46 research outputs found
Production and characterization of mead from the honey of Melipona scutellaris stingless bees
The Institute of Brewing & Distilling Mead is a traditional alcoholic beverage obtained by fermenting must and can offer a solution to honey over-production and a way of valorizing honey of lower quality. The purpose of this study was to produce and characterize mead with different levels of sugars and alcohol obtained from honey from Melipona scutellaris. The honey used for mead preparation was analysed in order to ensure that it met the required quality standards. It was found that the alcoholic content and volatile acidity were outwith the limits established by Brazilian law. Mead legislation is based on the product obtained from Apis mellifera (‘honey bee’) honey and these results indicate the need to re-evaluate the standards established for this product in order to incorporate mead produced from honey from stingless bees of the genus Melipona. Copyright © 2018 The Institute of Brewing & Distilling.We thank the Coordination for the Improvement of Higher
Education Personnel (Coordenação de Aperfeiçoamento de
Pessoal de NÃvel Superior) for granting a scholarship of the Institutional
Program of Scholarships of Doctorate Sandwich Abroad
to Samira Maria Peixoto Cavalcante da Silva, financial support
for the project and a scholarship granted to Leticia M. Estevinho.
We also thank the National Council for Scientific and Technological
Development (Conselho Nacional de Desenvolvimento CientÃfico e
Tecnológico) for a research scholarship granted to Carlos Alfredo
Lopes de Carvalho. We thank the Polytechnic Institute of Bragança,
in particular to the Laboratory of Microbiology, for the development
of the work. This work was supported by the strategic
programme UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569)
funded by national funds through the FCT IP and by the ERDF
through the COMPETE2020 – Programa Operacional
Competitividade e Internacionalização.info:eu-repo/semantics/publishedVersio
Processo e produto: hidromel tipo doce
A presente invenção reivindica um processo de fabricação de uma bebida alcoólica a base de mel e um
produto denominado hidromel tipo doce a base de mel de abelha social sem ferrão, água e
aguardente, com graduação alcoólica que varia de 10-20% e um processo de fabricação para o
mesmo, com melhoria, quando comparado aos processos formulações de bebidas alcoólicas
fermentadas a base de mel existente no mercado e nos processos até aqui conhecidos através da adição dos presentes ingredientes, mel de abelha melÃfera social, água potável, sais nutrientes (composição: sulfato de amônio a 70% (m/m), fosfato de amônio dibásico a 19,80% (m/m), coadjuvante de filtração a 10% (m/m) e vitamina Bl a 0,20% (m/m)), acido tartárico, anidrido sulfuroso a 6%, a levedura Saccharomyces cerevisiae hidratada e
aguardente (38 a 54ºGL).info:eu-repo/semantics/publishedVersio
Pollinic types found in honey samples of Apis mellifera from Picos, State of Piaui
Com o objetivo de determinar os tipos polÃnicos de méis produzidos por Apis mellifera L., 1758, no municÃpio de Picos, Estado do PiauÃ, foram realizadas análises polÃnicas de 35 amostras de méis coletadas entre novembro e dezembro de 2001 no Laboratório de Apicultura do Departamento de Entomologia, Fitopatologia e Zoologia AgrÃcola da Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. A identificação dos tipos polÃnicos foi realizada por meio de descrições obtidas em literatura especializada. Os resultados demonstraram que foram encontrados 36 tipos polÃnicos, distribuÃdos em 18 famÃlias botânicas, sendo consideradas como pólen dominante Piptadenia sp. (Mimosaceae), Mimosa caesalpiniiaefolia Benth. (Mimosaceae), M. verrucosa Benth. (Mimosaceae) e Croton urucurana Baill. (Euphorbiaceae).This research deals with the pollinic types of honeys produced by Apis mellifera L., 1758 in the municipality of Picos, State of Piaui were determined in the Laboratory of Apiculture, Department of Entomology, Phytopathology and Agricultural Zoology, College of Agriculture ‘Luiz de Queiroz', University of São Paulo, in Piracicaba, State of São Paulo, pollinic analysis of 36 honey samples collected in November and December of 2001. The identification of e pthollinic made by types was specialized literature. The results showed that 36 types of pollen were found, distributed in 18 botanical families, and the following plant species were considered as dominant Piptadenia sp. (Mimosaceae), Mimosa caesalpiniiaefolia Benth. (Mimosaceae), M. verrucosa Benth. (Mimosaceae) and Croton urucurana Baill. (Euphorbiaceae)
Sensorial profile of Apis mellifera’s honeys produced by familiar farmers in Iguape Bay, Bahia, Brazil
Sensory proprieties of the honeys are amongst the main parameters for its quality determination, with
sensory analysis working as a tool for measurement and quantification of the product characteristics by human
senses. Sensorial quality control considers attributes as color, scent, flavor and consistency. These attributes are
always interlinked and depend on volatile substances that are related to the original scents of flowers where the
nectar was collected. Scent and flavor are directly related to honey’s color and mainly depend on its floral origin.
This work had the objective to discern the sensory profiles of Apis mellifera honey produced by familiar farmers
from the Iguape bay, in Bahia, Brazil. A total of 11 A. mellifera honey samples were obtained from beekeepers and
processed in the Laboratory of the Nucleus for Insect Studies (INSECTA) of the Centro de Ciências Agrárias,
Ambientais e Biológicas at Universidade Federal do Recôncavo da Bahia in Cruz das Almas, Bahia. The sensorial
analysis performed by the 50 consumers, revealed that the acceptance of honey was higher in the Caonge’s
community and significantly different from the obtained in the Engenho Vitória’s community
Microbiological assessment, nutritional characterization and phenolic compounds of bee pollen from Mellipona mandacaia Smith, 1983
This study aims to assess the microbiological parameters and the chemical composition of 21 samples of stingless bee pollen (Melipona mandacaia) from two regions of Bahia, Brazil (João Dourado and UibaÃ), with particular emphasis on the nutritional value, total phenols and flavonoids and fatty acids composition. Regarding the microbiological quality, the studied microorganisms (moulds and yeasts, coliforms, Escherichia coli, Staphyl ococcus aureus, Salmonella sp., psychrotrophic and sulfite-reducing Clostridia) were absent in all samples. On the other hand, the values obtained for the aerobic mesophilic microorganism ranged from 11.0 ± 1.0 to 1.32 ± 1.2 cfu·g -1 (U samples). The nutritional parameters (moisture, ash, water activity, pH, total acidity, protein, fiber, total phenolic, flavonoids and reducing sugars) were within the stipulated by law, except for pH and moisture content, which presented superior and inferior values, respectively. Polyunsaturated fatty acids (54.1%) were significantly higher than saturated (42.18%) and monounsaturated (3.71%). It was found that the bee pollen is safe from the microbiological point of view and has a good nutritional quality. The influence of the geographical origin on the assessed parameters was evident, especially concerning the fatty acid profile.info:eu-repo/semantics/publishedVersio
Physico-chemical characteristics of honey produced by Apis mellifera in the Picos region, state of PiauÃ, Brazil
The objectives of this research were to determine physico-chemical characteristics of 1,758 Apis mellifera L. honey samples produced by in the productive pole of Picos, state of PiauÃ, to understand, based on these characteristics, how they are grouped and to determine the percentage of honey that fit the specifications determined by Brazilian legislation. Thirty-five honey samples were collected directly from beekeepers for determination of total sugars, reducing sugars, apparent sucrose, humidity, diastase activity, hydroxymethylfurfural (HMF), protein, ash, pH, acidity, formol index, electrical conductivity, viscosity and color. Mean values of each one of the analyzed physico-chemical parameters are within the limits established by the current Brazilian legislation, but it was verified for apparent sacarosis, diastase activity and HMF, values different from the established ones. Protein and HMF were the traits that contributed most for group formation
Toxicity of Fenpyroximate, Difenoconazole and Mineral Oil on Apis mellifera L. Introduction
Bees of genus Apis are the main crop pollinators; however, the use of pesticides in agriculture may intoxicate them during foraging. In this study, we evaluated the toxic eff ects caused by difenoconazole (fungicide), fenpyroximate (acaricide) and mineral oil (adjuvant) used alone and associated (pesticide + adjuvant) on workers of Apis mellifera L. Bees were exposed to product doses recommended by manufacturers, orally and in contact on a contaminated surface in a controlled environment. All products presented low lethality, both in isolation and combination (except for difenoconazole via contact), however, they all showed toxic effects. The results showed that combination of pesticides with adjuvant augmented toxic eff ects
Storage methods, phenolic composition, and bioactive properties of Apis mellifera and Trigona spinipes pollen
The aim of this study was to evaluate the influence of lyophilization and drying in stove on phenolic compounds content
and the biological activity of Apis mellifera and Trigona spinipes pollens produced in Brazil. In general, the bee pollen produced
by T. spinipes presented highest antioxidant activity in dried and fresh samples assessed either by test of plasma
ferric reduction capacity (FRAP) and free radical scavenging assay (DPPH) methods. For A. mellifera bee pollen the antioxidant
activity was higher on the fresh samples. Nevertheless, b-carotene bleaching assay (BCB) and linoleic acid content
were higher in T. spinipes samples, mainly in the fresh ones. Higher antioxidant activity was owing to higher
content in phenolic compounds. Lyophilization method was the best for phenolic compounds’ conservation for both
species. The bee pollen of both species has a high amount of flavonoids: kaempferol-3-O-glucoside was the most abundant
in A. mellifera while for T. spinipes the most prevalent was resorcylic acidþepicatechin. All extracts presented antibacterial
activity against Saphylococcus aureus (ATCC 43300)TM, (ESA 83138150), (ESA 32), Pseudomonas aeruginosa
(ATCC 15442)TM, Pseudomonas aeruginosa (MRC.4) and (MRC.10). The methods used for storage influenced the biological
properties of bee pollen from both species. Regarding the content of phenolic compounds, differences were
observed amongst the pollen types: for A. mellifera these were best preserved with lyophilization, while for T. spinipes
the three storage methods were equivalent.The authors are grateful to the Coordenac¸~ao de
Aperfeic¸oamento de Pessoal de N ıvel Superior – CAPES
(88881.062167/2014-01 for M.L.M.E.). A. Pascoal would like to
thank Foundation for Science and Technology (FCT, Portugal),
Programa Operacional Potencial Humano (POPH), and
European Union (EU) for his Postdoctoral grant SFRH/BPD/
91380/2012.info:eu-repo/semantics/publishedVersio
Leaf geometric morphometrics among populations of Dalbergia ecastaphyllum (L.) Taub.
Leaves are plant structures that express important traits of the environment where they live. Leaf description has allowed identification of plant species as well as investigation of abiotic factors effects on their development, such as gases, light, temperature, and herbivory. This study described populations of Dalbergia ecastaphyllum through leaf geometric morphometrics in Brazil. We evaluated 200 leaves from four populations. The principal component analysis (PCA) showed that the first four principal components were responsible for 97.81% of variation. The non-parametric multivariate analysis of variance (NPMANOVA) indicated significant difference between samples (p = 0.0001). The Mentel test showed no correlation between geographical distances and shape. The canonical variate analysis (CVA) indicated that the first two variables were responsible for 96.77 % of total variation, while the cross-validation test showed an average of 83.33%. D. ecastaphyllum leaves are elliptical and ovate
Diversity of in natura propolis fungal microbiota
O presente estudo teve por objetivo realizar a identificação dos fungos encontrados na própolis
produzido por Apis mellifera L. da BaÃa do Iguape, Brasil. Para tanto, foram utilizadas técnicas
morfológicas, bioquÃmicas e moleculares, sendo averiguado o perfil de restrição gerado por
espaçador interno transcrito (ITS1 e ITS4). O tamanho dos produtos de PCR foi analisado quanto
ao perfil de restrição obtidos com endonuclease (HhaI, HaeIII e HinfI) por espécie. Foram
identificadas dezesseis espécies de fungos filamentosos: Flavodon flavus, Aspergillus nomius,
Aspergillus versicolor, Cladosporium sp., Coniothyrium sidae, Didymella sp., Paecilomyces
variotii, Cladosporium cladosporioides, Penicillium citrinum, Fusarium incarnatum, Penicillium
chermesinum, Phoma sp., Stagonosporopsis valerianellae, Phoma medicaginis, Paraphoma fimeti
e Stagonosporopsis cucurbitacearum; e seis espécies de leveduras: Candida tropicalis, Candida
guiliermondii, Candida famata, Kodomala ohmeri, Trichosporon asahiu e Cryptococcus laurentii.
Stagonosporopsis cucurbitacearum e leveduras pertencentes ao gênero Candida foram os
microrganismos de maior ocorrência nas amostras da própolis provenientes da BaÃa do Iguape,
Brasil.This study aimed to identify the fungi found in propolis produced by Apis mellifera L. from BaÃa do Iguape, Brazil. For this purpose, morphological, biochemical and molecular techniques were used, and the defined profile generated by an internal transcribed spacer (ITS1 and ITS4) was investigated. The size of the PCR products was analyzed for the endonuclease selection profile (HhaI, HaeIII and HinfI) by type. Sixteen species of filamentous fungi were identified: Flavodon flavus, Aspergillus nomius, Aspergillus versicolor, Cladosporium sp., Coniothyrium sidae, Didymella sp., Paecilomyces variotii, Cladosporium cladosporioides, Penicillium citrinum, Fusarium incarnatum, Penicillium chermesinum, Phoma sp., Stagonosporopsis valerianellae, Phoma medicaginis, Paraphoma fimeti e Stagonosporopsis cucurbitacearum; and six yeast species: Candida tropicalis, Candida guiliermondii, Candida famata, Kodomala ohmeri, Trichosporon asahiu e Cryptococcus laurentii. Stagonosporopsis cucurbitacearum and yeasts belonging to the Candida genus were the most common microorganisms in propolis from BaÃa do Iguape, Brazil.info:eu-repo/semantics/publishedVersio