Malt
Mostrando 13-24 de 266 artigos, teses e dissertações.
-
13. Genetic parameters and agronomic characterization of elite barley accessions under irrigation in the Cerrado
ABSTRACT. There is a demand for barley cultivars that are suitable for the malt industry as well as genotypes that are stable and better adapted for irrigation in the Cerrado. This study aimed to estimate the genetic parameters by assessing 69 barley genotypes from different countries, from 2012 to 2014, under irrigation in the Cerrado. Six agronomic charact
Acta Sci., Agron.. Publicado em: 13/06/2019
-
14. Alternative substrates for conidiogenesis of the entomopathogenic fungus Beauveria bassiana (Bals) Vuillemin (Deuteromycotina: Hyphomycetes)
Resumo Beauveria bassiana é um fungo promissor no controle biológico de insetos-praga. As crescentes despesas na produção de conídios levantam a necessidade de averiguar a eficiência de alguns substratos de baixo custo. O objetivo deste trabalho foi analisar o potencial de utilização de diferentes substratos brutos para a conidiogênese de B. bassian
Braz. J. Biol.. Publicado em: 18/04/2019
-
15. Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)
Abstract This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product
Food Sci. Technol. Publicado em: 11/04/2019
-
16. The effects of an osmoregulator, carbohydrates and polyol on maturation and germination of ‘Golden THB’ papaya somatic embryos
Abstract This study evaluated the effect of osmoregulators and carbohydrates on the maturation and germination of somatic embryos of papaya ‘Golden THB’. Cotyledon explants from papaya seedlings germinated in vitro on basal MS medium were cultured on somatic embryogenesis induction medium (IM) containing MS salts, myo-inositol, sucrose, agar and p-chloro
An. Acad. Bras. Ciênc.. Publicado em: 25/10/2018
-
17. Genetic characterization, evaluation of growth and production of biomass of strains from wild edible mushrooms of Lyophyllum of Central Mexico
Abstract The present study conducted a genetic characterization and determined growth rate and biomass production in solid and liquid media, using strains obtained from wild edible sporomes of Lyophyllum that grow in high mountains. Vegetative isolation was used to obtain a total of four strains, which were divided into two clades within the section Difformi
Braz. J. Microbiol.. Publicado em: 2018-09
-
18. Heavy metal tolerance traits of filamentous fungi isolated from gold and gemstone mining sites
ABSTRACT Increased environmental pollution has necessitated the need for eco-friendly clean-up strategies. Filamentous fungal species from gold and gemstone mine site soils were isolated, identified and assessed for their tolerance to varied heavy metal concentrations of cadmium (Cd), copper (Cu), lead (Pb), arsenic (As) and iron (Fe). The identities of the
Braz. J. Microbiol.. Publicado em: 2018-03
-
19. Oral Nodular Lesions in Patients with Sjögren’s Syndrome: Unusual Oral Implications of a Systemic Disorder
Resumo A síndrome de Sjögren (SS) é uma doença autoimune crônica sistêmica que afeta as glândulas lacrimal e salivar. A SS pode se manifestar como SS primária (SSp) ou SS secundária (SSs), a última ocorrendo em conjunto com outra desordem autoimune. Em ambos os casos, os olhos secos e a boca seca afetam a qualidade de vida do paciente. As complica�
Braz. Dent. J.. Publicado em: 2017-06
-
20. Statistical Modelling and Optimization of Fermentation Medium for Lincomycin Production by Streptomyces lincolnensis Immobilized Cells
ABSTRACT Response surface methodology was used to optimize lincomycin production by Streptomyces lincolnensis NRRL ISP-5355 in submerged fermentation. Screening of fermentation medium components to find their relative effect on lincomycin production was done using Plackett-Burman design. Malt extract, dextrin, soluble starch and (NH4)2SO4 were the most signi
Braz. arch. biol. technol.. Publicado em: 11/05/2017
-
21. Ultraestrutura celular e expressão de proteínas de leveduras hanseniaspora sob efeito do estresse etanólico
Resumo O objetivo deste estudo foi avaliar a resposta de Hanseniaspora opuntiae (Ho41) e H. guilliermondii (Hg43) ao estresse etanólico, observando a ultraestrutura e o perfil de expressão proteica em concentrações crescentes de etanol. A ultraestrutura foi analisada por microscopia eletrônica de varredura (MEV) e a expressão proteica, pelo perfil elet
Braz. J. Food Technol.. Publicado em: 10/04/2017
-
22. Potencialidade do Lúdico como Promoção de Bem-Estar Psicológico de Pacientes em Hemodiálise
Resumo A insuficiência renal crônica é um problema da saúde pública e a hemodiálise é um tratamento invasivo e desgastante, do qual os pacientes relatam sentimentos de impotência e dependência. A pesquisa teve como objetivos propor atividades lúdicas e relaxamento durante sessões de hemodiálise e investigar opinião dos pacientes sobre o trabalho
Psicol. cienc. prof.. Publicado em: 2017-01
-
23. Antimicrobial profile of Arthrobacter kerguelensis VL-RK_09 isolated from Mango orchards
Abstract An actinobacterial strain VL-RK_09 having potential antimicrobial activities was isolated from a mango orchard in Krishna District, Andhra Pradesh (India) and was identified as Arthrobacter kerguelensis. The strain A. kerguelensis VL-RK_09 exhibited a broad spectrum of in vitro antimicrobial activity against bacteria and fungi. Production of bioacti
Braz. J. Microbiol.. Publicado em: 2016-12
-
24. Drying kinetics of barley grains and effects on the germination index
Abstract This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached mo
Food Sci. Technol. Publicado em: 24/10/2016