Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa

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...

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Bibliographic Details
Main Author: Tauk, S.M
Format: Artículo
Language:Portugués
Published: 2022
Subjects:
COFFEA ARABICA
DETERIORO
MICROORGANISMOS
LEVADURA
DEGRADACIÓN
PULPA DE CAFÉ
NITRÓGENO
FÓSFORO
GUATEMALA
AMÉRICA CENTRAL
Sede Central
Online Access:https://repositorio.catie.ac.cr/handle/11554/11690
id RepoCATIE11690
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
institution Centro Agronómico Tropical de Investigación y Enseñanza
collection Repositorio CATIE
language Portugués
topic COFFEA ARABICA
DETERIORO
MICROORGANISMOS
LEVADURA
DEGRADACIÓN
PULPA DE CAFÉ
NITRÓGENO
FÓSFORO
GUATEMALA
AMÉRICA CENTRAL
Sede Central
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
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
author Tauk, S.M
author_facet Tauk, S.M
author_sort Tauk, S.M
title 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_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_sort estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa
publishDate 2022
url https://repositorio.catie.ac.cr/handle/11554/11690
work_keys_str_mv AT tauksm estudodadecomposicaodapolpadocafea45gradoscentigradosatravesdousodemicroorganismosisoladosdapolpa
_version_ 1808116599423500288

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