Bacillus Bacteria
Mostrando 1-12 de 1561 artigos, teses e dissertações.
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1. Chromatographic Profiles of Ethyl Acetate Extracts Produced by Bacillus sp. Collected from the Mangroves in the Brazilian Northeast
The genus Bacillus is Gram-positive, anaerobic or aerobic facultative bacteria, often described to be associated with the mangrove rhizosphere. Secondary products of their metabolism, coming from places affected by pollution and environmental stresses, such as mangroves, have been attracting interest from the biotechnological point of view. In view of this s
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Estirpe de Bacillus thuringiensis da restinga, tóxico ao Aedes (Stegomyia) aegypti (Linnaeus) (Diptera, Culicidae)
Resumo Bacillus thuringiensis é o entomopatógeno mais utilizado no controle do Aedes aegypti, vetor de diferentes agentes etiológicos que causam infecções graves em humanos. Diversos estudos têm como objetivo isolar cepas dessa bactéria de diferentes ambientes, com a perspectiva de selecionar isolados com atividade larvicida para mosquitos. Visando a
Braz. J. Biol.. Publicado em: 2021-12
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3. Development of technology for bakery products
Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active a
Food Sci. Technol. Publicado em: 2021-09
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4. Identification, antibacterial and antifungal effects, antibiotic resistance of some lactic acid bacteria
Abstract A total of 74 lactic acid bacteria (LAB) isolates were obtained from yoghurt, cheese, raw milk, boza and whey. 36 strains were identified at species levels as Lactococcus lactis (15), Lc. garvieae (8) Lactobacillus plantarum (7), Enterococcus faecium (3), Leuconostoc citreum (2) and Lb.casei (1) by MALDI-TOF MS analysis. The strains were tested for
Food Sci. Technol. Publicado em: 2021-06
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5. Enriquecimento de composto orgânico com microrganismos benéficos e desempenho produtivo do milho e trigo
RESUMO O enriquecimento com microrganismos benéficos pode aumentar os benefícios do composto orgânico. Este estudo teve o objetivo de avaliar o enriquecimento de um composto maturado com quatro bactérias promotoras de crescimento de plantas e fungo micorrízico (Rhizophagus clarus) usando braquiária (Urochloa brizantha) como planta hospedeira, compreend
Rev. bras. eng. agríc. ambient.. Publicado em: 2021-05
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6. Avaliação da tolerância ao cádmio e do potencial biossorptivo de Bacillus Cereus GCFSD01 isolado de solo contaminado com cádmio
Resumo A ocorrência contínua de metais pesados é uma das principais causas de poluição ambiental devido aos seus efeitos tóxicos. A contaminação por metais pesados representa um grande risco para todas as formas de vida encontradas no meio ambiente. Em concentrações mínimas, esses metais são altamente reativos e podem se acumular nas cadeias alim
Braz. J. Biol.. Publicado em: 2021-05
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7. Evaluation of Antibacterial Activity, Chromatographic Analysis for Rutin and Quercetin Quantification Using HPLC-UV-Vis from the Hydro-Alcoholic Extract Obtained from Bidens pilosa Linné
Novel and miniaturized technique, a dynamic sonication-assisted solvent extraction before the analysis by high performance liquid chromatography-ultraviolet visible (HPLC-UV-Vis) for isolation, identification and quantification of rutin and quercetin metabolites in alcoholic extracts from Bidens pilosa Linné, was developed. The results showed that the flowe
J. Braz. Chem. Soc.. Publicado em: 2021-03
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8. Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile
Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote
Food Sci. Technol. Publicado em: 2020-12
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9. An Introduction to Middle East Politics
Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote
Contexto int.. Publicado em: 2020-12
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10. PERFORMANCE AGRONÔMICA DA CANA-DE-AÇÚCAR SUBMETIDA À INOCULAÇÃO DE Nitrospirillum amazonense (BR11145)
RESUMO As áreas de cultivo de cana-de-açúcar apresentam em sua maioria, baixa fertilidade do solo e, elevada demanda por nutrientes, especialmente o nitrogênio. Tecnologias que possam contribuir com o aumento de produtividade, aliado ao menor uso de defensivos e fertilizantes estão entre as principais necessidades da cultura. Objetivou-se avaliar o dese
Rev. Caatinga. Publicado em: 2020-10
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11. Antibacterial Activity of 2-Amino-1,4-naphthoquinone Derivatives against Gram-Positive and Gram-Negative Bacterial Strains and Their Interaction with Human Serum Albumin
A series of 2-amino-1,4-naphthoquinone derivatives (NQA-NQF) was synthesized by alternative methods (ultrasonication and microwave irradiation), with yields ranging from 40 to 71%, and without the need of further recrystallization. Each compound was evaluated against four Gram-positive (Bacillus subtilis, Enterococcus faecalis, Staphylococcus aureus and Baci
J. Braz. Chem. Soc.. Publicado em: 2020-09
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12. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06