How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model portuguese cheeses manufactured from several milk sources and two alternative coagulants

Model cheeses were manufactured according to a full factorial experimental design to help shed light on the individual and combined roles played by 3 native lactic acid bacteria (Lactococcus lactis ssp. lactis, Lactobacillus brevis, and Lactobacillus plantarum) upon proteolysis and organic acid evolution in cheese. The model cheeses were manufactured according to a generally representative Portuguese artisanal protocol, but the (ubiquitous) adventitious microflora in the cheesemaking milk were removed via sterilization before manufacture; therefore, the specific effects of only those lactic acid bacteria selected were monitored. In addition, 2 types of coagulant (animal and plant) and 3 types of cheesemaking milk (cow, sheep, and goat) were assessed to determine their influence on the final characteristics of the model cheeses. The nature of the coagulant appeared to be essential during the first stage of proteolysis as expected, whereas the contribution of those bacteria to the pools of total free AA and organic acids was crucial afterward. This was especially so in terms of the differences observed in the metabolisms of lactic acid (in the case of Lactococcus spp.) as well as acetic and citric acids (in the case of Lactobacillus spp.).info:eu-repo/semantics/publishedVersio

Limitações nutricionais para o cultivo de açaizeiro em latossolo amarelo textura média, Estado do Pará Nutritional limitations for Euterpe oleracea in yellow latosol of Para State - Brazil

A região amazônica apresenta condições edafoclimáticas favoráveis ao desenvolvimento de sistemas de cultivos utilizando fruteiras tropicais. O açaizeiro (Euterpe oleracea, Mart.) desponta como uma das espécies de grande importância econômica para a fruticultura regional. A produção de fruteiras ainda é limitada pela carência de conhecimentos sobre diversos segmentos dos sistemas de produção, especialmente com relação a estudos sobre nutrição mineral de plantas. Dessa forma, em amostras superficiais de até 30 cm de profundidade de Latossolo Amarelo textura média do Município de Belém, Estado do Pará, conduziu-se experimento, em casa de vegetação, com plantas de açaizeiro, com o objetivo de identificar os nutrientes limitantes ao seu desenvolvimento, mediante a técnica do elemento faltante. O delineamento experimental foi inteiramente ao acaso, com quatro repetições e 14 tratamentos: completo (calagem, macro e micronutrientes), NPK; omissão de N; de P; de K; de Ca; de Mg; de S; de B; de Cu; de Fe; de Mn; de Mo e de Zn. Os resultados obtidos neste trabalho permitiram concluir que os macronutrientes mais limitantes para o crescimento de açaizeiros, em Latossolo Amarelo textura média, foram o fósforo, o nitrogênio, o potássio e o magnésio e entre os micronutrientes, o manganês.<br>Aiming to study the nutritional limitation of macronutrients and micronutrients in açaizeiro plants (Euterpe oleracea Mart.) in Yellow Latosol from the city of Belém, state of Pará - Brazil, this work was carried out under greenhouse conditions at Embrapa Amazonian Oriental. In this experiment it was used the missing element technique and the experimental design was a randomized block with four repetitions and fourteen treatments: Complete (liming, macro and micronutrients), NPK, omission of N; P; K; Ca; Mg; S; B; Cu; Fe; Mn; Mo and Zn. The results allowed to conclude that the macronutrients more limitant to growth of Euterpe oleracea, were P, N, K, Mg and among the micronutrient was Mn