Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 10
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Biosurfactant production by Pseudomonas aeruginosain kefir and fish meal BJM
Kaskatepe,Banu; Yildiz,Sulhiye; Gumustas,Mehmet; Ozkan,Sibel A..
The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956). The quantity of rhamnolipids of ATCC, H1 and SY1...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biosurfactant; Pseudomonas aeruginosa; Rhamnolipid; Kefir; Fish meal.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300855
Imagem não selecionada

Imprime registro no formato completo
Caracterização e estabilidade de leite fermentado kefir elaborado com adição de polpa de açaí. Repositório Alice
SALES, L. G. M..
O Kefir é um leite fermentado que pode apresentar propriedades funcionais, dentre as quais estão à regulação intestinal e aumento da resistência imunológica. A adição de uma fruta, como o açaí, ao Kefir pode agregar valor nutricional e sensorial ao produto. Diante do exposto, esta pesquisa visou elaborar leite fermentado Kefir adicionado de polpa de açaí, avaliando sua aceitação sensorial e estabilidade. O Kefir foi elaborado a partir de leite UHT integral, fermentado por meio dos grãos de Kefir, adicionado de diferentes concentrações de polpa de açaí e sacarose. As formulações de Kefir foram determinadas por meio de planejamento fatorial 22 contendo quatro ensaios fatoriais em dois níveis com o ensaio central repetido três vezes. Deste planejamento as...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Açaí; Kefir; Functional foods.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101905
Imagem não selecionada

Imprime registro no formato completo
conservation and nutritional quality of blueberry treated with eatable covering Ciência e Agrotecnologia
Stülp,Marcibela; Gnas,Bruna Barbara Bucalão; Clemente,Edmar.
Lengthening the post-harvest life of fruits from temperate climates is one of the greatest challenges of modern agriculture, which aims at diminishing the losses and increasing the offer period of the product in national and international market. The use of eatable pellicles has been explored to cover fruits, since its usage represents an economical advantage, due to its low price and reduction of post-harvest losses. Thus, the aim of this work was to evaluate the quality of blueberry, cultivar Florida M, produced in an organic production system and covered with eatable covering based on kefir grains associated with different storage temperatures. Thus, it was observed that the most efficient treatment to reduce blueberry post-harvest loss was the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Post-harvest; Blueberry; Kefir.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400006
Imagem não selecionada

Imprime registro no formato completo
Effect of using kefir in the formulation of traditional Tarhana Ciênc. Tecnol. Aliment.
DEMIRCI,Ahmet Sukru; PALABIYIK,Ibrahim; OZALP,Seymanur; TIRPANCI SIVRI,Goksel.
Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tarhana; Kefir; Rheological behavior; Fermentation; Sensorial property.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200358
Imagem não selecionada

Imprime registro no formato completo
Evaluation of antagonistic activity of milk fermented with kefir grains of different origins BABT
Santos,João Paulo Victorino; Araújo,Tatiane Ferreira; Ferreira,Célia Lúcia de Luces Fortes; Goulart,Simone Machado.
In this study, the potential of kefir grains, obtained from three different towns/cities in the Southeast Region of Brazil to inhibit the growth of the five pathogenic microorganisms was evaluated. The samples showed the growth inhibition from 42.80-69.15 for Staphylococcus aureus ATCC 6538, 30.73-59.89 for Escherichia coli ATCC 11229, 44.99-73.05 for Salmonela typhi ATCC 6539, 41.45-54.18 for Listeria monocytogenes ATCC 15313 and 70.38-86.80 for Bacillus cereus RIBO 1222-173-S4. These results indicated that the kefir grains evaluated had antagonistic activity toward the different pathogens tested. The ability to inhibit, although differently depending on the regional microbiota, indicated a potential for their use as a functional food.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kefir; Antagonism; Inhibitors; Functional foods.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500014
Imagem não selecionada

Imprime registro no formato completo
Identification and assessment of kefir yeast potential for sugar/ethanol-resistance BJM
Miguel,M.G.C.P.; Cardoso,P.G.; Magalhães-Guedes,K.T.; Schwan,R.F..
Biochemical and molecular analysis was used for identification of different kefir yeasts species from Brazil, Canada and the United States of America. The sugar/ethanol-resistant activity of the yeasts was evaluated. Saccharomyces cerevisiae and Kluyveromyces marxianus had the highest growth rates, suggesting biotechnological applications possible for these strains.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kefir; Sugar/ethanol-resistant yeasts; Yeasts diversity; Rep-PCR; PCR-DGGE.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100016
Imagem não selecionada

Imprime registro no formato completo
Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented suspension Ciênc. Tecnol. Aliment.
Bergmann,Rafaela Strada de Oliveira; Pereira,Maria Aparecida; Veiga,Sandra Maria Oliveira Moraes; Schneedorf,José Maurício; Oliveira,Nelma de Mello Silva; Fiorini,João Evangelista.
Probiotics are supplementary foods developed by microbial strains that improve animal health beyond basic nutrition. Probiotics are consumed orally, regardless of being considered as normal inhabitants of the intestines, able to survive in enzimatic and biliary secretions. Kefir is a probiotic originated from the old continent, fermented by several bacteria and yeasts, encapsulated in a polyssacharide matrix, and resembles jelly grains. Kefir is also presented as its sourish product both in sugary or milky suspensions containing vitamins, aminoacids, peptides, carbohydrates, ethanol, and volatile compounds. Kefir is known to have a diverse microbial content depending on the country and fermentative substrates, which cause distinct probiotic effects. In...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aqueous fermentation; Kefir; Microorganisms; Probiotics.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400029
Imagem não selecionada

Imprime registro no formato completo
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage BJM
Leite,Analy Machado de Oliveira; Miguel,Marco Antonio Lemos; Peixoto,Raquel Silva; Rosado,Alexandre Soares; Silva,Joab Trajano; Paschoalin,Vania Margaret Flosi.
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Microbial diversity; Kefir grains; Fermented milk; Kefir.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200001
Imagem não selecionada

Imprime registro no formato completo
Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage Acta Amazonica
NOGUEIRA,Lara Kozlowski; AGUIAR-OLIVEIRA,Elizama; KAMIMURA,Eliana Setsuko; MALDONADO,Rafael Resende.
ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g-1) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Euterpe oleracea; Kefir; Milk; Fermentation; Sensorial acceptance..
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000400417
Imagem não selecionada

Imprime registro no formato completo
Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir Ciênc. Tecnol. Aliment.
KIVANC,Merih; YAPICI,Evrim.
Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added separately to give 105 cfu mL-1 and left to incubate at 22 °C for 24 hours at first stage. During the incubation, the bacteria and yeast counts, pH and titratable acidity amounts were determined. In the second stage, E. coli O157: H7 and S. aureus cultures were separately added to produce 105 cfu mL -1 of kefir and was stocked at 5 °C for 3 days. Every day samples were taken and the same tests were done. During fermentation, in all samples the initial while TA was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kefir; E. coli O157:H7; S. aureus; Lactic acid bacteria; Yeast.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500225
Registros recuperados: 10
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional