Consulta: creatorFacets:"Cunha Júnior,Anildo"
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Data/hora: 17/06/2024 01:46:41

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type
Provedor de dados: 52
Autores: 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

Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens
Provedor de dados: 65
Autores: Silveira,Sheila Mello da; Cunha Júnior,Anildo; Scheuermann,Gerson Neudí; Secchi,Fábio Luiz; Vieira,Cleide Rosana Werneck.
The chemical composition of 10 selected plant essential oils obtained by steam distillation was determined by GC and GC/MS. The antimicrobial activity of the essential oils was screened against 12 important food-related bacterial strains by agar disc-diffusion assay. MIC and MBC were determined for the essential oils that presented the highest activity in the agar disc-diffusion test. The most active essential oils against the tested bacteria were, in descending order, lemongrass (Cymbopogon flexuosus), basil (Ocimum basilicum), oregano (Origanum vulgare), cinnamon leaf (Cinnamomum zeylanicum), and laurel (Laurus nobilis). Except for S. Typhimurium, the tested bateria were inhibited at MIC values lower or equal to 0.62mg mL-1 by lemongrass (Cymbopogon...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Essential oils; Chemical composition; Phytotherapic agents; Antibacterial activity; Food pathogens.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700026