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| MENDONÇA,Juliana França Monteiro de; VIEIRA,Felipe de Oliveira; FONSECA,Isabela; RIBEIRO,João Batista; ARCURI,Edna Froeder; BORGES,Maria de Fátima; BORGES,Cristiano Amâncio Vieira; SÁ,Jaqueline Flaviana Oliveira de; MARTINS,Marta Fonseca. |
| Abstract Real-time PCR (qPCR) has been used for rapid identification of Salmonella Typhimurium and Staphylococcus aureus in dairy foods, but is unable to differentiate viable and unviable pathogens. Ethidium bromide monoazide (EMA), a DNA-intercalating agent, can detect only viable cells because selectively enter cells considered unviable and bind to their DNA, inhibiting its amplification during qPCR. The objective was to establish a protocol for detection of viable Salmonella Typhimurium and S. aureus, experimentally inoculated in coalho cheese, by the use of EMA combined with qPCR. The protocol was effective for the identification of viable Salmonella Typhimurium in coalho cheese but not for the S. aureus cells. Concentrations of viable Salmonella... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cell viability; Dairy products; DNA-intercalating agents; Foodborne diseases; Pathogenic microorganisms. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600690 |
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| PEREIRA,João Pablo Fortes; MAGESTE,Ana Carolina; CAMPOS,Náira da Silva; SOUSA,Rafael Arromba de; FRANCISQUINI,Júlia d’Almeida; PERRONE,Ítalo Tuler; CARVALHO,Antônio Fernandes de; NUNES,Renato Moreira; MARTINS,Marta Fonseca; SILVA,Paulo Henrique da Fonseca da. |
| Abstract Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minerals; Cheese; Calcium. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400859 |
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