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| Registros recuperados: 96 | |
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| KIVANÇ,Merih; FUNDA,Ebru Güney. |
| Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tarhana; Lactic acid bacteria; Yeast; Fermentation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269 |
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| Paulo,Elinalva Maciel; Vasconcelos,Murilo Pinho; Oliveira,Ivelise Santiago; Affe,Helen Michelle de Jesus; Nascimento,Rosely; Melo,Itamar Soares de; Roque,Milton Ricardo de Abreu; Assis,Sandra Aparecida de. |
| The accumulation of exopolysaccharides (EPS) produced by microorganisms occurs in the presence of excess substrate and limiting conditions of elements that are essential to growth, such as nitrogen, phosphorus, sulfur, and magnesium. The presence of EPS produced by bacterial cells contributes to slime colonies formation in solid medium and increased viscosity in liquid medium. This paper proposes an alternative method for screening EPS-producing lactic acid bacteria using solid medium-containing discs of filter paper that are saturated with active cultures. The screening was carried out under different culture conditions varying the type of sugar, pH, and temperature. EPS production was visualized by the presence of mucoid colonies on the discs, which was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Screening; Exopolysaccharides; Lactic acid bacteria. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400011 |
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| 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 |
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| Gad,Gamal Fadl M.; Abdel-Hamid,Ahmed M.; Farag,Zeinab Shawky H.. |
| A total of 244 lactic acid bacteria (LAB) strains were isolated from 180 dairy and pharmaceutical products that were collected from different areas in Minia governorate, Egypt. LAB were identified phenotypically on basis of morphological, physiological and biochemical characteristics. Lactobacillus isolates were further confirmed using PCR-based assay. By combination of phenotypic with molecular identification Lactobacillus spp. were found to be the dominant genus (138, 76.7%) followed by Streptococcus spp. (65, 36.1%) and Lactococcus spp. (27, 15%). Some contaminant organisms such as (Staphylococcus spp., Escherichia coli, Salmonella spp., mould and yeast) were isolated from the collected dairy samples but pharmaceutical products were free of such... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Phenotypic and molecular identification; PCR assay; Antibiotic resistance genes. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100005 |
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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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| Fraga Cotelo,Martín; Perelmuter Schein,Karen; Giacaman Salvo,Sheila Solange; Zunino Abirad,Pablo Miguel; Carro Techera,Silvana Beatriz. |
| Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Bacteriocins; Artisan cheese. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400029 |
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| Farias,Paula Karoline Soares; Silva,Júlio César Rodrigues Lopes; Souza,Cintya Neves de; Fonseca,Francine Souza Alves da; Brandi,Igor Viana; Martins,Ernane Ronie; Azevedo,Alcinei Mistico; Almeida,Anna Christina de. |
| ABSTRACT: Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capim cidreira; Clove; Lemongrass; Lactic acid bacteria; Probiotics. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200450 |
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| Guidoli,Marcos Gabriel; Mendoza,Jorge Arnaldo; Falcón,Sofia Lizardo; Boehringer,Silvia Irene; Sánchez,Sebastián; Macías,María Elena Fátima Nader. |
| ABSTRACT: Probiotics are a novel alternative to antibiotics as growth factors. Previously, our group isolated, selected and tested in vivo, eight autochthonous strains. They showed no significant effects when administered individually. However, the best doses, stages and ways of administration were combined in a multi strain formula. The aim of this research was to evaluate the effect of this probiotic product on the growth and survival of Piaractus mesopotamicus larvae. The administration was implemented during egg incubation and endogenous feeding period (5), during larvae exogenous feeding period (10) and all along the experiment (15). A group without microorganisms was used as control. The probiotic generates significant increments of mean weight and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Bacillus; Pacú; Larviculture. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000700652 |
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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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| Zhang,Wei; Liu,Mingqi; Dai,Xianjun. |
| A strain of lactic acid bacteria, Leuconostoc lactis, was isolated from the intestinal tract of black porgy, Sparus macrocephalus, and identified by conventional biochemical characteristics and 16S rDNA gene sequence analysis. The isolated strain had the ability of bile tolerance and resistance to low pH, and survived well in the trypsinase and pepsin solution. But the highly concentrated dose of trypsinase and pepsin affect the viability of the isolated strain. The isolate was resistant to several antibiotics, including Cephalothin, Ceftriaxone, Imipenem and Tobramycin. The isolate could autoaggregate itself and coaggregate with other bacteria in vitro. The autoaggregation percentage increased to 23.29% after 20 h of incubation. The percentage of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Black porgy; Leuconostoc lactis; Lactic acid bacteria; Biological characteristic; Probiotic. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300004 |
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| Beldarraín, T.; Cepero, Y.; Bruselas, A.; Santos, R.; Ramos, M.; Moya, Y.; Núñez, M.; Vergara, N.. |
| En este trabajo se caracterizaron tecnológicamente, a escala de laboratorio, 5 cultivos iniciadores. Las propiedades tecnológicas evaluadas fueron pH en caldo glucosado, viabilidad del cultivo, tolerancia a elevada concentración de sal, inactivación a 60 ºC por 30 min, entre otras. Todos los cultivos, por sus aptitudes acidificantes y población celular se consideraron aptos para su empleo industrial y se pudieron categorizar como productores de baja y alta acidez. |
| Tipo: Journal Contribution |
Palavras-chave: Bacteria; Starters; Lactic acid bacteria; Microbial starters; Media production; Meat products. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4896 |
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| Souza,Claucia Fernanda Volken de; Dalla Rosa,Tiziano; Ayub,Marco Antônio Zachia. |
| Changes in the microbial flora present in six Serrano cheese batches (3 ripened in Summer and 3 in Winter) were studied during production and ripening, to microbiologically characterize this cheese, which is traditionally manufactured by farmers in the south of Brazil, using raw cow milk, without the addition of starter cultures. The levels of several microbial groups were enumerated in the milk, curd and different stages of the 60-day long ripening period. Values of some physicochemical parameters, such as pH, titratable acidity, water activity, moisture and NaCl content were also determined. The correlation coefficients between these parameters and the microbial groups throughout ripening were determined. The influence of the season of the year was also... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Serrano cheese; Cheese ripening; Food microbiology; Lactic acid bacteria. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300016 |
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| Bravo-Martins,Claudia Eugênia Castro; Carneiro,Heloisa; Castro-Gómez,Raúl Jorge Hernán; Figueiredo,Henrique César Pereira; Schwan,Rosane Freitas. |
| Sugar cane silage has a potential for animal feeding, but uncontrolled growth of undesirable microorganisms may cause nutritional losses and affect the animal productivity and health. The objective of this work was to evaluate the microbiological quality and chemical composition of ensiled sugar cane with and without nutritional additives after 30 days of fermentation. Yeasts, filamentous fungi and distinct groups of bacteria were enumerated by plate count methods and the chemical analyzes comprised dry matter, crude protein, fiber content, lignin, and pH. Facultative aerobic bacteria and filamentous fungi were not detected during the fermentative process in any of the treatments. The number of yeasts in five varieties of sugar cane silage without... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sugar cane silage; Fermentation; Yeasts; Lactic acid bacteria. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400018 |
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| Registros recuperados: 96 | |
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