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Author(s): AGUSTINI, B. C.; SILVA, G. A. da; BOMFIM, T. M. B. B. The study of grape microflora is of interest when autochthonous yeasts, which are related to typical wine characteristics, are intended to be used in winemaking. The election of matrix-assisted laser... ... |
Author(s): AGUSTINI, B. C.; SILVA, L. P. da; BLOCH JUNIOR, C.; BONFIM, T. M. B.; SILVA, G. A. da Yeast identification using traditional methods which employ morphological, physiological, and biochemical characteristics can be considered a hard task as it requires experienced microbiologists and a... ... |
Author(s): MARTINS, P. H. R.; SILVA, L. P. da; OREM, J. C. de; MAGALHÃES, M. I. A. de; CAVALCANTE, D. de A.; DE-SOUZA, M. T.
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Author(s): COURA, M. de M. A.; BARBOSA, E. A.; BRAND, G. D.; BLOCH JUNIOR, C.; SOUSA, J. B. de
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Author(s): BACANELLI, G.; ARAUJO, F. R.; VERBISCK, N. V. ABSTRACT - Mycobacterium tuberculosis is the microorganism that causes tuberculosis, a disease affecting millions of people worldwide. Matrix-assisted laser desorption ionization time-of-flight mass s... ... |
Author(s): SANTANA, R. C. M.; SILVA, M. L. DA; BRASSOLATTI, L. C.; GARCIA, A. R.; ZAFALON, L. F. Introducao: Micro-organismos patogénicos presentes no leite de vacas sem alteraçoes clinicas representam sérios riscos a saúde humana devido ao seu potencial zoonético. |
Author(s): BACANELLI, G.; OLARTE, L. C.; SILVA, M. R.; RODRIGUES, R. A.; CARNEIRO, P. A. M.; KANEENE, J. B.; PASQUATTI, T. N.; TAKATANI, H.; ZUMÁRRAGA, M. J.; ETGES, R. N.; ARAUJO, F. R.; VERBISCK, N. V. In this study, Matrix Assisted Laser Desorption Ionization-Time-of-Flight (MALDITOF) mass spectrometry was used to identify Mycobacterium bovis from cattle and buffalo tissue isolates from the North a... ... |
Author(s): VERBISCK, N. V.; SOUZA, I. I.; MELO, E. S.; KUNINARI-NASCIMENTO, R.; MATIDA, E. T.; RAMOS, C. A.; ARAUJO, F. R.
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Author(s): CARACUSCHANSKI, F. D.; SANTANA, R. C. M.; BRASSOLATTI, L. C.; ALVES, T. C.; SANTOS, M. V. DOS; ZAFALON, L. F. O leite é um alimento nutritivo, o que favorece o surgimento e a multiplicação de microrganismos patogênicos. |
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