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Registros recuperados: 12
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Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese BJM
Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M..
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain (Lc. lactis DF4Mi), isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Lc. lactis subsp. lactis; Biopreservation; Fresh cheese; Goat cheese.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100201
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Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin BJM
Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M..
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween 80, EDTA or NaCl. Bacteriocin production was dependent on the components of the culture media, especially nitrogen source and salts. When tested by PCR, the bacteriocin gene presented 100% homology to nisin Z gene. These properties indicate that this L. lactis subsp....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Probiotic; Lc. lactis subsp; Lactis; Biopreservation; Goat milk.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000400052
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Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential BJM
Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M..
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sensitive to most tested antibiotics. These properties indicate that this Lc. lactis strain can be used for enhancement of dairy foods safety and quality, in combination with potential probiotic properties.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Probiotic; Lc. lactis subsp. lactis; Biopreservation; Goat milk.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000300038
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Biochemical characteristics of typical and atypical Staphylococcus aureus in mastitic milk and environmental samples of Brazilian dairy farms BJM
Silva,Wladimir Padilha da; Destro,Maria Teresa; Landgraf,Mariza; Franco,Bernadette D.G.M..
This study reports results on the biochemical characteristics of 274 Staphylococcus aureus strains isolated from mastitic milk, hands of milkmen and milking machines. Features included colony morphology on Baird Parker agar (BPA), catalase, coagulase and thermonuclease tests. API-Staph (bioMérieux, France) was used as reference identification system. 39.4% of the colonies on BPA identified as S.aureus were atypical. They were more frequent in milk samples (94.4%). All S.aureus strains were coagulase positive but intensity of the test varied according to the source: environmental strains were 3+ or 4+, while 17.1% of strains isolated from milk presented only 1+ or 2+ results. The majority of atypical S.aureus strains presented a 4+ coagulase result. 2.2% of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus aureus; Atypical S.aureus; Coagulase; Thermonuclease; API-Staph; Baird-Parker agar; Milk; Mastitis; Environmental samples.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200008
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Correlation between API 20 STREP and multiplex PCR for identification of Enterococcus spp. isolated from Brazilian foods BJM
Gomes,Bruna C.; Esteves,Carolina T.; Palazzo,Izabel C.V.; Darini,Ana Lúcia C.; Franco,Bernadette D.G.M.; Martinis,Elaine C.P. de.
We evaluated the suitability of API 20 STREP and multiplex PCR to speciate 52 Enterococcus spp. obtained from Brazilian foods. A high percentage of isolates (78.9%) presented discrepant results between evaluated tests. Similar results were obtained for six E. faecalis and five E. faecium. The PCR multiplex was more effective than API 20 STREP for complete identification of the isolates.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Enterococcus spp.; Identification; API 20 STREP; PCR multiplex; Foods.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000400007
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Editorial BJM
Franco,Bernadette D.G.M.; Corrêa,Benedito.
Tipo: Info:eu-repo/semantics/other
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200001
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Hazards in non-pasteurized milk on retail sale in Brazil: prevalence of Salmonella spp, Listeria monocytogenes and chemical residues BJM
Nero,Luís Augusto; Mattos,Marcos Rodrigues de; Beloti,Vanerli; Barros,Marcia A.F.; Netto,Daisy Pontes; Pinto,José Paes A.N.; Andrade,Nélio José de; Silva,Wladimir P.; Franco,Bernadette D.G.M..
Fluctuations in the Brazilian milk market force small milk producers to find temporary trade alternatives, which include selling raw milk to people who prefer this type of milk rather than heat-processed milk. Considering the importance of these small milk producers to the market and the well-known health risks associated to consumption of raw milk, this study evaluated the microbiological quality and the presence of Listeria monocytogenes, Salmonella spp., chlorine, antimicrobials and insecticides (organophosphates and carbamates) in raw milk produced in 210 small and medium farms located in four important milk-producing Brazilian states (Paraná, São Paulo, Minas Gerais and Rio Grande do Sul). In 66% of the selected farms the milking was manual. In 33% of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hazards; Raw milk; Salmonella; Listeria monocytogenes; Hygiene indicators; Insecticides; Antimicrobials.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000200007
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Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation BJM
Chirinos,Rodolfo R.O.; Vizeu,Dirceu M.; Destro,Maria Teresa; Franco,Bernadette D.G.M.; Landgraf,Mariza.
Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hamburger; Patties; Escherichia coli O157:H7; Food irradiation; Gamma radiation.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011
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Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat BJM
Fiorentini,Ângela M.; Sant'Anna,Ernani S.; Porto,Anna C.S.; Mazo,Jaciara Z.; Franco,Bernadette D.G.M..
Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus plantarum BN; Bacteriocins; Bovine meat; Shelf-life.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100010
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Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef Rev. Microbiol.
Saad,Susana M.I.; Franco,Bernadette D.G.M..
Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in several threatening outbreaks, most of them associated with meat products. In this study, the influence of some bacteria from the natural background flora of raw meat over E.coli O157:H7 in ground beef stored under refrigeration and at room temperature was evaluated. Different levels of E.coli O157:H7 (101-102, 103-104 and 106-107 CFU/g), inoculated in ground beef samples, were challenged with strains of non-pathogenic E.coli, Pseudomonas putida or Leuconostoc sp. Growth of the pathogen was monitored using standard cultural methods and an ELISA-type rapid method. Non-pathogenic E.coli, Pseudomonas putida and Leuconostoc sp. did not affect growth of E.coli...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Escherichia coli O157:H7; Antagonism; Ground beef.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000300015
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Microbiology of organic and conventionally grown fresh produce BJM
Maffei,Daniele F.; Batalha,Erika Y.; Landgraf,Mariza; Schaffner,Donald W.; Franco,Bernadette D.G.M..
ABSTRACT Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fresh produce; Foodborne diseases; Organic agriculture; Pathogens.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000500099
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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
Registros recuperados: 12
Primeira ... 1 ... Última
 

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