7 research outputs found
Determination Of The Adaptability And Stability Of Soybean Cultivars In Different Locations And At Different Sowing Times In Paraná State Using The Ammi And Eberhart And Russel Methods
This study aimed to evaluate the adaptability and phenotypic stability of 10 soybean genotypes in 12 environments in Paraná state by using the additive main effects and multiplicative interaction analysis (AMMI) and Eberhart and Russell models. The assays were conducted in a randomized complete block design with three replicates, in the 2010/2011 season in four locations in Paraná state (Assaí, São Pedro do Ivaí, Cornélio Procópio, and Marilândia do Sul), and with three sowing dates (15/-20/10/10; 29/10-03/11/10; 15/-20/11/10). The cultivars tested with Roundup Ready® technology included SYN 1049, SYN 1152, SYN 1059, SYN 3358, SYN 1163, SYN 1157, V-MAX, FT Campo Mourão, BMX Potência, and SYN 9070. The yield character was analyzed. Data were submitted to analysis of variance and the adaptability and stability were then analyzed. The results of the AMMI and Eberhart and Russell models were somewhat consistent for the stability parameter only. The AMMI analysis was able to capture 66% of the variance associated with residue no additives, of which 43.18% was retained in the first principal component of interaction and 23.58%, in the second component. This is sufficient to explain the genotype × environment interaction. The SYN 1059, SYN 1163, and VMAX genotypes are distinguished by their considerably higher yield and productive adaptation. In the AMMI analysis, the cultivar SYN 1163 showed commercial promise among the other cultivars for high grain yield performance, adaptation, and response predictability.3763973398
Partial characterization of bacteriocins produced by Lactobacillus acidophilus and Pediococcus acidilactici
Bacteriocin producing Lactobacillus acidophilus and Pediococcus acidilactici were isolated from milk and meat samples, respectively. An attempt was made to produce bacteriocin in a Dairy Based (DB) medium using these organisms. Higher bacteriocin activity was shown by L. acidophilus in the DB medium. Bacteriocins of both the organisms were effective against food pathogens. The bacteriocins were stable at pH 3 - 9 up to 24 h and active at 100ºC. The bacteriocins could be stored at -20ºC for at least 45 days, at 4ºC for 20 days and at 37ºC for 5 days