Consulta: creatorFacets:"Sant'Anna,Ernani Sebastião"
Registros recuperados: 7
Data/hora: 02/06/2024 05:33:48

Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
Provedor de dados: 52
Autores: Espirito Santo,Milton Luiz Pinho; Lisboa,Cristiane; Alves,Fernanda Gonçalves; Martins,Daniela; Beirão,Luiz Henrique; Sant'Anna,Ernani Sebastião; Franco,Bernadette Dora Gombossy de Melo.
Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sardinella brasiliensis; Lactobacillus sakei 2a; Fermented fish.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100008

Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
Provedor de dados: 52
Autores: 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

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

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages
Provedor de dados: 58
Autores: 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

Influence of fermentation time on characteristics of sourdough bread
Provedor de dados: 60
Autores: Aplevicz,Krischina Singer; Ogliari,Paulo José; Sant'Anna,Ernani Sebastião.
Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sourdough; Bread; Lactic acid bacteria; Yeast; Linear regression.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200005

Teores de proteínas e lipídeos de Chlorella sp. cultivada em concentrado de dessalinização residual
Provedor de dados: 65
Autores: Matos,Ângelo Paggi; Morioka,Luiz Rodrigo Ito; Sant'Anna,Ernani Sebastião; França,Kepler Borges.
A dessalinização é um método de obtenção de água potável limitado pelos problemas ambientais, causados pelo resíduo gerado em seu processo. O objetivo deste estudo foi avaliar o cultivo de Chlorella sp., em meio de cultura a base de concentrado de dessalinização, e determinar os teores de proteínas e lipídeos ao longo dos ciclos de cultivo. Os cultivos foram desenvolvidos em fotobiorreatores cônicos invertidos (4L) e mantidos durante 28 dias resultando em quatro ciclos de cultivo. Para cada ciclo de cultivo, os valores de biomassa (peso seco, g L-1) resultaram em 1º ciclo, 1,55; 2º ciclo, 0,96; 3º ciclo, 0,62, e 4º ciclo em 0,42. Os teores de proteínas e lipídeos variaram entre 45,2 a 48,8% e 8,5 a 11,4%, respectivamente. O primeiro ciclo de cultivo...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Águas residuais; Biomassa; Microalga.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200364

Potencial do soro de leite líquido como agente encapsulante de Bifidobacterium Bb-12 por spray drying: comparação com goma arábica
Provedor de dados: 65
Autores: Castro-Cislaghi,Fabiane Picinin de; Fritzen-Freire,Carlise Beddin; Sant'Anna,Ernani Sebastião.
O objetivo do trabalho foi avaliar o potencial do soro de leite líquido como agente encapsulante de Bifidobacterium Bb-12 por spray drying, comparando-o com a goma arábica, a qual é tradicionalmente utilizada na tecnologia de microencapsulação. Foram determinados o rendimento da microencapsulação e a viabilidade das microcápsulas durante o armazenamento. Quando o soro de leite foi utilizado como agente encapsulante, o rendimento da microencapsulação foi maior e a viabilidade das células manteve-se elevada e constante durante doze semanas. O soro de leite apresentou-se como um eficiente agente encapsulante de Bifidobacterium por spray drying.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microencapsulação; Bifidobacterium; Probiótico; Soro de leite; Atomização; Secagem; Goma acácia.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000900028