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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
21/10/2010 |
Data da última atualização: |
25/10/2019 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
RITSCHEL, P. S.; MAIA, J. D. G.; QUECINI, V.; GIRARDI, C. L.; ZANUS, M. C.; SILVEIRA, S. V. da; FAJARDO, T. V. M.; NAVES, R. de L.; CONCEIÇÃO, M. A. F.; SOUZA, R. T. de. |
Afiliação: |
PATRICIA SILVA RITSCHEL, CNPUV; JOAO DIMAS GARCIA MAIA, CNPUV; VERA MARIA QUECINI, CNPUV; CESAR LUIS GIRARDI, CNPUV; MAURO CELSO ZANUS, CNPUV; SAMAR VELHO DA SILVEIRA, CNPUV; THOR VINICIUS MARTINS FAJARDO, CNPUV; ROSEMEIRE DE LELLIS NAVES, CNPUV; MARCO ANTONIO FONSECA CONCEICAO, CNPUV; REGINALDO TEODORO DE SOUZA, CNPUV. |
Título: |
Conservação, valorização e uso de recursos genéticos de uva. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
In: SIMPÓSIO SOBRE INOVAÇÃO E CRIATIVIDADE CIENTÍFICA NA EMBRAPA, 2., 2010, Brasília. Anais... [Brasília, DF: Embrapa, 2010]. |
Páginas: |
Não paginado. |
Idioma: |
Português |
Notas: |
REsumo. |
Conteúdo: |
Desde 1975, a Embrapa Uva e Vinho vem reunindo um acervo único no Brasil, formado por 40 espécies representativas da diversidade da Familia Vitaceae. |
Palavras-Chave: |
Banco Ativo de Germoplasma; Melhoramento genético; Recursos genéticos. |
Thesagro: |
Conservação; Uva; Viticultura. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/203702/1/12564-2010-p.2.pdf
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Marc: |
LEADER 01114nam a2200313 a 4500 001 1864906 005 2019-10-25 008 2010 bl uuuu u00u1 u #d 100 1 $aRITSCHEL, P. S. 245 $aConservação, valorização e uso de recursos genéticos de uva.$h[electronic resource] 260 $aIn: SIMPÓSIO SOBRE INOVAÇÃO E CRIATIVIDADE CIENTÍFICA NA EMBRAPA, 2., 2010, Brasília. Anais... [Brasília, DF: Embrapa$c2010 300 $aNão paginado. 500 $aREsumo. 520 $aDesde 1975, a Embrapa Uva e Vinho vem reunindo um acervo único no Brasil, formado por 40 espécies representativas da diversidade da Familia Vitaceae. 650 $aConservação 650 $aUva 650 $aViticultura 653 $aBanco Ativo de Germoplasma 653 $aMelhoramento genético 653 $aRecursos genéticos 700 1 $aMAIA, J. D. G. 700 1 $aQUECINI, V. 700 1 $aGIRARDI, C. L. 700 1 $aZANUS, M. C. 700 1 $aSILVEIRA, S. V. da 700 1 $aFAJARDO, T. V. M. 700 1 $aNAVES, R. de L. 700 1 $aCONCEIÇÃO, M. A. F. 700 1 $aSOUZA, R. T. de
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Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
05/08/2021 |
Data da última atualização: |
05/08/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
FAGUNDES, T. G.; LOMBARDI, G. M. R.; LOPES, A. C. A.; FERNANDES FILHO, C. C.; LOPES, L. S.; PARRELLA, R. A. da C.; DUARTE, W. F.; NUNES, J. A. R. |
Afiliação: |
TALIEISSE GOMES FAGUNDES, Escola Superior de Agricultura Luiz de Queiroz; GABRIELLE MARIA ROMEIRO LOMBARDI, Universidade Federal de Lavras; ANA CLÁUDIA ALENCAR LOPES, Universidade Federal de Lavras; CLAUDIO CARLOS FERNANDES FILHO, Universidade Federal de Lavras; LUCAS SILVEIRA LOPES, Universidade Federal de Lavras; RAFAEL AUGUSTO DA COSTA PARRELLA, CNPMS; WHASLEY FERREIRA DUARTE, Universidade Federal de Lavras; JOSE AIRTON RODRIGUES NUNES, Universidade Federal de Lavras. |
Título: |
Characterization of sweet sorghum genotypes based on agro-industrial performance and fermentation potential. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Sugar Tech, v. 23, p. 881-890, 2021. |
DOI: |
https://doi-org.ez103.periodicos.capes.gov.br/10.1007/s12355-021-00974-8 |
Idioma: |
Inglês |
Conteúdo: |
The industrial yield of first-generation ethanol from sweet sorghum [Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental factors, as well as on expression of a series of other traits, especially sugar yield and fermentation efficiency. The aim of this study was to evaluate the maturation curve and the period of industrial use (PIU) of sweet sorghum genotypes, as well as their fermentation potential with two strains of Saccharomyces cerevisiae. In field experiments, ten sweet sorghum genotypes were evaluated in three locations in the 2016-2017 crop season. The following traits were measured: flowering time, fresh matter production, plant height, juice extraction, total soluble solids content (TSS), and tons of Brix per hectare. Plants were harvested at seven different cutting times. Regression equations were fitted to describe the maturation curve and determine the PIU. In the fermentation experiment, the five genotypes with highest TSS in the last three cutting times in the field trials were tested. The yeast strains LNF Ca11 and a bakers- yeast (BY) were used in the fermentation process. The profile of sugar accumulation in the stalk over the time was affected by the phenology of each sweet sorghum genotype. Some genotypes had PIU greater than 40 days. Fermentation potential was affected by the sweet sorghum genotype, by the yeast strain, and by the interaction between these factors. The combination of the yeast strain BY and the genotype CMSXS647 had the highest fermentation potential. MenosThe industrial yield of first-generation ethanol from sweet sorghum [Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental factors, as well as on expression of a series of other traits, especially sugar yield and fermentation efficiency. The aim of this study was to evaluate the maturation curve and the period of industrial use (PIU) of sweet sorghum genotypes, as well as their fermentation potential with two strains of Saccharomyces cerevisiae. In field experiments, ten sweet sorghum genotypes were evaluated in three locations in the 2016-2017 crop season. The following traits were measured: flowering time, fresh matter production, plant height, juice extraction, total soluble solids content (TSS), and tons of Brix per hectare. Plants were harvested at seven different cutting times. Regression equations were fitted to describe the maturation curve and determine the PIU. In the fermentation experiment, the five genotypes with highest TSS in the last three cutting times in the field trials were tested. The yeast strains LNF Ca11 and a bakers- yeast (BY) were used in the fermentation process. The profile of sugar accumulation in the stalk over the time was affected by the phenology of each sweet sorghum genotype. Some genotypes had PIU greater than 40 days. Fermentation potential was affected by the sweet sorghum genotype, by the yeast strain, and by the interaction between these factors. The combination of the yeast strain BY and the genoty... Mostrar Tudo |
Palavras-Chave: |
Bioetanol; Saccharomyces cerevisae. |
Thesagro: |
Fermentação; Sorghum Bicolor; Sorgo Açucareiro. |
Thesaurus NAL: |
Bioethanol; Fermentation; Sweet sorghum. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02520naa a2200313 a 4500 001 2133266 005 2021-08-05 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi-org.ez103.periodicos.capes.gov.br/10.1007/s12355-021-00974-8$2DOI 100 1 $aFAGUNDES, T. G. 245 $aCharacterization of sweet sorghum genotypes based on agro-industrial performance and fermentation potential.$h[electronic resource] 260 $c2021 520 $aThe industrial yield of first-generation ethanol from sweet sorghum [Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental factors, as well as on expression of a series of other traits, especially sugar yield and fermentation efficiency. The aim of this study was to evaluate the maturation curve and the period of industrial use (PIU) of sweet sorghum genotypes, as well as their fermentation potential with two strains of Saccharomyces cerevisiae. In field experiments, ten sweet sorghum genotypes were evaluated in three locations in the 2016-2017 crop season. The following traits were measured: flowering time, fresh matter production, plant height, juice extraction, total soluble solids content (TSS), and tons of Brix per hectare. Plants were harvested at seven different cutting times. Regression equations were fitted to describe the maturation curve and determine the PIU. In the fermentation experiment, the five genotypes with highest TSS in the last three cutting times in the field trials were tested. The yeast strains LNF Ca11 and a bakers- yeast (BY) were used in the fermentation process. The profile of sugar accumulation in the stalk over the time was affected by the phenology of each sweet sorghum genotype. Some genotypes had PIU greater than 40 days. Fermentation potential was affected by the sweet sorghum genotype, by the yeast strain, and by the interaction between these factors. The combination of the yeast strain BY and the genotype CMSXS647 had the highest fermentation potential. 650 $aBioethanol 650 $aFermentation 650 $aSweet sorghum 650 $aFermentação 650 $aSorghum Bicolor 650 $aSorgo Açucareiro 653 $aBioetanol 653 $aSaccharomyces cerevisae 700 1 $aLOMBARDI, G. M. R. 700 1 $aLOPES, A. C. A. 700 1 $aFERNANDES FILHO, C. C. 700 1 $aLOPES, L. S. 700 1 $aPARRELLA, R. A. da C. 700 1 $aDUARTE, W. F. 700 1 $aNUNES, J. A. R. 773 $tSugar Tech$gv. 23, p. 881-890, 2021.
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