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	Provedor de dados BJM (2) Autor Araújo,Cristiano P. (1) Cardoso,Valéria M. (1) Clementino,Letícia A. (1) Dias,Ricardo S. (1) Fonteles-Filho,Antonio A. (1) Menezes,Francisca G.R. (1) Rosa,Carlos A. (1) Sant'Anna,Ernani S. (1) Silva,Ana I.M. (1) Soares,Barbara M. (1) Torres,Regina C.O. (1) Vieira,Regine H.S.F. (1) Mais... Palavra-chave Total and fecal coliforms (2) Bacteriocins (1) Coagulase-positive staphylococci (1) Enterococci (1) Oyster (1) Ripening (1) Staphylococcal enterotoxins (1) Traditional Minas cheese (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2004 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Bacteria of fecal origin in mangrove oysters (Crassostrea rhizophorae) in the Cocó River estuary, Ceará State, Brazil BJM 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 The influence of ripening period length and season on the microbiological parameters of a traditional Brazilian cheese BJM Cardoso,Valéria M.; Dias,Ricardo S.; Soares,Barbara M.; Clementino,Letícia A.; Araújo,Cristiano P.; Rosa,Carlos A.. The ripening process of Serro Minas cheese, one of the most popular cheeses produced with raw milk in Brazil, was studied over the course of 60 days of ripening during dry and rainy seasons. Brazilian legislation prohibits the production of cheese from raw milk unless it was submitted to a maturation period greater than 60 days. However Minas Serro cheese is sold within a few days of ripening. A total of 100 samples of Serro cheese were obtained from five farms; 50 samples were collected during the dry season (winter in Brazil) and 50 samples were collected during the rainy season (summer in Brazil). From each farm, ten cheeses were collected during each season after two days of ripening. Our results showed high levels of total and fecal coliforms at the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Traditional Minas cheese; Ripening; Total and fecal coliforms; Coagulase-positive staphylococci; Staphylococcal enterotoxins. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300012 Registros recuperados: 2 Primeira ... 1 ... Última

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