Bacteria Of Interest In Food
Mostrando 1-12 de 24 artigos, teses e dissertações.
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1. Application of silver nanoparticles in food packages: a review
Abstract Silver nanoparticles (AgNPs) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. However, their mechanism of action is not completely clarified. Nowadays, scientific interest on biological synthesis of AgNPs is growing, with emphasis in their extracellular biosynthesis by microbial
Food Sci. Technol. Publicado em: 27/06/2019
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2. Growth and effect of garlic (Allium sativum) on selected beneficial bacteria
Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known.
Food Sci. Technol. Publicado em: 27/05/2019
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3. Is there still room to explore cyclodextrin glycosyltransferase-producers in Brazilian biodiversity?
ABSTRACT In the present work, different Brazilian biomes aiming to identify and select cyclodextrin glycosyltransferase-producer bacteria are explored. This enzyme is responsible for converting starch to cyclodextrin, which are interesting molecules to carry other substances of economic interest applied by textile, pharmaceutical, food, and other industries.
An. Acad. Bras. Ciênc.. Publicado em: 2018-04
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4. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite
Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for al
Braz. J. Microbiol.. Publicado em: 10/01/2014
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5. Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables
In the last decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, like salmonellosis, since these food items have natural contamination from soil and water. During 2009-2010, a total of 81 samples were pur
Braz. J. Microbiol.. Publicado em: 30/08/2013
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6. Compostos fenólicos e atividade antibacteriana em acessos de ipomoea batatas (l.) lam (batata-doce)
No período compreendido entre os meses de Maio de 2010 e Dezembro de 2011 realizou-se, nos laboratórios de Higiene e Qualidade de Alimentos, de Microbiologia e Bromatologia e de Bioquímica e Microbiologia Aplicada do Instituto de Ciências e Tecnologia de Alimento (ICTA) da Universidade Federal do Rio Grande do Sul (UFRGS), experimentos com vista à quant
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012
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7. Aspectos coloidais da adesão de micro-organismos
The ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry. Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion. The study of microbial adhesion thermodynamic is important because it r
Química Nova. Publicado em: 2010
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8. Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives
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
Brazilian Archives of Biology and Technology. Publicado em: 2007-05
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9. Molecular phylogeny and comparative genomics of Gram- positive bacteria of the gastrointestinal tract / Filogenia molecular e genômica comparativa de bactérias Grampositivas do trato gastrointestinal
Recent information on the complete genome of probiotic lactic acid bacteria and Listeria monocytogenes, and the elucidation on those caused on large clusters of virulence genes, denominated pathogenicity islands (PAIs) present in L. monocytogenes, have brought the attention to the likely existence of gene sequences common to both groups, probiotic and entero
Publicado em: 2007
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10. Avaliação dos efeitos da adição do óleo essencial de orégano (Origanum vulgare) na dieta, sobre a fisiologia e a produtividade de codornas japonesas (Coturnix coturnix japonica)
The antibiotic use as growth promotional is being gradually prohibited due to the possible risk of drugs resistance for human pathogenic bacteria resulting in an increasing interest for produced organic foods, that the public in general associated as healthful food. Between the options, the herbals extracts (amongst them the oregano, Origanum vulgare) are pa
Publicado em: 2007
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11. DESENVOLVIMENTO DE IOGURTE PROBIÓTICO COM PREBIÓTICO / DEVELOPMENT OF PROBIOTIC YOGURTS WITH PREBIOTIC
The interest for health, nutritive and well enjoyed food has increased worldwide and results in several studies in the area of dairy products. This paper aimed the development of yogurts with different concentrations of traditional and probiotic dairy cultures (0.5%, 1.0% and 1.5%). The process of fermentation was followed through the values of pH and acidit
Publicado em: 2007
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12. Levantamento e avaliação de critérios para a ampliação de escala da produção de biossurfactantes utilizando melaço como substrato
Biosurfactants are amphiphilic molecules synthesized by microorganisms such as bacteria, yeast or filamented fungi cultivated in various carbon sources among sucrose and hydrocarbons. These molecules are composed by a hydrophilic and hydrophobic part. They operate mostly at interfaces of fluids of different polarities. Because of this characteristic, they ar
Publicado em: 2006