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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BJM (1) Autor Gomide,Lúcio Alberto de Miranda (1) Maciel,Janeeyre Ferreira (1) Marangoni,Cristiane (1) Moraes,Célia Alencar de (1) Moura,Neusa Fernandes de (1) Teixeira,Magdala Alencar (1) Mais... Palavra-chave Italian salami (2) Antibacterial actvity (1) Antioxidant (1) Coriandrum sativum L. (1) Lactic acid bacteria (1) Lipid oxidation (1) TBARS (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (1) 2003 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Antibacterial activity of lactic cultures isolated of Italian salami BJM Maciel,Janeeyre Ferreira; Teixeira,Magdala Alencar; Moraes,Célia Alencar de; Gomide,Lúcio Alberto de Miranda. Lactic acid bacteria were isolated in the MRS, D-MRS and M17 modified media, during the processing of Italian salami, obtained from two processing plants, in the State of Paraná. The 484 isolates were tested for their antibacterial activity against Listeria monocytogenes (Microbiology Laboratory-UFV), Staphylococcus aureus (ATCC 25923), Salmonella enteritidis (ATCC 13076) and Escherichia coli (ATCC 25922), by a deferred method. One hundred and fifteen isolates inhibited at least two of the pathogens. The isolates presented larger inhibition against L. monocytogenes. The 45 isolates with antagonistic action on the four indicator bacteria were identified by the system Biolog. Lactobacillus bifermentans prevailed among the isolates identified in MRS medium... Tipo: Info:eu-repo/semantics/article Palavras-chave: Italian salami; Lactic acid bacteria; Antibacterial actvity. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000500041 Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami Ciênc. Tecnol. Aliment. Marangoni,Cristiane; Moura,Neusa Fernandes de. Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil. Tipo: Info:eu-repo/semantics/article Palavras-chave: Coriandrum sativum L.; Antioxidant; TBARS; Italian salami; Lipid oxidation. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100017 Registros recuperados: 2 Primeira ... 1 ... Última

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