Consulta: creatorFacets:"Borelli,Beatriz M."
Registros recuperados: 3
Data/hora: 11/06/2024 06:25:01

Identification of lactic acid bacteria associated with traditional cachaça fermentations
Provedor de dados: 58
Autores: Gomes,Fatima C. O.; Silva,Carol L. C.; Vianna,Cristina R.; Lacerda,Inayara C. A.; Borelli,Beatriz M.; Nunes,Álvaro C.; Franco,Gloria R.; Mourão,Marina M.; Rosa,Carlos A.
During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production process are still poorly understood in Brazil. In our work, the fermentation process was followed in two distilleries located in the state of Minas Gerais. The objective of this work was to identify the populations of lactic acid bacteria present during cachaça fermentation using physiological and molecular methods. Lactic acid bacteria were isolated in high frequencies during all of the fermentative processes, and Lactobacillus plantarum and L. casei were the most...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactic acid bacteria; Fermentation; Cachaça.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200031

Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil
Provedor de dados: 58
Autores: Borelli,Beatriz M.; Ferreira,Elaine G.; Lacerda,Inayara C.A.; Santos,Deise A.; Carmo,Luiz S.; Dias,Ricardo S.; Silva,Maria Crisolita C.; Rosa,Carlos A.
Canastra cheese is produced from raw cow's milk, and it is made at the farmhouse level using artisanal procedures and natural starters. The aim of this work was to determine the main hygienic-sanitary indicators and enterotoxigenic staphylococcal strains present during the manufacturing of traditional cheese of Serra da Canastra region, Minas Gerais state, Brazil. Samples from 10 farms were studied, and they included: water employed in the process, raw milk, natural starters, cheese curd before salting and cheese after five days of ripening. All water samples exhibited faecal coliform contamination above the maximum acceptable value recommended by Brazilian standards. Pseudomonas aeruginosa and sulfite-reducing clostridia were also isolated from the water...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Artisanal cheese; Coliforms; Staphylococcus; Enterotoxin.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400026

Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis
Provedor de dados: 58
Autores: Lacerda,Inayara C. A.; Gomes,Fátima C. O.; Borelli,Beatriz M.; Faria Jr,César L. L.; Franco,Gloria R.; Mourão,Marina M.; Morais,Paula B.; Rosa,Carlos A.
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples collected on day five of the fermentation process indicated that Leuconostoc citreum was the most prevalent species, representing 47.6% of the clones. After 27 days of fermentation, clones (GenBank accession numbers GQ999786 and GQ999788) related to unculturable bacteria were the most prevalent, representing 43.8% of the clones from the bacterial community analyzed. The clone represented by the sequence GQ999786 was the most prevalent at the end of the fermentation...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermentation; Cassava; Cachaça; Cheese; Clone library.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029