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	Provedor de dados BABT (2) Agronomy (1) OAK (1) BJM (1) Ciência Rural (1) Autor Cansian,Ana Paula (1) Carvalho, Fernanda Paula (1) Cichoski,Alexandre José (1) Di Luccio,Marco (1) Dias, Disney Ribeiro (1) Duarte, Whasley Ferreira (1) Fernandes Júnior,Ary (1) Mikami, Masayuki (1) Mitsuo, Sekikawa (1) Miura, Hiroyuki (1) Moritz,Cristiane Mengue Feniman (1) Pianovsky,Patrícia Bonat (1) Piccoli, Roberta Hilsdorf (1) Rall,Vera Lúcia Mores (1) Saeki,Margarida Júri (1) Sant’Anna,Ernani S. (1) Schwan, Rosane Freitas (1) Spricigo,Cinthia Bittencourt (1) Susan, R. Perez (1) Tôrres,Regina C. O. (1) Mais... Palavra-chave Starter culture (6) 5.01.02.04-4 microbiologia fermentacao alcoolica cachaça leveduras bacterias Microbiologia Agricola sugar cane spirit (1) Amion-nitrogen (1) Curing salt (1) Dairy products (1) Dulce de leche (1) Essential oils (1) Fermented milk (1) Fermented sausage (1) Food safety (1) Lactic acid bacteria (1) Lactobacillus rhamnosus (1) Mixed culture (1) Molasses (1) Pediococcus pentosaceus (1) Ripening (1) Salami (1) Staphylococcus xylosus (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2014 (1) 2012 (1) 2011 (1) 2005 (1) 1999 (1) 1992 (1) Mais... País Brazil (5) Japan (1) Idioma Inglês (5) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última 醗酵ソーセージにおける分離Micrococcus sp., Pediococcus sp. およびLactobacillus sp. の活性 OAK Susan, R. Perez; Miura, Hiroyuki; Mikami, Masayuki; Mitsuo, Sekikawa; スーザン, R.　ペレッツ; 三浦, 弘之; 三上, 正幸; 関川, 三男. Palavras-chave: Fermented sausage; Starter culture; Ripening; Amion-nitrogen. Ano: 1992 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1689 Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça Agronomy Carvalho, Fernanda Paula; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Piccoli, Roberta Hilsdorf; Schwan, Rosane Freitas. Lactococcus lactis and Saccharomyces cerevisiae in co-culture were evaluated during sugar cane fermentantion for cachaça production. The inocula containing L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 were used in the population of approximately 105 CFU mL-1 and 108 CFU mL-1,  respectively. The sugar cane medium plus 1% of yeast extract (SCM) was efficient for growth of L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 (letter b -Tukey test). In flasks and vats fermentation the growth of UFLA CA 11 was not negatively influenced by L. lactis UFLA CA 312. However, after 19 h of fermentation, bacterial population showed a slight decrease. Considering parameters higher alcohols and aldehydes, cachaça produced by pure culture of S. cerevisiae was similar... Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.01.02.04-4 microbiologia fermentacao alcoolica cachaça leveduras bacterias Microbiologia Agricola sugar cane spirit; Mixed culture; Lactic acid bacteria; Starter culture. Ano: 2014 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/18397 Produção de Lactobacillus plantarum em Melaço de Cana-de-açúcar BABT Villavicencio,Angel R. N.; Sant’Anna,Ernani S.; Tôrres,Regina C. O.. Comparative growth studies of Pediococcus pentosaceus were done in MRS (control) culture medium as well as in culture medium of 5% sugar cane blackstrap molasses (Broth 1) enriched with yeast extract (Broth 2) and enriched with beef extract (Broth 30. The experiment was carried out in a shaker (96 rpm) in 250 mL Erlenmeyers flasks with working volume of 150 mL, initial inoculum of about 10³ - 10(4) FCU/mL, at 35 ± 1ºC temperature and 28-hour fermentation. The biomass pruductivity was higher in MRS broth (0.0375 g/L.h), followed by Broth 2 (0.0275), Broth 3 (0.0189) and Broth 1 (0.0151). The higher viable cells number occured in MRS (13.96 log10 FCU/mL), followed by Broth 2 (12.09), Broth 3 (10.12) and Broth 1 (8.42). Tipo: Info:eu-repo/semantics/article Palavras-chave: Pediococcus pentosaceus; Starter culture; Molasses. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000200015 Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis BABT Spricigo,Cinthia Bittencourt; Pianovsky,Patrícia Bonat. Homemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a starter culture, composed of Lactobacillus and Staphylococcus, over the sensory and microbiological characteristics of Italian type salamis, containing 3% lactose and 0.5% saccharose, was evaluated. The starter culture and the curing salt inhibited the development of Staphylococcus aureus and of coliforms, and the salamis added with curing salt presented better color attributes. Tipo: Info:eu-repo/semantics/article Palavras-chave: Curing salt; Food safety; Salami; Starter culture. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021 Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period BJM Moritz,Cristiane Mengue Feniman; Rall,Vera Lúcia Mores; Saeki,Margarida Júri; Fernandes Júnior,Ary. The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS) and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination), upon addition of 0.04% essential oils.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus rhamnosus; Starter culture; Essential oils; Fermented milk. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300042 Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation Ciência Rural Cichoski,Alexandre José; Cansian,Ana Paula; Di Luccio,Marco. In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product. Tipo: Info:eu-repo/semantics/article Palavras-chave: Dulce de leche; Starter culture; Dairy products; Staphylococcus xylosus. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029 Registros recuperados: 6 Primeira ... 1 ... Última

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