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	Provedor de dados BJM (1) Rev. Microbiol. (1) Autor Saad,Susana M.I. (2) Buriti,Flávia C. A. (1) Franco,Bernadette D.G.M. (1) Komatsu,Tiemy R. (1) Palavra-chave Antagonism (1) Escherichia coli O157:H7 (1) Freezing (1) Ground beef (1) Lactobacillus acidophilus (1) Mousse (1) Passiflora edulis (1) Psidium guajava (1) Refrigeration (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2007 (1) 1999 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef Rev. Microbiol. Saad,Susana M.I.; Franco,Bernadette D.G.M.. Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in several threatening outbreaks, most of them associated with meat products. In this study, the influence of some bacteria from the natural background flora of raw meat over E.coli O157:H7 in ground beef stored under refrigeration and at room temperature was evaluated. Different levels of E.coli O157:H7 (101-102, 103-104 and 106-107 CFU/g), inoculated in ground beef samples, were challenged with strains of non-pathogenic E.coli, Pseudomonas putida or Leuconostoc sp. Growth of the pathogen was monitored using standard cultural methods and an ELISA-type rapid method. Non-pathogenic E.coli, Pseudomonas putida and Leuconostoc sp. did not affect growth of E.coli... Tipo: Info:eu-repo/semantics/article Palavras-chave: Escherichia coli O157:H7; Antagonism; Ground beef. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000300015 Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses BJM Buriti,Flávia C. A.; Komatsu,Tiemy R.; Saad,Susana M.I.. Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ); M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP); M4 with frozen guava pulp (GP); M5 with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Passiflora edulis; Psidium guajava; Mousse; Refrigeration; Freezing. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200025 Registros recuperados: 2 Primeira ... 1 ... Última

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