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| Vieira,Felipe do Nascimento; Jatobá,Adolfo; Mouriño,José Luiz Pedreira; Vieira,Eduardo Alano; Soares,Mariana; Silva,Bruno Corrêa da; Seiffert,Walter Quadros; Martins,Maurício Laterça; Vinatea,Luis Alejandro. |
| The objective of this work was to isolate strains of lactic acid bacteria with probiotic potential from the digestive tract of marine shrimp (Litopenaeus vannamei), and to carry out in vitro selection based on multiple characters. The ideotype (ideal proposed strain) was defined by the highest averages for the traits maximum growth velocity, final count of viable cells, and inhibition halo against nine freshwater and marine pathogens, and by the lowest averages for the traits duplication time and resistance of strains to NaCl (1.5 and 3%), pH (6, 8, and 9), and biliary salts (5%). Mahalanobis distance (D²) was estimated among the evaluated strains, and the best ones were those with the shortest distances to the ideotype. Ten bacterial strains were isolated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Litopenaeus vannamei; Acid lactic bacteria; Bioprospection; Pathogen inhibition. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800030 |
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| Rosa,L.O.; Pereira,O.G.; Ribeiro,K.G.; Valadares Filho,S.C.; Cecon,P.R.. |
| ABSTRACT Fermentation profile and microbial population were assessed in soybean silages without any additive (control), with inoculant (I), with I + powdered molasses (I+M), and with powdered molasses only (M). Soybean plants were harvested at the R6 stage and ensiled in 2kg-capacity laboratory silos. The additives were added to the natural matter base of silages. The assessed fermentation periods were 1, 3, 7, 14, 28, and 56 days. A 4 × 6 factorial arrangement (4 additives × 6 fermentation periods) in a completely randomized design with 3 replicates was used. Lactic, acetic, and butyric acids concentrations were influenced by additives and periods (P< 0.05). It was observed higher lactic acid values to control silages, on the 56th day. Lower average... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acid lactic bacteria; Additives; Fermentation; PH. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501586 |
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