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	Provedor de dados BJM (2) Autor Maziero,Maike T. (2) Oliveira,Tereza Cristina R. M. de (1) Pancheniak,Elizete de F. R. (1) Parada,José L. (1) Rodriguez-León,José A. (1) Soccol,Carlos R. (1) Spier,Michele R. (1) Mais... Palavra-chave Broiler meat (1) Campylobacter (1) Fermentation parameters (1) Frozen storage (1) Lactic and acetic acids (1) Lactobacillus reuteri (1) Molecular characterisation (1) Probiotic (1) Refrigeration (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2012 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01-001: a potential probiotic BJM Pancheniak,Elizete de F. R.; Maziero,Maike T.; Rodriguez-León,José A.; Parada,José L.; Spier,Michele R.; Soccol,Carlos R.. Lactobacillus reuteri LPB P01-001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were set at 37°C in a 12 L slightly stirred tank bioreactor. Fermentation parameters such as the specific growth rate, productivity and yield of biomass, lactic and acetic acid levels were determined. L. reuteri LPB P01-001 behaves as an aciduric bacteria because it grows better in a low pH medium without pH control. However, the lactic acid production yield was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Lactobacillus reuteri; Molecular characterisation; Fermentation parameters; Lactic and acetic acids. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100015 Effect of refrigeration and frozen storage on the Campylobacter jejuni recovery from naturally contaminated broiler carcasses BJM Maziero,Maike T.; Oliveira,Tereza Cristina R. M. de. Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis in many countries. Broilers and their by-products are the main sources for human enteritis. Refrigeration and freezing are used to control bacterial growth in foods. The effect of these interventions on survival of Campylobacter jejuni is yet not quite understood. This study evaluated the effect of storage temperature on the survival of C. jejuni in chicken meat stored for seven days at 4ºC and for 28 days at -20ºC. The influence of selective enrichment on recovery of Campylobacter was also evaluated. Thirty fresh chicken meat samples were analyzed and 93.3% was contaminated with termotolerant Campylobacter spp. with average count of 3.08 Log10 CFU/g on... Tipo: Info:eu-repo/semantics/article Palavras-chave: Campylobacter; Frozen storage; Refrigeration; Broiler meat. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200034 Registros recuperados: 2 Primeira ... 1 ... Última

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