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dc.contributor.authorRACHID, C. T. C. C.pt_BR
dc.contributor.authorSANTOS, A. L.pt_BR
dc.contributor.authorPICCOLO, M. C.pt_BR
dc.contributor.authorBALIEIRO, F. C.pt_BR
dc.contributor.authorCOUTINHO, H. L. C.pt_BR
dc.contributor.authorPEIXOTO, R. S.pt_BR
dc.contributor.authorTIEDJE, J. M.pt_BR
dc.contributor.authorROSADO, A. S.pt_BR
dc.date.accessioned2015-01-07T08:24:42Z-
dc.date.available2015-01-07T08:24:42Z-
dc.date.created2014-03-10pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationPlos One, v. 8, n. 3, e59342, Mar. 2013.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/981944pt_BR
dc.descriptionThe Brazilian Cerrado is one of the most important biodiversity reservoirs in the world. The sugarcane cultivation is expanding in this biome and necessitates the study of how it may impact the soil properties of the Cerrado. There is a lack of information especially about the impacts of different sugarcane management on the native bacterial communities of Cerrado soil. Therefore, our objective was to evaluate and compare the soil bacterial community structure of the Cerrado vegetation with two sugarcane systems.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBacterial Communitypt_BR
dc.titleEffect of sugarcane burning or green harvest methods on the brazilian cerrado soil bacterial community structure.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2015-01-07T08:24:42Zpt_BR
dc.subject.thesagroCerradopt_BR
dc.subject.nalthesaurussugarcanept_BR
riaa.ainfo.id981944pt_BR
riaa.ainfo.lastupdate2015-01-06pt_BR
dc.identifier.doihttps://doi.org/10.1371/journal.pone.0059342eng
dc.contributor.institutionCaio T. C. C. Rachid, USP/UFRJ; Adriana L. Santos, UFRJ; Marisa C. Piccolo, USP; FABIANO DE CARVALHO BALIEIRO, CNPS; HEITOR LUIZ DA COSTA COUTINHO, CNPS; Raquel S. Peixoto, UFRJ; James M. Tiedje, Center for Microbial Ecology, Michigan State University, East Lansing, Michigan, United States of America; Alexandre S. Rosado, UFRJ.pt_BR
Appears in Collections:Artigo em periódico indexado (CNPS)

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