Consulta: creatorFacets:"Miguel,Marco Antonio Lemos"
Registros recuperados: 2
Data/hora: 02/06/2024 14:26:00

Enterococcus spp. Resistant to Multiple Antimicrobial Drugs and Determination of Fecal Contamination Levels in Mangrove Oysters (Crassostrea rhizophorae)
Provedor de dados: 52
Autores: Rubião,Cynthia Annes; Franco,Robson Maia; Mesquita,Eliana de Fátima Marques de; Miguel,Marco Antonio Lemos; Cabral,Claudius Couto; Fonseca,Ana Beatriz Monteiro.
ABSTRACT The aim of this study was to determine and compare the Most Probable Number (MPN) of Total Coliforms (TC), Escherichia coli and Enterococcus spp. and to characterize the antimicrobial resistance profiles of Enterococcus spp. isolated from oysters collected in the Barra de Guaratiba Mangrove, Rio de Janeiro, Brazil. The enumeration of E. coli has been used to indicate fecal contamination and hygienic-sanitary conditions of bivalve molluscs. Enterococci are capable to transfer several antimicrobial resistance genes to pathogenic bacteria, including those from Gram-negative group. The oysters were bought from local fishermen and a total of 123 individuals were analyzed. The TC, E. coli and Enterococcus spp. MPN mean were 26,300/100 g, 3,260/100 g and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Water pollution; Escherichia coli; Enterococcus spp.; Antimicrobial resistance; Bivalve molluscs.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132017000100308

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage
Provedor de dados: 58
Autores: Leite,Analy Machado de Oliveira; Miguel,Marco Antonio Lemos; Peixoto,Raquel Silva; Rosado,Alexandre Soares; Silva,Joab Trajano; Paschoalin,Vania Margaret Flosi.
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Probiotic; Microbial diversity; Kefir grains; Fermented milk; Kefir.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200001