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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Gomes,Bruna Carrer (2) Martinez,Rafael Chacon Ruiz (1) Martinis,Elaine Cristina Pereira De (1) Martinis,Elaine Cristina Pereira de (1) Ratti,Regiane Priscilla (1) Souza,Vanessa Maciel (1) Tulini,Fabrício Luiz (1) Mais... Palavra-chave Bacteriocin (1) Bacteriocins (1) Biofilm (1) Elongated cells (1) Enterococcus faecium (1) Foods (1) L. monocytogenes (1) Lactic acid bacteria (1) Listeria monocytogenes (1) Purification (1) SDS-PAGE (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Elongated cells of Listeria monocytogenes in biofilms in the presence of sucrose and bacteriocin-producing Leuconostoc mesenteroides A11 Ciênc. Tecnol. Aliment. Ratti,Regiane Priscilla; Gomes,Bruna Carrer; Martinez,Rafael Chacon Ruiz; Souza,Vanessa Maciel; Martinis,Elaine Cristina Pereira De. Listeria monocytogenes is a foodborne pathogen which may survive in biofilms and persist in food processing plants. In this study, the ability of Leuconostoc mesenteroides (bac+ and bac-) to inhibit biofilm formation by L. monocytogenes ATCC 19115 was studied with stainless steel coupons immersed in BHI broth and BHI broth plus sucrose in combination with the Lactic Acid Bacteria (LAB). Adhered cells were collected with swabs and enumerated on selective agars (Oxford for listeria and MRS for leuconostoc). Leuconostoc mesenteroides bac+ in co-culture with L. monocytogenes was effective to inhibit biofilm formation by listeria for up to 3 hours of incubation, but at 24 hours, biofilm was present in all conditions tested, as confirmed by observations of... Tipo: Info:eu-repo/semantics/article Palavras-chave: L. monocytogenes; Biofilm; Elongated cells; Lactic acid bacteria; Bacteriocins. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400027 Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese Ciênc. Tecnol. Aliment. Tulini,Fabrício Luiz; Gomes,Bruna Carrer; Martinis,Elaine Cristina Pereira de. Lactic acid bacteria are important in foods as potential probiotics and also due to the ability to produce antimicrobial compounds that can contribute for biopreservation. In this work, the bacteriocin produced by the food isolate Enterococcus faecium 130 was partially purified and characterized. The compound was active against Gram-positive bacteria, including Listeria monocytogenes. It was produced after 4 days of storage at a broad temperature range (4 to 37 °C); it was stable at pH ranging from 2 to 10 with no loss of activity after heating at 100 °C for 15 minutes. Bacteriocin was partially purified by the adsorption-desorption technique, and the analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a molecular mass... Tipo: Info:eu-repo/semantics/article Palavras-chave: Enterococcus faecium; Bacteriocin; Purification; SDS-PAGE; Foods; Listeria monocytogenes. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100022 Registros recuperados: 2 Primeira ... 1 ... Última

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