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Barrão
Brazilian artist Barrão (born 1959) is best known for his whimsical, somewhat bizarre sculptural clusters and "mash-ups" assembled from fragments of popular vitreous porcelain and ceramic objects. The artist acquires these fragments, once commonly cherished in Brazilian households, by scouting the secondhand stores, flea markets and dumpsters of Rio de Janeiro. When a sufficient quantity of materials has been accumulated, Barrão sorts and classifies the ceramics in his studio, separating them by size, color, function, vessel or ornament. These fragments are then carefully fused into a single sculptural entity, each of which constitutes a sort of a mini-collection--a vibrant magma of explosive visual and tactile qualities. Published for Barrão's 2012 exhibition at The Aldrich Contemporary Art Museum, and with a foreword by Tunga, this volume offers a concise introduction to Barrão's free-flowing associative sculpture.
Acetic Acid Bacteria
This book provides all facets of acetic acid bacteria (AAB) and offers the future targets and directions of AAB research. It summarizes the distinctive physiological properties of AAB and the recent progress on AAB study, especially in the following five areas: 1) Molecular phylogeny and genome study of AAB; 2) Ecological features of AAB: interaction with plants, natural fermentation systems, and insects; 3) Physiological features and living strategies of AAB, including rapid oxidation ability, acid resistance, biofilm formation, and genetic instability; 4) Molecular mechanisms of several oxidative fermentations such as acetate fermentation, sorbose fermentation, and ketogluconate fermentati...
From Farm to Table.
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Microbiology and Technology of Fermented Foods
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two addit...
Elias Barrão
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Arte Bra
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Endophytes of Forest Trees
Endophytes are commonly known as microorganisms, mainly bacteria and fungi, which live inside plant tissues without inducing symptoms. Considering the long-lived trees, endophytes have a fundamental role in preparing their hosts to face extreme weather conditions, drought, heat, cold, and pathogen and herbivore attacks. The current knowledge clearly demonstrates the importance of endophytes in shaping the plant diversity in a forest. Endophytes have an important capacity for biocontrol of forest diseases. Considering endophyte diversity and the range of various compounds and enzymes they can produce, endophytes can be used for various biotechnological applications.
