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	Provedor de dados BJM (3) Ciênc. Tecnol. Aliment. (1) ArchiMer (1) Autor Colla,Eliane (1) Colla,Luciane Maria (1) De Martinis,Elaine C.P. (1) Dias,Francesca Silva (1) Franco,Bernadette D.G.M. (1) Kalschne,Daneysa Lahis (1) Malheiros,Patrícia S. (1) Martinez,Rafael C.R. (1) Mattana,Ademir (1) Podeur, Gaetan (1) Ramos,Cíntia Lacerda (1) Sant’Anna,Voltaire (1) Sarmento,Cleonice Mendes Pereira (1) Schwan,Rosane Freitas (1) Todorov,Svetoslav D. (1) Womer,Rute (1) Mais... Palavra-chave Lactobacillus sakei (5) Analyse sensorielle (1) Bacteriocin (1) Bacteriocins (1) Bactérie lactique (1) Biopreservation (1) Biopréservation (1) Brochothrix thermosphacta (1) Enrichment step (1) Intoxication histaminique (1) Lactic acid bacteria (1) Lactobacillus curvatus (1) Leuconostoc mesenteroides (1) Listeria monocytogenes (1) Microbial diversity (1) Morganella morganii (1) Morganella psychrotolerans (1) Optimization (1) PCR en temps réel (1) RT-qPCR (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Text (1) Ano 2015 (2) 2014 (1) 2013 (1) 2005 (1) País Brazil (4) France (1) Idioma Inglês (4) Francês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a BJM Malheiros,Patrícia S.; Sant’Anna,Voltaire; Todorov,Svetoslav D.; Franco,Bernadette D.G.M.. Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, capable of inhibiting the growth of microbial pathogens, mainly Listeria monocytogenes. In order to optimize bacteriocin production for industrial applications, this study evaluated the effect of supplementation of MRS broth with glucose, Tween 20, Tween 80, sodium citrate, potassium chloride and cysteine, and effect of the initial pH and temperature of incubation of the medium on production of bacteriocins by L. sakei 2a. Adding glucose and Tween 20 to the medium, an initial pH of 5.0 or 5.5, and incubation temperatures of 25 °C or 30 °C resulted to the highest bacteriocin yields. Thus, a 24 factorial design with the four variables was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus sakei; Bacteriocin; Response surface methodology; Optimization. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300825 Evaluation of bacteriocin-producing Lactobacillus sakei 1 against Listeria monocytogenes 1/2a growth and haemolytic activity BJM Martinez,Rafael C.R.; De Martinis,Elaine C.P.. Bacteriocin-producing Lactobacillus sakei 1 was cultivated in Brain-Heart Infusion broth (24 h at 25ºC). The culture supernatant was neutralized, filter sterilized and used to test the activity of bacteriocin against Listeria monocytogenes 1/2a, at 8ºC and 15ºC. Non-bacteriocinogenic Lactobacillus sakei ATCC 15521 was used as a negative control. L. monocytogenes 1/2a was inoculated in culture supernatant medium from L. sakei 1 and L. sakei ATCC 15521 and the listerial populations were determined after 0, 5 and 10 days. The bacteriocin production was quantified as arbitrary units per mL (AU/mL) using agar antagonism test. Additionally, to investigate if L. monocytogenes virulence pattern could be changed after bactericion exposure, the ability of L.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Listeria monocytogenes; Lactobacillus sakei; Bacteriocins; Virulence; Resistance. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100016 Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” BJM Kalschne,Daneysa Lahis; Womer,Rute; Mattana,Ademir; Sarmento,Cleonice Mendes Pereira; Colla,Luciane Maria; Colla,Eliane. The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus curvatus; Lactobacillus sakei; Leuconostoc mesenteroides; Spoilage. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100173 Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis Ciênc. Tecnol. Aliment. Dias,Francesca Silva; Ramos,Cíntia Lacerda; Schwan,Rosane Freitas. To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbial diversity; Lactobacillus sakei; Brochothrix thermosphacta. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300013 Quantification des bactéries histaminogènes et maîtrise de la formation d'histamine dans les produits marins par biopréservation ArchiMer Podeur, Gaetan. Histamine-producing bacteria were isolated from naturally contaminated seafood, some of responsible for histamine-poisoning. At the same time, lactic acid bacteria were isolated on the same products and clustered according to their inhibitory activity against 4 histamine-producing species. Most of the strains were identified as Lactobacillus fuchuensis or Lactobacillus sakei. Twelve lactic acid bacteria were selected for challenge-test on canned, cooked or smoked tuna. Challenge-test combined with sensory analysis performed on cooked vacuum-packed tuna against Morganella psychrotolerans and Morganella morganii, demonstrated an important inhibitory effect on growth and production of histamine with L. sakei CNCM I-4707. Bacterial count was reduced by 3 to 5... Tipo: Text Palavras-chave: Biopréservation; Thon; Bactérie lactique; Intoxication histaminique; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Analyse sensorielle; PCR en temps réel; Étape d'enrichissement; RT-qPCR; Biopreservation; Tuna; Lactic acid bacteria; Scombroid poisoning; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Sensory analysis; Real-time PCR; Enrichment step; RT-qPCR. Ano: 2014 URL: https://archimer.ifremer.fr/doc/00241/35203/33709.pdf Registros recuperados: 5 Primeira ... 1 ... Última

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