Gessiel Newton Scheidt

Development of a vinasse nutritive solution for hydroponics

Vinasse is a residue that originates from the distillation of fuel alcohol. However, it contains a relative amount of nutrients. The aim of this work was to develop a nutritive solution using vinasse and to compare it with a commercial solution for the cultivation of lettuce, watercress and rocket. Vinasse obtained from juice must was decanted and filtered, followed by chemical analyses of the nutrients. A nutritive solution composed of 10% vinasse supplemented with nutrients was in agreement with the results of the chemical analyses (a similar amount of Furlanis solution). Experiments were then performed in an NFT (Nutrient film technique) system. The treatments used the vinasse solution and a commercial solution constituted from a Yara Fertilizantes(®) product. The height of the aerial part and the number of leaves of the crops were evaluated at 7, 14, 21, 28, 35 and 42 days. In most crops, the results were very similar. The vinasse solution promoted a larger number of leaves in lettuce and the highest aerial part in watercress. For the rocket, there were no significant differences between the two solutions. In conclusion, a nutritive solution was developed using vinasse, and this solution provided suitable growth, which was higher in some cases, for the crops studied herein. This study shows the great potential of this technology as a rational alternative to vinasse disposal.

Teor e composição do óleo essencial de quatro acessos e duas cultivares de manjericão (Ocimum basilicum L.)

The objective of this study was to evaluate the essential oil chemical composition and content of four wild accessions of basil (Ocimum basilicum L.), from different geographical regions, and two commercial cultivars grown under the same edaphoclimatic conditions. The seeds of the accessions were collected in the municipality of Gurupi, state of Tocantins (GUR), and Monte Alegre, state ofGoias (MAL, MVE and FPS), and the seeds of the commercial cultivar of purple basil (MR) were acquired in the Gurupi market and the seeds of the commercial cultivar Maria Bonita (MB) were provided by the Garden of Medicinal Plants of the Federal University of Lavras. The seeds were planted in pots with a capacity of ten liters using as substrate soil from earth works and cattle manure in the proportion of 2:1. The essential oil was obtained by hydrodistillation using a Clevenger-type apparatus, and the identification and the relative percentage of the compounds of the essential oil were performed by Gas Chromatography coupled to Mass Spectrometry Detector. Thirty-nine compounds were identified in the essential oils obtained, which were divided into monoterpenes, sesquiterpenes and phenylpropanoids. In the cultivars MB and MR, the major compound was linalool, and in the wild accessions (MAL, GUR, FPS and MVE) it was the (E)-methyl cinnamate. The highest content of essential oil was obtained from the cultivar Maria Bonita (3.77%).

Probiotics in Aquaculture Review: Current Status and Application in Tambaqui Cultivation (Colossoma macropomum)

The development of aquaculture guarantees the supply of animal protein of great nutritional value, contributing to food security. Currently one of the main problems faced is the occurrence of diseases, responsible for a worldwide economic loss, equivalent to US

OCORRÊNCIA DE RESÍDUOS DE ANTIBIÓTICOS EM LEITE DE CÉLULAS DE REFRIGERAÇÃO DA REGIÃO SUL DO ESTADO DO PARÁ - BRASIL

9 billion per year. Aiming to increase resistance to diseases, increasing growth rates and food efficiency in intensive crops, some strategies have been developed, one of them is the use of probiotic bacteria. These, when in contact with the digestive tract of the host generates a series of benefits, among them, the modulation of the immune system, developing defense mechanisms and increasing resistance to stress. However, there are few documented reports on the efficiency of probiotics in native species, such as tambaqui (Colossoma macropomum). This species shows some resistance to stress, through physiological mechanisms of adaptation, such as lip expansion when subjected to hypoxia situations, which added to the positive effects of using probiotics would represent an increase in its resistance. The purpose of this work is to review the literature on the use of probiotics in aquaculture in order to provide a comprehensive synthesis of the current knowledge about its use in aquaculture, with emphasis on the intensive cultivation of tambaqui.

IN VITRO GROWTH OF MELALEUCA ALTERNIFOLIA CHEEL IN BIOREACTOR OF IMMERSION BY BUBBLES

Os residuos de antibiotico, quando presentes no leite, podem vir a acarretar uma grande diversidade de efeitos danosos a saude da populacao e ocasionar problemas em varias linhas de processamento de derivados lacticos. O objetivo desse trabalho foi identificar a presenca de residuos de antibioticos em leite de celulas de refrigeracao, na mesorregiao sul do Estado do Para. Foram utilizados os Kits Delvotest® SP-NT para analisar 50 amostras de leite armazenados em tanques de refrigeracao nas propriedades rurais de quatro municipios: Conceicao do Araguaia (12 amostras), Redencao (13 amostras), Rio Maria (12 amostras) e Xinguara (13 amostras). Foram realizadas analises microbiologicas para detectar a presenca de residuos de antibioticos, sendo pre-estabelecido um numero de esporos bacterianos de carater de teste ( Bacilus stearothrrmophilus var. calidolactis ), Trimetropina (agente antifolato) e indicador purpura de bromocresol, incubados com alicotas de amostras de leite por aproximadamente 3 horas. Os resultados mostraram a presenca de residuos de antibioticos em 4 amostras (8%), sendo 2 (4%) em Conceicao do Araguaia e 2 (4%) em Redencao. Conclui-se que os residuos de antibiotico podem ser encontrados nos leites produzidos nos municipios estudados do Sul do Para, podendo vir a ocasionar varios problemas, como a selecao de bacterias resistentes, efeito adverso na flora intestinal, ma coagulacao do leite em relacao ao processamento com culturas starter em laticinios.