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Consumo e digestibilidade de silagens de cana-de-açúcar tratadas com aditivos químicos e microbianos. Repositório Alice
SCHMIDT, P.; NUSSIO, L. G.; JUNQUEIRA, M. C.; PEDROSO, A. de F.; LOURES, D. R. S.; PAZIANI, S. de F.; ZOPOLLATO, M.; MARI, L. J.; TOLEDO FILHO, S. G. de..
2003
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Benzoato de sódio; L. plantarum; L. Buchneri; Uréia.
Ano: 2003 URL: http://www.alice.cnptia.embrapa.br/handle/doc/46577
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Efeito do tratamento com aditivos químicos e inoculantes bacterianos nas perdas e na qualidade de silagens de cana-de-açúcar R. Bras. Zootec.
Pedroso,André de Faria; Nussio,Luiz Gustavo; Loures,Daniele Rebouças Santana; Paziani,Solidete de Fátima; Igarasi,Maurício Scoton; Coelho,Rodrigo Michelini; Horii,Jorge; Rodrigues,Armando de Andrade.
Objetivou-se avaliar a eficácia de aditivos químicos e inoculantes bacterianos na inibição da produção de etanol, na diminuição das perdas de MS e na melhoria da digestibilidade in vitro de silagens de cana-de-açúcar. Foram testados os seguintes tratamentos (doses com base na matéria natural): sem aditivos - controle; UR - uréia (0,5; 1,0; 1,5%); NaOH - hidróxido de sódio (1,0; 2,0; 3,0%); PROP - propionato de cálcio (0,05; 0,1; 0,2%); BENZ - benzoato de sódio (0,05; 0,1; 0,2%); SORB - sorbato de potássio (0,015; 0,03; 0,045%); PLA - Lactobacillus plantarum (1 x 10(6) ufc/g); BUCH - Lactobacillus buchneri (3,64 x 10(5) ufc/g); PLA/UR 0,5% - L. plantarum combinado com 0,5% de uréia; PLA/UR 1,0% - L. plantarum combinado com 1,0% de uréia. A ensilagem foi...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Benzoato; Hidróxido de sódio; L. buchneri; L. plantarum; Propionato; Sorbato.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982007000300006
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Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami Ciênc. Tecnol. Aliment.
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Cunha Junior,Anildo; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião.
L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano-type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest intensity for brightness and red color, but did not present a difference in chemical composition and fatty acid composition, compared to the control.
Tipo: Info:eu-repo/semantics/article Palavras-chave: L. plantarum; Technological properties; Milano-type salami.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300030
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Lactobacillus plantarum: Effect of a protective biofilm on the surface of olives during storage BJM
Faten,Kachouri; Hamida,Ksontini; Soumya,El Abed; Saad,Ibn Souda Koraichi; Hasna,Meftah; Hassan,Latrache; Moktar,Hamdi.
Abstract The aim of the present study was to investigate the effect of Lactobacillus plantarum adhesion to the surface of olives during storage through studying the interaction between the surfaces of the olives and L. plantarum. The results showed that the total number of adherent L. plantarum increased exponentially from 1.2 × 106 to 1.3 × 108 cfu/g. Images obtained using environmental scanning electron microscopy (ESEM) after 4 days of storage revealed that the olive surface was covered with a uniform and compact biofilm constituted of L. plantarum and yeast. Physicochemical analysis of surface of L. plantarum revealed that it was hydrophilic (Giwi > 0 mJ/m2). The surface of the olives also appeared to be hydrophilic (Giwi = 3.28 mJ/m2). The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Protective biofilm; L. plantarum; Olive; ESEM; Physicochemical properties.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000100202
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Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures Ciênc. Tecnol. Aliment.
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião.
In the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D - and L - lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures.
Tipo: Info:eu-repo/semantics/article Palavras-chave: L. plantarum; Technological properties; Sausage.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016
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Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages BJM
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Brod,Fábio Cristiano Angonesi; Tagliari,Caroline; Bertol,Teresinha Marisa; Arisi,Ana Carolina Maisonnave; Sant'Anna,Ernani Sebastião.
The purpose of the present work was to characterize promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented artisanal sausage manufactured in the northwestern region of Rio Grande do Sul state, Brazil. From 127 isolates of homofermentative, Gram-positive and catalase-negative lactic acid bacteria, ten isolates were randomly selected and the phenotypic characterization and species-specific PCR were performed. Genomic DNA from each isolated strain and from the reference strains L. plantarum ATCC 8014 and L. pentosus ATCC 8041 were amplified using two pairs of L. plantarum species-specific primers (16/Lpl and LbP11/LbP12). The results of the phenotypic characterization and species-specific PCR indicated that five out of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented sausage; L. plantarum; Phenotypic characterization; PCR.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300031
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Survival of escherichia coli o157:h7 co-cultured with different levels of pseudomonas fluorescens and lactobacillus plantarum on fresh beef BJM
Tshabalala,P. A.; Kock,H. L. de; Buys,E. M..
The purpose of this study was to investigate the effect of different levels of Pseudomonas fluorescens (10² and 10(6)log10 cfu/ml)and Lactobacillus plantarum (10² and 10(4)log10 cfu/ml)on the growth of Escherichia coli O157:H7 on beef loins. Beef loins inoculated with E. coli O157:H7 and P. fluorescens were aerobically stored for 7 days at 4 ºC, while those inoculated with E. coli O157:H7 and L. plantarum were vacuum packaged and stored for 8 weeks at 4 ºC. Aerobic Plate Counts (APC), E. coli O157:H7 and either P. fluorescens or L. plantarum counts were determined at different storage intervals. For the aerobically packaged beef loins, E. coli O157:H7 was detected throughout the 7 day storage period regardless of the P. fluorescens level in the inoculum....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aerobic storage; Vacuum package; E. coli O157:H7; P. fluorescens; L. plantarum.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400023
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Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci Ciênc. Tecnol. Aliment.
CHAIYASUT,Chaiyavat; PATTANANANDECHA,Thanawat; SIRILUN,Sasithorn; SUWANNALERT,Prasit; PEERAJAN,Sartjin; SIVAMARUTHI,Bhagavathi Sundaram.
Abstract Host microbiome and metabolome are associated with the incidence of colorectal cancer (CC), one of the major health problems in developed countries. The pro and prebiotic supplementation helps to improve the host health. Inulin is one such prebiotic used for the enhancement of naïve probiotic bacterial population. This paper explains the impact of inulin (PRE) extracted from Jerusalem artichoke (JA), Lactobacillus plantarum HII11 (PRO), and synbiotic (SYN; inulin + L. plantarum HII11) preparation on Azoxymethane mediated CC induced rat model with respect to changes in microbial load, microbial enzymes, and preneoplastic aberrant crypt foci. The results suggested that the PRE and SYN supplementation effectively reduced the selected pathogenic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Inulin; L. plantarum; Probiotic; Prebiotic; Synbiotic.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200328
Registros recuperados: 8
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