Criopreservación de semen bovino de la cola del epididimo utilizando los métodos convencional y automatizado

Cryopreservation of sperm is important to preserve the germplasm from animals of genetic value, which can die unexpectedly. This study compares conventional and automated methods of cryopreservation of spermatozoa obtained from the epididymis of bulls post-mortem. Twenty-two epididymides were obtained from a commercial slaughterhouse. Spermatozoa were collected from the tail of the epididymis using the retrograde flow technique. Thus, the samples, which were diluted in 10 ml of extender without glycerol (Botubov® I, Botupharma, Botucatu, SP, Brazil), were evaluated on motility, sperm vigor, structural and functional (swelling hypoosmotic test) membrane integrity, mitochondrial activity, sperm viability and ADN fragmentation. The samples were divided into two aliquots and diluted in extender with glycerol (Botubov® II, Botupharma, Botucatu, SP, Brazil) at a concentration of 50x106 motile sperm/0.5 French straws. One sample was frozen by the conventional method (4 hours at 5°C, in a refrigerator and 20 min in nitrogen vapor) and the other by the automated method (Cryogen® Dualflex, Neovet, Uberaba, MG, Brazil). The parameters were higher in all the tests of fresh sperm samples, with the exception of the swelling hypoosmotic test, which showed no significant difference when the results were compared with sperm frozen by the conventional method. The average motility of fresh spermatozoa was 74%, and conventional and automated averages were 29 and 25%, respectively. Therefore, although cryopreservation techniques reduce sperm quality parameters, the viability of the sperm is maintained, and these methods can be used to preserve sperm.

Trehalose and a calcium chelator for ram semen cryopreservation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Análise Energética do processo experimental de produção de Biodiesel a partir do óleo de frango

There is a great global concern about the depletion and the high cost of fossil fuel reserves exploitation, more than ever, it is necessary to make a profound study and take advantage of alternative sources that can be used as energy efficiency with an appropriate pricing and low environmental impact. Brazil, which has highlighted using alternative energy sources as the use of ethanol and, in recent years, has been encouraging the expansion of its energy matrix in which the biodiesel will have a strategic importance within the agrobusiness area. Biodiesel is a fuel that can replace the diesel, which is a petroleum derivative. It is an ester, produced in the transesterification reaction of vegetable oils and animal greases, in an alcohol with an additional catalyst, are converted into fatty acids and result in esters with glycerol as sub products. The objective of this study was to estimate the final energy balance for the process biodiesel production from oil chicken waste. The energy balance estimation was quantified in calorific value according to the energy expenditure by calorimetric bomb method. The relationship between input and output of energy was around 0.97. In a first evaluation, the procedures adopted should be improved enough, so the process can become energetic and economically viable.

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.

Relação entre a concentração dos compostos fenólicos do mosto e a eficiência da fermentação alcoólica por subprodutos em processo contínuo

The objective of this work was to evaluate the relationship between phenolic compounds and alcoholic fermentation efficiency. The yield of sugarcanebyproducts (glycerol, acidity, and biomass) was determined in a continuous process at SaoManoel Sugarcane Mill, (Sao Paulo, Brazil) during the 2011/2012 harvest period. The Saccharomyces cerevisiae strain used as inoculum was the CAT-1. During the harvest, the endogenous yeast outcompeted the selected strain, hence eliminating it from the process. This research consists of a case of study on the ethanol production facility. FolinCiocauteau and methylene blue method was used to assess phenolic compounds. The efficiencyof the byproducts generated during the fermentation processwas calculated. Statistics analyses were carried out using Pearson correlation and its significance, by thet-test. We concluded that the phenolic compounds within the must could not be correlated to the byproducts’fermentation efficiency calculated during a continuous fermentation process.

Tratamento de caldo e tipos de fermentos sobre os componentes secundários e qualidade da cachaça de alambique

Pós-graduação em Microbiologia Agropecuária - FCAV

Produção de biodiesel etílico utilizando óxidos mistos derivados de hidróxidos duplos lamelares como catalisadores

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Nanopartículas magnéticas como suporte para imobilização de lipases

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Obtenção de consórcio de bactérias fotoheterotróficas geradoras de H2 visando sua produção em reator anaeróbio em batelada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudos da interação de peptídeos antimicrobianos com modelo de membrana por simulações de dinâmica molecular

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade da cachaça em função do tratamento do caldo e tipo de fermento

Pós-graduação em Microbiologia Agropecuária - FCAV

Sínteses e caracterizações de materiais microporosos com estrutura cristalográfica mista e suas aplicações como catalisadores em reações de conversão de biomassa em produtos de química fina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção de enzimas lignocelulósicas por fermentação em estado sólido por espécimes do gênero Trichoderma para sacarificação do bagaço de cana de açúcar tratado com micro-ondas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)