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Registros recuperados: 107
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A comparative study of procedures for binding of aflatoxin M1 to Lactobacillus rhamnosus GG BJM
Assaf,Jean Claude; Atoui,Ali; Khoury,André El; Chokr,Ali; Louka,Nicolas.
ABSTRACT Several strains of lactic acid bacteria (LAB), frequently used in food fermentation and preservation, have been reported to bind different types of toxins in liquid media. This study was carried out to investigate the effect of different concentrations of Lactobacillus rhamnosus GG (ATCC 53103) to bind aflatoxin M1 (AFM1) in liquid media. AFM1 binding was tested following repetitive washes or filtration procedures in combination with additional treatments such as heating, pipetting, and centrifugation. The mixture of L. rhamnosus GG and AFM1 was incubated for 18 h at 37 °C and the binding efficiency was determined by quantifying the unbound AFM1 using HPLC. The stability of the complexes viable bacteria-AFM1 and heat treated bacteria-AFM1 was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aflatoxin M1; Lactic acid bacteria; L. rhamnosus GG; Milk.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000100120
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A functional food: a traditional Tarhana fermentation Ciênc. Tecnol. Aliment.
KIVANÇ,Merih; FUNDA,Ebru Güney.
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tarhana; Lactic acid bacteria; Yeast; Fermentation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269
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A survey of whole-plant corn silages from Minas Gerais dairy farms Scientia Agricola
Santos,Andréia de Oliveira dos; Dias Junior,Gilson Sebastião; Pereira,Marcos Neves; Schwan,Rosane Freitas; Ávila,Carla Luiza da Silva.
ABSTRACT Whole-plant corn silage (WPCS) is a commonly used forage for feeding dairy cattle in Brazil. The aim of this study was to evaluate on-farm ensilaging practices and the nutritional value, microbiology and fermentation profiles of WPCS from dairy farms in the south of the state of Minas Gerais, Brazil. Silages from 54 dairy farms located in nine cities were sampled and a questionnaire was distributed for completion to describe the herd profile and ensilage practices. Herd size ranged from 8 to 1,000 lactating cows, and 52 % of the farms had fewer than 50 cows in lactation. The majority of the farms cultivated hard endosperm texture hybrids (52 %) and used pull-type forage harvesters (87 %). Double-sided plastic was the most used form of silo...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aerobic deterioration; Ensilaging practices; Dairy farming; Lactic acid bacteria.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162020000200401
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Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1 Ciênc. Tecnol. Aliment.
Bovo,Fernanda; Franco,Larissa Tuanny; Rosim,Roice Eliana; Oliveira,Carlos Augusto Fernandes de.
This study aimed to compare Lactobacillus rhamnosus growth in MRS (de Man, Rogosa and Sharpe) broth and a culture medium containing milk whey (MMW) and to evaluate aflatoxin B1 (AFB1) adsorption capacity by bacterial cells produced in both culture media. L. rhamnosus cells were cultivated in MRS broth and MMW (37 °C, 24 hours), and bacterial cell concentration was determined spectrophotometrically at 600 nm. AFB1 (1 µg/ml) adsorption assays were conducted using 1 x 10(10) non-viable L. rhamnosus cells (121 °C, 15 minutes) at pHs 3.0 and 6.0 and contact time of 60 minutes. AFB1 quantification was performed by High Performance Liquid Chromatography. Bacterial cell concentration in MMW was higher (9.84 log CFU/ml) than that in MRS broth (9.63 log CFU/ml)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aflatoxin B1; Decontamination; Lactic acid bacteria; Milk whey; MRS broth.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300019
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Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage. Repositório Alice
DIAS, J. F.; SIMBRAS, B. D.; BERES, C.; SANTOS, K. M. O. dos; CABRAL, L. M. C.; MIGUEL, M. A. L..
bitstream/item/213281/1/fsufs-02-00058.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Bio-Preservant; Fermented beverage; Lactic acid bacteria; Probiotics; Grape juice; Grape pomace.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122601
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An alternative method for screening lactic acid bacteria for the production of exopolysaccharides with rapid confirmation. Repositório Alice
PAULO, E. M.; VASCONCELOS, M. P.; OLIVEIRA, I. S.; AFFE, H. M. J.; NASCIMENTO, R. dos S.; MELO, I. S. de; ROQUE, M. R. de A.; ASSIS, S. A. de.
Abstract: The accumulation of exopolysaccharides (EPS) produced by microorganisms occurs in the presence of excess substrate and limiting conditions of elements that are essential to growth, such as nitrogen, phosphorus, sulfur, and magnesium. The presence of EPS produced by bacterial cells contributes to slime colonies formation in solid medium and increased viscosity in liquid medium. This paper proposes an alternative method for screening EPS-producing lactic acid bacteria using solid medium-containing discs of filter paper that are saturated with active cultures. The screening was carried out under different culture conditions varying the type of sugar, pH, and temperature. EPS production was visualized by the presence of mucoid colonies on the discs,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Triagem; Exopolissacarídeos; Análise de laboratório; Polissacarídeo; Screening; Exopolysaccharides; Lactic acid bacteria.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/963060
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An alternative method for screening lactic acid bacteria for the production of exopolysaccharides with rapid confirmation Ciênc. Tecnol. Aliment.
Paulo,Elinalva Maciel; Vasconcelos,Murilo Pinho; Oliveira,Ivelise Santiago; Affe,Helen Michelle de Jesus; Nascimento,Rosely; Melo,Itamar Soares de; Roque,Milton Ricardo de Abreu; Assis,Sandra Aparecida de.
The accumulation of exopolysaccharides (EPS) produced by microorganisms occurs in the presence of excess substrate and limiting conditions of elements that are essential to growth, such as nitrogen, phosphorus, sulfur, and magnesium. The presence of EPS produced by bacterial cells contributes to slime colonies formation in solid medium and increased viscosity in liquid medium. This paper proposes an alternative method for screening EPS-producing lactic acid bacteria using solid medium-containing discs of filter paper that are saturated with active cultures. The screening was carried out under different culture conditions varying the type of sugar, pH, and temperature. EPS production was visualized by the presence of mucoid colonies on the discs, which was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Screening; Exopolysaccharides; Lactic acid bacteria.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400011
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Antibacterial activity of lactic cultures isolated of Italian salami BJM
Maciel,Janeeyre Ferreira; Teixeira,Magdala Alencar; Moraes,Célia Alencar de; Gomide,Lúcio Alberto de Miranda.
Lactic acid bacteria were isolated in the MRS, D-MRS and M17 modified media, during the processing of Italian salami, obtained from two processing plants, in the State of Paraná. The 484 isolates were tested for their antibacterial activity against Listeria monocytogenes (Microbiology Laboratory-UFV), Staphylococcus aureus (ATCC 25923), Salmonella enteritidis (ATCC 13076) and Escherichia coli (ATCC 25922), by a deferred method. One hundred and fifteen isolates inhibited at least two of the pathogens. The isolates presented larger inhibition against L. monocytogenes. The 45 isolates with antagonistic action on the four indicator bacteria were identified by the system Biolog. Lactobacillus bifermentans prevailed among the isolates identified in MRS medium...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Italian salami; Lactic acid bacteria; Antibacterial actvity.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000500041
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Antibiotic resistance in lactic acid bacteria isolated from some pharmaceutical and dairy products BJM
Gad,Gamal Fadl M.; Abdel-Hamid,Ahmed M.; Farag,Zeinab Shawky H..
A total of 244 lactic acid bacteria (LAB) strains were isolated from 180 dairy and pharmaceutical products that were collected from different areas in Minia governorate, Egypt. LAB were identified phenotypically on basis of morphological, physiological and biochemical characteristics. Lactobacillus isolates were further confirmed using PCR-based assay. By combination of phenotypic with molecular identification Lactobacillus spp. were found to be the dominant genus (138, 76.7%) followed by Streptococcus spp. (65, 36.1%) and Lactococcus spp. (27, 15%). Some contaminant organisms such as (Staphylococcus spp., Escherichia coli, Salmonella spp., mould and yeast) were isolated from the collected dairy samples but pharmaceutical products were free of such...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Phenotypic and molecular identification; PCR assay; Antibiotic resistance genes.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100005
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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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Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria Ciência Rural
Farias,Paula Karoline Soares; Silva,Júlio César Rodrigues Lopes; Souza,Cintya Neves de; Fonseca,Francine Souza Alves da; Brandi,Igor Viana; Martins,Ernane Ronie; Azevedo,Alcinei Mistico; Almeida,Anna Christina de.
ABSTRACT: Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Capim cidreira; Clove; Lemongrass; Lactic acid bacteria; Probiotics.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200450
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Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products ArchiMer
Pilet, Marie-france; Leroi, Francoise.
Microbial seafood-borne disease represents 10 to 20% of the total food-borne outbreaks. Most of them are from bacterial origin and involve seafood products that have been contaminated by pathogenic Vibrio, Listeria monocytogenes and histaminogen bacteria. On the other hand, seafood products are very sensitive to the development of spoiling bacteria producing off-odours. Pathogenic and spoiling microflora are not always reduced or limited by the processing steps that are currently used in these foodstuffs, and the interest for alternative techniques such as bioprotection to improve quality and safety of seafood has increased in the last years. Among the microbial flora of lightly preserved seafood products, lactic acid bacteria usually become dominant...
Tipo: Text Palavras-chave: Biopreservation of seafood; Seafood safety and spoilage; Lactic acid bacteria; Sensory quality; Listeria monocytogenes.
Ano: 2010 URL: http://archimer.ifremer.fr/doc/00030/14138/11384.pdf
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Atividade proteolítica de cepas de Lactobacillus mucosae isoladas de leite de cabra. Repositório Alice
MORAES, G. D. de; DUARTE, T. F.; SILVA, L. M. F. da; FIGUEIREDO, H. O. S.; VASCONCELOS, A. S. do E.; SANTOS, K. M. O. dos..
2013
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Lactobacillus mucosae; Probiótico; Produto lácteo; Caprino; Leite de cabra; Proteólise; Tecnologia de alimento; Goat milk; Probiotics; Lactobacillus; Lactic acid bacteria; Food technology.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/975127
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Autochthonous probiotic mixture improves biometrical parameters of larvae of Piaractus mesopotamicus (Caracidae, Characiforme, Teleostei) Ciência Rural
Guidoli,Marcos Gabriel; Mendoza,Jorge Arnaldo; Falcón,Sofia Lizardo; Boehringer,Silvia Irene; Sánchez,Sebastián; Macías,María Elena Fátima Nader.
ABSTRACT: Probiotics are a novel alternative to antibiotics as growth factors. Previously, our group isolated, selected and tested in vivo, eight autochthonous strains. They showed no significant effects when administered individually. However, the best doses, stages and ways of administration were combined in a multi strain formula. The aim of this research was to evaluate the effect of this probiotic product on the growth and survival of Piaractus mesopotamicus larvae. The administration was implemented during egg incubation and endogenous feeding period (5), during larvae exogenous feeding period (10) and all along the experiment (15). A group without microorganisms was used as control. The probiotic generates significant increments of mean weight and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Bacillus; Pacú; Larviculture.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000700652
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Avaliação da atividade antagonista de bactérias ácido lácticas e seus metabólitos frente a patógenos de origem animal. Repositório Alice
BONIN, M. C. B.; PENTEADO, A. L.; QUEIROZ, S. C. do N. de.
Resumo: Aeromonas hydrophila e Streptococcus agalactiae são bactérias responsáveis pela incidência de doenças severas em peixes, ocasionando perdas significativas na aquicultura. Para tratar essas doenças são utilizados antibióticos, os quais podem deixar resíduos nos alimentos e ocasionar resistência antimicrobiana. Desse modo, o controle de patógenos e a profilaxia de enfermidades deve ser realizado com a finalidade de minimizar os impactos negativos nos organismos aquáticos, nos seres humanos e no meio ambiente. Assim, tem se buscado alternativas mais saudáveis para substituir essas moléculas sintéticas e o uso de bactéria ácido láticas (BALs) e ou seus produtos de metabolismo é uma delas. Neste trabalho, foi avaliada a atividade antagonista de...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Peixe de Água Doce; Doença Animal; Aquicultura; Piscicultura; Lactic acid bacteria; Freshwater fish; Fish diseases; Antibiosis; Fish culture; Aeromonas hydrophila; Streptococcus agalactiae.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115701
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Avaliação do potencial probiótico e tecnológico de bactérias ácido láticas isoladas de queijo de coalho Repositório Alice
LIMA, C. P. de.
Probióticos são micro-organismos vivos que conferem benefícios à saúde do hospedeiro quando administrados em quantidades adequadas e regularmente. Um dos seus principais benefícios está associado a sua participação na modulação da flora intestinal. Produtos lácteos são reconhecidos como uma excelente fonte e veículo de bactérias láticas probióticas. O objetivo deste estudo foi caracterizar o potencial probiótico e tecnológico de 24 cepas de bactérias ácido láticas (BAL) oriundas de queijo de Coalho artesanal produzidos em Pernambuco. Foram realizados testes de resistência ao trato gastrintestinal (TGI), atividade antimicrobiana frente a patógenos intestinais, capacidade de autoagregação e coagregação, hidrofobicidade celular, atividade ß-galactosidase,...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Queijo coalho; Probiotics; Lactic acid bacteria; Functional foods.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101893
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Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization BJM
Puerari,Cláudia; Magalhães-Guedes,Karina Teixeira; Schwan,Rosane Freitas.
Bacaba chicha is a beverage prepared by the indigenous Umutina people from the bacaba fruit (Oenocarpus bacaba), a purple berry that is rich in fat and carbohydrates, as well as a source of phenolic compounds. In this study, samples of bacaba chicha beverage were collected, and the microbial community was assessed using culture-dependent and -independent techniques. The nutritional composition and metabolite profiles were analyzed, and species belonging to lactic acid bacteria (LAB) and yeasts were detected. The LAB group detected by culture-dependent analysis included Enterococcus hormaechei and Leuconostoc lactis. Polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE) detected additional Propionibacterium avidum, Acetobacter...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Non-alcoholic beverage; Indigenous beverage; Lactic acid bacteria; Yeasts; Bacaba.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000401207
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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
Registros recuperados: 107
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