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Registro Completo |
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Biblioteca(s): |
Ebooks. |
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Data corrente: |
07/01/2011 |
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Data da última atualização: |
04/02/2013 |
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Autoria: |
DIAZ, L. F.; de BERTOLDI, M.; BIDLINGMAIER, W. |
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Afiliação: |
Luis F. Diaz; Werner Bidlingmaier. |
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Título: |
Compost science and technology |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
Boston, MA: Elsevier, 2007. |
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Volume: |
8 |
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Páginas: |
p. cm. |
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Série: |
Waste management series ; |
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ISBN: |
9780080439600 |
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Idioma: |
Inglês |
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Conteúdo: |
1. Introduction (L.F. Diaz). 2. History of composting (L.F. Diaz, M. de Bertoldi). 3. Microbiology of the composting process (H. Insam, M. de Bertoldi). 4. Factors that affect the process (L.F. Diaz, G.M. Savage). 5. Systems used in composting (L.F. Diaz, G.M. Savage, L.L. Eggerth). 6. Design of composting plants (U. de Bertoldi-Schnappinger). 7. Quality and agronomic use of compost (F. Tittarelli, G. Petruzelli, et al.). 8. Bioremediation (G.M. Savage, L.F. Diaz). 9. Pathogenic agents (R. öBhm). 10. Suppression of soil-borne phytopathogens by compost (J.D. van Elsas, J. Postma). 11. Odor emissions from composting plants (W. Bidlingmaier). 12. Marketing of composts (L.L. Eggerth, L.F. Diaz, et al.).Composting is a widely used biological process for the management of some wastes produced in communities and agricultural activities, which have experienced substantial growth during the last few years. Because this and the knowledge of composting has increased, the number of composting facilities has increased tremendously, especially in some European countries. Interest has also increased in several countries in other regions of the world. This book attempts to summarize some of the most important work conducted during the last few years under one cover. The contributions to the publication are made by some of the most qualified professionals in the world and present the information in a clear and objective manner. The readers will find the information very useful and will be helpful in the design of new facilities and organic recycling programs. * Up-to-date contributions by some of the most knowledgeable and respected leaders in the field * Clear and objective presentations, which are arranged in such a way that it is not necessary to read the entire book * Information is supported by data, tables and references * Covers most important aspects of the process including a brief historical review * May be used by teachers as well as practicioners in the field. Menos1. Introduction (L.F. Diaz). 2. History of composting (L.F. Diaz, M. de Bertoldi). 3. Microbiology of the composting process (H. Insam, M. de Bertoldi). 4. Factors that affect the process (L.F. Diaz, G.M. Savage). 5. Systems used in composting (L.F. Diaz, G.M. Savage, L.L. Eggerth). 6. Design of composting plants (U. de Bertoldi-Schnappinger). 7. Quality and agronomic use of compost (F. Tittarelli, G. Petruzelli, et al.). 8. Bioremediation (G.M. Savage, L.F. Diaz). 9. Pathogenic agents (R. öBhm). 10. Suppression of soil-borne phytopathogens by compost (J.D. van Elsas, J. Postma). 11. Odor emissions from composting plants (W. Bidlingmaier). 12. Marketing of composts (L.L. Eggerth, L.F. Diaz, et al.).Composting is a widely used biological process for the management of some wastes produced in communities and agricultural activities, which have experienced substantial growth during the last few years. Because this and the knowledge of composting has increased, the number of composting facilities has increased tremendously, especially in some European countries. Interest has also increased in several countries in other regions of the world. This book attempts to summarize some of the most important work conducted during the last few years under one cover. The contributions to the publication are made by some of the most qualified professionals in the world and present the information in a clear and objective manner. The readers will find the information very useful and will be he... Mostrar Tudo |
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Palavras-Chave: |
Compost; Compost plants. |
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Categoria do assunto: |
-- |
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URL: |
https://www.sciencedirect.com/science/publication?issn=14787482&volume=8
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Marc: |
LEADER 02490nam a2200193 a 4500
001 1872319
005 2013-02-04
008 2007 bl uuuu u0uu1 u #d
020 $a9780080439600
100 1 $aDIAZ, L. F.
245 $aCompost science and technology$h[electronic resource]
260 $aBoston, MA: Elsevier$c2007
300 $ap. cm. 8
490 $aWaste management series ;$v8
520 $a1. Introduction (L.F. Diaz). 2. History of composting (L.F. Diaz, M. de Bertoldi). 3. Microbiology of the composting process (H. Insam, M. de Bertoldi). 4. Factors that affect the process (L.F. Diaz, G.M. Savage). 5. Systems used in composting (L.F. Diaz, G.M. Savage, L.L. Eggerth). 6. Design of composting plants (U. de Bertoldi-Schnappinger). 7. Quality and agronomic use of compost (F. Tittarelli, G. Petruzelli, et al.). 8. Bioremediation (G.M. Savage, L.F. Diaz). 9. Pathogenic agents (R. öBhm). 10. Suppression of soil-borne phytopathogens by compost (J.D. van Elsas, J. Postma). 11. Odor emissions from composting plants (W. Bidlingmaier). 12. Marketing of composts (L.L. Eggerth, L.F. Diaz, et al.).Composting is a widely used biological process for the management of some wastes produced in communities and agricultural activities, which have experienced substantial growth during the last few years. Because this and the knowledge of composting has increased, the number of composting facilities has increased tremendously, especially in some European countries. Interest has also increased in several countries in other regions of the world. This book attempts to summarize some of the most important work conducted during the last few years under one cover. The contributions to the publication are made by some of the most qualified professionals in the world and present the information in a clear and objective manner. The readers will find the information very useful and will be helpful in the design of new facilities and organic recycling programs. * Up-to-date contributions by some of the most knowledgeable and respected leaders in the field * Clear and objective presentations, which are arranged in such a way that it is not necessary to read the entire book * Information is supported by data, tables and references * Covers most important aspects of the process including a brief historical review * May be used by teachers as well as practicioners in the field.
653 $aCompost
653 $aCompost plants
700 1 $ade BERTOLDI, M.
700 1 $aBIDLINGMAIER, W.
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Registro original: |
Ebooks (Ebooks) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amapá. |
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Data corrente: |
24/10/2012 |
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Data da última atualização: |
18/10/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
DINIZ, S. P. S. S.; OLIVEIRA, R. C.; KANZAKI, L. I. B.; ROMERO, A. L.; PORTILHO, M.; DIAS, J. do S. A. |
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Afiliação: |
S. P. S. S. DINIZ, UNIVERSIDADE ESTADUAL DE MARINGÁ; R. C. OLIVEIRA, UNIVERSIDADE ESTADUAL DE MARINGÁ; L. I. B. KANZAKI, UNB; A. L. ROMERO, UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ; M. PORTILHO, UNIVERSIDADE ESTADUAL DE MARINGÁ; JUREMA DO SOCORRO AZEVEDO DIAS, CPAF-AP. |
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Título: |
Antagonistic action of Agrobacterium tumefaciens and essential oils against Aspergillus flavus isolates from Bertholletia excelsa (brasil-nuts). |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Tropical Plant Pathology, Brasília, DF, v. 37, p. 68, 2012. Suplemento. |
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Idioma: |
Inglês |
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Notas: |
Edição dos Anais do 45º Congresso Brasileiro de Fitopatologia, Manaus, 2012. |
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Conteúdo: |
The chestnut-do-brasil (Bertholletia excelsa) is a tree found in the Amazon region, whose fruit called ?the Brazil nut? has an important role in regional economy. Such seeds are affected by the growth of several fungi that produce mycotoxins. The fungus Aspergillus flavus is the main producer of aflatoxins, compromising the nuts. The main objective of this study was study the growth inhibitory action of A. flavus by essential oils of rosemary, anise, beta-caryophyllene, cinnamon, lemongrass, clove, eucalyptus, limonene, mint-citrata and thyme. The culture medium used was the LB, and the incubation was performed at 28°C for 48 hours in the presence of 10μL of the respective oils. Simultaneously, were tested the Agrobacterium tumefaciens and yeasts as possible agents for controlling A. flavus. The results point to a more effective inhibitory activity of essential oils of rosemary, anise, mint-citrata, eucaliptus, lemongrass, thyme, beta-caryophylelene and limonene. Cinnamon and clove oils were unable to inhibit the growth of A. flavus strains. The A. tumefaciens was able to inhibit 16 of 70 A. flavus strains, but is not recorded any inhibition by yeasts. |
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Thesagro: |
Castanha; Fungo; Planta nucifera; Semente. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/68647/1/AP-2012-Antagonistic-action-of-agrobacterium.pdf
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Marc: |
LEADER 01987nam a2200229 a 4500
001 1937756
005 2022-10-18
008 2012 bl uuuu u00u1 u #d
100 1 $aDINIZ, S. P. S. S.
245 $aAntagonistic action of Agrobacterium tumefaciens and essential oils against Aspergillus flavus isolates from Bertholletia excelsa (brasil-nuts).$h[electronic resource]
260 $aTropical Plant Pathology, Brasília, DF, v. 37, p. 68, 2012. Suplemento.$c2012
500 $aEdição dos Anais do 45º Congresso Brasileiro de Fitopatologia, Manaus, 2012.
520 $aThe chestnut-do-brasil (Bertholletia excelsa) is a tree found in the Amazon region, whose fruit called ?the Brazil nut? has an important role in regional economy. Such seeds are affected by the growth of several fungi that produce mycotoxins. The fungus Aspergillus flavus is the main producer of aflatoxins, compromising the nuts. The main objective of this study was study the growth inhibitory action of A. flavus by essential oils of rosemary, anise, beta-caryophyllene, cinnamon, lemongrass, clove, eucalyptus, limonene, mint-citrata and thyme. The culture medium used was the LB, and the incubation was performed at 28°C for 48 hours in the presence of 10μL of the respective oils. Simultaneously, were tested the Agrobacterium tumefaciens and yeasts as possible agents for controlling A. flavus. The results point to a more effective inhibitory activity of essential oils of rosemary, anise, mint-citrata, eucaliptus, lemongrass, thyme, beta-caryophylelene and limonene. Cinnamon and clove oils were unable to inhibit the growth of A. flavus strains. The A. tumefaciens was able to inhibit 16 of 70 A. flavus strains, but is not recorded any inhibition by yeasts.
650 $aCastanha
650 $aFungo
650 $aPlanta nucifera
650 $aSemente
700 1 $aOLIVEIRA, R. C.
700 1 $aKANZAKI, L. I. B.
700 1 $aROMERO, A. L.
700 1 $aPORTILHO, M.
700 1 $aDIAS, J. do S. A.
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