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	Provedor de dados BABT (2) BJM (2) Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Electron. J. Biotechnol. (1) Autor Bertol,Teresinha Marisa (3) Fiorentini,Ângela Maria (3) Sawitzki,Maristela Cortez (3) Sant'Anna,Ernani Sebastião (2) Arisi,Ana Carolina Maisonnave (1) Brod,Fábio Cristiano Angonesi (1) Cansian,Ana Paula (1) Cervo,Giovanna Dotta (1) Cichoski,Alexandre José (1) Cirolini,Andréia (1) Corrêa,Luciara Bilhalva (1) Corrêa,Érico Kunde (1) Cunha Júnior,Anildo (1) Di Luccio,Marco (1) Duval,Eduarda Hallal (1) Ebrahimpour,Afshin (1) Fries,Leadir Lucy Martins (1) Khoramnia,Anahita (1) Lai,Oi Ming (1) Marques,Roger Vasques (1) Mais... Palavra-chave Staphylococcus xylosus (7) Starter cultures (3) Artificial neural network (1) Characterization (1) Culturas starters nativas (1) Dairy products (1) Dulce de leche (1) Ermented sausage (1) Lactococcus lactis ssp. lactis (1) Lipase (1) Microorganism (1) Milano salami type (1) Optimization (1) PCR (1) Response surface methodology (1) Salame (1) Sausages (1) Slaughterhouse waste (1) Starter culture (1) Sustainability (1) Mais... Tipo do documento Info:eu-repo/semantics/article (6) Journal article (1) Ano 2016 (1) 2011 (1) 2010 (3) 2009 (2) País Brazil (6) Chile (1) Idioma Inglês (6) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 7 Primeira ... 1 ... Última Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type BABT Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Cunha Júnior,Anildo; Sant'Anna,Ernani Sebastião. In this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of coagulase-negative staphylococci (CNS) that resulted in substantial growth in Batch A during the ripening with an initial count of 7.60 log cfu.g-1 and reached 9.84 log CFU.g-1 after 14 days. Bacterial enzymes that showed efficient activity under the conditions found in Milano salami type were catalase, nitrite and nitrate reductase, contributing for sensory and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus xylosus; Starter cultures; Milano salami type. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400027 Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage BABT Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Brod,Fábio Cristiano Angonesi; Pelisser,Márcia Regina; Arisi,Ana Carolina Maisonnave; Sant'Anna,Ernani Sebastião. Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus xylosus; Ermented sausage; Starter cultures; PCR. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026 Salame tipo italiano elaborado com culturas starters nativas Ciênc. Tecnol. Aliment. Cirolini,Andréia; Fries,Leadir Lucy Martins; Terra,Nelcindo Nascimento; Milani,Liana Inês Guidolin; Urnau,Diala; Santos,Bibiana Alves dos; Cervo,Giovanna Dotta; Rezer,Ana Paula de Souza. A pesquisa teve como objetivo acrescentar culturas starters nativas em salame tipo Italiano e avaliar o desempenho frente a culturas comerciais quanto às características microbiológicas, físico-químicas e sensoriais. As culturas utilizadas foram Staphylococcus xylosus, isolado de salames coloniais, e Lactococcus lactis ssp. lactis, isolado de um produto lácteo e fermentado em meio de cultura de plasma suíno. Elaboraram-se os seguintes tratamentos: T1 - adição de starters comerciais (Staphylococcus xylosus e Lactococcus lactis ssp. lactis); T2 - mistura de Staphylococcus xylosus isolado mais Lactococcus lactis ssp. lactis comercial; T3 - mistura de Lactococcus lactis ssp. lactis isolado mais Staphylococcus xylosus comercial; e T4 - Staphylococcus xylosus e... Tipo: Info:eu-repo/semantics/article Palavras-chave: Culturas starters nativas; Salame; Staphylococcus xylosus; Lactococcus lactis ssp. lactis. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500026 Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production BJM Marques,Roger Vasques; Paz,Matheus Francisco da; Duval,Eduarda Hallal; Corrêa,Luciara Bilhalva; Corrêa,Érico Kunde. ABSTRACT The need for cleaner sources of energy has stirred research into utilising alternate fuel sources with favourable emission and sustainability such as biodiesel. However, there are technical constraints that hinder the widespread use of some of the low cost raw materials such as pork fatty wastes. Currently available technology permits the use of lipolytic microorganisms to sustainably produce energy from fat sources; and several microorganisms and their metabolites are being investigated as potential energy sources. Thus, the aim of this study was to characterise the process of Staphylococcus xylosus mediated fermentation of pork fatty waste. We also wanted to explore the possibility of fermentation effecting a modification in the lipid carbon... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sustainability; Microorganism; Staphylococcus xylosus; Waste recovery; Slaughterhouse waste. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300675 Thermostable lipase from a newly isolated Staphylococcus xylosus strain; process optimization and characterization using RSM and ANN Electron. J. Biotechnol. Khoramnia,Anahita; Lai,Oi Ming; Ebrahimpour,Afshin; Tanduba,Carynn Josue; Voon,Tan Siow; Mukhlis,Suriati. Normal feed forward back-propagation artificial neural network (ANN) and cubic backward elimination response surface methodology (RSM) were used to build a predictive model of the combined effects and optimization of culture parameters for the lipase production of a newly isolated Staphylococcus xylosus. The results demonstrated a high predictive accuracy of artificial neural network compared to response surface methodology. The optimum operating condition obtained from the ANN model was found to be at 30ºC incubation temperature, pH 7.5, 60 hrs incubation period, 1.8% inoculum size and 60 rpm agitation. The lipase production increased 3.5 fold for optimal medium. The produced enzyme was characterized biochemically and this is the first report about a... Tipo: Journal article Palavras-chave: Artificial neural network; Characterization; Lipase; Optimization; Response surface methodology; Staphylococcus xylosus. Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000500015 Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation Ciência Rural Cichoski,Alexandre José; Cansian,Ana Paula; Di Luccio,Marco. In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product. Tipo: Info:eu-repo/semantics/article Palavras-chave: Dulce de leche; Starter culture; Dairy products; Staphylococcus xylosus. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029 Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products BJM Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Sant'Anna,Ernani S.. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages. Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus xylosus; Starter cultures; Sausages. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000100022 Registros recuperados: 7 Primeira ... 1 ... Última

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