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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
15/08/2006 |
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Data da última atualização: |
28/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
KASCHUK, G.; HUNGRIA, M.; ANDRADE, D. S.; CAMPO, R. J. |
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Afiliação: |
MARIANGELA HUNGRIA DA CUNHA, CNPSO; RUBENS JOSE CAMPO, CNPSO. |
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Título: |
Genetic diversity of rhizobia associated with common bean (Phaseolus vulgaris L.) grown under no-tillage and conventional systems in Southern Brazil. |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
Applied Soil Ecology, v. 32, n. 2, p. 210-220, Jun. 2006. |
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DOI: |
10.1016/j.apsoil.2005.06.008 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazil is the largest producer and consumer of the common bean (Phaseolus vulgaris L.), but yields are often low and may be improved by a higher N supply through symbiosis with rhizobia. One main limitation to the N2-fixation process is the susceptibility of the symbiosis to environmental stresses frequent in the tropics, such as high soil temperatures and low soil moisture contents. Among other benefits, the no-tillage (NT) system reduces those stresses resulting in higher N2 fixation rates and yields; however, the effects of NT on rhizobial diversity are poorly understood. This study evaluated the diversity of rhizobia compatible with common bean in cropping areas under the NT or the conventional tillage (CT) systems in Ponta Grossa, State of Paraná, Southern Brazil. Genetic diversity was assessed by DNA analyses using the methodologies of BOX-PCR and RFLP-PCR of the 16S rDNA region. A high level of diversity was observed among the strains and the DNA profiles from the CT system were quite different from those from the NT system. Twenty-three RFLP-PCR profiles were obtained, indicating that many tropical rhizobial species remain to be described. Strain differentiation was achieved in the BOX-PCR analysis; diversity was slightly higher under the NT when compared with the CT system. Surprisingly, the rhizobial grouping based on cluster analysis of the RFLP-PCR of the 16S rDNA region indicated a higher diversity of species under the CT. It could be that the environmental stability offered by the NT system has led to a decrease in the number of species, with the predominance of the most successful ones, although genetic diversity within each species has increased. The results obtained in this study show that we still understand poorly the relation between microbial diversity and soil sustainability and that the complexity of the ecosystems require the evaluation of several parameters to define and monitor soil quality. MenosBrazil is the largest producer and consumer of the common bean (Phaseolus vulgaris L.), but yields are often low and may be improved by a higher N supply through symbiosis with rhizobia. One main limitation to the N2-fixation process is the susceptibility of the symbiosis to environmental stresses frequent in the tropics, such as high soil temperatures and low soil moisture contents. Among other benefits, the no-tillage (NT) system reduces those stresses resulting in higher N2 fixation rates and yields; however, the effects of NT on rhizobial diversity are poorly understood. This study evaluated the diversity of rhizobia compatible with common bean in cropping areas under the NT or the conventional tillage (CT) systems in Ponta Grossa, State of Paraná, Southern Brazil. Genetic diversity was assessed by DNA analyses using the methodologies of BOX-PCR and RFLP-PCR of the 16S rDNA region. A high level of diversity was observed among the strains and the DNA profiles from the CT system were quite different from those from the NT system. Twenty-three RFLP-PCR profiles were obtained, indicating that many tropical rhizobial species remain to be described. Strain differentiation was achieved in the BOX-PCR analysis; diversity was slightly higher under the NT when compared with the CT system. Surprisingly, the rhizobial grouping based on cluster analysis of the RFLP-PCR of the 16S rDNA region indicated a higher diversity of species under the CT. It could be that the environmental stab... Mostrar Tudo |
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Palavras-Chave: |
Rizóbio. |
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Thesagro: |
Feijão; Fixação de Nitrogênio. |
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Thesaurus Nal: |
Beans; Nitrogen fixation. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
null
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Registro original: |
Embrapa Soja (CNPSO) |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
28/11/2022 |
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Data da última atualização: |
03/06/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
CUNHA JÚNIOR, P. C.; OLIVEIRA, L. DE S. DE; BLANCO, J. C.; SILVA, M. T. DE C.; GÁLVEZ, S. G. L.; ROSENTHAL, A.; FERREIRA, E. H. DA R. |
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Afiliação: |
PAULO CEZAR DA CUNHA JÚNIOR, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; LORENA DE SÁ DE OLIVEIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; JAQUELINE COSTA BLANCO, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; MARIÁ TOLEDO DE CARVALHO SILVA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; SANDRA GUADALUPE LAGUNES GÁLVEZ, PONTIFICIA UNIVERSIDAD CATÓLICA MADRE Y MAESTRA; AMAURI ROSENTHAL, CTAA; ELISA HELENA DA ROCHA FERREIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO. |
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Título: |
Elaboration, characterization, and probiotic viability of synbiotic non-dairy drink based on coconut. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Ciência Rural, v. 53, n. 3, e20210723, p. 1-5, 2023. |
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Idioma: |
Inglês |
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Notas: |
Elaboração, caracterização e viabilidade probiótica de bebida simbiótica não-láctea a base de coco. |
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Conteúdo: |
Coconut is a fruit grown in more than 80 countries owing to its outstanding nutritional and biological value and it is an important crop for the food industry” por “Coconut is a fruit grown in more than 80 countries and owing to its outstanding nutritional and biological value and it is an important crop for the food industry. Thus, developing new coconut-based products is attractive to explore the benefits provided by microorganisms and improve the nutritional and bioactive composition of coconut products, such as by preparing fermented beverages. This study developed and characterize a drink based on dry coconut with the prebiotic fructooligosaccharide fermented by the probiotic Lactobacillus casei. The drink was formulated, filtered, fermented, matured, and stored under refrigeration (4 °C) for 28 days; it was evaluated for its physical, chemical, antioxidant, and microbiological characteristics. Compared to the standard non-fermented sample during storage, the fermented drink showed significant variations (P < 0.05) in instrumental color, acidity, and pH, while changes in soluble solids and stability index were observed after 7 days of storage. Regarding the chemical composition, all parameters varied significantly after fermentation. The total phenolic compound content and antioxidant capacity increased significantly after fermentation. Significant reductions were observed (P < 0.05) in the viability of Lactobacillus casei after exposure to gastrointestinal tract conditions, with the following counts (in log CFU mL -1) after 0 and 28 days of storage: – initial: 9.23 ± 0.04 and 9.05 ± 0.12; after the gastric phase: 6.21 ± 0.09 and 5.90 ± 0.01; and after the intestinal phase: 4.59 ± 0.33 and 4.75 ± 0.23, respectively. O coco é uma fruta cultivada em mais de 80 países e devido ao seu excelente valor nutricional e biológico é uma importante cultura para a indústria alimentícia. Assim, desenvolver novos produtos à base de coco é atrativo para explorar os benefícios proporcionados por microrganismos e melhorar a composição nutricional e bioativa de produtos de coco, como na preparação de bebidas fermentadas. Este estudo desenvolveu e caracterizou uma bebida à base de coco seco com o prebiótico fruto oligossacarídeo, fermentada pelo probiótico Lactobacillus casei. A bebida foi formulada, filtrada, fermentada, maturada e armazenada sob refrigeração (4 °C) por 28 dias; além de avaliada em relação às suas características físicas, químicas, antioxidantes e microbiológicas. Quando comparada à amostra padrão não-fermentada ao longo do armazenamento, a bebida fermentada apresentou variações significativas (P < 0.05) para cor instrumental, acidez e pH, enquanto as alterações para sólidos solúveis e índice de estabilidade foram observadas a partir do 7° dia de armazenamento. Em relação à composição química, todos os parâmetros variaram significativamente após o processo fermentativo. O teor de compostos fenólicos totais e capacidade antioxidante aumentaram significativamente após a fermentação. Reduções significativas foram observadas (P < 0,05) na viabilidade do Lactobacillus casei após a exposição às condições do trato gastrointestinal, com as seguintes contagens (em UFC mL-1) após 0 e 28 dias de armazenamento: - inicial: 9,23 ± 0.04 e 9,05 ± 0,12; após a fase gástrica: 6,21 ± 0,09 e 5,90 ± 0,01; e após a fase intestinal: 4,59 ± 0,33 e 4,75 ± 0,23, respectivamente. MenosCoconut is a fruit grown in more than 80 countries owing to its outstanding nutritional and biological value and it is an important crop for the food industry” por “Coconut is a fruit grown in more than 80 countries and owing to its outstanding nutritional and biological value and it is an important crop for the food industry. Thus, developing new coconut-based products is attractive to explore the benefits provided by microorganisms and improve the nutritional and bioactive composition of coconut products, such as by preparing fermented beverages. This study developed and characterize a drink based on dry coconut with the prebiotic fructooligosaccharide fermented by the probiotic Lactobacillus casei. The drink was formulated, filtered, fermented, matured, and stored under refrigeration (4 °C) for 28 days; it was evaluated for its physical, chemical, antioxidant, and microbiological characteristics. Compared to the standard non-fermented sample during storage, the fermented drink showed significant variations (P < 0.05) in instrumental color, acidity, and pH, while changes in soluble solids and stability index were observed after 7 days of storage. Regarding the chemical composition, all parameters varied significantly after fermentation. The total phenolic compound content and antioxidant capacity increased significantly after fermentation. Significant reductions were observed (P < 0.05) in the viability of Lactobacillus casei after exposure to gastrointestinal tract condit... Mostrar Tudo |
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Palavras-Chave: |
Bebida fermentada não-láctea; Non-dairy fermented drink; Novos produtos; Prebióticos; Probióticos. |
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Thesagro: |
Bebida; Fermentação; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food technology; Lactobacillus casei; New products; Prebiotics; Probiotics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1148851/1/document-rosenthal-ciencia-rural.pdf
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Marc: |
null
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Embrapa Agroindústria de Alimentos (CTAA) |
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