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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Detalles Bibliográficos
Autor principal:	Tauk, S.M
Formato:	Artículo
Lenguaje:	Portugués
Publicado:	2022
Materias:	COFFEA ARABICA DETERIORO MICROORGANISMOS LEVADURA DEGRADACIÓN PULPA DE CAFÉ NITRÓGENO FÓSFORO GUATEMALA AMÉRICA CENTRAL Sede Central
Acceso en línea:	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
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Estudo da decomposicao da polpa do café a 45 grados centígrados através do uso de microorganismos isolados da polpa

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