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A Lactobacillus rhamnosus strain induces protection in different sites after Salmonella enterica subsp. enterica serovar Typhimurium challenge in gnotobiotic and conventional mice Arq. Bras. Med. Vet. Zootec.
Mendonça,A.H.; Cerqueira,M.M.O.P.; Nicoli,J.R.; Sousa,S.M.M.; Nardi,R.M.D.; Souza,F.N.; Fonseca,L.M.; Leite,M.O.; Arantes,R.M.E..
The ability of a Lactobacillus rhamnosus strain isolated from a healthy breast-fed human newborn to reduce the pathological consequences for the host due to an experimental oral infection with Salmonella enterica subsp. enterica serov. Typhimurium in vivo was determined using gnotobiotic and conventional mice. Conventional mice received 0.1mL probiotic milk (8.0 log colony-forming unit) daily for 10 days before the oral pathogenic challenge (5.0 log colony-forming unit). Then probiotic treatment was continued until the end of the experiment. Probiotic treatment in germ-free mice consisted of a single dose of the probiotic milk at the beginning of the experiment and a challenge with S. Typhimurium 10 days later (3.0 log colony-forming unit). A protective...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Intestinal infection; Lactobacilli; Probiotics; Salmonella.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000200004
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Adulterants interference on Fourier Transform Infrared analysis of raw milk Arq. Bras. Med. Vet. Zootec.
Ribeiro,D.C.S.Z.; Tavares,W.L.F.; Leite,M.O.; Cerqueira,M.O.P.; Lima,J.S.; Ferreira,L.F.; Feijó,F.A.C.; Haddad,J.P.; Fonseca,L.M..
RESUMO O objetivo deste trabalho foi analisar as leituras de composição do leite cru por meio de espectrofotometria FTIR, utilizando-se curva de regressão PLS, bem como as contagens de células somáticas e bacteriana total por citometria de fluxo, após adição de amido e sacarose. O leite cru foi adulterado com três concentrações de amido e sacarose (0,1%, 0,5% e 1%), colocado em frascos contendo bronopol ou azidiol, os quais foram armazenados em duas temperaturas (7±2°C e 25±2°C ). As análises foram realizadas após zero, três, 24, 48, 72 e 168 horas de armazenamento. O modelo de regressão linear múltipla foi utilizado para análise estatística. A adição de amido e sacarose resultou em mudança significativa (P<0,05) para todas as variáveis dependentes. O...
Tipo: Info:eu-repo/semantics/other Palavras-chave: Raw milk; FTIR; Startch; Sucrose; Composition analysis.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501649
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Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas Arq. Bras. Med. Vet. Zootec.
Soares,C.F.; Fonseca,L.M.; Leite,M.O.; Oliveira,M.C.P.P..
Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affect final product safety. Scharer's enzymatic method is still traditionally used to verify pasteurization efficiency compliance, and it is based on screening for residual alkaline phosphatase in milk. Although several methods are used to quantify enzymatic activity to assess milk pasteurization efficiency, there is a small amount of published data regarding the use of these methods to quantify alkaline phosphatase in cheese. In this study, the Scharer's modified method was used to determine the levels of residual alkaline phosphatase in standard minas cheese, before and after 20 days of ripening. The cheeses were made using raw or pasteurized milk with the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alkaline phosphatase; Standard Minas cheese; Scharer's modified method; Spectrophotometry.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000400039
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Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time Arq. Bras. Med. Vet. Zootec.
Villanoeva,C.N.B.C.; Andrade,E.H.P.; Baffa Junior,J.C.; Souza,M.R.; Cerqueira,M.M.O.P.; Fonseca,L.M.; Penna,C.F.A.M.; Leite,M.O..
Caseinomacropeptide (CMP) index is a method used to detect adulteration of milk by addition of cheese whey, since CMP is a glycopeptide characteristic produced during cheesemaking, and soluble in the whey phase. The objective of this work was to evaluate the caseinomacropeptide index of UHT milk stored under different temperatures. Six batches of recently processed UHT milk were collected and stored under three temperatures (21ºC, 6ºC, and -12ºC) and analyzed by HPLC in the day of the milk collection (day 0) and at 30, 60, 90, and 120 days of storage. The experiment was run as a randomized block design with a 3x5 factorial arrangement, and the Student-Newman-Keuls (SNK) method was used as the post-hoc test (p = 0.05). There was a progressive increase of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: UHT whole milk; Caseinomacropeptide; HPLC.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100039
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Climate conditions associated with the occurrence of antimicrobial and macrocyclic lactone residues in bulk tank milk Arq. Bras. Med. Vet. Zootec.
Picinin,L.C.A.; Toaldo,I.M.; Hoff,R.B.; Souza,F.N.; Leite,M.O.; Fonseca,L.M.; Diniz,S.A.; Silva,M.X.; Haddad,J.P.A.; Cerqueira,M.M.O.P.; Bordignon-Luiz,M.T..
ABSTRACT The present study aimed to identify the climate condition parameters that are associated with the occurrence of antimicrobial and macrocyclic lactone residues in bulk tank milk using a multivariate principal components analysis (PCA). A total of 132 raw milk samples were collected at dairy farms in Minas Gerais State in Brazil and analyzed for 35 analytes, comprising macrocyclic lactones and antibacterials, using liquid chromatography coupled with mass spectrometry in tandem mode spectrometry. Of the 132 samples, 34 (25.76%) bulk tank milk samples were positive for at least one analyte. PCA showed that antimicrobial residues in bulk tank milk occurred less frequently on days with a higher average temperature, maximum temperature and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthelmintic; Antibiotic; Veterinary drug; Seasonality; Raw milk.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000200474
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Climate conditions associated with the occurrence of pyrethroid residues in bulk milk tank Arq. Bras. Med. Vet. Zootec.
Picinin,L.C.A.; Toaldo,I.M.; Hoff,R.B.; Souza,F.N.; Leite,M.O.; Fonseca,L.M.; Diniz,S.A.; Silva,M.X.; Haddad,J.P.A.; Cerqueira,M.M.O.P.; Luiz,M.T.B..
ABSTRACT The present study attempted to identify climate conditions that are associated with the occurrence of pyrethroid residues using a multivariate principal component analysis (PCA). A total of 132 raw milk samples were collected from dairy farms in Minas Gerais State - Brazil and analyzed for seven analytes using gas chromatography with electron capture detection. Of the 132 milk samples, pyrethroid residues were identified in 14 (10.6%) milk samples, of which 12 (9.1%) and two (1.5%) milk samples had the identification of cypermethrin and deltamethrin, respectively. From those samples, nine (6.8%) milk samples were regarded as non-compliant for cypermethrin with this analyte concentration above the maximum residue limits set by Brazilian...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Veterinary drug; Pesticide; Raw milk; Seasonality; Dairy cow.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000601721
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Desenvolvimento de um modelo preditivo para identificação de perda de estabilidade e ocorrência de proteólise em leite UAT Arq. Bras. Med. Vet. Zootec.
Santos,M.C.M.; Cerqueira,M.M.O.P.; Leite,M.O.; Souza,M.R..
RESUMO Este trabalho se propôs a desenvolver um modelo preditivo para identificação de perda de estabilidade e de sedimentação em leite UAT por determinação da atividade enzimática de aminopeptidase no leite por espectrofotometria. Foram analisadas amostras de leite cru, pasteurizado e UAT após envase durante seis meses, na região Sul do Brasil. Acidez, crioscopia, gordura, extrato seco total, extrato seco desengordurado e densidade foram analisados nos leites cru e pasteurizado. Amostras de leite cru foram ainda submetidas à análise de contagem de psicrotróficos e à atividade de aminopeptidase, e amostras de leite UAT estocadas foram analisadas quanto ao grau de proteólise mediante análises sensoriais e atividade de aminopeptidase. Alterações sensoriais...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Leite; Qualidade; Proteólise; UAT.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000100247
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Detection of antimicrobial and anthelmintic residues in bulk tank milk from four different mesoregions of Minas Gerais State - Brazil Arq. Bras. Med. Vet. Zootec.
Cerqueira,M.M.O.P.; Souza,F.N.; Cunha,A.F.; Picinin,L.C.A.; Leite,M.O.; Penna,C.F.A.M.; Souza,M.R.; Fonseca,L.M..
Avaliou-se a presença de resíduos antimicrobianos (ceftiofur, estreptomicinas, quinolonas, tetraciclinas, tianfenicol e tilosina) e anti-helmínticos (benzimidazóis, aminobenzimidazóis, levamisol, avermectinas, tiabendazóis, moxidectina e triclabendazóis) em, respectivamente, 70 e 83 amostras de leite cru provenientes de quatro mesorregiões (Triângulo Mineiro/Alto Paranaíba, Central Mineira, Oeste de Minas e Metropolitana de Belo Horizonte) do estado de Minas Gerais. Este estudo demonstrou a presença de quinolonas (2,86%), estreptomicinas (2,86%) e tetraciclinas (11,43%) nas amostras de leite cru analisadas. Ademais, observou-se expressiva porcentagem de amostras de leite cru positivas para os anti-helmínticos amino- benzimidazóis (55,42%), levamisol...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dairy cows; Milk; MRLs; Veterinary drugs.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000200042
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Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography Arq. Bras. Med. Vet. Zootec.
Andrade,E.H.P.; Souza,M.R.; Fonseca,L.M.; Penna,C.F.A.M.; Cerqueira,M.M.O.P.; Roza,T.; Seridan,B.; Resende,M.F.S.; Pinto,F.A.; Villanoeva,C.N.B.C.; Leite,M.O..
Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented milk beverages; Cheese whey; CMP; HPLC.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959
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Detection of cheese whey in raw milk preserved with bronopol® through high performance liquid chromatography Arq. Bras. Med. Vet. Zootec.
Lasmar,M.M.; Leite,M.O.; Fonseca,L.M.; Souza,M.R.; Cerqueira,M.M.O.P.; Penna,C.F.A.M.; Couto,C.N.B.; Ferreira,J.M..
High performance liquid chromatography was used in order to detect cheese whey in samples of raw milk preserved with Bronopol®. Six samples were collected and divided in 45 aliquots of 40mL. From these, 15 were used as control and stored frozen, 15 were added with Bronopol® and stored at 7ºC, and the other 15 were added with Bronopol® and stored at 30ºC. In all groups, five levels of cheese whey addition (0, 2, 5, 10, and 20%) were tested. The samples were submitted to high performance liquid chromatography on the 2nd, 4th, and 8th days of storage. A completely random design was used, following the factorial scheme (5x3x3) and the results were compared through the non-parametric Kruskal-Wallis test. There was no difference among the treatments (P>0.05),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Raw milk; Bronopol; Cheese whey detection; HPLC.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000600037
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Effect of seasonal conditions and milk management practices on bulk milk quality in Minas Gerais State - Brazil Arq. Bras. Med. Vet. Zootec.
Picinin,L.C.A.; Bordignon-Luiz,M.T.; Cerqueira,M.M.O.P.; Toaldo,I.M.; Souza,F.N.; Leite,M.O.; Fonseca,L.M.; Lana,A.M.Q..
ABSTRACT The influence of seasonality and the training and implementation of good dairy farming practices on raw milk production and quality was evaluated on dairy farms in Minas Gerais State, Brazil. The physico-chemical composition, somatic cell count (SCC) and total bacterial count (TBC) were determined in 3,096 milk samples collected from bulk tanks originated from 43 dairy farms over a three-year period and correlated with key climatic factors. The recommended milking management practices were applied through a training program and correlated with the seasonal data in three stages: I) prior to training (dry period); II) 48 days after the training (transition period); III) 96 days after the training (rainy period). In the first stage, a diagnosis of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Raw milk; Weather; Total bacteria count; Somatic cell count; Dairy farm.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000401355
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Fourier Transform Infrared Spectroscopy (FTIR) for MUN analysis in normal and adulterated Milk Arq. Bras. Med. Vet. Zootec.
Oliveira,M.C.P.P.; Silva,N.M.A.; Bastos,L.P.F.; Fonseca,L.M.; Cerqueira,M.M.O.P.; Leite,M.O.; Conrrado,R.S..
The objective of this study was to evaluate the CombiScope FTIR equipment based on Fourier Transform Infrared methodology (FTIR), to assess the content of milk urea nitrogen (MUN) in Brazil. Repeatability and reproducibility of CombiScopeTM FTIR (Delta Instruments), and comparison with an enzymatic automated method (Chemspec® 150; Bentley Instruments) were tested to measure raw milk urea nitrogen (MUN). Additionally, MUN levels stability after storage of raw milk samples at 4ºC, and 20ºC for up to 15 days, and capability and precision to detect extraneous urea added as an adulterant to the milk were evaluated by FTIR equipment. There was a high correlation coefficient for the analysis of MUN by FTIR equipment, when compared with the automated enzymatic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Milk; Validation; Milk urea nitrogen; Infrared spectroscopy; FTIR.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500037
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In vitro probiotic potential of Lactobacillus spp. isolated from fermented milks Arq. Bras. Med. Vet. Zootec.
Cunha,A.F.; Acurcio,L.B.; Assis,B.S.; Oliveira,D.L.S.; Leite,M.O.; Cerqueira,M.M.O.P.; Souza,M.R..
The potential of in vitro probiotic Lactobacillus spp. was evaluated in fermented milks marketed in Belo Horizonte, MG, Brazil. Of the samples analyzed, 86.7% had at least 10(6) CFU/mL of Lactobacillus spp., complying with the Brazilian quality standards for fermented milks. Furthermore, 56.7% had minimum count ranging from 10(8) to 10(9) CFU/mL, which is in accordance with legal parameters. The remaining 43.3% would not be able to satisfactorily guarantee benefits to consumers. The amount of Lactobacillus spp. varied between batches of products, which may indicate failures in monitoring during manufacture, transport or storage. All strains of Lactobacillus spp. showed some inhibitory activity against the indicator microorganisms, being more pronounced...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus spp.; Fermented milks; Probiotic.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000600040
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Influência de diferentes tipos de micro-organismos na contagem bacteriana total por citometria de fluxo do leite cru refrigerado Arq. Bras. Med. Vet. Zootec.
Sampaio,V.S.C.; Souza,F.N.; Saraiva,C.J.C.; Santos,R.P.; Leite,M.O.; Resende,G.M.; Gonçalves,N.C.; Dionizio,F.L.; Cerqueira,M.M.O.P..
Contagens bacterianas de 179 amostras de leite cru refrigerado, provenientes de diferentes bacias leiteiras de Minas Gerais, foram realizadas pelos métodos de citometria de fluxo e contagem padrão em placas. O estudo das associações entre a contagem bacteriana total e as contagens bacterianas dos diferentes grupos de micro-organismos foi realizado pela correlação de Pearson. Houve uma forte correlação positiva e significativa entre os valores de contagem de psicrotróficos (r = 0,67) e mesófilos (r = 0,70), determinados pelo método de referência, e os valores da contagem bacteriana total, determinados pela citometria de fluxo. Foi possível estabelecer uma curva de calibração para o citômetro de fluxo utilizando equações de regressão linear. As equações para...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Leite de tanque; Qualidade de leite; Leite.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000200607
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Microbiological and physical-chemical characteristics of fermented milk beverages Arq. Bras. Med. Vet. Zootec.
Andrade,E.H.P.; Silva,N.M.A.; Resende,M.F.S.; Souza,M.R.; Fonseca,L.M.; Cerqueira,M.M.O.P.; Penna,C.F.A.M.; Leite,M.O..
This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30ºC) and thermal tolerant coliforms (45ºC), Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented milk beverages; Microbiology; Physical-chemistry; Protein.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000601735
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Quality of fermented milks produced with Lactobacillus rhamnosus and Lactobacillus fermentum isolated from artisanal cheeses Arq. Bras. Med. Vet. Zootec.
Mendes,D.P.G.; Souza,M.R.; Galletti Júnior,M.; Leite,M.O.; Penna,C.F.A.M..
Leites fermentados por Lactobacillus rhamnosus e Lactobacillus fermentum, isolados de queijos artesanais, foram produzidos e avaliados quanto às características físico-químicas e microbiológicas durante 45 dias de estocagem a 8-10ºC. Análises sensoriais foram realizadas aos 15 e 60 dias. Ambos os leites fermentados apresentaram contagens adequadas das bactérias láticas, superiores a 108 UFC/g, durante toda a estocagem. As médias das análises físico-químicas e microbiológicas dos produtos durante a estocagem foram iguais e todos atenderam às especificações da legislação brasileira. Melhores resultados de avaliações sensoriais (P<0.05) foram aos 15 dias de estocagem. Leites fermentados por L. fermentum obtiveram melhor aceitação sensorial aos 60 dias de...
Tipo: Info:eu-repo/semantics/other Palavras-chave: Fermented milks; Lactobacillus spp.; Sensory evaluation; Shelf-life.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000401291
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