Cost-effective multiplication of the entomopathogenic fungus Nomuraea rileyi (F) Samson
Cost-effective and rapid multiplication of Nomuraea rileyi is reported. The spore yields in semi-synthetic media were comparable or significantly higher to the standard medium. Maltose and peptone, carbon and nitrogen sources could be effectively replaced with 2% barley extract and 1% soybean extract respectively. However, replacement of yeast extract with dry yeast resulted in lower spore yields. Sporulation of the fungus multiplied on solid substrate was possible only when the bags used had a 0.2 μm filter to facilitate passive exchange of sterile air. A high spore yield of 2.8 × 109/g of substrate was realized on crushed sorghum.
Meios de cultura semi-sintéticos para produção massal do fungo Nomuraea rileyi
Foram conduzidos quatro experimentos na Faculdade de Agronomia/UFRCS, em 1983, com o objetivo de desenvolver meios de cultura semi-sinteticos para producao massal do fungo entomogeno Nomuraea rileyi (Farlow) Samson. Foram testados os meios de cultura cenoura-malte-agar (CMA), aveia-malte-agar (AMA), tomate-malte-agar (TMA), batata-dextrose-agar (BDA modificado) e sabouraud-maltose-agar mais extrato de levedura (SMAY), utilizando-se os isolados Passo Fundo, Camaqui e Londrina. Em todos os meios de cultura foram estudados o efeito de niveis de pH, periodo de incubacao, quantidade de extrato vegetal, de farinha de cevada maltada e tempo de esterilizacao, sobre a esporulacao dos isolados do fungo. Foi possivel observar diferencas na esporulacao dos isolados utilizados, sendo que os meios de cultura CMA e AMA mostraram-se aptos a esporulacao de N. rileyi . Niveis de pH proximo a 7,0 favoreceram o crescimento dos isolados Passo Fundo e Camaqua. Apos 14 e 17 dias de incubacao, AMA e CMA nao permitiram incrementos significativos, respectivamente na esporulacao do fungo. O ajustamento dos componentes de CMA indicou com otimos, para esporulacao do isolado Londrina, os niveis de 340 ml/l de extrato de cenoura, 22 g/l de cevada maltada e de 12 min no tempo de esterilizacao.
Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases
As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine that is produced locally, organically, or sustainably are more likely to employ technology in their wine purchase decision. While disruption appears to have occurred on the supply side (number of wine applications available and the number of wine labels with a QR code), this research suggests that relatively little change is occurring on the demand side (a relatively small segment of the population—those already interested in wine—are employing the technology to aid in their purchase decision).