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Registros recuperados: 21
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Antilisterial activity of lactic acid bacteria isolated from vacuum-packaged brazilian meat and meat products BJM
Martinis,Elaine C.P. De; Públio,Márcia R.P.; Santarosa,Priscila R.; Freitas,Flávia Z..
Twenty samples of Brazilian meat and meat products were screened by the agar overlay method for bacteriocin-producing lactic acid bacteria, using Lactobacillus sake ATCC 15521 as indicator strain. Based on Gram staining, KOH reaction, catalase test and fermentation of 49 carbohydrates (API 50 CH), three out of seven isolates with confirmed antagonist properties were identified as Lactobacillus curvatus, one as Leuconostoc mesenteroides and one as Leuconostoc sp. Two isolates could not be properly identified using these tests. The inhibitors produced by these strains were sensitive to proteases. Inhibition due to lytic bacteriophages was ruled out, so the isolates were classified as bacteriocin-producing lactic acid bacteria. Four of them presented...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Meat; Bacteriocins; Biopreservation; Listeria monocytogenes.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100008
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Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product. Repositório Alice
CARVALHO, K. G. de; BAMBIRRA, F. H. S.; KRUGER, M. F; BARBOSA, M. S.; OLIVEIRA, J. S.; SANTOS, A. M. C.; NICOLI, J. R.; BEMQUERER, M. P.; MIRANDA, A. de; SALVUCCI, E. J.; SESMA, F. J. M.; FRANCO, B. D. G. M..
bitstream/item/181795/1/Carvalho2010-Article-AntimicrobialCompoundsProduced.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Lactobacillus sakei 2a; Antimicrobial proteins; Bacteriocins; Lactic acid bacteria.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/869794
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Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese Ciênc. Tecnol. Aliment.
Fraga Cotelo,Martín; Perelmuter Schein,Karen; Giacaman Salvo,Sheila Solange; Zunino Abirad,Pablo Miguel; Carro Techera,Silvana Beatriz.
Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Bacteriocins; Artisan cheese.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400029
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Bacteria of fecal origin in mangrove oysters (Crassostrea rhizophorae) in the Cocó River estuary, Ceará State, Brazil BJM
Silva,Ana I.M.; Vieira,Regine H.S.F.; Menezes,Francisca G.R.; Fonteles-Filho,Antonio A.; Torres,Regina C.O.; Sant'Anna,Ernani S..
This study was aimed at evaluating the microbiological quality of mangrove oysters (Crassostrea rhizophorae), collected at a natural oyster bed in the estuary of Cocó river (Fortaleza, Ceará, Brazil). MPN values were used for estimating the total (TC) and fecal (FC) coliforms and Enterococcus spp. TC and FC MPN values in the whole muscle and intervalve liquid ranged from <1.8 to >1,600/g and from <1.8 to 920/g, respectively. The MPN estimates for Enterococcus spp. were between <3.0 and >1,100/g. No correlation was found between the physico-chemical parameters (temperature, salinity and pH) of the surrounding water and the bacteriological contamination levels found in the tested oysters. The only correlation found was between TC and FC...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oyster; Total and fecal coliforms; Enterococci; Bacteriocins.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100021
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Bacteriocin-like inhibitory substance in aquaculture: a classic method of protein precipitation for a new aplicability Biological Sciences
Pacheco, Kelly Dutra; Del'Duca, Alessandro; Borges, Marina Loures; Fernandes, Rafhaela Tostes; Cesar, Dionéia Evangelista; Apolônio, Ana Carolina Morais.
 Techniques to decrease losses from bacterial diseases are always important to improve the fish production. The use of antagonistic substances (bacteriocins) has been proven to be a viable option. The aim of this study was to evaluate different methods of purification for bacteriocin like inhibitory substances (BLIS). For the purification process, we isolated and used two Gram-positive bacilli that produce antagonistic substances for pathogens in aquaculture. Tests for detection of interfering factors were also performed. After the confirmation that the antagonistic action was due the BLIS activity, we carried out the purification methods. The methods tested were: cell free supernatant, acid extraction and ammonium sulfate precipitation at two...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Gram-positive bacilli; Tilapia culture; Bacteriocin-like inhibitory substance purification..
Ano: 2018 URL: http://periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/37881
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Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives BABT
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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Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives BABT
Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de.
Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Antimicrobials; Food Industry; Biopreservation.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008
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Characterization of bacteriocins produced by Lactococcus lactis strains BJM
Moreno,Izildinha; Lerayer,Alda L.S.; Baldini,Vera L.S.; Leitão,Mauro F. de F..
Bacteriocins produced by fifteen strains of Lactococcus lactis (14 L. lactis subsp. lactis and one L. lactis subsp. cremoris) were heat resistant, sensitive to several proteolytic enzymes and active over a wide range of pH. Their resistance to the heating was greatly influenced by the pH. Only the strain L. lactis subsp. lactis ITAL 383 produced a bacteriocin with a wide activity spectrum, similar to nisin of L. lactis subsp. lactis ATCC 11454. This bacteriocin inhibited closely related species and other Gram-positive microorganisms including Listeria monocytogenes and Staphylococcus aureus, but it was not active against the Gram-negative bacteria tested. The identification of partially purified antimicrobial compounds by SDS-PAGE showed that bacteriocin...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; L. lactis; Activity spectrum; Physical-chemical characteristic.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000300007
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Detection and characterization of bacteriocin-producing Lactococcus lactis strains Rev. Microbiol.
Moreno,Izildinha; Lerayer,Alda L.S.; Leitão,Mauro F. de Freitas.
One hundred sixty seven strains of Lactococcus lactis were screened for bacteriocin production by well diffusion assay of GM17 agar. Fourteen (8.4%) produced antimicrobial activity other than organic acids, bacteriophages or hydrogen peroxide. The frequency of bacteriocin production ranged from 2% in L. lactis subsp. cremoris up to 12% in L. lactis subsp. lactis. Antimicrobial activities were not observed in any strain of L. lactis subsp. lactis var. diacetylactis. Among thirteen bacteriocin-producing strains and two nisin-producing strains (L. lactis subsp. lactis ATCC 11454 and L. lactis subsp. lactis CNRZ 150), eight (53%) were characterized as lactose-positive (Lac+) and proteinase-negative (Prt-). The bacteriocin-producing cultures were also...
Tipo: Info:eu-repo/semantics/article Palavras-chave: L. lactis; Bacteriocins; Fermentation; Plasmids.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000200008
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Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties Ciênc. Tecnol. Aliment.
JIMÉNEZ-VILLEDA,Perla-Yesenia; RODRÍGUEZ-HERNÁNDEZ,Adriana-Inés; LÓPEZ-CUELLAR,Ma.-del-Rocío; FRANCO-FERNÁNDEZ,Melitón-Jesús; CHAVARRÍA-HERNÁNDEZ,Norberto.
Abstract Films were prepared with 0.2% (w/v) gellan gum, 1% (w/v) citric pectin, 0.5% (w/v) glycerol, 5 mM CaCl2, 0.05 M Ethylenediaminetetraacetic acid (EDTA), and different concentrations of an antimicrobial activity-concentrated supernatant (AMC) obtained from fermentations of Streptococcus infantarius, which produces bacteriocin-like inhibitory substances (i.e., treatments F1, F2 and F3 with 75, 90 and 120 arbitrary units (AU)/mL, respectively). The treatments were based on a minimum-inhibitory-concentration (i.e., AMC, 90 AU/mL, plus EDTA, 0.05 M) for Escherichia coli, Staphylococcus aureus and Listeria monocytogenes growing in brain-heart-infusion medium at 35 °C. The films hindered the bacterium growth in selective media: E. coli -MacConkey, S....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacterium; Bacteriocins; Biopreservation; Mechanical properties; Gas permeability.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200436
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Elongated cells of Listeria monocytogenes in biofilms in the presence of sucrose and bacteriocin-producing Leuconostoc mesenteroides A11 Ciênc. Tecnol. Aliment.
Ratti,Regiane Priscilla; Gomes,Bruna Carrer; Martinez,Rafael Chacon Ruiz; Souza,Vanessa Maciel; Martinis,Elaine Cristina Pereira De.
Listeria monocytogenes is a foodborne pathogen which may survive in biofilms and persist in food processing plants. In this study, the ability of Leuconostoc mesenteroides (bac+ and bac-) to inhibit biofilm formation by L. monocytogenes ATCC 19115 was studied with stainless steel coupons immersed in BHI broth and BHI broth plus sucrose in combination with the Lactic Acid Bacteria (LAB). Adhered cells were collected with swabs and enumerated on selective agars (Oxford for listeria and MRS for leuconostoc). Leuconostoc mesenteroides bac+ in co-culture with L. monocytogenes was effective to inhibit biofilm formation by listeria for up to 3 hours of incubation, but at 24 hours, biofilm was present in all conditions tested, as confirmed by observations of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: L. monocytogenes; Biofilm; Elongated cells; Lactic acid bacteria; Bacteriocins.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400027
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Evaluation of bacteriocin-producing Lactobacillus sakei 1 against Listeria monocytogenes 1/2a growth and haemolytic activity BJM
Martinez,Rafael C.R.; De Martinis,Elaine C.P..
Bacteriocin-producing Lactobacillus sakei 1 was cultivated in Brain-Heart Infusion broth (24 h at 25ºC). The culture supernatant was neutralized, filter sterilized and used to test the activity of bacteriocin against Listeria monocytogenes 1/2a, at 8ºC and 15ºC. Non-bacteriocinogenic Lactobacillus sakei ATCC 15521 was used as a negative control. L. monocytogenes 1/2a was inoculated in culture supernatant medium from L. sakei 1 and L. sakei ATCC 15521 and the listerial populations were determined after 0, 5 and 10 days. The bacteriocin production was quantified as arbitrary units per mL (AU/mL) using agar antagonism test. Additionally, to investigate if L. monocytogenes virulence pattern could be changed after bactericion exposure, the ability of L....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Listeria monocytogenes; Lactobacillus sakei; Bacteriocins; Virulence; Resistance.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100016
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Improved adsorption-desorption extraction applied to the partial characterization of the antilisterial bacteriocin produced by Carnobacterium maltaromaticum C2 BJM
Tulini,F. L; De Martinis,E.C.P.
Bacteriocins are ribosomally produced peptides useful for food biopreservation. An improved adsorption-desorption process is proposed for the partial purification of the bacteriocin produced by the fish isolate Carnobacterium maltaromaticum C2. Analyzis of extract by SDS-PAGE indicated this method may offer an alternative to improve the yield of purification of bacteriocins.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; LAB; Carnobacterium; SDS-PAGE.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000200032
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Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat BJM
Fiorentini,Ângela M.; Sant'Anna,Ernani S.; Porto,Anna C.S.; Mazo,Jaciara Z.; Franco,Bernadette D.G.M..
Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus plantarum BN; Bacteriocins; Bovine meat; Shelf-life.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100010
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Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments BABT
Nwuche,Charles Ogugua.
In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total of 752 colonies isolated from the condiments. Out of the 30, only five strains retained activity after the pH of the broth supernatant was adjusted to 6.5. When evaluated by the agar-well diffusion assay, the spectra of inhibitory activity showed that Staphylococcus aureus was the most sensitive indicator organism tested, while Listeria monocytogenes was the most resistant. One strain (UG 2) was active against Escherichia coli. The assays using the cell-free supernatant of the cultures showed that the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 'Ugba'; 'Okpiye'; Lactic acid bacteria; Bacteriocins; Inhibitory activity; Condiments; Cell free supernatant.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100013
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Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity BJM
Bromberg,Renata; Moreno,Izildinha; Zaganini,Cíntia Lopes; Delboni,Roberta Regina; Oliveira,Josiane de.
A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gram-negative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Lactic acid bacteria; Meat; Inhibitory activity.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100023
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NISIN and the Market for Commercial Bacteriocins AgEcon
Jones, Eluned; Salin, Victoria; Williams, Gary W..
This report provides a background analysis of the market for nisin and other commercially available antimicrobial food additives. The report concludes that there is a potential role for a new U.S.-based entity to compete with a nisin product that is cost-competitive or provides quality guarantees to satisfy U.S. buyers who have tight specifications for ingredient sourcing and food safety and quality oversight.
Tipo: Report Palavras-chave: NISIN; Bacteriocins; Food Consumption/Nutrition/Food Safety; Marketing.
Ano: 2005 URL: http://purl.umn.edu/90779
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Resistência bacteriana e ação das bacteriocinas de Lactobacillus spp em Staphylococcus aureus isolados de mastite bovina Arq. Bras. Med. Vet. Zootec.
Pribul,B.R.; Pereira,I.A.; Soares,L.C.; Coelho,S.M.O.; Barberis,I.L.; Pascual,L.; Souza,M.M.S..
Staphylococcus aureus is the major pathogen causing intramammary infections in dairy cattle worldwide. Among the factors that contribute to its spread and infectious potential is the ability to overcome the mechanisms of antimicrobials activity. The present work investigated the antimicrobial resistance pattern and sensibility to bacteriocins produced by strains of Lactobacillus spp of 30 isolates of S. aureus from mastitis. From this, 29 are beta-lactamase producers. Eight isolates (26.6%) showed resistance to at least four antibiotics being considered multiresistent. All of them were mecA-positive. Otherwise, all isolates tested showed sensibility to at least one of the four bacteriocin producer strains. Due to the significant depletion of the efficacy...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus aureus; Bovine mastitis; Antimicrobial resistance; Bacteriocins; Lactobacillus spp.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000300029
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Screening for anti-listeria bacteriocins produced by lactic acid bacteria isolated from goat milk in Ceará, Brazil. Repositório Alice
SANTOS, K. M. O. dos; OLIVEIRA, J. da S.; VIEIRA, A. D. S.; SILVA, L. M. F. da; FRANCO, B. D. G. de M.; TODOROV, S. D..
2012
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Bebida lática fermentada; Bactéria lática; Bacteriocina; Caprino; Leite de cabra; Goat milk; Bacteriocins; Lactic acid bacteria.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/939741
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Screening for antimicrobial activity among bacteria isolated from the Amazon Basin BJM
Motta,Amanda S.; Cladera-Olivera,Florencia; Brandelli,Adriano.
Bacteria producing antimicrobial activity were identified among 86 isolates from aquatic environments of Brazilian Amazon Basin. Antimicrobial activity against at least one indicator strain was detected for 59 isolates (68.6%). Inhibitory activity was mostly against Gram-positive bacteria, such as Listeria monocytogenes and Bacillus cereus. The antimicrobial substances produced by 19 strains that showed higher inhibitory activity were partially characterized. These antimicrobial substances showed thermal resistance for up to 100°C and partial resistance to proteolytic treatment. Some antimicrobials were partially resistant to pronase E at 2 mg ml-1 or to treatment with trichloroacetic acid. Detection of antimicrobial activity on polyacrylamide gels...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial activity; Listeria monocytogenes; Bacteriocins; Amazon Basin.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000300007
Registros recuperados: 21
Primeira ... 12 ... Última
 

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