{"id":78105,"date":"2022-06-09T16:24:47","date_gmt":"2022-06-09T15:24:47","guid":{"rendered":"https:\/\/staging.agrovin.com\/laboratorio\/microbiologia-e-biotecnologia\/"},"modified":"2025-01-02T15:47:56","modified_gmt":"2025-01-02T13:47:56","slug":"microbiologia-e-biotecnologia","status":"publish","type":"page","link":"https:\/\/agrovin.com\/pt-pt\/laboratorio\/microbiologia-e-biotecnologia\/","title":{"rendered":"Microbiologia e biotecnologia"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tIn\u00edcio \/ <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMicrobiologia e biotecnologia<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Os microrganismos s\u00e3o respons\u00e1veis pela transforma\u00e7\u00e3o do mosto de uva em vinho, milh\u00f5es de microrganismos est\u00e3o envolvidos neste processo. Alguns destes microrganismos s\u00e3o ben\u00e9ficos, tais como as leveduras que realizam a fermenta\u00e7\u00e3o alco\u00f3lica, mas alguns deles s\u00e3o tamb\u00e9m prejudiciais uma vez que provocam altera\u00e7\u00f5es no vinho. O laborat\u00f3rio da AGROVIN leva a cabo diferentes determina\u00e7\u00f5es relacionadas com este aspeto:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Controlo microbiol\u00f3gico<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Permite a identifica\u00e7\u00e3o de popula\u00e7\u00f5es vi\u00e1veis de leveduras e bact\u00e9rias com um duplo objetivo:<\/p>

  • Monitorizar a fermenta\u00e7\u00e3o alco\u00f3lica, a fermenta\u00e7\u00e3o malol\u00e1ctica, ou detetar altera\u00e7\u00f5es microbiol\u00f3gicas durante as diferentes fases de produ\u00e7\u00e3o do vinho.<\/li>
  • Ajustar os tratamentos f\u00edsicos e\/ou qu\u00edmicos, evitando riscos no vinho engarrafado.<\/li><\/ul>

    Para este fim, s\u00e3o utilizadas t\u00e9cnicas de cultura em placas, com meios e condi\u00e7\u00f5es de cultura seletivos, que permitem a contagem de leveduras fermentativas, bact\u00e9rias l\u00e1cticas, bact\u00e9rias ac\u00e9ticas e Brettanomyces.\u00a0<\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Estudo de paragens de fermenta\u00e7\u00e3o<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \u00c9 realizado um teste de replantio, seguindo o protocolo de refermenta\u00e7\u00e3o da AGROVIN. \u00c9 verificado se os a\u00e7\u00facares da amostra est\u00e3o esgotados e \u00e9 emitido um protocolo de refermenta\u00e7\u00e3o ajustado ao volume na adega.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Teste de capacidade malol\u00e1ctica<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Os par\u00e2metros que limitam a viabilidade das bact\u00e9rias l\u00e1cticas s\u00e3o analisados, e \u00e9 realizado um teste para determinar a adequa\u00e7\u00e3o da amostra para realizar a FML com uma cultura inicial de bact\u00e9rias l\u00e1cticas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    T\u00e9cnicas microsc\u00f3picas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Por meio de microscopia de campo claro e\/ou contraste de fases, as leveduras e bact\u00e9rias presentes no mosto ou no vinho podem ser detetadas e diferenciadas por tamanho e forma.<\/p>

    Combinando a observa\u00e7\u00e3o microsc\u00f3pica com a colora\u00e7\u00e3o, \u00e9 tamb\u00e9m poss\u00edvel diferenciar entre microrganismos vi\u00e1veis e n\u00e3o vi\u00e1veis.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Determina\u00e7\u00f5es gen\u00e9ticas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Utilizando diferentes t\u00e9cnicas de biologia molecular (PCR), \u00e9 poss\u00edvel determinar o perfil gen\u00e9tico das leveduras fermentadoras (Saccharomyces cerevisiae<\/em>) e bact\u00e9rias respons\u00e1veis pela fermenta\u00e7\u00e3o malol\u00e1ctica (Oenococcus oeni<\/em>), o que permite conhecer, por exemplo, o grau de implanta\u00e7\u00e3o da estirpe de leveduras ou bact\u00e9rias l\u00e1cticas inoculadas, que est\u00e3o a realizar a fermenta\u00e7\u00e3o alco\u00f3lica ou malol\u00e1ctica numa determinada amostra.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    In\u00edcio \/  Laborat\u00f3rio \/ Microbiologia e biotecnologia Os microrganismos s\u00e3o respons\u00e1veis pela transforma\u00e7\u00e3o do mosto de uva em vinho, milh\u00f5es de microrganismos est\u00e3o envolvidos neste processo. Alguns destes microrganismos s\u00e3o ben\u00e9ficos, tais como as leveduras que realizam a fermenta\u00e7\u00e3o alco\u00f3lica, mas alguns deles s\u00e3o tamb\u00e9m prejudiciais uma vez que provocam altera\u00e7\u00f5es no vinho. O laborat\u00f3rio […]<\/p>\n","protected":false},"author":359,"featured_media":0,"parent":78102,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-78105","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/pages\/78105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/comments?post=78105"}],"version-history":[{"count":6,"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/pages\/78105\/revisions"}],"predecessor-version":[{"id":117690,"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/pages\/78105\/revisions\/117690"}],"up":[{"embeddable":true,"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/pages\/78102"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=78105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}