Lactic Acid
Mostrando 1-12 de 1322 artigos, teses e dissertações.
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1. Predictors of extubation outcomes among extremely and very preterm infants: a retrospective cohort study
Abstract Objective: To explore the clinical or sociodemographic predictors for both successful and failed extubation among Chinese extremely and very preterm infants Methods: A retrospective cohort study was carried out among extremely and very preterm infants born at less than 32 weeks of gestational age (GA). Results: Compared with the infants who exper
Jornal de Pediatria. Publicado em: 2022
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2. Hematological changes in SARS-COV-2 positive patients
Abstract Introduction The novel SARS-CoV-2 infection has been spreading around the world since January 2020 causing the Corona Virus Disease 2019. Leukopenia, lymphopenia and hypercoagulability with elevated D- Dimers have been described in COVID-19 patients to date. This study aimed to clarify if some blood parameters can be used as biomarkers to facilitat
Hematology, Transfusion and Cell Therapy. Publicado em: 2022
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3. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios wer
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. CARTA AO EDITOR SOBRE O MANUSCRITO: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Rev Bras Med Esporte. Publicado em: 2021-06
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6. Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Food Sci. Technol. Publicado em: 2021-06
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7. Effect of pH level and calcination on the production of calcium phosphates by acidic route of wet precipitation
Abstract Multiphasic calcium phosphate powders were synthesized by the acidic route, using lactic acid as a chelating agent that allows the production of a stable and rich solution of calcium and phosphate ions at room temperature. After pH adjusting, without varying the concentrations of precursor solution, XRD and FTIR analyses showed different CaP phases
Cerâmica. Publicado em: 2021-06
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8. New Greener Method for the Preparation of Heteropolyacid Compounds (HPW) Modified with Metallic Tin and Application in the Lactic Acid Esterification Reaction
The main objective of this work was to design an innovative method to prepare heterogeneous heteropolyacid catalysts. The heteropolyacid H3PW12O40 (HPW) was modified with tin(II) by two methodologies: a conventional aqueous ion-exchange (CS) and a redox solid-state (SS). In both cases, Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD
J. Braz. Chem. Soc.. Publicado em: 2021-03
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9. Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
Abstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction bet
Food Sci. Technol. Publicado em: 2021-03
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10. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, o
Food Sci. Technol. Publicado em: 2020-12
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11. Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey
Abstract Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultura
Food Sci. Technol. Publicado em: 2020-12
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12. Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Food Sci. Technol. Publicado em: 2020-12