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	Provedor de dados BJM (2) PAB (1) Autor Botaro,Bruno Garcia (1) Fagnani,Rafael (1) Fávaro-Trindade,Carmen Sílvia (1) Grosso,Carlos Raimundo Ferreira (1) Li,Chun (1) Liu,Libo (1) Qi,Xiaoxi (1) Santos,Fernando Cesar dos (1) Schuck,Josiane (1) Sun,Jinwei (1) Mais... Palavra-chave Lactobacillus bulgaricus (3) Alginate (1) Bifidobacterium lactis (1) Fermentation (1) Freeze-drying (1) Glycolysis (1) Immobilization (1) Kinetics (1) Lactobacillus acidophilus (1) Milk (1) NaCl stress (1) Probiotics (1) Psychrotrophs. (1) Semi-quantitative RT-PCR (1) Streptococcus thermophilus (1) Yoghurt (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2017 (1) 2015 (1) 2004 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última NaCl stress impact on the key enzymes in glycolysis from Lactobacillus bulgaricus during freeze-drying BJM Li,Chun; Sun,Jinwei; Qi,Xiaoxi; Liu,Libo. Abstract The viability of Lactobacillus bulgaricus in freeze-drying is of significant commercial interest to dairy industries. In the study, L.bulgaricus demonstrated a significantly improved (p < 0.05) survival rate during freeze-drying when subjected to a pre-stressed period under the conditions of 2% (w/v) NaCl for 2 h in the late growth phase. The main energy source for the life activity of lactic acid bacteria is related to the glycolytic pathway. To investigate the phenomenon of this stress-related viability improvement in L. bulgaricus, the activities and corresponding genes of key enzymes in glycolysis during 2% NaCl stress were studied. NaCl stress significantly enhanced (p < 0.05) glucose utilization. The activities of glycolytic enzymes... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus bulgaricus; Freeze-drying; NaCl stress; Semi-quantitative RT-PCR; Glycolysis. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000401193 Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt BJM Grosso,Carlos Raimundo Ferreira; Fávaro-Trindade,Carmen Sílvia. This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk... Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotics; Immobilization; Alginate; Lactobacillus acidophilus; Bifidobacterium lactis; Yoghurt; Milk; Lactobacillus bulgaricus. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100025 Extended storage of cold raw milk on yogurt manufacturing PAB Fagnani,Rafael; Schuck,Josiane; Botaro,Bruno Garcia; Santos,Fernando Cesar dos. Abstract: The objective of this work was to evaluate the effect of the extended cold storage of raw milk on the kinetics of fermentation on yogurt production, as well as on the product’s microbiological and physicochemical properties during shelf life. Three treatments were evaluated: yogurts made with raw milk stored for 4, 72, and 168 hours. Kinetics of fermentation was assessed through the lactic acid production rate, growth rate of Streptococcus thermophilus and Lactobacillus bulgaricus, and time to reach pH 5.0 and 4.5. The physicochemical and microbiological characteristics of raw milk and yogurts were also analyzed during cold storage at 4°C. The microbial quality of raw milk was affected by the storage time of 168 hours, with a decreasing tendency... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus bulgaricus; Streptococcus thermophilus; Fermentation; Kinetics; Psychrotrophs.. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000200104 Registros recuperados: 3 Primeira ... 1 ... Última

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