Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa
A study of the decomposition of fresh and pressed coffee pulp by microorganisms was carried out. The inoculum was obtained from the same pulp. Optimal conditions were sought in order to accelerate the decomposition. The transformation of this residue was monitored by means of the assay of total N, t...
| Autor principal: | |
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| Formato: | Artículo |
| Lenguaje: | Portugués |
| Publicado: |
2022
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| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/11690 |
| _version_ | 1855488282048069632 |
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| author | Tauk, S.M |
| author_browse | Tauk, S.M |
| author_facet | Tauk, S.M |
| author_sort | Tauk, S.M |
| collection | Repositorio CATIE |
| description | A study of the decomposition of fresh and pressed coffee pulp by microorganisms was carried out. The inoculum was obtained from the same pulp. Optimal conditions were sought in order to accelerate the decomposition. The transformation of this residue was monitored by means of the assay of total N, total P, ash, water content, organic C and C/N ratio. A temperature of 45ðC and the use of the inoculum served to accelerate decomposition of fresh pressed residues. The best degradation of fresh pulp was achieved when the yeast Hansenula polymorpha was employed. The decomposition of pressed pulp was achieved when a mixture of microorganisms from the same pulp was used, but this process was slower than the degradation of fresh pulp. |
| format | Artículo |
| id | RepoCATIE11690 |
| institution | Centro Agronómico Tropical de Investigación y Enseñanza |
| language | Portugués |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| record_format | dspace |
| spelling | RepoCATIE116902022-03-23T18:35:12Z Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa Tauk, S.M COFFEA ARABICA DETERIORO MICROORGANISMOS LEVADURA DEGRADACIÓN PULPA DE CAFÉ NITRÓGENO FÓSFORO GUATEMALA AMÉRICA CENTRAL Sede Central A study of the decomposition of fresh and pressed coffee pulp by microorganisms was carried out. The inoculum was obtained from the same pulp. Optimal conditions were sought in order to accelerate the decomposition. The transformation of this residue was monitored by means of the assay of total N, total P, ash, water content, organic C and C/N ratio. A temperature of 45ðC and the use of the inoculum served to accelerate decomposition of fresh pressed residues. The best degradation of fresh pulp was achieved when the yeast Hansenula polymorpha was employed. The decomposition of pressed pulp was achieved when a mixture of microorganisms from the same pulp was used, but this process was slower than the degradation of fresh pulp. 2022-03-22T15:33:05Z 2022-03-22T15:33:05Z 1986-07 Artículo https://repositorio.catie.ac.cr/handle/11554/11690 openAccess pt Turrialba; Vol. 36, no. 3 10 páginas application/pdf |
| spellingShingle | COFFEA ARABICA DETERIORO MICROORGANISMOS LEVADURA DEGRADACIÓN PULPA DE CAFÉ NITRÓGENO FÓSFORO GUATEMALA AMÉRICA CENTRAL Sede Central Tauk, S.M Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa |
| title | Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa |
| title_full | Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa |
| title_fullStr | Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa |
| title_full_unstemmed | Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa |
| title_short | Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa |
| title_sort | estudo da decomposicao da polpa do cafe a 45 grados centigrados atraves do uso de microorganismos isolados da polpa |
| topic | COFFEA ARABICA DETERIORO MICROORGANISMOS LEVADURA DEGRADACIÓN PULPA DE CAFÉ NITRÓGENO FÓSFORO GUATEMALA AMÉRICA CENTRAL Sede Central |
| url | https://repositorio.catie.ac.cr/handle/11554/11690 |
| work_keys_str_mv | AT tauksm estudodadecomposicaodapolpadocafea45gradoscentigradosatravesdousodemicroorganismosisoladosdapolpa |