The information related with results of a project on germplasm characterization of three Lotus species, important as forage plants, curried out in five environments of the central-southern zone of Chile, was reviewed....The information related with results of a project on germplasm characterization of three Lotus species, important as forage plants, curried out in five environments of the central-southern zone of Chile, was reviewed. An evaluation was made of 12 L. corniculatus cultivars introduced from different parts of the world, as well as germplasm naturalized in Chile, being 11 accessions of L. tenuis and 21 accessions ofL. uliginosus collected from 33°S to 38°S and 38°S to 45°S, respectively. Phenological, morphological, and agronomical characters were evaluated. Nitrogen fixation in field conditions and concentrations of condensed tannins in herbage were also included. It is concluded that there are cultivars of high value in L. corniculatus introduced germplasm which can be recommended for different environments of the central zone of Chile, as well as for local species breeding programmes. Information obtained from L. tenuis and L. uliginosus accessions shows genetic variability within both species. L. tenuis germplasm is adapted to clay, medium-textured, or sandy soils with water restrictions and phosphorous deficiency. Therefore, characterized accessions could be used to breed cultivars for low input production systems in constrained environments. L. uliginosus accessions include genotypes collected in sites with acid soils and variable tannin content in plant tissues that may be promissory genetic materials for breeding programmes with the objective of producing cultivars for animal production systems for the wet and acid soils in the southern zone of the country.展开更多
Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolve...Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.展开更多
文摘The information related with results of a project on germplasm characterization of three Lotus species, important as forage plants, curried out in five environments of the central-southern zone of Chile, was reviewed. An evaluation was made of 12 L. corniculatus cultivars introduced from different parts of the world, as well as germplasm naturalized in Chile, being 11 accessions of L. tenuis and 21 accessions ofL. uliginosus collected from 33°S to 38°S and 38°S to 45°S, respectively. Phenological, morphological, and agronomical characters were evaluated. Nitrogen fixation in field conditions and concentrations of condensed tannins in herbage were also included. It is concluded that there are cultivars of high value in L. corniculatus introduced germplasm which can be recommended for different environments of the central zone of Chile, as well as for local species breeding programmes. Information obtained from L. tenuis and L. uliginosus accessions shows genetic variability within both species. L. tenuis germplasm is adapted to clay, medium-textured, or sandy soils with water restrictions and phosphorous deficiency. Therefore, characterized accessions could be used to breed cultivars for low input production systems in constrained environments. L. uliginosus accessions include genotypes collected in sites with acid soils and variable tannin content in plant tissues that may be promissory genetic materials for breeding programmes with the objective of producing cultivars for animal production systems for the wet and acid soils in the southern zone of the country.
文摘Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.
