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| Espirito Santo,Milton Luiz Pinho; Lisboa,Cristiane; Alves,Fernanda Gonçalves; Martins,Daniela; Beirão,Luiz Henrique; Sant'Anna,Ernani Sebastião; Franco,Bernadette Dora Gombossy de Melo. |
| Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sardinella brasiliensis; Lactobacillus sakei 2a; Fermented fish. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100008 |
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| Santos,Karina Maria Olbrich dos; Vieira,Antônio Diogo Silva; Salles,Hévila Oliveira; Oliveira,Jacqueline da Silva; Rocha,Cíntia Renata Costa; Borges,Maria de Fátima; Bruno,Laura Maria; Franco,Bernadette Dora Gombossy de Melo; Todorov,Svetoslav Dimitrov. |
| This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enterococcus faecium; Probiotic properties; Technological properties; Virulence factors; Antibiotic resistance. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237 |
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| Bersot,Luciano dos Santos; Gillio,Cíntia; Tavolaro,Paula; Landgraf,Mariza; Franco,Bernadette Dora Gombossy de Melo; Destro,Maria Teresa. |
| This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5ºC until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Listeria monocytogenes; Growth; Sliced mortadella; Vacuum-packing. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000300020 |
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| Tavolaro,Paula; Ferrati,Analí Ramazotti; Destro,Maria Teresa; Landgraf,Mariza; Franco,Bernadette Dora Gombossy de Melo. |
| Enumeration of aerobic microorganisms in Brazilian pasteurized bovine milk using PetrifilmTM AC and SimplateTM TPC was shown to be influenced by the nature of autochthonous microbiota. This study was conducted to assess if the same occurs in pasteurized goat milk. Pasteurized frozen goat milk (n=62) was purchased in retail stores in São Paulo, SP, Brazil, and submitted to mesophilic aerobic counts using PetrifilmTM AC and SimplateTM TPC, comparing results with those of conventional pour-plates. Correlation indexes above 0.90 were ranked "excellent"; those between 0.80 and 0.89, "good", those from 0.79 to 0.50, "fair", and those below 0.50, "poor". Correlation indexes for PetrifilmTM AC counts were "good", but "poor" using SimplateTM TPC. Comparison of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rapid methods; Ready-to-use systems; Goat milk; PetrifilmTM AC; SimplateTM TPC. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000300017 |
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| Barros,Márcia de Aguiar Ferreira; Nero,Luís Augusto; Manoel,Aline Villas-Bôas; d'Ovídio,Loredana; Silva,Lívia Cavaletti da; Franco,Bernadette Dora Gombossy de Melo; Beloti,Vanerli. |
| High levels of microbial contamination, commonly found in animal origin foods and food processing environments, are able to hinder the growth of pathogens in these products and interfere in the results of laboratory analyses for detection of these pathogens. With the aim of verifying the possible interference of the autochthonous microbiota encountered in meat and meat products and processing plants over the presence of Listeria spp., 443 samples, collected from 11 meat retail establishments, were submitted to microbiological analysis to determine the levels of mesophilic aerobes, total coliforms and Escherichia coli and the presence of Listeria spp., according to the methodology proposed by the USDA. The results did not show evident interference of the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat; Listeria spp.; Autochthonous microbiota. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000400005 |
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| Froehlich,Ângela; Franco,Bernadette Dora Gombossy de Melo; Destro,Maria Teresa; Landgraf,Mariza. |
| ABSTRACTEggs and their products have been implicated in food-borne disease outbreaks due to contamination with SalmonellaEnteritidis. Irradiation, as a food preservation technology, could minimize such contamination. The aim of this study was to determine the effects of irradiation in powdered egg yolk, egg white, and whole egg samples spiked with Salmonella Enteritidis. The powdered egg samples were exposed to doses of 0.5, 1.0, 1.0, 2.0, 2.5, 3.0, 3.5, or 4.0 kGy irradiation. Odors and tastes of raw and cooked non-inoculated, irradiated samples, and non-irradiated samples, were analyzed by a trained panel. A dose of 2.0 kGy resulted in slight to moderate changes in powdered egg yolk samples, compared to non-irradiated controls, while minimal differences... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacteria; Elimination; Powder food. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500506 |
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