between 2001 and 2003, using four methodologies. In the stability analyses, the four methods led to the same results. In the analyses of adaptability, the methods Eberhart and Russel (1966) and of Cruz et al. (1989) presented basically the same results, though the latter presented additional information regarding the adaptability of lines to favorable and unfavorable environments. The analysis by the AMMI method led to the establishment of the models AMM13 (Central Region) and AMM14 (southern region), making the analysis of adaptability by biplots very complex. Six stable lines were identified in the central region and two in the South.. |
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Palavras-Chave: |
Interação genótipo x ambiente; Melhoramento genético; Yield. |
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Thesagro: |
Glycine Max; Produtividade; Soja. |
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Thesaurus Nal: |
genetic improvement. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01802naa a2200265 a 4500
001 1214377
005 2006-12-12
008 2006 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, M. A. R. de
245 $aSoybean stability and adaptability in Southern and Central Brazil.
260 $c2006
520 $aThe use of effective methodologies for the identification of more stable lines with wide adaptation is all indispensable tool in genetic improvement. Diverse methods of estimation are presently available, each one with specific features. This study evaluated the adaptability, and stability of 21 soyabean lines/cultivars grown in 78 environments in the southern and central regions of Brazil, between 2001 and 2003, using four methodologies. In the stability analyses, the four methods led to the same results. In the analyses of adaptability, the methods Eberhart and Russel (1966) and of Cruz et al. (1989) presented basically the same results, though the latter presented additional information regarding the adaptability of lines to favorable and unfavorable environments. The analysis by the AMMI method led to the establishment of the models AMM13 (Central Region) and AMM14 (southern region), making the analysis of adaptability by biplots very complex. Six stable lines were identified in the central region and two in the South..
650 $agenetic improvement
650 $aGlycine Max
650 $aProdutividade
650 $aSoja
653 $aInteração genótipo x ambiente
653 $aMelhoramento genético
653 $aYield
700 1 $aPIPOLO, V. C.
700 1 $aSCHUSTER, I.
700 1 $aVICENTE, D.
700 1 $aDELLAGOSTIN, M.
700 1 $aOLIVEIRA, E. F. de
773 $tCrop Breeding and Applied Biotechnology, Viçosa, MG$gv. 6, n. 1, p. 55-64, Mar. 2006.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
14/12/2023 |
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Data da última atualização: |
14/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 3 |
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Autoria: |
HOSKEN, B. de O.; PEREIRA, G. V. M.; LIMA. T. T. M.; RIBEIRO, J. B.; MAGALHAES JUNIOR, W. C. P. de; MARTINS, J. G. P. |
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Afiliação: |
BIANCA DE OLIVEIRA HOSKEN, UNIVERSIDADE FEDERAL DE VIÇOSA; GILBERTO VINÍCIUS MELO PEREIRA, UNIVERSIDADE FEDERAL DO PARANÁ; THAMYLLES THUANY MAYRINK LIMA, UNIVERSIDADE FEDERAL DE VIÇOSA; JOAO BATISTA RIBEIRO, CNPGL; WALTER COELHO P DE MAGALHAES JUNIOR, CNPGL; JOSÉ GUILHERME PRADO MARTINS, UNIVERSIDADE FEDERAL DE VIÇOSA. |
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Título: |
Underexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazil: challenges and opportunities. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Fermentation, v. 9, 409. 2023. |
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DOI: |
https://doi.org/10.3390/fermentation9050409 |
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Idioma: |
Inglês |
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Conteúdo: |
Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the BAC between producing regions is due to the different compositions of raw milk, the steps involved in the process and the maturation time. The crucial step for cheese differentiation is the non-addition of starter cultures, i.e., spontaneous fermentation, which relies on the indigenous microbiota present in the raw material or from the environment. Therefore, each BAC-producing region has a characteristic endogenous microbiota, composed mainly of lactic acid bacteria (LAB). These bacteria are responsible for the technological, sensory and safety characteristics of the BAC. In this review, the biotechnological applications of the LAB isolated from different BAC were evidenced, including proteolytic, lipolytic, antimicrobial and probiotic activities. In addition, challenges and opportunities in this field are highlighted, because there are knowledge gaps related to artisanal cheese-producing regions, as well as the biotechnological potential. Thus, this review may provide new insights into the biotechnological applications of LAB and guide further research for the cheese-making process. |
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Palavras-Chave: |
Produção artesanal. |
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Thesagro: |
Bactéria; Produto Derivado do Leite; Queijo. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159720/1/Underexplored-potential-of-lactic-acid-bacteria-associated-with-artisanal-cheese.pdf
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Marc: |
LEADER 02134naa a2200241 a 4500
001 2159720
005 2023-12-14
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/fermentation9050409$2DOI
100 1 $aHOSKEN, B. de O.
245 $aUnderexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazil$bchallenges and opportunities.$h[electronic resource]
260 $c2023
520 $aArtisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity of the BAC between producing regions is due to the different compositions of raw milk, the steps involved in the process and the maturation time. The crucial step for cheese differentiation is the non-addition of starter cultures, i.e., spontaneous fermentation, which relies on the indigenous microbiota present in the raw material or from the environment. Therefore, each BAC-producing region has a characteristic endogenous microbiota, composed mainly of lactic acid bacteria (LAB). These bacteria are responsible for the technological, sensory and safety characteristics of the BAC. In this review, the biotechnological applications of the LAB isolated from different BAC were evidenced, including proteolytic, lipolytic, antimicrobial and probiotic activities. In addition, challenges and opportunities in this field are highlighted, because there are knowledge gaps related to artisanal cheese-producing regions, as well as the biotechnological potential. Thus, this review may provide new insights into the biotechnological applications of LAB and guide further research for the cheese-making process.
650 $aBactéria
650 $aProduto Derivado do Leite
650 $aQueijo
653 $aProdução artesanal
700 1 $aPEREIRA, G. V. M.
700 1 $aLIMA. T. T. M.
700 1 $aRIBEIRO, J. B.
700 1 $aMAGALHAES JUNIOR, W. C. P. de
700 1 $aMARTINS, J. G. P.
773 $tFermentation$gv. 9, 409. 2023.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Origem |
Tipo/Formato |
Classificação |
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Registro |
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