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| Branco,K.M.G.R.; Nardi,R.M.D.; Moreira,J.L.S.; Nunes,A.C.; Farias,L.M.; Nicoli,J.R.; Carvalho,M.A.R.. |
| Lactobacilli isolated from the vaginal tract of women with and without bacterial vaginosis (BV) were identified and characterized for the production of antagonists. Bacterial samples were isolated from healthy women (N = 16), from patients with clinical complaints but without BV (N = 30), and from patients with BV (N = 32). Identification was performed using amplified ribosomal DNA restriction analysis. Production of antagonistic compounds was evaluated by the double-layer diffusion technique using Gram-positive (N = 9) and Gram-negative bacteria (N = 6) as well as yeast (N = 5) as indicator strains. Of a total of 147 isolates, 133 were identified as pertaining to the genus Lactobacillus. Lactobacillus crispatus was the species most frequently recovered,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactobacillus; Bacterial vaginosis; Antagonism; Hydrogen peroxide; Identification. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2010000400003 |
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| Crispim,S.M.; Nascimento,A.M.A.; Costa,P.S.; Moreira,J.L.S.; Nunes,A.C.; Nicoli,J.R.; Lima,F.L.; Mota,V.T.; Nardi,R.M.D.. |
| Puba or carimã is a Brazilian staple food obtained by spontaneous submerged fermentation of cassava roots. A total of 116 lactobacilli and three cocci isolates from 20 commercial puba samples were recovered on de Man, Rogosa and Sharpe agar (MRS); they were characterized for their antagonistic activity against foodborne pathogens and identified taxonomically by classical and molecular methods. In all samples, lactic acid bacteria were recovered as the dominant microbiota (7.86 ± 0.41 log10 CFU/g). 16S-23S rRNA ARDRA pattern assigned 116 isolates to the Lactobacillus genus, represented by the species Lactobacillus fermentum (59 isolates), Lactobacillus delbrueckii (18 isolates), Lactobacillus casei (9 isolates), Lactobacillus reuteri (6 isolates),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Puba; Carimã; Fermented food; Lactobacillus spp.; Cassava; Antagonism. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100002 |
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| Dornas,R.M.; Silva,G.A.X.; Martins,C.H.V.; Moreira,J.L.S.; Jensen,C.E.M.; Souza,M.R.; Nicoli,J.R.; Nunes,A.C.; Neumann,E.. |
| Lactobacillus spp. isolated from different portions of chickens' gastrointestinal tract were evaluated concerning their ability to survive in a water-in-oil (W/0) emulsion containing sesame and sunflower oil. After sixty days of emulsion storage under refrigeration, three of five strains tested survived in number equal to or higher than 10(6)cfu/g. Lactobacillus reuteri 2M14C, which presented the highest survival in W/O emulsion (10(7)cfu/g), was tested for its capacity to resist throughout the passage through gnotobiotic mice gastrointestinal tract and for the ability to stimulate murine peritoneal macrophages phagocytosis. This strain remained at a number above 10(9)cfu/g feces during ten days of monoassociation, and monoassociated mice showed phagocytic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken; Probiotic; Lactobacillus; Emulsion; Phagocytosis. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100014 |
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| Resende,M.F.S.; Costa,H.H.S.; Andrade,E.H.P.; Acúrcio,L.B.; Drummond,A.F.; Cunha,A.F.; Nunes,A.C.; Moreira,J.L.S.; Penna,C.F.A.M.; Souza,M.R.. |
| Amostras de queijo de minas artesanal foram coletadas em 18 queijarias localizadas em propriedades rurais da região da Serra da Canastra, Minas Gerais, com o objetivo de avaliar a influência da altitude sobre a população de bactérias acidolácticas. As queijarias estavam distribuídas nas altitudes de 600 a 900m, 900 a 1000m e mais de 1000m. Observaram-se populações mais elevadas de bactérias acidolácticas nas amostras de queijo da altitude de 600 a 900m. Lactobacillus rhamnosus, Lactobacillus casei e Lactobacillus plantarum foram os principais microrganismos isolados e identificados por PCR ARDRA 16S-23S rDNA, além de Enterococcus spp., Lactococcus spp. e outras espécies de Lactobacillus. Sugere-se que estas espécies estejam adaptadas ao ambiente de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Queijo; Altitude; Bactérias acidolácticas; 16S-23S rDNA. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000600039 |
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