Ewes S Milk
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Comparative analysis of agr groups and virulence genes among subclinical and clinical mastitis Staphylococcus aureus isolates from sheep flocks of the Northeast of Brazil
Staphylococcus aureus is one of the most frequent mastitis causative agents in small ruminants. The expression of most virulence genes of S. aureus is controlled by an accessory gene regulator (agr)locus. This study aimed to ascertain the prevalence of the different agr groups and to evaluate the occurrence of encoding genes for cytotoxin, adhesins and toxin
Braz. J. Microbiol.. Publicado em: 2013
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2. Potencial probiótico de bactérias lácticas e atividades biológicas de leite e queijos de ovelha / Probiotic potential of lactic bacteria and biological activities of ewe´s milk and cheeses
Bactérias lácticas probióticas e peptídeos bioativos são importantes componentes de alimentos funcionais. Neste trabalho, bactérias lácticas isoladas de leite ovino cru e de queijo de ovelha foram identificadas por 16S rDNA como pertencentes ao gênero Lactobacillus e avaliadas quanto ao potencial probiótico. Todas as linhagens demonstraram adequada
Publicado em: 2011
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3. Avaliação de uma metodologia profilática contra a mastite clínica em ovelhas da raça Santa Inês
Mastitis is an important problem for the Santa Inês ewes and is a disease strongly related to the management carried out in the herd. A comparative study was carried out between the proposed method based on drying (treatment) and the traditional method (control). Sixty-two Santa Inês ewes raised in a semi-extensive system were divided in two groups of 31 e
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2008-08
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4. ProduÃÃo, composiÃÃo e rendimento em queijos do leite de ovelhas Santa InÃs / Production, composition and yield in cheeses from the milk of Santa InÃs ewes
A criaÃÃo de ovinos para produÃÃo de leite no Brasil tem chamado a atenÃÃo nos Ãltimos anos, principalmente apÃs o bom desempenho de produtores da Serra GaÃcha. Este trabalho teve como objetivo obter informaÃÃes sobre a produÃÃo, composiÃÃo e rendimento em queijos do leite de um rebanho de ovelhas Santa InÃs, avaliando o efeito de ocitocina e
Publicado em: 2005
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5. Effect of lactation on single-dose pharmacokinetics of norfloxacin nicotinate in ewes.
In a three-way crossover trial, six healthy Finnish-Merino-Awassi ewes were given a single intravenous injection of norfloxacin nicotinate (in a dose equivalent to 25 mg of norfloxacin base per kg of body weight) during nursing, 1 day after weaning, and 1 month after weaning. Blood and milk samples were collected at different time intervals following dosing,
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6. Unusual Outbreak of Clinical Mastitis in Dairy Sheep Caused by Streptococcus equi subsp. zooepidemicus
This work describes an outbreak of clinical mastitis affecting 13 of 58 lactating ewes due to Streptococcus equi subsp. zooepidemicus. S. equi subsp. zooepidemicus was isolated in pure culture from all milk samples. All the clinical isolates had identical biochemical profiles and antimicrobial susceptibility patterns and also exhibited indistinguishable macr
American Society for Microbiology.
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7. Role of S-Layer Protein Antigenic Diversity in the Immune Responses of Sheep Experimentally Challenged with Campylobacter fetus subsp. fetus
Surface layer proteins (SLPs) are essential for induction of abortion by Campylobacter fetus subsp. fetus in experimentally challenged ewes. These proteins are encoded by multiple sap genes and vary in size and antigenicity. The role of SLP antigenic variation during experimental ovine infection was investigated. Following subcutaneous challenge, the SLPs we
American Society for Microbiology.
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8. Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks
Cheese produced from raw ewes’ milk and chouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented
American Society for Microbiology.