Environmental heterogeneity caused by anthropogenic disturbance drives forest structure and dynamics in Brazilian Atlantic Forest

We evaluated how tree community floristic composition, forest structure and dynamics varied over a period of 13 years across a topographic gradient of ravines created by anthropic disturbance in Brazilian Atlantic Forest. The study area is located within a fragment of Atlantic Forest (21° 09' S, 44° 54' W), in Minas Gerais state, Brazil. This work was based on data of tree diameter at 1.3 m from the soil, collected in four inventories. Each individual was recorded as being in one of three stratified topographic classes: hilltop, slope and bottom. We used direct gradient analysis to evaluate floristic compositional changes, phytosociological analysis to evaluate structural variations, and assessed demographic and biomass changes over time through analysis of rates of forest dynamics. The results did not reflect modifications in the patterns of floristic composition and species diversity along the topographic gradient, while differences in forest structural attributes and dynamics may be detected at these smaller spatial scales. Thus, the same species group may employ different strategies against different restrictive environmental factors. Finally, we suggest that floristic composition and species diversity may be less sensitive parameters for post-disturbance responses than forest dynamics and structure

Aspectos microbiológicos e físico-químicos da parte interna da paleta suína curada, maturada e fermentada durante a etapa de processamento e armazenamento Microbiological and physical chemical aspects in the internal parts pig palette cured, matured and fermented during processing and storage

Utilizou-se como matéria-prima a paleta suína e elaborou-se um produto cárneo similar ao presunto curado espanhol. Acompanhou-se a evolução de alguns parâmetros físico-químicos (pH, a w, NO2, umidade, cloretos) e microbiológicos (bactérias mesófilos, lácticas, Micrococcacea, Staphylococcus xylosus), na parte interna da paleta suína, e relacionou-os com as ações que os mesmos exercem nos produtos cárneos fermentados e curados, nas diferentes fases de processamento e armazenamento, tendo em vista que o produto elaborado com a paleta suína é similar a esses produtos cárneos. Os resultados mostraram que as concentrações de cloretos do quinto ponto de coleta (20&deg; dia) em diante apresentaram ação bacteriostática frente às bactérias que alteram o produto, e que os valores de a w menores do que 0,93 e de umidade inferiores a 64%, durante o período de armazenamento, agiram como obstáculos frente ao desenvolvimento das bactérias da família Enterobacteriaceae. Representantes da família Microccocaceae e do grupo das bactérias ácido lácticas desenvolveram-se em baixos valores de a w e em alta concentração de cloreto.<br>Pig palette was used as ra w material, and a meat product similar to the Spanish cured ham was produced. Some physical and chemical parameters (pH, a w, NO2, moisture and sodium chloride), as well as microbiological countings (mesophilic bacteria, lactic acid bacteria, Micrococcaceae, Staphylococcus xylosus) were assessed in the internal part pig palette, during the steps of processing and storage. These parameters were correlated with the actions that they exert in fermented and cured meat products. The results showed that the concentration of sodium chloride after the 20th day presented bacteriostatic action on the bacteria that modify the product. The values of a w lower than 0.93 and moisture lower than 64%, during the storage period, acted as obstacles to the development of bacteria of the Entreobacteriaceae family. Representatives of the Microccocaceae family and of the lactic acid bacteria grew at low a w and at high concentration of sodium chloride