Revista MutisPub Date : 2018-11-30DOI: 10.21789/22561498.1403
C. Ariza, Edwin Deaza, A. Gil, C. Orjuela
{"title":"Efecto del almidón y dos fitorreguladores sobre la germinación de Prosthechea sp.","authors":"C. Ariza, Edwin Deaza, A. Gil, C. Orjuela","doi":"10.21789/22561498.1403","DOIUrl":"https://doi.org/10.21789/22561498.1403","url":null,"abstract":"This paper presents the research that was carried out to determine the effect of starch and two growth regulators (6-benzylaminopurine, bap, and naphthalene acetic acid, ana) on the germination of Prosthechea sp., an orchid whose population is declining and at risk of extinction in San Rafael, rural area of Fusagasuga (Cundinamarca, Colombia), due to deforestation and illegal exploitation by local inhabitants. As an alternative for its propagation, some seeds were cultivated in vitro on the Murashige and Skoog medium, supplemented with starch (0, 10 g×L-1), BAP (0, 0.5, 1, and 2 mg×L-1), and ana (0, 0.5, 1, and 2 mg×L-1), for 12 weeks. A random design was used with a 2×4×4 factorial arrangement, with 32 treatments and 5 repetitions. The results showed that the treatments supplemented with starch obtained the highest values of germination, being the one added with bap (2 mg×L-1) and ana (0.5 mg×L-1) the best, with 52.67%.","PeriodicalId":193519,"journal":{"name":"Revista Mutis","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115155566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Revista MutisPub Date : 2018-11-30DOI: 10.21789/22561498.1402
Lolymar Romero Maza, M. Guevara, J. Bernal
{"title":"Crecimiento y pigmentos de Spirulina subsalsa cultivada a diferentes salinidades y concentraciones de nitrógeno","authors":"Lolymar Romero Maza, M. Guevara, J. Bernal","doi":"10.21789/22561498.1402","DOIUrl":"https://doi.org/10.21789/22561498.1402","url":null,"abstract":"The aim of this research was to evaluate the growth and content of pigments of a new isolate of Spirulina subsalsa grown in seawater at different salinities and nitrogen concentrations. The new S. subsalsa strain was isolated from water samples from the Clavellino reservoir, Sucre state, Venezuela, and was identified using the taxonomic key proposed by Aguiar (2013). The culture medium tested was f / 2 Guillard, modifying the concentrations of nitrate (14.5; 29, 59 mmol/L) and sodium chloride (0, 9 and 18 ‰ by the addition of seawater). The cultures were carried out in triplicate, discontinuously, under conditions of controlled environment (T: 30±1 °C, illumination: 3,000 lux, manual agitation, photoperiod 12:12), for 21 days. The results obtained showed that the salinity of 9 ‰ and the nitrate concentration of 14 mmol/L were the parameters that propitiated the highest biomass; while chlorophyll a and phycocyanin showed higher values at the same nitrogen concentration at 0 ‰. These findings indicate that salinity and nitrogen concentration affect the growth and pigments of the new isolate of S. subsalsa and suggest that this strain has potential for its biotechnological exploitation in order to obtain valuable metabolites for food and pharmacological industries.","PeriodicalId":193519,"journal":{"name":"Revista Mutis","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124001094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}