Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146487
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dc.contributor.authorMOTTA, I. G. B. da
dc.contributor.authorSANTANA, L. A. R.
dc.contributor.authorPEREIRA, H. P.
dc.contributor.authorPAULA, V. R. de
dc.contributor.authorMARTINS, M. F.
dc.contributor.authorCARNEIRO, J. da C.
dc.contributor.authorOTENIO, M. H.
dc.date.accessioned2022-09-15T19:05:39Z-
dc.date.available2022-09-15T19:05:39Z-
dc.date.created2022-09-15
dc.date.issued2022
dc.identifier.citationSustainability, v. 14, 11536, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1146487-
dc.descriptionThis study aimed to analyze the population dynamics of methanogenic archaea in codigestion systems operated under different concentrations of industrial waste such as ricotta whey and brewery waste sludge in association with bovine manure. It was believed that the association of these residues from the food industry combined with bovine manure can contribute to improve the production of biogas. To identify the archaea, DNA extractions and the sequencing of the 16s rRNA gene were performed from 38 samples of influents and effluents. The results indicated that Methanosaeta and Methanosarcina were predominant in the co-digestion of ricotta cheese whey and that Methanosaeta, Methanocorpusculum, and Methanobrevibacter prevailed in the co-digestion of residual brewery sludge. The three ricotta cheese whey biodigesters demonstrated efficiency in methane production; in contrast, residual sludge of brewery biodigesters only showed efficiency in the system operated with 20% co-substrate.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectEcologia microbiana
dc.subjectCervejaria
dc.titlePopulation dynamics of methanogenic archea in co-digestion systems operating different industrial residues for biogas production.
dc.typeArtigo de periódico
dc.subject.thesagroBiogás
dc.subject.thesagroMetano
dc.subject.thesagroResíduo Industrial
dc.subject.nalthesaurusMethane
dc.subject.nalthesaurusMicrobial ecology
dc.subject.nalthesaurusRicotta cheese
riaa.ainfo.id1146487
riaa.ainfo.lastupdate2022-09-15
dc.identifier.doihttps://doi.org/10.3390/su141811536
dc.contributor.institutionISABELA GOMES BARRETO DA MOTTA, Universidade Federal de Juiz de Fora; LARICE APARECIDA REZENDE SANTANA, Universidade Federal de Juiz de Fora; HYAGO PASSE PEREIRA, Universidade Federal de Juiz de Fora; VANESSA ROMARIO DE PAULA, CNPGL; MARTA FONSECA MARTINS, CNPGL; JAILTON DA COSTA CARNEIRO, CNPGL; MARCELO HENRIQUE OTENIO, CNPGL.
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