Linear and spatial variability of eucalyptus dendrometric attributes correlated with the properties of a Typic Haplustox soil (Oxisol) in the Brazilian savannah

Effects of soil attributes using the geostatistical tool improves the interpretation of specific soil management. Thus, this study aimed to evaluate the physical, chemical, and microbiological properties of a Typical Haplustox (Oxisol), identifying those with the best linear and spatial correlation with eucalyptus (Eucalyptus spp.) vegetative growth. The experiment was conducted at the Teaching, Research, and Extension Farm (FEPE) of the Universidade Estadual Paulista (UNESP), Campus of Ilha Solteira. Thirty-five points spaced 13 meters apart were demarcated for analysis, which were distributed in 5 rows of 7 points each. From each point, 2 soil samples were collected from the 0-10 cm depth layer. The physical, chemical, and microbiological soil properties evaluated were: sand, silt, and clay contents; penetration resistance (PR), gravimetric moisture (GM), real density (RD), microbial biomass carbon (MBC), respirometry (CO2-C), metabolic quotient (qCO2), organic matter content (OM), and hydrogenionic potential (pH). The eucalyptus attributes assessed were: plant height (PH) and circumference at breast height (CBH). Each attribute was analyzed by descriptive statistics using the SAS software. Data frequency distribution was verified by the Shapiro Wilk method, and geospatial changes were analyzed by the GS+ software. The soil property that best explained the variability in eucalyptus dendrometric attributes was real density (RD). Except for RD, all properties did not show spatial dependence (i.e., pure nugget effect), which significantly represents eucalyptus vegetative performance.

Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time

Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.

Response of Physicochemical and Microbiological Properties to the Application of Effective Microorganisms in the Water of the Turawa Reservoir

Effective microorganisms (EM) technology was used to find the optimal method of water restoration in the designated experimental area. The study aimed to evaluate the impact of EM biopreparation on selected physicochemical and microbiological properties using ISO methods. A week after the application of biopreparations, a slight decrease in the nitrates content (0.375–0.531 mg L−1) and a significant decrease in the content of phosphorus compounds (0.130–0.304 mg L−1) compared to the control date were observed. Moreover, on the second date, the decrease in most values of microbiological properties was noted. Two weeks after the application, in most cases, the values of water quality properties were shaped close to values obtained in the control date (before EM application). The EM effect was rather short-term, but optimization of application properties may prolong the effect and thus, include the EM technology among the best eco-friendly technologies used for freshwater ecosystem restoration.

Investigating formulation of honey beverages (honey beer and liqueur)

Beverages containing alcohol are fermented from the sugars in fruits, berries, grains, and such other ingredients as plant saps, tubers, honey, and milk and may be distilled to reduce the original watery liquid to a liquid of much greater alcoholic strength. Fermented honey drinks may have been the earliest alcoholic beverages known to man. The aim of this work was to contribute to filling the gap of low brewing technology knowledge and scientific knowledge for an innovative application of honey in the beer and liquors industry. In this study honey beverages were formulated using different amount of honey with spices, yeast, hop, fruit, alcohol with different alcohol contents, herbs like cinnamon, clove, ginger, vanilla, fruits and maize and finger millet grain ingredients. Quality assessment of the products were assessed concerning physicochemical analysis, microbiological analysis, sensory evaluation of the formulations, estimation of shelf-life and cost and yield of the products to characterize the honey beverages three different liquors and nine beer beverages produced from honey and other different ingredients. The pH, total acidity, total soluble solid and ethyl acohol contents of the formulated honey beverages were range from 3.8±0.03 to 6.1±0.010, 1.63±0.06 to 21.0±1.63, 21.30±0.56 to 36.87±0.50 and 4.81±0.17 % to 44.10±0.50 %, respectively. Liquors and beers can be formulated from honey and other ingredients to involve unemployed young as entrepreneurs to increase their income. Keywords: Honey Beverages; Honey Beer; Honey Liquor; Sensory; Physicochemical; Microbiological properties