Revista Agro Productividad
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Antioxidant properties of soy-dairy milk blends fermented with probiotics
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Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages.
Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages.
Results: Overall, most treatments fermented with the probiotic culture showed higher (P<0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it was observed that the T1 treatment displayed the highest (P<0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking.
Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages.
Findings/conclusions: Probiotic cultures can be used to generate soy-dairy milk fermented beverages with noticeable antioxidant and sensory properties.Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages.Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages.Results: Overall, most treatments fermented with the probiotic culture showed higher (P&lt;0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it wasobserved that the T1 treatment displayed the highest (P&lt;0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking.
Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages.Findings/conclusions: Probiotic cultures can be used to generate soy- dairy milk fermented beverages with noticeable antioxidant and sensory properties
Effectiveness of Chemical Fungicides for the in vitro Control of Fusarium spp. Causing Basal Rot in Onion in Sinaloa, Mexico.
Get PDFObjective: Identificar la efectividad in vitro de cinco fungicidas químicos, y el porcentaje de inhibición de crecimiento micelial de F. falciforme, F. brachygibbosum y F. oxysporum en la producción de cebolla.
Design/methodology/approach: Los aislamientos se sometieron a una prueba de sensibilidad in vitro de cinco fungicidas con concentraciones de 1, 10, 100 y 1000 ppm en medio de cultivo PDA. Se transfirieron discos de 0.5 cm de diámetro de los aislamientos al centro de caja Petri que contenían el medio de cultivo impregnado con los fungicidas. Se estableció un diseño completamente al azar con cinco tratamientos y un testigo, con tres repeticiones por concentración. Se midió el crecimiento micelial y se calculó el porcentaje de inhibición de crecimiento micelial.
Results: Se observó diferencia en el porcentaje de inhibición del micelio entre los fungicidas y las especies siendo tubeconazole el más efectivo. Además, se encontró que, a mayor dosis de fungicida, el porcentaje de inhibición micelial disminuye. El fungicida más efectivo para F. falciforme y F. brachygibbosum fue boscalid y verango a bajas concentraciones, y tubeconazole y tiabendazol a altas concentraciones. Para F. oxysporum boscalid y verango fueron más efectivos a bajas concentraciones.
Findings/conclusions: En general, F. oxysporum mostró una mayor sensibilidad a todos los fungicidas
Endophytic Mycorrhiza-mediated Phytogen resistance in plants
Get PDFObjective: Mycorrhizal fungi are a group of microorganisms that live insithusants, thus, maintaining perceptible associations with their host plants in certain parts of their life cycle. They can be characterized by their capacity to synthesize secondary metabolites and to promote growth and induce plant-disease resistance, therefore, gaining greater biotechnological importance in pest and diseases management for crops of agricultural relevance. The study of these microorganisms has been a widely researched area subject for more than half a century. Design/methodology/approach: Their biology and molecular relationships in plant-microorganism interactions, on the other hand, have only recently begun to gain relevance for understanding the colonization process in recent decades. There has been observed a complexity in the generation of formulations that can guarantee the permanence of fungi outside the host plant. Findings/conclusions: This review article will address topics related to their biology, ecological role, possible negative effects on commercially important animals, and successful cases in Mexico regarding biotechnological products based on these microorganisms
Effect of saline concentrations and humidity percentage on alfalfa va-rieties (Medicago sativa L.) from the Mexicali Valley, Mexico.
Get PDFObjective: The aim of this experiment was to identify alfalfa varieties resistant to salt and drought stress in Mexicali Valley Mexico.
Design/methodology/approach: Four alfalfa (M. sativa L.) varieties were used: Cuf-101 C, FD9, Pioneer and Cuf-101 P. Drought stress resistance was evaluated using four different percentages of commercial peat moss substrate (100%, 50%, 25%, and 15%), and saline stress resistance was evaluated by applying four concentrations of NaCl (0 mM, 50 mM, 100 mM, and 200 Mm.The variables evaluated in each treatment were: plant height, number of leaves and root length. The data obtained were subjected to an analysis of variance using the SAS statistical package version 9.0 with an α=0.5.
Results: Alfalfa variety Cuf-101 had a good adaptation to both stresses with an average height of 11.28 cm and an average number of leaves of 3.54. Seed germination of alfalfa varieties (M. sativa L.) subjected to salt stress were affected even at the lowest NaCl concentration.
Conclusions: The alfalfa variety with the highest germination percentage in all NaCl concentrations was Cuf-101 C with 91.17%
Morphological, Molecular, and Pathogenic Characterization of Rhizoctonia solani Isolates Associated with Bean Drying in Northern Sinaloa, Mexico.
Get PDFObjective: The objective of this study was to characterize, using morphology, DNA sequence analysis, and pathogenicity, R. solani isolates associated with bean plants with root rot symptoms in commercial plots in northern Sinaloa.
Design/methodology/approach: During the 2020-2021 cycle, diseased plants infected by Rhizoctonia were collected in the municipalities of Ahome, El Fuerte, and Guasave. Pure fungal isolates were obtained in specific media; which were morphologically characterized in PDA medium and preserved. Subsequently, the pathogenicity of the isolates was evaluated and they were molecularly identified. Genomic DNA was extracted from the isolates, part of the RPB2 gene was amplified by PCR, and the amplified products were sequenced.
Results: Phylogenetic analysis with RPB2 sequence data confirmed the identification of 63 isolates as R. solani and allowed them to be assigned to the anastomosis group (AG): AG-4. Of the total isolates analyzed, 86% correspond to the AG-4 HGI anastomosis subgroup and 14% to the AG-4 HGIII subgroup. In pathogenicity, the percentage of germination and severity of the isolates were evaluated, showing different levels of pathogenicity.
Limitations of the study/implications: None.
Findings/conclusions: Rhizoctonia solani AG-4 anastomosis subgroups HGI and HGIII are associated with bean drying in northern Sinaloa. Therefore, this study will serve as a basis for other studies that generate control strategies for this pathogen
Rhizobacteria inoculation and its effect on the productive parameters of sorghum
Get PDFObjective: To evaluate the effect of the Bacillus megaterium and Pseudomonas japonica rhizobacteria on the productive parameters of sorghum.
Design/Methodology/Approach: The experiment was carried out in Padilla, Tamaulipas, where the effect of inoculating a sorghum crop with the Bacillus megaterium KN13 and Pseudomonas japonica KC14 strains on its productive parameters was evaluated. Both strains were used in two concentrations (106 and 107 CFU). A randomized block design was applied, consisting of five treatments (two strains × two concentrations, plus a control), with six and nine replications.
Results: The B. megaterium and P. japonica strains can fix nitrogen and produce siderophores. Inoculating these strains into the sorghum crop increases grain yield, plant height, panicle length, plant stem diameter, and aerial dry weight. Better results are recorded when the strains have a 107 CFU concentration.
Study Limitations/Implications: Each type of soil and crop has various microbiomes.
Findings/Conclusions: The use of an adequate concentration of rhizobacteria improves sorghum production; therefore, it is a sustainable alternative, both for the nutrition of the crop and the reduction of the use of synthetic fertilizers
Effects of early and late sowing on the profitability of cucumber (Cucumis sativus L.) production
Get PDFObjective: To analyze how early and late sowing can improve the income of cucumber producers in the state of Michoacán, Mexico.
Design/Methodology/Approach: Monthly income, production cost, profit, and benefit-cost ratio were calculated in three sowing scenarios: middle, early, and late.
Results: In an early sowing scenario, the income and profit of the producers increase by 10.2 and 9.2 million pesos, respectively, compared to the middle sowing scenario. Likewise, in a late sowing scenario, producer income and profits increase by 29.2 and 20.0 million pesos, regarding the middle sowing scenario.
Study Limitations/Implications: The negative effects on vegetable prices of temporary excess supply prove the need to plan the surface that will be used for early and late sowing, as well as to create a regulatory body that plans the cucumber sowing area.
Findings/Conclusions: Sowing cucumber and other vegetables in early or late dates is recommended, since better production planning will increase the producers’ income and profit
The Mexican Beekeeping Agri-food System: A descriptive analysis
Get PDFObjective: Perform a descriptive analysis of the historical and current situation of honey production in Mexico, using national and international statistical information.
Design/methodology/approach: The Food Balance Sheet, obtained from the FAOSTAT website and livestock production statistics in Mexico, retrieved from the SIAP website was used. 10 variables were chosen; production, import, export, per capita consumption, number of hives, volume of production, economic value, price paid to producer, yield and unit income. The analysis consisted of the description of variables in the last year of registration at a global and local level, as well as the changes and trends according to the available historical records.
Results: In 2019, Mexico was the ninth producing country with 64,000 t, with the capacity to export about 50%. Between 2006 and 2016 the number of hives increased by 6%, while production volume and yield decreased by 1.6% and 7.5% respectively. On the contrary, the economic value, the price paid to the producer and the unit income increased 14, 5.7 and 8.5% respectively.
Limitations on study/implications: This type of study depends on the records of the statistical information systems that may change depending on the variable.
Findings/conclusions: The apiculture develops throughout the country, causing Mexico to be self-sufficient in the national consumption of honey, and maintain a participation in the international market. Therefore, it presents optimization opportunities especially in the central and northern part of the country where the number of hives and the volume of production are the lowest.O
production in Mexico.
Design/Methodology/Approach: We used the Food Balance Sheet obtained from the FAOSTAT website and the statistics of livestock production in Mexico recovered from the website of the Servicio de Información Agrícola y Pesquera (SIAP). We chose ten variables: production, import, export, per capita consumption, number of hives, production volume, economic value, price paid to producers, yield, and revenue per unit. The analysis describes the variables in the last recorded year at a global and local level, as well as the changes and trends according to the available historical records.
Results: In 2019, Mexico held the ninth place in honey production with 64,000 t and had the capacity to export around 50 % of said production. Between 2006 and 2016, the number of hives increased by 6 %, while production volume and yield decreased by 1.6 % and 7.5 %. In contrast, the economic value, the price paid to producers, and the revenue per unit increased by 14 %, 5.7 %, and 8.5 %.
Study limitations/Implications: This type of study relies on records of statistical information systems, whose availability depends on the variable of interest.
Findings/Conclusions:In Mexico, beekeeping is practiced throughout the country, making it self-sufficient in terms of domestic honey consumption while allowing its participation in the international market. Therefore, the country has optimization opportunities, especially in the central and northern areas, that have the lowest number of hives and production volume level
Materials and methods for the microencapsulation of substances of food and agricultural interest
Get PDFMicroencapsulation consists of trapping solid, liquid or gas particles inside an inert cover, in order to protect them from their environment. This technique has numerous biotechnological applications in the food, agricultural, and pharmaceutical industries, among others. Microcapsules are relevant for obtaining viable products and optimizing their efficacy, stability, safety and ease of application. There is a wide range of coating materials and techniques used for the microencapsulation of various substances of interest. A review of encapsulating materials and microencapsulation methods used in the food and agricultural industries is presented.Microencapsulation involves trapping solid, liquid, or gas particles within an inert cover to protect them from the environment. This technique has numerous biotechnological applications in the food, agricultural, pharmaceutical, and other industries. Microcapsules are relevant for obtaining viable products and optimizing their efficacy, stability, safety, and ease of application. There is a wide range of coating materials and techniques used to microencapsulate various substances of interest. This article presents a review of encapsulating materials and microencapsulation methods used in the food and agricultural industries
Competitiveness of Mexican vanilla (Vanilla spp.) in the international market
Get PDFObjective: The objective of the research was to analyze the competitiveness of Mexican vanilla in the international market.
Design/methodology/approach: The relative trade balance (BCR) and the revealed comparative advantage index (IVCR) were calculated to analyze the competitiveness of the Mexican vanilla market in the international market, both uncrushed and crushed vanilla were evaluated.
Results: The results show that in Mexico about 1% of the total vanilla area is harvested, obtaining 6% of the world production volume. The Mexican market is competitive in the international market for uncrushed or powdered vanilla, but it is not competitive in the case of crushed or powdered vanilla.
Limitations on study/implications: The SIAVI portal was discontinued and, therefore, the international vanilla trade data is up to November 2021.
Findings/conclusions: The Mexican market has potential for the development of vanilla production; however, the current production is practically absorbed by the local market.Objective: To analyze the competitiveness of Mexican vanilla in the international market.
Design/Methodology/Approach: The relative trade balance (RTB) and the revealed comparative advantage index (RCAI) were calculated to analyze the competitiveness of the Mexican vanilla in the international market. Both crushed and whole vanilla beans were evaluated.
Results: Around 1% of the total vanilla area is harvested in Mexico, representing 6% of the world production volume. The Mexican market is competitive in the international whole vanilla beans market, but not in the case of crushed or ground vanilla.
Study Limitations/Implications: The SIAVI portal was discontinued. Therefore, the international vanilla trade data could only be retrieved for the period ending on November 2021.
Findings/Conclusions: The Mexican market has potential for the development of vanilla production. However, current production is practically absorbed by the local market