Aspergillus species in Vitis vinifera of organic and conventional farming in the São Francisco Valley, Brazil.

The biodiversity of filamentous fungi is one of the most important contributions to the occurrence of mycotoxins in agricultural products. The fungi species belonging to the genus Aspergillus has been blamed for the presence of mycotoxins in wine. The incidence of fungi of these genera in grapes will depend on climatic conditions, grape variety, form of cultivation and agricultural practices. This study aimed to identify Aspergillus species isolated from wine grapes from organic and conventional cultivation Sub-medium region of the São Francisco Valley. Varieties evaluated were Touriga Nacional and Ruby Cabernet in conventional farming and Tempranillo in organic farming

Diversidade de espécies de Aspergillus e Penicillium em solos de vinhedos da região Tropical Semiárida do Brasil.

O objetivo neste estudo foi avaliar a diversidade de fungos os gêneros Aspergillus e Penicillium isolados de solos de vinhedos da região do Vale Submédio São Francisco. Doze amostras de solo foram coletadas na safra de 2014/2. Para o isolamento de fungos filamentosos foi utilizada a técnica de plaqueamento em superfície em meio DG-18 (Fungi and Food Spoilage, 593, 1997)

Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines

The incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the variety of grapes, the wine region, agricultural practices, weather conditions, the harvest and the winemaking process. In this sense, the objective of this study was to evaluate the diversity of Aspergillus and Penicillium fungi isolated fromwine grapes of the semi-arid tropical region of Brazil, evaluate the presence of ochratoxin A (OTA) in the experimental wine and verify if there is a correlation between occurrence of these fungi and the physicochemical characteristics of the wine grapes grown in the region. For the isolation of fungi we used the direct plating technique. The presence of OTA in the experimental wine was detected by high-performance liquid chromatography. The species found were Aspergillus niger, A. carbonarius, A. aculeatus, A. niger Aggregate, A. flavus, A. sojae, Penicillium sclerotiorum, P. citrinum, P. glabrum, P. decumbens, P. solitum and P. implicatum. All isolates of A. carbonarius were OTA producers and all P. citrinum were citrinin producers. The highest concentration of OTA was found in red wine (0.29 ?g/L). All species identified in this study, except A. flavus, showed a positive correlation with at least one physicochemical parameter assessed, highlighting the pectin content, total sugar, total acidity and phenolic compounds

Magnetic frustration in low-dimensional substructures of hulsite Ni5.15Sn0.85(O2BO3)2

CNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFAPERJ - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DO RIO DE JANEIROFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOThis paper presents an extensive study of the structural, magnetic, and thermodynamic properties of the hulsite Ni5.15Sn0.85(O2BO3)(2). The crystal structure of the hulsite has two planar substructures formed by Ni and Sn atoms: one with rectangular configuration and the other with a triangular arrangement. These substructures are linked by the boron ions and by Ni in another site closer to the rectangular arrangement, resulting in a quasi-two-dimensional character. Thus, this system literally adds a new dimension to the study of oxyborates. Our results point to a complex magnetic behavior consistent with these substructures. The planes with rectangular arrangement form a complex magnetic ordering at 180 K (one of the highest magnetic transitions among the oxyborates). The other subsystem, formed by Ni atoms located in a two-dimensional triangular lattice, does not order down to temperatures as low as 3 K. The experimental results suggest a spin-liquid behavior for this subsystem. The magnetic moments of the ions between these planes also freeze at low temperatures. The two magnetic planes coexist as independent subsystems down to the lowest temperatures of our experiments.985110CNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFAPERJ - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DO RIO DE JANEIROFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFAPERJ - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DO RIO DE JANEIROFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAUL

Fungos ocratoxigênicos em uvas viníferas Syrah cultivadas no Vale do Submédio São Francisco.

O objetivo do presente estudo foi isolar e identificar espécies de fungos potencialmente produtores de OTA em uvas Syrah cultivadas no Vale do Submédio São Francisco, bem como avaliar a capacidade produtora desses fungos

Incidência de fungos ocratoxigênicos em uvas destinadas a produção de vinhos do Nordeste brasileiro.

O presente estudo teve como objetivo avaliar a incidência de fungos Aspergillus em uvas viníferas (Alicante Bouschet), cultivadas no Nordeste brasileiro

Thermal stability and magnetic properties of FeSiB amorphous alloy

It is well known that magnetic amorphous materials, in particular the commercial metallic glass ribbons, have good soft magnetic properties, such as: low coercivity, high magnetic saturation field, and high magnetic permeability. However, these properties change significantly when these materials undergo thermal treatments. For these reasons, the study and controlling of thermal stability of such alloys are key questions for sensor applications. In this work we have investigated the thermal and magnetic properties of the Fe78B13Si9 metallic glass.Facultad de Ciencias Exacta