Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados ArchiMer (1) BABT (1) Autor Brillet, Anne (1) Glória,Maria Beatriz Abreu (1) Motta,Silvana da (1) Souza,Solange C. (1) Souza,Élson R. (1) Theodoro,Karine H. (1) Mais... Palavra-chave Tyramine (2) Amines (1) Biopreservation (1) Biopréservation (1) Carnobacterium (1) Cold smoked salmon (1) Divercin V41 (1) Divercine V41 (1) Histamine (1) Listeria monocytogenes (1) Red wine (1) Saumon fumé (1) Tyrosine decarboxylase (1) Tyrosine décarboxylase (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Text (1) Ano 2005 (2) País Brazil (1) France (1) Idioma Francês (1) Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Bioactive amines in Brazilian wines: types, levels and correlation with physico-chemical parameters BABT Souza,Solange C.; Theodoro,Karine H.; Souza,Élson R.; Motta,Silvana da; Glória,Maria Beatriz Abreu. The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gonçalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100 mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample - spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 7.60 mg/L. Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape... Tipo: Info:eu-repo/semantics/article Palavras-chave: Red wine; Amines; Histamine; Tyramine. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100009 Sélection et caractérisation de souches de Carnobacterium pour la biopréservation du saumon fumé ArchiMer Brillet, Anne. In order to develop a biopreservation strategy in cold-smoked salmon, the inhibitory capacity of 3 bacteriocin-producing Carnobacterium strains isolated from fish have been tested towards Listeria monocytogenes strains. C. divergens V41 maintains the level of Listeria below 50 CFU/g in sterile cold-smoked salmon during the 28 days of vacuum storage at 4 and 8°C, thanks to the divercin V41 action. For its use in the product, the culture of the strain was optimized in a growth medium without animal protein. On commercial cold-smoked salmon slices, the strain inhibits slightly the endogenous microflora and doesn't modify the sensorial quality, but it produces tyramine, a biogenic amine. A non-producing tyramine mutant was obtained by chemical mutagenesis.... Tipo: Text Palavras-chave: Tyrosine decarboxylase; Tyramine; Cold smoked salmon; Listeria monocytogenes; Divercin V41; Carnobacterium; Biopreservation; Tyrosine décarboxylase; Tyramine; Saumon fumé; Listeria monocytogenes; Divercine V41; Carnobacterium; Biopréservation. Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/these-2414.pdf Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco