Alertas de desastres socioambientais no Estado de Santa Catarina sob a perspectiva da Ciência da Informação

The history of recurrent disasters in Brazil and the State of Santa Catarina foments and influences the public policies of Protection and Civil Defense. Among the actions of the Secretariat of Santa Catarina State for Civil Defense are the prevention and minimization of disasters. The objective of the exploratory, bibliographic and descriptive study is to understand the importance of Information Science in relation to the issuance of alerts in risk management, and especially in relation to the prevention of social and environmental disasters in Civil Protection and Defense: a) Identifies academic studies of the State University of Santa Catarina, Federal University of Santa Catarina and University of South Santa Catarina on the subject of social and environmental disaster prevention in Civil Protection and Defense; b) Analyze the texts through categories of extreme events of the Brazilian Code of Disasters with the use of information technologies; c) Analyze the territorial coverage of short message service and how social networks Facebook, Instagram, Twitter disseminate the socio-environmental alerts issued by the state's official population. The results point to the use of social networks by Santa Catarina's Agricultural Research and Rural Extension and Information Center for Environmental Resources and Hidrometereology of Santa Catarina and by the State Secretariat of Civil Defense of Santa Catarina and approach the population of Santa Catarina with the alerts to social and environmental disasters. The importance of introducing public policies to society so that people are aware of the perception of risk are legally supported

Prevenção de desastres socioambientais no Estado de Santa Catarina: levantamento bibliográfico das universidades do Estado

O histórico dos recorrentes desastres no Brasil e, particularmente, no Estado de Santa Catarina fomenta e influencia a política pública de Defesa Civil e, consequentemente, a sua ampliação. O objetivo do estudo visa identificar estudos acadêmicos da Universidade do Estado de Santa Catarina, Universidade Federal de Santa Catarina e Universidade do Sul de Santa Catarina sobre o tema prevenção de desastres socioambientais em Proteção e Defesa Civil. Utilizou-se a pesquisa bibliográfica, com abordagem de pesquisa qualitativa, descritiva, documentária. Das produções bibliográficas produzidas pelas três universidades analisadas no período de 2011 até abril de 2018, encontraram-se 39 produções bibliográficas que tratam da temática prevenção de desastres socioambientais e apenas duas focam o tema sistemas de alerta. Ambas as pesquisas trazem a importância da tomada de decisão por seus gestores. Percebe-se que, analisando os processos de prevenção, inovando seus serviços, mediante cooperações entre organizações e sociedade, sistematização das ações, podem resultar em políticas públicas para promover um melhor desenvolvimento social e ambiental

Free volatie compounds of cv. Pedro Giménez (Vitis vinifera L.) white grape must grown in San Juan, Argentina.

The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography-mass spectrometry-solid phase microextraction (GC-MS-SPME). Higher alcohols, terpenes, C13-norisoprenoids, esters, aldehydes and ketones were quantifed. The calculation of the odour activity values (OAVs) revealed that β-damascenone, α-ionone, β-linalool, geraniol, ethyl butanoate, hexanoate and octanoate were the most prevalent aroma-active compounds of the grape variety. However, the remaining 42 aromatic compounds that registered OAVs less than 1 could potentially contribute to the favour of Pedro Giménez grapes. The measured monoterpene levels indicate that the Pedro Giménez grape can be considered a neutral variety. This is the frst report describing the main potential free aroma contributors of Pedro Giménez grapes in two consecutive years.Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Nally, Maria Cristina. Universidad Nacional de San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan; ArgentinaFil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan; Argentin

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.Fil: Kuchen, Benjamín. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentin

Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content

Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels (sometimes more than 15% (v/v)), sluggish and stuck fermentations and excessive volatile acidity. Many strategies to reduce ethanol in wines are being studied, and microbial methods have some additional advantages. However, because of the broad intra- and interspecies variability, new selection criteria should be included. Therefore, the goal of the present work was to design and evaluate a simple and integral procedure for non-Saccharomyces yeast selection. This strategy allowed selection of yeasts that presented successful implantation in grape must with high alcohol potential and their use in co-cultures could reduce the ethanol in wines. A total of 114 native non-Saccharomyces yeasts were assayed to determine their respiratory, fermentative and physiological characteristics of enological interest. Hanseniaspora uvarum BHu9 and BHu11, H. osmophila BHo51, Starmerella bacillaris BSb55 and Candida membranaefaciens BCm71 were selected as candidates to design co-culture startersEEA MendozaFil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentin

Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against Zygosaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6.Fil: Kuchen, Benjamín. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan; ArgentinaFil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan; Faculta de Ingeniaría; Instituto de Ingeniería Química; ArgentinaFil: Pera, Licia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Vallejo, Martha Dina. Universidad Nacional de San Juan; Argentin

Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples

Killer yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an unbalanced ratio of killer to sensitive yeasts in the bioreactor, and therefore it is important to determine the proportion of both populations. The aim of this study was to provide a simple tool to monitor killer yeast populations during controlled mixed microvinifications of killer and sensitive Saccharomyces cerevisiae. Samples were periodically extracted during vinification, seeded on Petri dishes and incubated at 25 and 37 °C; the latter temperature was assayed for possible inactivation of killer toxin production. Colonies developed under the described conditions were randomly transferred to killer phenotype detection medium. Significant differences in the killer/sensitive ratio were observed between both incubation temperatures in all microvinifications. These results suggest that 37 °C seems a better option to determine the biomass of sensitive yeasts, in order to avoid underestimation of sensitive cells in the presence of killer yeasts during fermentations. Incubation at a toxin-inhibiting temperature clearly showed the real ratio of killer to sensitive cells in fermentation systems.Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán. FBQyF; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentin

Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina

The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography–mass spectrometry–solid phase microextraction (GC–MS–SPME). Higher alcohols, terpenes, C13-norisoprenoids, esters, aldehydes and ketones were quantified. The calculation of the odour activity values (OAVs) revealed that β-damascenone, α-ionone, β-linalool, geraniol, ethyl butanoate, hexanoate and octanoate were the most prevalent aroma-active compounds of the grape variety. However, the remaining 42 aromatic compounds that registered OAVs less than 1 could potentially contribute to the flavour of Pedro Giménez grapes. The measured monoterpene levels indicate that the Pedro Giménez grape can be considered a neutral variety. This is the first report describing the main potential free aroma contributors of Pedro Giménez grapes in two consecutive years.EEA MendozaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentin

Determinación de actividades celulolítica y xilanolítica en levaduras no-Saccharomyces de origen enológico

Una de las características más importantes de la calidad del vino es su aroma. Las celulasas y hemicelulasas degradan los polisacáridos de las paredes celulares y de esta manera pueden incrementar el aroma frutado de los vinos debido a la liberación de precursores aromáticos. Además mejora la clarificación y filtración del jugo de uva. Cabe destacar que la mayoría de los productos comerciales usados para aumentar el aroma del vino poseen altos niveles de sustancias que degradan celulosa y xilano. Según estudios previos, las levaduras que secretan enzimas celulolíticas y xilanolíticas son las pertenecientes al grupo de las ?no-Saccharomyces?, las cuales, recientemente, suelen emplearse en cultivos mixtos con Saccharomyces cerevisiae y de esta manera combinar el potencial de las levaduras que participan en él. Objetivo: detectar cuali y cuantivamente actividades celulolítica y xilanolítica en levaduras no- Saccharomyces autóctonas de origen enológico. Se emplearon 45 aislamientos pertenecientes al IBT-UNSJ. La determinación cualitativa se llevó a cabo mediante detección en placa con medios inductores específicos para cada actividad. La presencia de actividad enzimática se confirmó mediante la formación de halos de degradación (Incubación: 25ºC-168h). La determinación cuantitativa se realizó mediante la técnica colorimétrica DNS con sus respectivos sustratos bufferizados a dos pH: 4 y 5,3. Resultados: cualitativamente se detectaron 13 aislamientos con actividades xilanolítica y 8 celulolítica, de los cuales 3 expresaron ambas actividades. Las levaduras que mostraron resultados positivos fueron analizadas cuantitativamente y en todos los casos se registraron valores menores a pH 4. En la actividad xilanolítica la producción enzimática fue entre 0,26 y 3,68 nkat/ml y en la celulolítica 0,17 y 1,49 nkat/ml. Conclusión: Los resultados obtenidos sugieren que las levaduras ensayadas pueden realizar un aporte positivo en cuanto a la degradación de polímetros presentes en el mosto, posibilitando su empleo en la formulación de cultivos mixtos.The bouquet is one of the most important characteristics of the wine quality. Polysaccharides of cell walls are degraded by cellulases and hemicellulases, and so they can increase the fruity bouquet of wines due to the liberation of aromatic precursors. The most of commercial products used to increase the bouquet of wines have high levels of substances that degrade cellulose and xylan. In previous studies, the yeasts that belong to “non-Saccharomyces” group secrete cellulolitic and xylanolitic enzymes. Recently, there were used mixed cultures of Saccharomyces and non-Saccharomyces yeasts in order to combine the potential of the yeasts. Objective: to detect qualitatively and quantitatively cellulolitic and xylanolitic activities in indigenous non-Saccharomyces yeasts from enological origin. There were used 45 isolations belonging to IBT-UNSJ. Qualitative determinations were conducted by plate detection using specific inducting media for both activities. Positive enzymatic activity was confirmed by the formation of degraded halos (25°C – 168 h). Quantitative determinations were carried out by colorimetric DNS technique with buffer substrates using two pH´s values: 4.00 and 5.3. Results: Qualitatively, there were detected 13 isolations that expressed xylanolitic activity and 8 isolations with cellulolitic activity; three of them, showed both activities. The yeasts that expressed positive results were quantitatively analyzed and in all the cases there were registered lesser values at pH 4.00. The enzymatic production of xylanases was between 1,3 and 3,7 nkat/ml and the production of cellulases was between 0,17 and 1,97 nkat/ml. Conclusion: The results suggest that analyzed yeast isolations can realize a positive contribution to the degradation of polymers present in the must. These yeasts could be used in the formulation of mixed cultures.Fil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentin