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	Provedor de dados BABT (1) BJM (1) Autor Oliveira,José Vladimir de (2) Baldisserotto,Bernardo (1) Busatta,Cassiano (1) Cansian,Rogério Luis (1) Flores,Érico Marlon de Moraes (1) Heinzmann,Berta Maria (1) Krewer,Carina (1) Minozzo,Mariane (1) Mossi,Altemir José (1) Parodi,Thaylise Vey (1) Popiolski,Ariana Secco (1) Rodrigues,Maria Regina Alves (1) Vargas,Agueda Palmira de Castagna (1) Mais... Palavra-chave Aeromonas sp (1) Aloysia triphylla (1) Antimicrobial properties (1) Food system (1) Fresh sausage (1) Oregano (Origanum vulgare) (1) Pressurized carbon dioxide extraction (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2007 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chemical composition and antibacterial activity of Aloysia triphylla (L'Hérit) Britton extracts obtained by pressurized CO2 extraction BABT Parodi,Thaylise Vey; Vargas,Agueda Palmira de Castagna; Krewer,Carina; Flores,Érico Marlon de Moraes; Baldisserotto,Bernardo; Heinzmann,Berta Maria; Oliveira,José Vladimir de; Popiolski,Ariana Secco; Minozzo,Mariane. This study investigated the chemical composition of five different extracts of Aloysia triphylla and their activity against Aeromonas sp. The extracts were obtained from the dried leaves by pressurized CO2 extraction at 30, 50 and 70ºC, and 100, 150, and 200 bar, and analyzed by GC/FID and GC-MS. The antibacterial activity was assayed by the microdilution method. The tested microorganisms comprised seven Aeromonas isolates obtained from the kidney of infected silver catfish, Rhamdia quelen. The yield, chemical composition and antibacterial activity of the extracts were dependent on the extraction conditions. Mono and sesquiterpenoids were the major constituents of all the extracts and the highest extraction yield was obtained at 70ºC and 200 bar. A.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aloysia triphylla; Pressurized carbon dioxide extraction; Aeromonas sp. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200014 Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage BJM Busatta,Cassiano; Mossi,Altemir José; Rodrigues,Maria Regina Alves; Cansian,Rogério Luis; Oliveira,José Vladimir de. This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Sensory analysis were conducted, and results showed that the addition of oregano essential oil to sausage may be a promising route as... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial properties; Oregano (Origanum vulgare); Food system; Fresh sausage. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000400006 Registros recuperados: 2 Primeira ... 1 ... Última

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