The aim of the diploma thesis is study of glucans production in selected species of yeasts, algae and plants. Cultivation conditions for yeast strains were performed to gain increased production of glucans under different temperature conditions and in media of different composition. Into the set of tested yeasts species strains Saccharomyces cerevisiae (CCY 6646), Sporidiobolus pararoseus (CCY 19-9-6), Phaffia rhodozyma (CCY 77-1), Rhodotorula glutinis (CCY 20-78-26) and Cystofilobasidium infirmominiatum (CCY 17-18-4) were enrolled. Saccharomyces cerevisiae was cultivated as a control strain because of its verified production of -glucans. -glucans were determinated by the enzyme kit K-YBGL Megazyme. For comparison, algal strain Euglena gracilis (CCALA 349), some species of mushrooms (shiitake, oyster mushroom, garden champignon and Jew’s ear) and cereals (wheat, rye, oats, rice and barley) were analysed too. Further, fatty acid content in the yeast cells was determined by the GC/FID. The best producer of yeast -glucans was R. glutinis CCY 20-7-26, which showed the highest biomass production (12-14 g/l) and also a relatively high amount of -glucans (25-30 %), in cultivation at 15 °C in a medium containing yeast extract in combination with ammonium sulphate. The presence of -glucans has been demonstrated in the microalgae, Euglena gracilis CCALA 349, as well as in samples of higher fungi and cereals.

This master‘s thesis concerns with occurrence of heavy metals in the environment, mainly in the matrices of bioindicators. Special attention is given to occurrence of mercury in the environment and its quantification in bioindicators. Mercury and its compounds are today considered as one of the most significant contaminants in the environment. Some sorts of mushrooms cumulate sizable amounts of mercury in their fruiting body and therefore we can use them to consider loading of different areas. Eight areas in Vizovice and its surroundings were chosen for these purposes and during the years 2006 – 2008 harvested 50 samples from 19 sorts of mushrooms from there. The concentrations of Hg were determined in all samples by single-purpose absorption spectrometer AMA 254. Comparison of the mercury content between individual sorts of mushrooms in the same area as well as comparison of loading of areas was performed and also bioaccumulation ability of individual sorts of mushrooms was determined.

In the past decades, humanity is facing the consequences of the irresponsible production of plastics and the expansion of industries such as industrial agriculture, Therefore, the development of new sustainable alternative materials has become increasingly popular as a science field. That is the case of mycelium composites, a biodegradable material made out of agricultural and the thread-like roots of mushrooms called mycelium. The mycelium, when growing, binds all the particles of organic matter together, creating a stiff material that takes the shape of the mold where it was cultivated. The material is lightweight, fire resistant, provides acoustic and thermal insulation and has good behavior under compression efforts. So far, research has been conducted on testing the properties of the material, but there is a lack of knowledge on how to address this material from a design perspective. How to design with it, how to make it appealing to the users or how to value its intrinsic characteristics. For that, the design thinking methodology "Design thinking bootleg" was followed and theory and methods under the perspective of "Design for emotion" and the approach of "Material driven design" that facilitates design processes where the material is the main driver. An acoustic insulation solution was developed as a result, since it was concluded to be the most competitive application among the different possibilities of mycelium composites. The product aims for a certain emotional response in the users, seeking the development of an emotional connection and creating awareness about the role mushrooms play in nature and the use of sustainable materials. Eventually, the product succeeded in transmitting more than mere curiosity, especially after explaining the story behind it. Overall, the product is still far from competing against plastics in terms of scalability and speed of production. However, research on this topic is increasing exponentially and the material proves to have a lot of potential, so it is expected to be improved in the next few years.

A imensa diversidade de micro-organismos no solo leva a uma inevitável riqueza de interações entre espécies. Neste intuito, esse projeto é inovador na identificação dos cogumelos da Mata Atlântica, e na descrição da comunidade bacteriana associada às suas micosferas. Usando corpos de frutificação dos fungos (cogumelos) como indicadores para sistemas ricos em nutrientes, as amostras foram coletadas para investigar as interações entre os fungos (maioria do domínio Basidiomycota) e as bactérias presentes no solo em volta das micélios fúngicos (ambiente micosférico). As análises foram feitas com técnicas independentes de cultivo (análise PCR-DGGE, sequenciamento Sanger de fragmentos de ITS/18S e pirosequenciamento de tags da região V4 de 16S DNAr). As famílias fúngicas Marasmiaceae e Lepiotaceae, do domínio Basidiomycota foram as mais abundantes entre os cogumelos amostrados (13 e 5 cogumelos, respectivamente), e estavam presentes entre todas as três parcelas de estudo. As demais amostras foram alocadas dentro das famílias Marasmiaceae, Lepiotaceae, Inocybaceae, Lachnocladiaceae, Bolbitiaceae, Entolomataceae, Hygrophoraceae, Hymenogastraceae, Mycenaceae e Strophariaceae, além de dois do domínio Ascomycota. Baseado na análise de DGGE, é bastante claro que existe uma grande diferença na comunidade bacteriana (de toda a comunidade bacteriana, de ?- proteobacteria e de ?-proteobacteria) entre os solos associados ou não com os corpos de frutificação. Os dados de pirosequenciamento indicaram que dentro dos tratamentos as amostras se agruparam baseado nas famílias fúngicas ou no substrato onde os cocumeglos ocorrem (solo ou serrapilheira), sendo clara em algumas micosferas as alterações na ocorrência de grupos microbianos. O grupo de UTOs mais induzidas na região da micosfera foi composto dos grupos Burkholderia, Acidobacteria Gp1, Comamonadaceae, Sphingobacteriaceae, Burkholderiaceae, Chitinophagaceae), Schlesneria, Acidobacteria Gp3 e Spartobacteria gênero incertae sedis. Isto indica que existe um processo de seleção para bactérias específicas dependendo das diversas variáveis e fatores ambientais presentes no microhabitat micosfera. / The immense microbial diversity in the soil leads to inevitable richness in inter-species interactions. For this reason, this is a novel project that focuses on identifying mushrooms and the associated bacterial community with their mycospheres in the Brazilian Atlantic Rainforest. Using fungal fruiting bodies (mushrooms) as indicators of nutrient-rich systems, samples were taken to investigate the interactions between fungi (mostly of the domain Basidiomycota) and bacteria present in the soil surrounding fungal mycelia (mycosphere environment). The analyses were conducted using culture-independent techniques, where isolating DNA of bacteria and/or mushrooms attempts to provide information on microbial functionality. These culture-independent analyses (PCR-DGGE, Sanger sequencing of ITS/18S fragments, and pyrosequencing of tags from the V4 region of 16S rDNA) generated extensive data on the bacterial diversity selected for in the presence of fungal structures in the soil. The fungal families Maramiaceae and Lepiotaceae, of the domain Basidiomycota were the most abundant among the mushrooms sampled (13 and 5 mushrooms, respectively) and were present in all of the three sampling sites. The rest of the mushrooms were found to be within the families Marasmiaceae, Lepiotaceae, Inocybaceae, Lachnocladiaceae, Bolbitiaceae, Entolomataceae, Hygrophoraceae, Hymenogastraceae, Mycenaceae, and Strophariaceae, in addition to two of the domain Ascomycota. Based on DGGE analysis, it is clear that there is a great difference in the bacterial community (entire bacterial community, of ?- proteobacteria and of ?-proteobacteria) between all fungal fruiting body-associated and non-associated soils. The pyrosequencing data indicated that within each treatment group, the samples did not separate according to fungal families or substrate where the mushrooms were found (in the soil or amoung the leaf litter). However, some mycospheres exhibited clearly altered bacterial communities. The group of OTUs most induced in the mycosphere region consisted of Burkholderia, Acidobacteria Gp1, Comamonadaceae, Sphingobacteriaceae, Burkholderiaceae, Chitinophagaceae), Schlesneria, Acidobacteria Gp3, and Spartobacteria genus incertae sedis. This indicates that there is a selection process for specific bacteria depending on a wide range of variable and environmental factors acting in the mycosphere microhabitat.

Ma Yam Tak. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2006. / Includes bibliographical references (leaves 280-299). / Abstracts in English and Chinese. / Thesis Committee: --- p.i / Acknowledgements --- p.ii / Abstract --- p.iii / 摘要 --- p.vi / Content --- p.viii / List of Tables --- p.xvii / List of Figures --- p.xxiv / Abbreviations --- p.xxvi / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1 --- Reactive oxygen species (ROS) --- p.1 / Chapter 1.1.1 --- Definition --- p.1 / Chapter 1.1.2 --- Formation of ROS --- p.2 / Chapter 1.1.2.1 --- Homolysis --- p.2 / Chapter 1.1.2.2 --- Reaction with pre-formed odd-electron species --- p.2 / Chapter 1.1.2.3 --- Electron transfer --- p.3 / Chapter 1.1.2.4 --- Metabolism and cellular functions --- p.3 / Chapter 1.1.3 --- Sources of ROS in human --- p.4 / Chapter 1.1.4 --- Chemistry and Biochemistry of ROS --- p.6 / Chapter 1.1.4.1 --- Superoxide anion radical (O2、) --- p.6 / Chapter 1.1.4.2 --- Hydrogen peroxide (H2O2) --- p.8 / Chapter 1.1.4.3 --- Hydroxyl radical (HO) --- p.9 / Chapter 1.1.5 --- Lipid peroxidation --- p.10 / Chapter 1.2 --- Antioxidants --- p.11 / Chapter 1.2.1 --- Definition --- p.11 / Chapter 1.2.2 --- Mechanism of action --- p.11 / Chapter 1.2.3 --- Natural antioxidants --- p.13 / Chapter 1.2.3.1 --- Endogenous antioxidants --- p.13 / Chapter 1.2.3.2 --- Exogenous antioxidants --- p.14 / Chapter 1.2.4 --- Synthetic antioxidants --- p.15 / Chapter 1.3 --- Oxidative stress --- p.16 / Chapter 1.3.1 --- Balance between ROS and antioxidants --- p.16 / Chapter 1.3.2 --- Diseases associated with oxidative stress --- p.16 / Chapter 1.3.3 --- Beneficial effects of dietary antioxidants towards degenerative diseases --- p.18 / Chapter 1.4 --- Principles of assay --- p.21 / Chapter 1.4.1 --- Evaluation of antioxidant activity --- p.21 / Chapter 1.4.1.1 --- ABTS radical cation scavenging activity --- p.21 / Chapter 1.4.1.2 --- DPPH radical scavenging capacity --- p.21 / Chapter 1.4.1.3 --- p-carotene bleaching assay --- p.22 / Chapter 1.4.1.4 --- Ferric reducing antioxidant power --- p.23 / Chapter 1.4.1.5 --- Hydroxyl radical scavenging activity --- p.23 / Chapter 1.4.2 --- Determination of phenolic content --- p.24 / Chapter 1.4.2.1 --- Folin-Ciocalteu method --- p.24 / Chapter 1.4.2.2 --- Enzymatic method --- p.25 / Chapter 1.4.3 --- Determination of Hydroxymethylfurfural (HMF) --- p.25 / Chapter 1.5 --- Effect of food processing on antioxidant activity --- p.27 / Chapter 1.5.1 --- Blanching --- p.27 / Chapter 1.5.2 --- Drying --- p.29 / Chapter 1.5.2.1 --- Sun-drying or air-drying --- p.29 / Chapter 1.5.2.2 --- Oven-drying --- p.30 / Chapter 1.5.2.3 --- Infrared-drying or microwave-drying --- p.33 / Chapter 1.5.2.4 --- Freeze-drying --- p.34 / Chapter 1.5.3 --- Canning --- p.34 / Chapter 1.5.4 --- General thermal treatment --- p.36 / Chapter 1.5.5 --- Freezing --- p.37 / Chapter 1.6 --- Mushroom antioxidants --- p.44 / Chapter 1.6.1 --- Nutritional information --- p.44 / Chapter 1.6.2 --- Antioxidant activity of edible mushrooms --- p.44 / Chapter 1.6.3 --- Antioxidant components --- p.47 / Chapter 1.7 --- Objectives --- p.50 / Chapter Chapter 2: --- Method development --- p.63 / Chapter 2.1 --- Introduction --- p.63 / Chapter 2.2 --- Materials and method --- p.67 / Chapter 2.2.1 --- Standard preparation --- p.67 / Chapter 2.2.2 --- Preparation of mushroom crude extracts --- p.67 / Chapter 2.2.3 --- Optimization of the assay on mushroom extracts and standards / Chapter 2.2.3.1 --- Volume ratio between various reagents and samples --- p.69 / Chapter 2.2.3.2 --- Reaction kinetics --- p.69 / Chapter 2.2.3.3 --- Comparison of response of phenolic standards to the enzymatic method and the Folin Ciocalteu (FC) method --- p.70 / Chapter 2.2.3.3.1 --- Enzymatic method --- p.70 / Chapter 2.2.3.3.2 --- FC method --- p.70 / Chapter 2.2.4 --- Statistical analysis --- p.71 / Chapter 2.3 --- Results and discussions --- p.75 / Chapter 2.3.1 --- Sample-to-reagent volume ratio --- p.75 / Chapter 2.3.2 --- Reaction kinetics --- p.77 / Chapter 2.3.3 --- Response of phenolic standards to the enzymatic method and FC method --- p.82 / Chapter 2.3.3.1 --- General trends --- p.82 / Chapter 2.3.3.2 --- Mechanism in the response of phenolic standards to the enzymatic reaction --- p.84 / Chapter 2.3.3.3 --- Mechanism in the response of phenolic standards towards the FC method --- p.86 / Chapter 2.3.4 --- Response of interfering compounds to the enzymatic method and the FC method --- p.88 / Chapter 2.3.5 --- Response of mushroom crude extracts to the enzymatic method and the FC method --- p.89 / Chapter 2.4 --- Conclusion --- p.90 / Chapter Chapter 3: --- Mushroom screening --- p.92 / Chapter 3.1 --- Introduction --- p.92 / Chapter 3.1.1 --- Agrocybe aegerita (Aa) --- p.92 / Chapter 3.1.2 --- Volvariella volvacea (Vv) --- p.93 / Chapter 3.1.3 --- Lentinus edodes (Le) --- p.94 / Chapter 3.1.4 --- Agaricus bisporus (Ab) --- p.95 / Chapter 3.1.5 --- Processing need of fresh mushrooms --- p.95 / Chapter 3.1.6 --- Comparison of antioxidant activity of mushrooms --- p.96 / Chapter 3.2 --- Materials and methods --- p.98 / Chapter 3.2.1 --- Sample preparation --- p.98 / Chapter 3.2.2 --- Proximate analysis of the four fresh edible mushrooms --- p.99 / Chapter 3.2.2.1 --- Crude lipid --- p.99 / Chapter 3.2.2.2 --- Crude protein --- p.99 / Chapter 3.2.2.3 --- Ash content --- p.101 / Chapter 3.2.2.4 --- Total dietary fiber (TDF) content --- p.101 / Chapter 3.2.2.5 --- Moisture content --- p.103 / Chapter 3.2.3 --- Sample extraction --- p.103 / Chapter 3.2.4 --- Total phenolic content --- p.103 / Chapter 3.2.5 --- Evaluation of antioxidant activity --- p.104 / Chapter 3.2.5.1 --- ABTS radical cation scavenging activity --- p.104 / Chapter 3.2.5.2 --- DPPH radical scavenging capacity --- p.105 / Chapter 3.2.5.3 --- Ferric Reducing Antioxidant Power --- p.106 / Chapter 3.2.5.4 --- β-carotene bleaching assay --- p.107 / Chapter 3.2.5.5 --- Hydroxyl radical scavenging activity --- p.108 / Chapter 3.2.6 --- Statistical analysis --- p.109 / Chapter 3.3 --- Results and Discussion --- p.110 / Chapter 3.3.1 --- Proximate analysis --- p.111 / Chapter 3.3.2 --- Total phenolic content --- p.112 / Chapter 3.3.3 --- Antioxidant activities --- p.114 / Chapter 3.3.3.1 --- ABTS radical cation scavenging activity --- p.114 / Chapter 3.3.3.2 --- DPPH radical scavenging capacity --- p.115 / Chapter 3.3.3.3 --- Ferric Reducing Antioxidant Power --- p.120 / Chapter 3.3.3.4 --- β-carotene bleaching assay --- p.121 / Chapter 3.3.3.5 --- Hydroxyl radical scavenging activity --- p.124 / Chapter 3.4 --- Correlation between antioxidant activities and total phenolic content --- p.127 / Chapter 3.5 --- Summary --- p.128 / Chapter Chapter 4: --- Effect of thermal processing on mushroom antioxidants --- p.131 / Chapter 4.1 --- Introduction --- p.131 / Chapter 4.1.1 --- General procedures of thermal processing on mushrooms --- p.131 / Chapter 4.1.1.1 --- Canning --- p.136 / Chapter 4.1.1.2 --- Drying --- p.136 / Chapter 4.1.2 --- Previous studies on the effect of thermal processing on mushroom antioxidants --- p.136 / Chapter 4.2 --- Materials and methods --- p.140 / Chapter 4.2.1 --- Thermal processing --- p.140 / Chapter 4.2.1.1 --- Canning --- p.140 / Chapter 4.2.1.2 --- Drying --- p.143 / Chapter 4.2.2 --- Sample preparation --- p.144 / Chapter 4.2.3 --- Sample extraction --- p.145 / Chapter 4.2.4 --- Evaluation of antioxidant activity --- p.145 / Chapter 4.2.5 --- Total phenolic content --- p.146 / Chapter 4.2.6 --- Measurement of Hydromethylfurfural (HMF) --- p.146 / Chapter 4.2.7 --- Statistical analysis --- p.147 / Chapter 4.3 --- Results --- p.148 / Chapter 4.3.1 --- ABTS radical cation scavenging activity --- p.148 / Chapter 4.3.1.1 --- Canning --- p.148 / Chapter 4.3.1.1.1 --- Effect of blanching --- p.148 / Chapter 4.3.1.1.2 --- Effect of sterilization time --- p.149 / Chapter 4.3.1.1.3 --- Effect of addition of vitamin C --- p.149 / Chapter 4.3.1.1.4 --- Effect of storage --- p.151 / Chapter 4.3.1.2 --- Drying --- p.151 / Chapter 4.3.1.2.1 --- Effect of blanching --- p.152 / Chapter 4.3.1.2.2 --- Effect of drying time --- p.153 / Chapter 4.3.1.2.3 --- Effect of drying temperature --- p.154 / Chapter 4.3.1.2.4 --- Effect of storage --- p.155 / Chapter 4.3.2 --- Ferric Reducing Antioxidant Power --- p.165 / Chapter 4.3.2.1 --- Canning --- p.165 / Chapter 4.3.2.1.1 --- Effect of blanching --- p.165 / Chapter 4.3.2.1.2 --- Effect of sterilization time --- p.166 / Chapter 4.3.2.1.3 --- Effect of addition of vitamin C --- p.167 / Chapter 4.3.2.1.4 --- Effect of storage --- p.168 / Chapter 4.3.2.2 --- Drying --- p.169 / Chapter 4.3.2.2.1 --- Effect of blanching --- p.170 / Chapter 4.3.2.2.2 --- Effect of drying time --- p.171 / Chapter 4.3.2.2.3 --- Effect of drying temperature --- p.172 / Chapter 4.3.2.2.4 --- Effect of storage --- p.173 / Chapter 4.3.3 --- β-carotene bleaching assay --- p.182 / Chapter 4.3.3.1 --- Canning --- p.182 / Chapter 4.3.3.1.1 --- Effect of blanching --- p.183 / Chapter 4.3.3.1.2 --- Effect of sterilization time --- p.183 / Chapter 4.3.3.1.3 --- Effect of addition of vitamin C --- p.184 / Chapter 4.3.3.1.4 --- Effect of storage --- p.184 / Chapter 4.3.3.2 --- Drying --- p.185 / Chapter 4.3.3.2.1 --- Effect of blanching --- p.186 / Chapter 4.3.3.2.2 --- Effect of drying time --- p.187 / Chapter 4.3.3.2.3 --- Effect of drying temperature --- p.188 / Chapter 4.3.3.2.4 --- Effect of storage --- p.189 / Chapter 4.3.4 --- Hydroxyl radical scavenging activity --- p.198 / Chapter 4.3.4.1 --- Canning --- p.198 / Chapter 4.3.4.1.1 --- Effect of blanching --- p.198 / Chapter 4.3.4.1.2 --- Effect of sterilization time --- p.199 / Chapter 4.3.4.1.3 --- Effect of addition of vitamin C --- p.200 / Chapter 4.3.4.1.4 --- Effect of storage --- p.201 / Chapter 4.3.4.2 --- Drying --- p.201 / Chapter 4.3.4.2.1 --- Effect of blanching --- p.202 / Chapter 4.3.4.2.2 --- Effect of drying time --- p.203 / Chapter 4.3.4.2.3 --- Effect of drying temperature --- p.203 / Chapter 4.3.4.2.4 --- Effect of storage --- p.204 / Chapter 4.3.5 --- Total phenolic content --- p.214 / Chapter 4.3.5.1 --- Canning --- p.214 / Chapter 4.3.5.1.1 --- Effect of blanching --- p.215 / Chapter 4.3.5.1.2 --- Effect of sterilization time --- p.217 / Chapter 4.3.5.1.3 --- Effect of addition of vitamin C --- p.218 / Chapter 4.3.5.1.4 --- Effect of storage --- p.219 / Chapter 4.3.5.2 --- Drying --- p.223 / Chapter 4.3.5.2.1 --- Effect of blanching --- p.223 / Chapter 4.3.5.2.2 --- Effect of drying time --- p.225 / Chapter 4.3.5.2.3 --- Effect of drying temperature --- p.226 / Chapter 4.3.5.2.4 --- Effect of storage --- p.227 / Chapter 4.3.6 --- The Hydroxymethylfurfural (HMF) content --- p.237 / Chapter 4.3.6.1 --- Canning --- p.237 / Chapter 4.3.6.1.1 --- Effect of blanching --- p.237 / Chapter 4.3.6.1.2 --- Effect of sterilization time --- p.238 / Chapter 4.3.6.1.3 --- Effect of addition of vitamin C --- p.238 / Chapter 4.3.6.1.4 --- Effect of storage --- p.239 / Chapter 4.3.6.2 --- Drying --- p.239 / Chapter 4.3.6.2.1 --- Effect of blanching --- p.239 / Chapter 4.3.6.2.2 --- Effect of drying time --- p.240 / Chapter 4.3.6.2.3 --- Effect of drying temperature --- p.241 / Chapter 4.3.6.2.4 --- Effect of storage --- p.242 / Chapter 4.4 --- Summary --- p.249 / Chapter 4.5 --- Discussion --- p.257 / Chapter 4.5.1 --- Reduction of antioxidant activities in mushrooms by heat treatment --- p.257 / Chapter 4.5.2 --- Effect of blanching --- p.259 / Chapter 4.5.3 --- Effect of sterilization time --- p.260 / Chapter 4.5.4 --- Effect of drying time and temperature --- p.262 / Chapter 4.5.5 --- Effect of addition of vitamin C --- p.263 / Chapter 4.5.6 --- Changes during storage --- p.265 / Chapter 4.5.7 --- Difference in canning and drying --- p.269 / Chapter Chapter 5: --- Conclusions --- p.275 / References --- p.280

Resumo: O estudo teve como objetivo analisar diversas camadas de cobertura quanto às propriedades físicas, químicas e microbiológicas em dois ambientes de cultivo e compará-las quanto à conversão energética na produção de basidiomas de Agaricus blazei. A camada de cobertura é um dos fatores que afeta a produção, a qualidade e a uniformidade no cultivo de cogumelos. Cinco combinações de solos foram coletados em duas profundidades (0,2 m e 2 m) "superfície e barranco" e avaliados como camadas de cobertura. O delineamento experimental foi em esquema fatorial 5 x 2 x 2 (cinco combinações de solo, duas profundidades de coleta e dois ambientes de cultivo - Câmara Dalsem Mushroom "ambiente climatizado" e estufa rústica), com 8 repetições cada tratamento. Cada repetição correspondeu a uma caixa com 12 kg de composto (peso úmido) adicionado das camadas de cobertura. As variáveis avaliadas foram: produção por caixa (kg), produtividade (%), eficiência biológica (%), precocidade (%), número e massa de basidiomas (g) e características físicas, químicas e microbiológicas das camadas de cobertura. Verificou-se que as diferentes combinações de solos utilizados nas camadas de cobertura não diferem entre si, em relação à produção, produtividade, eficiência biológica e número de basidiomas, embora tenham sido verificadas diferenças nas massas de basidiomas. Com relação à profundidade de coleta das amostras de solo, não foram encontradas diferenças significativas. Porém, o cultivo realizado na estufa rústica proporcionou maior produção, produtividade, eficiência biológica e número de basidiomas, enquanto que o ambiente climatizado apresentou as maiores massas de basidiomas colhidas ao longo do experimento. Foi verificado correlação positiva entre a produtividade de A. blazei e o teor de silte, densidade do solo, conteúdo de água (saturado)...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The aim of this study is to analyze different casing soils about physical, chemical and microbiological proprieties in two environments of cultivation and compare them about the energetic conversion in the yield of mushroom of Agaricus bisporus. The casing layer is one of the factors that affect the yield, the quality and the uniformity in mushrooms industry. Five combination of soils were collected in two depths (0,2 m and 2,0 m) " surface and embankment" and considered as casing soil. The experimental design was in factorial setup 5 x 2 x 2 (five combination of soils, two depths and two environments of cultivation - Chamber Dalsem Mushrooms "controlled atmosphere" and Plastic House), with eight repetitions each treatment. Each repetition corresponded to one box with 12 kg of compost (weight wet), added to the casing soils. The analyzed variable were: yield in box (kg), yield (%), biological efficiency (%), precocity (%), number and weight of mushrooms (g) and physical, chemical and microbiological characteristics of the soils used as casing soils. It was noticed that the different combination of soil used in casing layer aren't different among each other considering the yield in box, yield, biological efficiency and number of mushrooms, but differences appeared when were compared the weights of mushrooms. Considering the depths of the collected samples, they don't represent any significant difference. However the cultivation in plastic house provides the biggest yield in box, yield, biological efficiency and number of mushrooms; and the controlled atmosphere has shown the biggest weights of mushrooms in harvest during the experiment...(Complete abstract, click electronic access below) / Orientador: Marli Teixeira de Almeida Minhoni / Coorientador: Antonio Evaldo Klar / Banca: Edson Luiz Furtado / Banca: Vera Lucia Ramos Bononi / Mestre

Durante um estudo taxonômico das espécies de Strophariaceae Sing. & A.H. Sm. (Agaricales, Basidiomycota) realizado no período de maio de 2006 a julho de 2007 na Floresta Nacional de São Francisco de Paula (29º 23' a 29º 27' S e 50º 23' a 50º 25' W), localizada no município de São Francisco de Paula, Rio Grande do Sul, registrou-se a ocorrência de 16 espécies distribuídas em cinco gêneros. Foram identificadas: Hypholoma aurantiacum (Cooke) Faus, H. ericaeum (Pers.) Kühner, H. subviride (Berk. & M.A. Curtis) Dennis, Melanotus horizontalis (Bull.) P.D. Orton, Pholiota cf. gummosa (Lasch) Singer, P. spumosa (Fr.) Singer, Psilocybe caeruleoannulata Singer ex Guzmán, P. coprophila (Bull.) P. Kumm., P. wrightii Guzmán, P. zapotecorum R. Heim, Stropharia acanthocystis Cortez & R.M. Silveira, S. cf. albivelata (Murrill) Norvell & Redhead, S. araucariae Cortez & R.M. Silveira, S. rugosoannulata Farl. ex Murrill, Stropharia sp. 1 e Stropharia sp. 2. Serão propostas duas novas espécies para a ciência: Stropharia sp. 1 e Stropharia sp. 2. São incluídas chaves de identificação, descrições e notas taxonômicas, bem como ilustrações dos taxa estudados. / During the taxonomic study of species of the family Strophariaceae Sing. & A.H. Sm. (Agaricales, Basidiomycota), accomplished in the period from May of 2006 to July of 2007, in the "Floresta Nacional de São Francisco de Paula" (29º 23' to 29º 27' S and 50º 23' to 50º 25' W), located in the city of São Francisco de Paula, Rio Grande do Sul, 16 species, distributed in five genus were found. The following species were identified: Hypholoma aurantiacum (Cooke) Faus, H. ericaeum (Pers.) Kühner, H. subviride (Berk. & M.A. Curtis) Dennis, Melanotus horizontalis (Bull.) P.D. Orton, Pholiota cf. gummosa (Lasch) Singer, P. spumosa (Fr.) Singer, Psilocybe caeruleoannulata Singer ex Guzmán, P. coprophila (Bull.) P. Kumm., P. wrightii Guzmán, P. zapotecorum R. Heim, Stropharia acanthocystis Cortez & R.M. Silveira, S. cf. albivelata (Murrill) Norvell & Redhead, S. araucariae Cortez & R.M. Silveira, S. rugosoannulata Farl. ex Murrill, Stropharia sp. 1 and Stropharia sp. 2. Two new species will be proposed for science: Stropharia sp. 1 and Stropharia sp. 2. Keys for identification, descriptions and comments as well as ilustrations for all studied species are presented.

Made available in DSpace on 2014-06-11T19:31:38Z (GMT). No. of bitstreams: 0 Previous issue date: 2001-12Bitstream added on 2014-06-13T19:42:01Z : No. of bitstreams: 1 herrera_om_dr_botfca.pdf: 943761 bytes, checksum: f04cac39b9303236f928e730000a945f (MD5) / Nos últimos anos tem sido intensa a busca por atividades agrícolas que conciliem a produção de alimentos com preservação ambiental e viabilidade econômica e social. A globalização modificou as relações econômicas de forma ampla e definida, obrigando todos os setores da economia a realizarem rápidas adaptações para garantir sua participação e sobrevivência no mercado. Essas transformações impactam, de forma gradual e constante, a organização da produção agroindustrial. A eficiência, nos sistemas agroindustriais, provém de relações entre preços e produtividade dos fatores de produção (terra, capital e trabalho) e da tecnologia. São importantes também a minimização dos custos de transação ao longo das cadeias, e um eficiente sistema de coordenação ou de governança. Por outro lado, os cogumelos medicinais podem ser importantes aliados na resolução de muitos problemas, desde o aproveitamento de resíduos agroindustriais até a produção de medicamentos utilizados no combate à diversas doenças. O Agaricus blazei é um cogumelo originário da Mata Atlântica brasileira e vem ganhando credibilidade como produto nutracêutico e medicinal em mercados internacionais... / In the last years it has been intense the search for agricultural activities that reconcile the production of foods with environmental preservation and economical and social viability. The globalization modified the economical relationship in a wide and defined way, forcing all of the sections of the economy to perform it fast adaptations to guarantee their participation and survival in the market. Those transformations impact, in a gradual and constant way, the organization of the agroindustrial production. The efficiency in the agroindustrial system, comes from relationships between prices and productivity of the production factors (land, capital and work), from technology, and others factors analyzed traditionally, derived of the minimization of the cost transaction along the chains, and of an efficient coordination or governance system. Otherwise, the medicinal mushrooms can be important allies in the resolution of many problems, which go from the utilization of agroindustrial residue to the production of medicaments used to fight several diseases. Agaricus blazei is a mushroom...(Complete abstract, click electronic access below)

Durante um estudo taxonômico das espécies de Strophariaceae Sing. & A.H. Sm. (Agaricales, Basidiomycota) realizado no período de maio de 2006 a julho de 2007 na Floresta Nacional de São Francisco de Paula (29º 23' a 29º 27' S e 50º 23' a 50º 25' W), localizada no município de São Francisco de Paula, Rio Grande do Sul, registrou-se a ocorrência de 16 espécies distribuídas em cinco gêneros. Foram identificadas: Hypholoma aurantiacum (Cooke) Faus, H. ericaeum (Pers.) Kühner, H. subviride (Berk. & M.A. Curtis) Dennis, Melanotus horizontalis (Bull.) P.D. Orton, Pholiota cf. gummosa (Lasch) Singer, P. spumosa (Fr.) Singer, Psilocybe caeruleoannulata Singer ex Guzmán, P. coprophila (Bull.) P. Kumm., P. wrightii Guzmán, P. zapotecorum R. Heim, Stropharia acanthocystis Cortez & R.M. Silveira, S. cf. albivelata (Murrill) Norvell & Redhead, S. araucariae Cortez & R.M. Silveira, S. rugosoannulata Farl. ex Murrill, Stropharia sp. 1 e Stropharia sp. 2. Serão propostas duas novas espécies para a ciência: Stropharia sp. 1 e Stropharia sp. 2. São incluídas chaves de identificação, descrições e notas taxonômicas, bem como ilustrações dos taxa estudados. / During the taxonomic study of species of the family Strophariaceae Sing. & A.H. Sm. (Agaricales, Basidiomycota), accomplished in the period from May of 2006 to July of 2007, in the "Floresta Nacional de São Francisco de Paula" (29º 23' to 29º 27' S and 50º 23' to 50º 25' W), located in the city of São Francisco de Paula, Rio Grande do Sul, 16 species, distributed in five genus were found. The following species were identified: Hypholoma aurantiacum (Cooke) Faus, H. ericaeum (Pers.) Kühner, H. subviride (Berk. & M.A. Curtis) Dennis, Melanotus horizontalis (Bull.) P.D. Orton, Pholiota cf. gummosa (Lasch) Singer, P. spumosa (Fr.) Singer, Psilocybe caeruleoannulata Singer ex Guzmán, P. coprophila (Bull.) P. Kumm., P. wrightii Guzmán, P. zapotecorum R. Heim, Stropharia acanthocystis Cortez & R.M. Silveira, S. cf. albivelata (Murrill) Norvell & Redhead, S. araucariae Cortez & R.M. Silveira, S. rugosoannulata Farl. ex Murrill, Stropharia sp. 1 and Stropharia sp. 2. Two new species will be proposed for science: Stropharia sp. 1 and Stropharia sp. 2. Keys for identification, descriptions and comments as well as ilustrations for all studied species are presented.

Embora parte dos resíduos gerados a partir da produção de sucos de uva e vinhos sejam utilizados para elaboração de bebidas destiladas, de ração animal ou de adubo, boa parcela destes é descartada na natureza, podendo causar contaminação ambiental. Alguns estudos já têm demonstrado o potencial da utilização destes resíduos pela indústria de alimentos, tendo por finalidade enriquecer nutricionalmente e melhorar a conservação de uma série de produtos alimentícios. Outras pesquisas demonstram, ainda, a possibilidade de utilizar o bagaço de uva como substrato para o cultivo de cogumelos comestíveis, porém a influência desta prática na composição dos fungos cultivados é pouco explorada. Desta forma, o presente estudo teve por objetivo comparar resíduos das varierdades Bordô e Isabel (Vitis labrusca L.), provenientes de diferentes empresas produtoras de suco de uva orgânico e elaborar uma farinha a partir da amostra de resíduos da elaboração de suco de uva orgânico com maior teor antioxidante. Em seguida, buscou-se caracterizar a farinha obtida quanto a seu teor de compostos fenólicos totais e capacidade antioxidante, avaliar aspectos físico-químicos e microbiológicos da mesma e a estabilidade de seus compostos fenólicos quando submetidos a diferentes tempos e temperaturas. Além disso, os resíduos (bagaço e engaço) foram empregados na produção de cogumelos comestíveis Pleurotus albidus, com a finalidade de comparar a eficiência de cultivo e o teor de compostos fenólicos totais presentes nos cogumelos cultivados nestes resíduos. Os resultados mostraram que as amostras de resíduos da variedade Bordô apresentaram maior teor de compostos fenólicos totais e capacidade antioxidante quando comparados aos da variedade Isabel. A partir de resíduos da variedade Bordô foi elaborada uma farinha composta por 47,21% de fibras e 133,05mg GAE/g de compostos fenólicos totais. Esta análise de teor de compostos fenólicos totais não apresentou perdas significativas quando a farinha foi aquecida por 20 minutos a 150ºC. A comparação do teor de compostos fenólicos totais dos cogumelos cultivados nos resíduos e em serragem, demonstrou que quando provenientes do cultivo em bagaço e engaço de uva, os cogumelos apresentaram teor de compostos fenólicos até 2,2 vezes superior, e até 3,4 vezes mais capacidade antioxidante do que os cultivados em serragem. Também observou-se maiores valores em todos os parâmetros de produtividade avaliados, demonstrando assim ser esta uma possível maneira de aproveitamento destes resíduos. Este trabalho demonstrou que a elaboração de farinha e o cultivo de cogumelos podem ser alternativas para o aproveitamento de resíduos da elaboração de suco de uva orgânico. / Submitted by Ana Guimarães Pereira (agpereir@ucs.br) on 2016-06-21T19:03:23Z No. of bitstreams: 1 Dissertacao Bruna Mara Postingher.pdf: 1497994 bytes, checksum: cae66484a9ab6d797602d5d785105bbe (MD5) / Made available in DSpace on 2016-06-21T19:03:23Z (GMT). No. of bitstreams: 1 Dissertacao Bruna Mara Postingher.pdf: 1497994 bytes, checksum: cae66484a9ab6d797602d5d785105bbe (MD5) Previous issue date: 2016-06-21