Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/12563
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dc.contributor.authorARRUDA, R. O. M.pt_BR
dc.contributor.authorMORAES, I. O.pt_BR
dc.contributor.authorCAPALBO, D. M. F.pt_BR
dc.contributor.authorPARK, K. J.pt_BR
dc.date.accessioned2017-01-17T23:00:23Z-
dc.date.available2017-01-17T23:00:23Z-
dc.date.created1996-10-22pt_BR
dc.date.issued1996pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF BACTERIOLOGY AND APPLIED MICROBIOLOGY DIVISION, 8.; INTERNATIONAL CONGRESS OF MYCOLOGY DIVISION, 8., 1996, Jerusalém. Abstracts. Tel Aviv: International Union of Microbiological Society, 1996.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/12563pt_BR
dc.descriptionBacillus thuringiensis (Bt) can be produced both by submerged or solid state fermentation, but the recovery of the bioinsecticide presents some problems, mainly during the drying process. This paper presents the thermobacteriological behavior of Bt spores after conventional drying. The bioinsecticide was obtained by submerged fermentation and the broth was centrifuged using a laboratory sharples centrifuge. Drying process used hot air at 50oC, 70oC and 90oC at a velocity of 4,02 m/s. The test material was prepared using 3% active principle with 50% humidity. It was mixed with clay and humidified with a 5% lactose solution. Acrilic boxes (5cm x 10cm x 2cm) containing the material were submitted to the drying process during 22.5h. During the experimental work samples were taken at fixed intervals. They were diluted conveniently and plated in order to determine the D value (Decimal Reduction Time) relative to the drying temperature studied, and also to verify the heat penetration profile. The results showed that at 50oC and 70oC there were no viability reduction of the Bt spores after 22.5h of drying, and the D values were 37.77h and 28.56h respectively. At 90oC there were a Bt spore viability reduction and the D value was 5.86h.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBiocontrol agentpt_BR
dc.subjectProductionpt_BR
dc.titleThermobacteriology of Bacillus thuringiensis after conventional drying.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-01-17T23:00:23Zpt_BR
dc.subject.nalthesaurusbiopesticidespt_BR
dc.subject.nalthesaurussubmerged fermentationpt_BR
dc.format.extent2p.169pt_BR
riaa.ainfo.id12563pt_BR
riaa.ainfo.lastupdate2017-01-17pt_BR
dc.contributor.institutionR. O. M. ARRUDA, UNESP; I. O. MORAES, CNPMA; DEISE MARIA FONTANA CAPALBO, CNPMA; K. J. PARK, UNICAMP.pt_BR
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