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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
24/08/2022 |
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Data da última atualização: |
25/08/2022 |
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Tipo da produção científica: |
Circular Técnica |
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Autoria: |
GODOY, C. V.; UTIAMADA, C. M.; MEYER, M. C.; CAMPOS, H. D.; LOPES, I. de O. N.; MOCHKO, A. C. R.; MUHL, A.; SCHIPANSKI, C. A.; SERCILOTO, C. M.; CHAGAS, D. F.; ANDRADE JUNIOR, E. R. de; GALDINO, J. V.; ROY, J. M. T.; KUDLAWIEC, K.; NAVARINI, L.; BELUFI, L. M. de R.; SILVA, L. H. C. P. da; FANTIN, L. H.; SATO, L. N.; GOUSSAIN UNIOR, M. M.; SENGER, M.; MÜLLER, M. A.; DEBORTOLI, M. P.; MARTINS, M. C.; TORMEN, N. R. |
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Afiliação: |
CLAUDIA VIEIRA GODOY, CNPSO; ENGENHEIRO-AGRÔNOMO, TAGRO, LONDRINA, PR; MAURICIO CONRADO MEYER, CNPSO; ENGENHEIRO-AGRÔNOMO, DOUTOR, UNIRV, RIO VERDE, GO; IVANI DE OLIVEIRA NEGRAO LOPES, CNPSO; ENGENHEIRA-AGRÔNOMA, DOUTORA, FUNDAÇÃO MS, MARACAJU, MS; ENGENHEIRO-AGRÔNOMO, CENTRO DE PESQUISA AGRÍCOLA COPACOL, CAFELÂNDIA, PR; ENGENHEIRO-AGRÔNOMO, MESTRE, G12 AGRO, GUARAPUAVA, PR; ENGENHEIRO-AGRÔNOMO, DOUTOR, AGROSYNTHESIS PESQUISA E CONSULTORIA LTDA., LEME, SP; ENGENHEIRA-AGRÔNOMA, G12 AGRO, GUARAPUAVA, PR; ENGENHEIRO-AGRÔNOMO, DOUTOR, INSTITUTO MATO-GROSSENSE DO ALGODÃO, CUIABÁ, MT; ENGENHEIRA-AGRÔNOMA, MESTRE, 3M EXPERIMENTAÇÃO AGRÍCOLA, PONTA GROSSA, PR; ENGENHEIRO-AGRÔNOMO, CENTRO DE PESQUISA AGRÍCOLA COPACOL, CAFELÂNDIA, PR; ENGENHEIRA-AGRÔNOMA, DOUTORA, FUNDAÇÃO MATO GROSSO, RONDONÓPOLIS, MT; ENGENHEIRO-AGRÔNOMO, DOUTOR, PLANTA CONHECIMENTO/HA, PASSO FUNDO, RS; ENGENHEIRA-AGRÔNOMA, MESTRE, FUNDAÇÃO DE PESQUISA E DESENVOLVIMENTO TECNOLÓGICO RIO VERDE, LUCAS DO RIO VERDE, MT; ENGENHEIRO-AGRÔNOMO, MESTRE, AGRO CARREGAL PESQUISA E PROTEÇÃO DE PLANTAS EIRELI, RIO VERDE, GO; ENGENHEIRO-AGRÔNOMO, DOUTOR, FUNDAÇÃO CHAPADÃO, CHAPADÃO DO SUL, MS; ENGENHEIRO-AGRÔNOMO, TAGRO, LONDRINA, PR; ENGENHEIRO-AGRÔNOMO, DOUTOR, ASSIST CONSULTORIA E EXPERIMENTAÇÃO AGRONÔMICA LTDA., CAMPO VERDE, MT; ENGENHEIRAAGRÔNOMA, DOUTORA, 3M EXPERIMENTAÇÃO AGRÍCOLA, PONTA GROSSA, PR; ENGENHEIRA-AGRÔNOMA, DOUTORA, FUNDAÇÃO MATO GROSSO, RONDONÓPOLIS, MT; ENGENHEIRA-AGRÔNOMA, DOUTORA, INSTITUTO PHYTUS, SANTA MARIA, RS; ENGENHEIRA-AGRÔNOMA, DOUTORA, CÍRCULO VERDE ASSESSORIA AGRONÔMICA E PESQUISA, LUÍS EDUARDO MAGALHÃES, BA; ENGENHEIRO-AGRÔNOMO, DOUTOR, INSTITUTO PHYTUS, PLANALTINA, DF. |
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Título: |
Eficiência de fungicidas multissítios e produto biológico no controle da ferrugem-asiática da soja, Phakopsora pachyrhizi, na safra 2021/2022: resultados sumarizados dos experimentos cooperativos. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Londrina: Embrapa Soja, 2022. |
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Páginas: |
14 p. |
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Série: |
(Embrapa Soja. Circular técnica, 185). |
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Idioma: |
Português |
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Thesagro: |
Análise Biológica; Ferrugem; Fungicida; Soja. |
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Thesaurus Nal: |
Fungicides; Soybean rust. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1145703/1/Circ-Tec-185.pdf
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Marc: |
LEADER 01442nam a2200481 a 4500
001 2145703
005 2022-08-25
008 2022 bl uuuu u0uu1 u #d
100 1 $aGODOY, C. V.
245 $aEficiência de fungicidas multissítios e produto biológico no controle da ferrugem-asiática da soja, Phakopsora pachyrhizi, na safra 2021/2022$bresultados sumarizados dos experimentos cooperativos.$h[electronic resource]
260 $aLondrina: Embrapa Soja$c2022
300 $a14 p.
490 $a(Embrapa Soja. Circular técnica, 185).
650 $aFungicides
650 $aSoybean rust
650 $aAnálise Biológica
650 $aFerrugem
650 $aFungicida
650 $aSoja
700 1 $aUTIAMADA, C. M.
700 1 $aMEYER, M. C.
700 1 $aCAMPOS, H. D.
700 1 $aLOPES, I. de O. N.
700 1 $aMOCHKO, A. C. R.
700 1 $aMUHL, A.
700 1 $aSCHIPANSKI, C. A.
700 1 $aSERCILOTO, C. M.
700 1 $aCHAGAS, D. F.
700 1 $aANDRADE JUNIOR, E. R. de
700 1 $aGALDINO, J. V.
700 1 $aROY, J. M. T.
700 1 $aKUDLAWIEC, K.
700 1 $aNAVARINI, L.
700 1 $aBELUFI, L. M. de R.
700 1 $aSILVA, L. H. C. P. da
700 1 $aFANTIN, L. H.
700 1 $aSATO, L. N.
700 1 $aGOUSSAIN UNIOR, M. M.
700 1 $aSENGER, M.
700 1 $aMÜLLER, M. A.
700 1 $aDEBORTOLI, M. P.
700 1 $aMARTINS, M. C.
700 1 $aTORMEN, N. R.
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Registro original: |
Embrapa Soja (CNPSO) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/03/2016 |
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Data da última atualização: |
17/11/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
SILVA, J. P. L. da; SOUZA, E. F. de; DELLA MODESTA, R. C.; GOMES, I. A.; FREITAS-SILVA, O.; FRANCO, B. D. G. de M. |
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Afiliação: |
JANINE PASSOS LIMA DA SILVA, CTAA; ERIKA FRAGA DE SOUZA, CTAA; Regina Celia Della Modesta; Izabela Alves Gomes, UNIRIO; OTNIEL FREITAS SILVA, CTAA; Bernadette Dora Gombossy de Melo Franco, USP. |
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Título: |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Vigilância Sanitária em Debate: sociedade, ciência e tecnologia, v. 4, n. 1, p. 83-91, 2016. |
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DOI: |
10.3395/2317-269x.00308 |
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Idioma: |
Inglês |
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Notas: |
Título em português: Avaliação de atividade antibacteriana de nisina, óleo essencial de orégano, EDTA e sua combinação contra Salmonella Enteritidis para aplicação na maionese. |
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Conteúdo: |
Salmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don't contains p-cymene or y-terpinene). Nisinin combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p < = 0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety. MenosSalmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don't contains p-cymene or y-terpinene). Nisinin combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p < = 0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise again... Mostrar Tudo |
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Palavras-Chave: |
Antimicrobials; Antimicrobianos; Patógenos; Segurança de Alimentos. |
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Thesaurus NAL: |
food safety; pathogens. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03039naa a2200277 a 4500
001 2039325
005 2016-11-17
008 2016 bl uuuu u00u1 u #d
024 7 $a10.3395/2317-269x.00308$2DOI
100 1 $aSILVA, J. P. L. da
245 $aAntibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise.$h[electronic resource]
260 $c2016
500 $aTítulo em português: Avaliação de atividade antibacteriana de nisina, óleo essencial de orégano, EDTA e sua combinação contra Salmonella Enteritidis para aplicação na maionese.
520 $aSalmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don't contains p-cymene or y-terpinene). Nisinin combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p < = 0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety.
650 $afood safety
650 $apathogens
653 $aAntimicrobials
653 $aAntimicrobianos
653 $aPatógenos
653 $aSegurança de Alimentos
700 1 $aSOUZA, E. F. de
700 1 $aDELLA MODESTA, R. C.
700 1 $aGOMES, I. A.
700 1 $aFREITAS-SILVA, O.
700 1 $aFRANCO, B. D. G. de M.
773 $tVigilância Sanitária em Debate: sociedade, ciência e tecnologia$gv. 4, n. 1, p. 83-91, 2016.
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