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	Provedor de dados BJM (6) BABT (3) Ciênc. Tecnol. Aliment. (1) Autor Alegre,Ranulfo Monte (1) Barros,Joyce Regina de (1) Braga,Ana Luíza de Mattos (1) Brandelli,Adriano (1) CASTILHOS,Juliana de (1) Daroit,Daniel Joner (1) Flôres,Simone Hickmann (1) Freitas,Wilma Carla de (1) GARAVAGLIA,Juliano (1) Gorlach-Lira,Krystyna (1) Grisi,Teresa Cristina S. de Lima (1) Ijabadeniyi,Oluwatosin A. (1) Jurkiewicz,Cynthia Hyppolito (1) Kaur,G. (1) Kołodziejska,Ilona (1) Kunigk,Leo (1) MACHADO,Isabel Cristina Kasper (1) Malheiros,Patrícia da Silva (1) Malik,R.K. (1) Malinowska-Pańczyk,Edyta (1) Mais... Palavra-chave Nisin (10) Listeria monocytogenes (3) Lactococcus lactis (2) Bacteriocin (1) Benzene (1) Cheese (1) Crab meat (1) Cross resistance (1) Dough (1) Encapsulation (1) Enterocin FH99 (1) Fresh produce (1) High pH (1) High pressure (1) Inactivation of microorganisms (1) Lantibiotic (1) Liposome (1) Lysozyme (1) Natamycin (1) Natural casing (1) Mais... Tipo do documento Info:eu-repo/semantics/article (10) Ano 2019 (1) 2016 (1) 2013 (1) 2012 (1) 2010 (2) 2009 (1) 2008 (1) 2005 (1) 2003 (1) Mais... País Brazil (10) Idioma Inglês (10)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 10 Primeira ... 1 ... Última A modified method for the turbidimetric assay of nisin BABT Flôres,Simone Hickmann; Braga,Ana Luíza de Mattos; Alegre,Ranulfo Monte. Nisin is an antibacterial peptide produced by Lactococcus lactis subsp. lactis that shows a broad spectrum of inhibitory activity against gram-positive microorganism including bacterial spores. Methods for nisin activity estimation in solution is redefined. In this work a new turbidimetric assay method has been described making possible to assay nisin satisfactorily in total incubation period of approximately six hours. Tipo: Info:eu-repo/semantics/article Palavras-chave: Lantibiotic; Nisin; Lactococcus lactis; Turbidimetric assay. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300020 Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs BABT Freitas,Wilma Carla de; Souza,Evandro Leite de; Sousa,Cristina Paiva de; Travassos,Antônio Eustáquio Resende. This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Nisaplin; Nisin; Dough; Staphylococcus. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021 Physiochemical parameters optimization for enhanced nisin production by Lactococcus lactis (MTCC 440) BABT Mall,Puspadhwaja; Mohanty,Bijaya Kumar; Patankar,Dhananjay Bhawanishankar; Mody,Rustom; Tunga,Rashbehari. The influence of various physiochemical parameters on the growth of Lactococcus lactis sub sp. lactis MTCC 440 was studied at shake flask level for 20 h. Media optimization (MRS broth) was studied to achieve enhanced growth of the organism and also nisin production. Bioassay of nisin was done with agar diffusion method using Streptococcus agalactae NCIM 2401 as indicator strain. MRS broth (6%, w/v) with 0.15μg/ml of nisin supplemented with 0.5% (v/v) skimmed milk was found to be the best for nisin production as well as for growth of L lactis. The production of nisin was strongly influenced by the presence of skimmed milk and nisin in MRS broth. The production of nisin was affected by the physical parameters and maximum nisin production was at 30(0)C while... Tipo: Info:eu-repo/semantics/article Palavras-chave: Nisin; Lactococcus lactis; Streptococcus agalactae; Skimmed milk. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100025 Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin BJM Malheiros,Patrícia da Silva; Daroit,Daniel Joner; Brandelli,Adriano. The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. monocytogenes was inoculated before incubation at 6-8°C for 28 days. A bactericidal effect was observed with 0.25 mg/mL free nisin; a bacteriostatic effect was observed for liposome-encapsulated nisin and 0.1 mg/mL free nisin. Free nisin was more efficient than nisin-loaded liposomes in controlling L. monocytogenes. Possible reasons for this behavior, and also the significance of nisin to soft cheeses are... Tipo: Info:eu-repo/semantics/article Palavras-chave: Nisin; Liposome; Encapsulation; Cheese; Listeria monocytogenes. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400024 Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts BJM Oladunjoye,Adebola O.; Singh,Suren; Ijabadeniyi,Oluwatosin A.. ABSTRACT The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000 UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5 g/100 mL each) on fresh-cut tomato previously inoculated with 108 CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200 ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25 °C) and examined at 0, 24, 48 and 72 h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Listeria monocytogenes; Nisin; Fresh produce; Sodium citrate; Sodium acetate; Quality parameters. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300757 Action of nisin and high pH on growth of Staphylococcus aureus and Salmonella sp. in pure culture and in the meat of land crab (Ucides cordatus) BJM Grisi,Teresa Cristina S. de Lima; Gorlach-Lira,Krystyna. The aim of this study was to evaluate the potential of nisin and high pH to inhibit the growth of Staphylococcus aureus and Salmonella sp. in broth culture and when inoculated into meat of land crab. In pure cultures, the growth of S. aureus was bly inhibited by nisin and the growth of Salmonella sp. was inhibited by nisin-EDTA (20 mM). The inhibition of S. aureus lasted for eight hours and Salmonella sp. growth was inhibited throughout the experiment (24 h). The high pH (pH 10.0 and 11.0 with NaHCO3-NaOH buffer) was very effective for in vitro inhibition of S. aureus and Salmonella sp. Nisin and high pH, when applied to the contaminated meat, did not yield the same effect. Nisin was not effective in preventing growth of both pathogens in the crab meat,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Crab meat; Nisin; High pH; Staphylococcus aureus; Salmonella sp. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000200010 Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives BJM Kaur,G.; Singh,T.P.; Malik,R.K.. Antilisterial efficiency of three bacteriocins, viz, Nisin, Pediocin 34 and Enterocin FH99 was tested individually and in combination against Listeria mononcytogenes ATCC 53135. A greater antibacterial effect was observed when the bacteriocins were combined in pairs, indicating that the use of more than one LAB bacteriocin in combination have a higher antibacterial action than when used individually. Variants of Listeria monocytogenes ATCC 53135 resistant to Nisin, Pediocin 34 and Enterocin FH99 were developed. Bacteriocin cross-resistance of wild type and their corresponding resistant variants were assessed and results showed that resistance to a bacteriocin may extend to other bacteriocins within the same class. Resistance to Pediocin 34 conferred cross... Tipo: Info:eu-repo/semantics/article Palavras-chave: Listeria monocytogenes; Nisin; Pedioin 34; Enterocin FH99; Cross resistance. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100009 Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage BJM Barros,Joyce Regina de; Kunigk,Leo; Jurkiewicz,Cynthia Hyppolito. This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Nisin; Bacteriocin; Sausage; Natural casing. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400019 Effect of lysozyme or nisin on survival of some bacteria treated with high pressure at subzero temperature BJM Malinowska-Pańczyk,Edyta; Kołodziejska,Ilona. The aim of this work was to examine the inactivation of some Gram-positive and Gram-negative bacteria exposed to the pressure of 193 MPa at -20 °C in the presence of lysozyme or nisin at concentration of 400 mg/ml. The highest effect of pressure at subzero temperature and lysozyme was found with pressure sensitive Pseudomonas fluorescens; viable cells of this strain were not detected in 1 ml of sample after combined treatment. The action of pressure at subzero temperature and lysozyme or nisin against Escherichia coli led to synergistic reduction by 0.7 or 1.6 log cycles, respectively, while it was practically insignificant for two Staphylococcus aureus strains. Viability loss of E. coli and S. aureus occurred during storage for 20 h of the samples at 37... Tipo: Info:eu-repo/semantics/article Palavras-chave: Inactivation of microorganisms; High pressure; Subzero temperature; Lysozyme; Nisin. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400006 Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks Ciênc. Tecnol. Aliment. GARAVAGLIA,Juliano; PINTO,Laura Massochin Nunes; SOUZA,Daiana de; CASTILHOS,Juliana de; ROSSI,Rochele Cassanta; MACHADO,Isabel Cristina Kasper; RAMOS,Renata Cristina de Souza; ZIEGLER,Denise Dumoncel Righetto. Abstract Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Initially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UI/mL of nisin and 0.017% w/v of natamycin no microbial growth was reached on lemon-flavored soft drinks. The benzene formation was analyzed in a standard formulation (380 mg/L of sodium benzoate and 180 mg/L of potassium sorbate) and nisin and natamycn formulation (167 UI/mL of nisin and 0.017% w/v of natamycin). The soft drinks were stored without UV exposure at 20 °C and with UV sunlight exposure at 30 °C, for 120... Tipo: Info:eu-repo/semantics/article Palavras-chave: Natamycin; Nisin; Soft drinks; Benzene; Preservatives. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200274 Registros recuperados: 10 Primeira ... 1 ... Última

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