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| Registros recuperados: 96 | |
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| Bordignon Junior,Sidnei Emílio; Miyaoka,Mitiyo Fukuda; Spier,Michele Rigon; Rubel,Rosália; Soccol,Vanete Thomaz; Soccol,Carlos Ricardo. |
| The aim of this study was to investigate the potential of lactic acid bacteria, bacilli and yeasts isolates to produce antimicrobial substances, especially against Gram-negative bacteria isolated from the animal faeces, searching for a new alternative to control the enteritis diseases in animal health. Evaluations were performed by microdilution in broth using crude extract obtained from the cultivation of 272 strains against Escherichia coli, S. Typhimurium, S. Enteritidis and Pseudomonas aeruginosa. Thirty-five lactic acid bacteria presented some antimicrobial action. One Lactobacillus isolate, named FLPB-1, was selected to studies the kinetics of the production. An important increase in the production was obtained when the producer strain had... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antimicrobial; Enteritis; Lactic acid bacteria; Bacteriocin. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400011 |
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| Oliva Neto,Pedro de; Lima,Fabíola Aliaga de; Silva,Ketrin Cristina da; Silva,Douglas Fernandes da; Carvalho,Ana Flavia Azevedo; Santos,Catarina dos. |
| The purpose of this study was to determine the Minimum Inhibitory Concentration (MIC) of pure or mixed chemicals for Saccharomyces cerevisiae and Lactobacillus fermentum in the samples isolated from distilleries with serious bacterial contamination problems. The biocides, which showed the best results were: 3,4,4' trichlorocarbanilide (TCC), tested at pH 4.0 (MIC = 3.12 mg/l), TCC with benzethonium chloride (CBe) at pH 6.0 (MIC = 3.12 mg/l) and TCC mixed with benzalkonium chloride (CBa) at pH 6.0 (MIC = 1.53 mg /l). If CBa was used in sugar cane milling in 1:1 ratio with TCC, a 8 times reduction of CBa was possible. This formulation also should be tested in fermentation steps since it was more difficult for the bacterium to develop resistance to biocide.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ethanol; Lactic acid bacteria; Saccharomyces cerevisiae; Lactobacillus fermentum. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300019 |
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| Parada,José Luis; Caron,Carolina Ricoy; Medeiros,Adriane Bianchi P.; Soccol,Carlos Ricardo. |
| Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Bacteriocins; Purification; Food preservation. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000300018 |
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| Muñoz,R; Arena,M.E.; Silva,J; González,S.N.. |
| The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus nomius; Biocontrol; Lactic acid bacteria; Food preservation. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400021 |
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| Küley,Esmeray; Özogul,Fatih; Balikçi,Esra; Durmus,Mustafa; Ayas,Deniz. |
| The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among the LAB strains in fish IDB (p < 0.05). The highest AMN and TMA production by LAB strains were observed for white shark IDB. The all tested bacteria had decarboxylation activity in fish IDB. The uppermost accumulated amines by LAB strains were tyramine (TYM), dopamine, serotonin and spermidine. The maximum histamine production was observed in sardine (101.69 mg/L)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biogenic amines; Lactic acid bacteria; Starter cultures; Fish infusion broth. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200010 |
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| Zhang,Wei; Liu,Mingqi; Dai,Xianjun. |
| A strain of lactic acid bacteria, Leuconostoc lactis, was isolated from the intestinal tract of black porgy, Sparus macrocephalus, and identified by conventional biochemical characteristics and 16S rDNA gene sequence analysis. The isolated strain had the ability of bile tolerance and resistance to low pH, and survived well in the trypsinase and pepsin solution. But the highly concentrated dose of trypsinase and pepsin affect the viability of the isolated strain. The isolate was resistant to several antibiotics, including Cephalothin, Ceftriaxone, Imipenem and Tobramycin. The isolate could autoaggregate itself and coaggregate with other bacteria in vitro. The autoaggregation percentage increased to 23.29% after 20 h of incubation. The percentage of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Black porgy; Leuconostoc lactis; Lactic acid bacteria; Biological characteristic; Probiotic. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300004 |
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| Penido,Fernanda Corrêa Leal; Piló,Fernanda Barbosa; Sandes,Sávio Henrique de Cicco; Nunes,Álvaro Cantini; Colen,Gecernir; Oliveira,Evelyn de Souza; Rosa,Carlos Augusto; Lacerda,Inayara Cristina Alves. |
| ABSTRACT Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process. Lactic acid bacteria and yeasts were isolated, enumerated and grouped by Restriction Fragment Length Polymorphism, and PCR fingerprinting,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Yeasts; Starter cultures; Fermentation; Bakery products. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400823 |
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| Martins,José M.; Galinari,Éder; Pimentel-Filho,Natan J.; Ribeiro Jr,José I.; Furtado,Mauro M.; Ferreira,Célia L.L.F.. |
| Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April–September) and rainy season (October–March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ripening; Artisanal Minas cheese; Serro; Pathogen; Lactic acid bacteria. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100219 |
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| Gomes,Fatima C. O.; Silva,Carol L. C.; Vianna,Cristina R.; Lacerda,Inayara C. A.; Borelli,Beatriz M.; Nunes,Álvaro C.; Franco,Gloria R.; Mourão,Marina M.; Rosa,Carlos A.. |
| During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production process are still poorly understood in Brazil. In our work, the fermentation process was followed in two distilleries located in the state of Minas Gerais. The objective of this work was to identify the populations of lactic acid bacteria present during cachaça fermentation using physiological and molecular methods. Lactic acid bacteria were isolated in high frequencies during all of the fermentative processes, and Lactobacillus plantarum and L. casei were the most... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactic acid bacteria; Fermentation; Cachaça. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200031 |
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| Park,Gun-Seok; Hong,Sung-Jun; Jung,Byung Kwon; Park,Seulki; Jin,Hyewon; Lee,Sang-Jae; Shin,Jae-Ho; Lee,Han-Seung. |
| Abstract Pediococcus acidilactici strain S1, a lactic acid-fermenting bacterium, was isolated from makgeolli-a Korean traditional fermented alcoholic beverage. Here we report the 1,980,172 bp (G + C content, 42%) genome sequence of Pediococcus acidilactici strain S1 with 1,525 protein-coding sequences (CDS), of which 47% could be assigned to recognized functional genes. The genome sequence of the strain S1 might provide insights into the genetic basis of the lactic acid bacterium with alcohol-tolerant. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pediococcus spp.; Lactic acid bacteria; Microbial genome; Alcohol-tolerant. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300395 |
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| Registros recuperados: 96 | |
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