Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160231
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dc.contributor.authorSANTOS, M. U. de O.
dc.contributor.authorNUNES, L. S.
dc.contributor.authorCARVALHO, B. A. R.
dc.contributor.authorGUIMARÃES, J. P. S. M.
dc.contributor.authorTEIXEIRA, B. R.
dc.contributor.authorFAVARO, L. C. de L.
dc.date.accessioned2023-12-26T19:32:18Z-
dc.date.available2023-12-26T19:32:18Z-
dc.date.created2023-12-26
dc.date.issued2023
dc.identifier.citationIn: INTERNATIONAL SYMPOSIUM OF MICROBIOLOGY AND BIOTECHNOLOGY, 6., 2023, Viçosa, MG. Biotecnologia Microbiana Soluções para os grandes desafios globais: anais. Viçosa, MG: Universidade Federal de Viçosa, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1160231-
dc.descriptionThis work aimed to evaluate the viability and properly conserve a subcollection of 223 lignocellulolytic filamentous fungi associated with sugarcane (Saccharum complex), preserved in sterilized distilled water at CMMAABio since 2015. That year, after receiving the material from a partner institution in a research project, each fungus was subcultured and submitted to purification to obtain a monosporic culture (if sporulating) or a purified culture, being preserved by the Castellani`s method with two to four replicates.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectMétodo de preservação
dc.titleViability and conservation of a collection of filamentous fungi associated with sugarcane plants (Saccharum complex).
dc.typeResumo em anais e proceedings
dc.subject.thesagroCana de Açúcar
dc.subject.thesagroFungo
dc.subject.nalthesaurusMicrobial culture
dc.subject.nalthesaurusSugarcane
dc.description.notesResumo.
riaa.ainfo.id1160231
riaa.ainfo.lastupdate2023-12-26
dc.contributor.institutionMARIANA UCHOA DE OLIVIERA SANTOS; LETICIA SOBRINHO NUNES; BRUNO ANTONIO RIBEIRO CARVALHO; JOÃO PEDRO SILVA MACEDO GUIMARÃES; BIANCA RODRIGUES TEIXEIRA; LEIA CECILIA DE LIMA FAVARO, CNPAE.
Aparece nas coleções:Resumo em anais de congresso (CNPAE)

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