Consulta: creatorFacets:"Kunigk,Leo"
Registros recuperados: 3
Data/hora: 12/06/2024 13:27:50

Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage
Provedor de dados: 58
Autores: Barros,Joyce Regina de; Kunigk,Leo; Jurkiewicz,Cynthia Hyppolito.
This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nisin; Bacteriocin; Sausage; Natural casing.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400019

Action of peracetic acid on Escherichia coli and Staphylococcus aureus in suspension or settled on stainless steel surfaces
Provedor de dados: 58
Autores: Kunigk,Leo; Almeida,Maria C.B.
The efficiency of a commercial peracetic acid sanitizer on destruction of Staphylococcus aureus and Escherichia coli was evaluated using two distinct methods. The first method is the AOAC suspension test and the second is a method proposed by one of the authors in which the microbial cells are settled on a stainless steel surface and then treated with the sanitizer. The results showed that when in suspension S. aureus was more resistant to the sanitizer than E. coli. When S. aureus was settled on the stainless steel surface, the contact time between the sanitizer and the microorganisms to attain a 6.5 log reduction in the number of viable cells was three times greater than when the cells were in suspension.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Peracetic acid; Staphylococcus aureus; Escherichia coli; Stainless steel surface; Sanitizers.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100009

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Provedor de dados: 58
Autores: Battistini,Carolina; Gullón,Beatriz; Ichimura,Erica Sayuri; Gomes,Ana Maria Pereira; Ribeiro,Eliana Paula; Kunigk,Leo; Moreira,José Ubirajara Vieira; Jurkiewicz,Cynthia.
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Prebiotic; Probiotic; Soymilk; Oligosaccharides; Vegetable soybean.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303