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	Provedor de dados Electron. J. Biotechnol. (2) BABT (1) BJM (1) Scientia Agricola (1) Ciência Rural (1) Autor Stamford,Tânia Lúcia Montenegro (6) Souza,Evandro Leite de (4) Lima,Edeltrudes de Oliveira (2) Almeida,Edvaldo Rodrigues de (1) Andrade,Samara Alvachian Cardoso (1) Araújo,Janete Magali de (1) Azerêdo,Geíza Alves de (1) Barbosa Filho,José Maria (1) Machado,Erilane de Castro Lima (1) Schuler,Alexandre Ricardo Pereira (1) Silva,Celiane Gomes Maia da (1) Siqueira,Amanda de Morais Oliveira (1) Trajano,Vinícius Nogueira (1) Veras,Flávio Fonseca (1) da Silva,Celiane Gomes Maia (1) de Andrade,Samara Alvachian Cardoso (1) de Araújo,Janete Magali (1) de Souza,Evandro Leite (1) Mais... Palavra-chave Essential oil (2) Zymomonas mobilis (2) Antibacterial activity (1) Antifungal activity (1) Antimicrobial activity (1) Aproveitamento de resíduos (1) Bacteria (1) Bebidas (1) Bioconversion (1) Chemical compounds (1) Ethanol (1) Extracts (1) Fermentative parameters (1) Health benefit (1) Impacto ambiental (1) Mesquite (1) Origanum vulgare L. (1) Renewable sources (1) Saccharomyces cerevisiae (1) Safety (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Journal article (2) Ano 2013 (1) 2011 (1) 2010 (2) 2006 (1) 2005 (1) País Brazil (4) Chile (2) Idioma Inglês (5) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última In vivo assessment of possible probiotic properties of Zymomonas mobilis in a Wistar rat model Electron. J. Biotechnol. Azerêdo,Geíza Alves de; Stamford,Tânia Lúcia Montenegro; Souza,Evandro Leite de; Veras,Flávio Fonseca; Almeida,Edvaldo Rodrigues de; Araújo,Janete Magali de. In recent years the incorporation of probiotic bacteria into foods has received increasing scientific interest for health promotion and disease prevention. The safety and probiotic properties of Zymomonas mobilis CP4 (UFPEDA-202) was studied in a Wistar rat model fed the 10(9) colony forming units (cfu)/mL-1 of the assayed strain for 30 days. No abnormal clinical signs were noted in the group receiving viable cells of Z. mobilis and water (control) during the period of the experiment. There were no significant difference (p > 0.05) in feed intake and weight gain among mice fed the Z. mobilis in comparison to the control group. No bacteria were found in blood, liver and spleen of any animals. Mice receiving Z. mobilis showed significantly differences (p... Tipo: Journal article Palavras-chave: Health benefit; Safety; Zymomonas mobilis. Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000200003 Production of ethanol from mesquite (Prosopis juliflora (SW) D.C.) pods mash by Zymomonas mobilis and Saccharomyces cerevisiae Electron. J. Biotechnol. da Silva,Celiane Gomes Maia; Stamford,Tânia Lúcia Montenegro; de Andrade,Samara Alvachian Cardoso; de Souza,Evandro Leite; de Araújo,Janete Magali. This study aimed to assess the use of mesquite pods hydrated mash as biomass for the growth of Saccharomyces cerevisiae UFEPEDA-1012 and Zymomonas mobilis UFEPEDA-205 and for ethanol production using a submerged fermentation. A 2³ factorial design was used to analyze the effects of the type of microorganism, time of fermentation and condition of cultivation on the ethanol production in mesquite pods mash (30 g 100 mL-1). From the obtained results the hydrated mesquite pods mash presented as a good substrate for the growth of S. cerevisiae and Z. mobilis in comparison to the standard media. The effect that most affected the ethanol production was the type of microorganism. The highest ethanol concentration (141.1 gL-1) was found when Z. mobilis was... Tipo: Journal article Palavras-chave: Ethanol; Mesquite; Saccharomyces cerevisiae; Zymomonas mobilis. Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000500012 Production of ethanol from mesquite [Prosopis juliflora (SW) D.C.] pods mash by Zymomonas mobilis in submerged fermentation Scientia Agricola Silva,Celiane Gomes Maia da; Andrade,Samara Alvachian Cardoso; Schuler,Alexandre Ricardo Pereira; Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro. Mesquite [Prosopis juliflora (SW) D.C.], a perennial tropical plant commonly found in Brazilian semi-arid region, is a viable raw material for fermentative processes because of its low cost and production of pods with high content of hydrolysable sugars which generate many compounds, including ethanol. This study aimed to evaluate the use of mesquite pods as substrate for ethanol production by Z. mobilis UFPEDA205 in a submerged fermentation. The fermentation was assessed for rate of substrate yield to ethanol, rate of ethanol production and efficiency of fermentation. The very close theoretical (170 g L-1) and experimental (165 g L-1) maximum ethanol yields were achieved at 36 h of fermentation. The highest counts of Z. mobilis UFEPEDA-205 (both close to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Renewable sources; Bioconversion; Fermentative parameters. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000100019 Antimicrobial effectiveness of spices: an approach for use in food conservation systems BABT Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Trajano,Vinícius Nogueira; Barbosa Filho,José Maria. There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods. Tipo: Info:eu-repo/semantics/article Palavras-chave: Spices; Essential oil; Extracts; Chemical compounds; Antibacterial activity; Antifungal activity. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007 Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil BJM Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira. Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In... Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Essential oil; Antimicrobial activity; Bacteria. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400023 Bebidas lácteas com soro de queijo e frutas Ciência Rural Siqueira,Amanda de Morais Oliveira; Machado,Erilane de Castro Lima; Stamford,Tânia Lúcia Montenegro. O soro do leite é um subproduto de relevância da indústria de queijos por ser produzido em grande volume e conter aproximadamente 55% dos nutrientes do leite. O seu aproveitamento industrial em produtos da alimentação humana ainda é considerado baixo, visto que a alta concentração de minerais proporciona uma baixa aceitação sensorial dos alimentos que o contém. Dessa forma, têm-se desenvolvido bebidas, principalmente as fermentadas, que apresentam novos sabores e aromas, com o objetivo de recuperar essa importante fonte de nutrientes para a cadeia alimentar humana. Observa-se, portanto, que a utilização do soro de queijo enriquece os produtos que os contém e evita o descarte diretamente no solo, na rede pública de esgoto, rios e lagos, minimizando o... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aproveitamento de resíduos; Bebidas; Impacto ambiental; Soro de queijo. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000900025 Registros recuperados: 6 Primeira ... 1 ... Última

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