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| Registros recuperados: 16 | |
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| Martinis,Elaine C.P. De; Públio,Márcia R.P.; Santarosa,Priscila R.; Freitas,Flávia Z.. |
| Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH), three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Meat; Bacteriocins; Biopreservation; Listeria monocytogenes. |
| Ano: 2001 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100008 |
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| Silva,Ana I.M.; Vieira,Regine H.S.F.; Menezes,Francisca G.R.; Fonteles-Filho,Antonio A.; Torres,Regina C.O.; Sant'Anna,Ernani S.. |
| This study was aimed at evaluating the microbiological quality of mangrove oysters (Crassostrea rhizophorae), collected at a natural oyster bed in the estuary of Cocó river (Fortaleza, Ceará, Brazil). MPN values were used for estimating the total (TC) and fecal (FC) coliforms and Enterococcus spp. TC and FC MPN values in the whole muscle and intervalve liquid ranged from <1.8 to >1,600/g and from <1.8 to 920/g, respectively. The MPN estimates for Enterococcus spp. were between <3.0 and >1,100/g. No correlation was found between the physico-chemical parameters (temperature, salinity and pH) of the surrounding water and the bacteriological contamination levels found in the tested oysters. The only correlation found was between TC and FC... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oyster; Total and fecal coliforms; Enterococci; Bacteriocins. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100021 |
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| Parada,José Luis; Caron,Carolina Ricoy; Medeiros,Adriane Bianchi P.; Soccol,Carlos Ricardo. |
| Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Bacteriocins; Purification; Food preservation. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000300018 |
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| 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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| Todorov,Svetoslav Dimitrov; Stojanovski,Saso; Iliev,Ilia; Moncheva,Penka; Nero,Luis Augusto; Ivanova,Iskra Vitanova. |
| Abstract The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lukanka; Antibiotic resistance; Virulence factors; Lactic acid bacteria; Bacteriocins. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300576 |
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| Registros recuperados: 16 | |
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