Consulta: subjectFacets:"Staphylococcus xylosus"
Registros recuperados: 6
Data/hora: 10/06/2024 01:00:17

Thermostable lipase from a newly isolated Staphylococcus xylosus strain; process optimization and characterization using RSM and ANN
Provedor de dados: 69
Autores: 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

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

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production
Provedor de dados: 58
Autores: 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

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
Provedor de dados: 58
Autores: 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

Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
Provedor de dados: 65
Autores: 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