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Dietary mannan oligosaccharide and Bacillus subtilis in diets for Nile tilapia (Oreochromis niloticus) Animal Sciences
Azevedo, Rafael Vieira de; Fosse Filho, João Carlos; Pereira, Samuel Louzada; Cardoso, Leonardo Demier; Andrade, Dalcio Ricardo de; Vidal Júnior, Manuel Vazquez.
 A six week study was conducted to investigate the supplementation of prebiotic (Mannan oligosaccharide – MOS, from yeast Saccharomyces cerevisiae), probiotic (Bacillus subtilis – BS, C-3102 strain) and their combination in diets for Nile tilapia. 192 fishes (4.03 ± 0.28 g) were distributed into 16 tanks (40-L), in a completely randomized design (n=4). The following treatments were evaluated: control; prebiotic - 2 g MOS kg-1; probiotic - 2 g BS kg-1 and synbiotic - 1 g MOS kg-1 plus 1 g BS kg-1. Fishes fed diets pre-, pro- and synbiotic supplemented performed better in average daily gain, feed conversion rate, specific growth rate, protein efficiency ratio, carcass yield, total and standard length and body height than those maintained on control diets....
Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.06.03.04-3 Aquaculture; Prebiotic; Probiotic; Synbiotic; Tilapia farming.
Ano: 2016 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/31360
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Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci Ciênc. Tecnol. Aliment.
CHAIYASUT,Chaiyavat; PATTANANANDECHA,Thanawat; SIRILUN,Sasithorn; SUWANNALERT,Prasit; PEERAJAN,Sartjin; SIVAMARUTHI,Bhagavathi Sundaram.
Abstract Host microbiome and metabolome are associated with the incidence of colorectal cancer (CC), one of the major health problems in developed countries. The pro and prebiotic supplementation helps to improve the host health. Inulin is one such prebiotic used for the enhancement of naïve probiotic bacterial population. This paper explains the impact of inulin (PRE) extracted from Jerusalem artichoke (JA), Lactobacillus plantarum HII11 (PRO), and synbiotic (SYN; inulin + L. plantarum HII11) preparation on Azoxymethane mediated CC induced rat model with respect to changes in microbial load, microbial enzymes, and preneoplastic aberrant crypt foci. The results suggested that the PRE and SYN supplementation effectively reduced the selected pathogenic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Inulin; L. plantarum; Probiotic; Prebiotic; Synbiotic.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200328
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Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products Ciênc. Tecnol. Aliment.
FIGUEROA-GONZÁLEZ,Ivonne; RODRÍGUEZ-SERRANO,Gabriela; GÓMEZ-RUIZ,Lorena; GARCÍA-GARIBAY,Mariano; CRUZ-GUERRERO,Alma.
Abstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of probiotics showed that all of them were able to use the prebiotics as carbon sources. Mostly bacteria grew faster on Frutafit and Oligomate 55 than on lactulose. The prebiotic activity score and prebiotic index concepts were introduced to evaluate the performance of every probiotic with each prebiotic; accordingly, the highest values were for L. rhamnosus on Oligomate 55, while the worst according to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prebiotic; Probiotic; Prebiotic activity score; Prebiotic index; Synbiotic.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300747
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Processamento artesanal de queijo caprino simbiótico tipo petit-suisse. Infoteca-e
VIEIRA, A. D. S.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; OLIVEIRA, I. C.; SAAD, S. M. I..
Descreve o processo desenvolvido para a produção do queijo tipo petit-suisse simbiótico a partir de leite de cabra e polpa de maracujá, com adição da cultura probiótica Lactobacillus rhamnosus Lr-32 e dos ingredientes prebióticos inulina e frutooligossacarideos (FOS). Alternativamente, outras culturas probióticas comercialmente disponíveis e diferentes polpas de frutas podem ser utilizadas para a produção do queijo caprino tipo petit-suisse, mediante ajustes na formulação recomendada.
Tipo: Folhetos Palavras-chave: Alimento funcional; Produção artesanal; Petit-suisse Cheese; Synbiotic; Milk products; Caprino; Queijo; Tecnologia de alimento; Produto derivado do leite; Goat cheese; Probiotics; Prebiotics.
Ano: 2014 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1005282
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