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	Provedor de dados Ciênc. Tecnol. Aliment. (1) OAK (1) Autor BIDOIA,Ederio Dino (1) Bui, Anh N. (1) Bui, Vuong N. (1) CORSO,Carlos Renato (1) DILARRI,Guilherme (1) Dao, Tung D. (1) Imai, Kunitoshi (1) Inui, Kenjiro (1) MONTAGNOLLI,Renato Nallin (1) Nguyen, Hoa T. (1) Nguyen, Khong V. (1) Nguyen, Thanh T. (1) Ogawa, Haruko (1) PECORA,Hengli Barbosa (1) Pham, Nga T. (1) SILVA,Vinicius Luiz da (1) Trinh, Dai Q. (1) Uchiumi, Hiroshi (1) Mais... Palavra-chave Electrolyzed water (2) Disinfectant (1) Food (1) Foot-and-mouth disease virus (1) Microorganism (1) Pseudomonas aeruginosa (1) Rhamnolipid (1) Virucidal (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2017 (1) 2016 (1) País Brazil (1) Japan (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit Ciênc. Tecnol. Aliment. DILARRI,Guilherme; SILVA,Vinicius Luiz da; PECORA,Hengli Barbosa; MONTAGNOLLI,Renato Nallin; CORSO,Carlos Renato; BIDOIA,Ederio Dino. Abstract Microorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growth. The tested organism was Eugenia uniflora. The fruits were washed and periodically inoculated into culture media to evaluate and count the colonies on the fruit surface. It was also observed the deterioration level of the fruits after each treatment. The results showed that treatment with rhamnolipids were the most efficient, inhibiting the growth of fungi and bacteria. The electrolyzed water proved to be very efficient in bacterial inhibition at the initial... Tipo: Info:eu-repo/semantics/article Palavras-chave: Electrolyzed water; Food; Microorganism; Pseudomonas aeruginosa; Rhamnolipid. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300456 Potential of electrolyzed water for disinfection of foot-and-mouth disease virus OAK Bui, Vuong N.; Nguyen, Khong V.; Pham, Nga T.; Bui, Anh N.; Dao, Tung D.; Nguyen, Thanh T.; Nguyen, Hoa T.; Trinh, Dai Q.; Inui, Kenjiro; Uchiumi, Hiroshi; Ogawa, Haruko; Imai, Kunitoshi. Acidic electrolyzed water (EW) (pH 2.6-5.8) and alkaline EW (pH 11.2-12.1) were examined as potential disinfectants against foot-and-mouth disease virus (FMDV). Using acidic EW with pH 2.6 and alkaline EW with pH > 11.7, the viral titer decreased in vitro by > 4.0 log values, 2 min after the virus was mixed with EW at a 1: 10 dilution. The strong virucidal effect of acidic EW (pH 2.6), but not that of alkaline EW (> 11.7), seemed to depend on the chlorine level in the solution. Genetic analysis revealed that viral RNA was substantially reduced, especially by alkaline EW. Palavras-chave: Disinfectant; Electrolyzed water; Foot-and-mouth disease virus; Virucidal. Ano: 2017 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4516 Registros recuperados: 2 Primeira ... 1 ... Última

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