Lactic Microbial Profile
Mostrando 1-12 de 15 artigos, teses e dissertações.
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1. Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC
ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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2. Effects of in Ovo Infusion of Probiotic Strains on Performance Parameters, Jejunal Bacterial Population and Mucin Gene Expression in Broiler Chicken
ABSTRACT The objective of the present study was to evaluate the effects of in ovo infusion of probiotic strains (Bacillus subtilis, Enterococcus faecium, and Pediococcus acidilactici ) on jejunal microbial population and mucin gene expression in broiler chicken. In a completely randomized design, 0.5 ml of mediums containing 107 cfu of different probiotic st
Rev. Bras. Cienc. Avic.. Publicado em: 2017-01
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3. Microbial and fermentation profiles, losses and chemical composition of silages of buffel grass harvested at different cutting heights
The present study evaluated the microbial population, fermentation profile, losses and dry matter recovery, and chemical composition of silages of buffel grass at different cutting heights. To evaluate the microbial fermentation dynamics, the treatments resulted from a 4 × 5 factorial combination consisting of 4 cutting heights and 5 fermentation periods,
R. Bras. Zootec.. Publicado em: 2013-12
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4. The chemical composition, fermentation profile, and microbial populations in tropical grass silages
The objective of this study was to evaluate the fermentation profile, chemical composition and microbial population and losses in the silages of signalgrass and Mombasa grass fertilized with the following levels of nitrogen (N): 0, 30, 60 and 90 kg/ha. The grasses were harvested at 70 days of regrowth, chopped and then ensiled in laboratory silos that had 20
R. Bras. Zootec.. Publicado em: 2013-09
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5. Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol
The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/11/2011
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6. Composição bromatológica, perfil fermentativo e populações microbianas em silagens de gramíneas tropicais / Chemical composition, fermentation profile and microbial populations in tropical grass silages
Este estudo envolveu três experimentos. No primeiro, avaliaram-se as populações microbianas, o perfil fermentativo e a composição bromatológica de silagens de capim-braquiária cv. Basilisk e capim-mombaça sob diferentes doses de nitrogênio (N). As doses de N utilizadas foram 0, 30, 60 e 90 kg ha-1. A espécie de bactéria do ácido lático predomina
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/08/2011
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7. Perdas na ensilagem e desempenho de bovinos de corte suplementados com dietas contendo silagem de capim-marandu em duas idades de rebrotação tratadas com inoculante bacteriano / Silage losses and performance of beef cattle fed diets with Marandu grass silages at two ages of regrowth treated with bacterial inoculant
Three experiments were carried out to evaluate intake and the partial and total nutrient apparent digestibilities, nitrogen compounds balance, microbial efficiency, rumen traits and the performance of beef cattle fed diets based on Brachiaria brizantha cv Marandu at two ages of regrowth with and without microbial inoculant Sil ALL C4 (Alltech Brazil), as wel
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/02/2011
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8. Perfil microbiano láctico do queijo de coalho artesanal de Cachoeirinha PE, Brasil
O presente trabalho trata da caracterização da microbiota lática do queijo de coalho artesanal produzido no Município de Cachoeirinha, Agreste de Pernambuco, Brasil. Foram analisadas quatro amostras coletadas em épocas do ano com diferentes índices pluviométricos. A microbiota lática foi avaliada através do isolamento em meios APT e MRS, ambos incub
Publicado em: 2010
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9. Bacteria of the genus Enterococcus in coalho cheese : influence of the processing on microbial selection, technological profile and implications in food safety / Bacterias do genero Enterococcus em queijo de coalho : influencia do processamento na seleção microbiana, perfil tecnologico e implicações em segurança de alimentos
Bacteria of the genus Enterococcus occur naturally as a lactic microbiota in a variety of chesses. This presence may be related to contamination however may have positive character due to the technological properties described for the genus. This work aimed to evaluate the influence of coalho cheese processing in the selection of bacteria of the genus Entero
Publicado em: 2010
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10. Microbial populations and fermentation profile in tropical grass silages and performance of beef cattle fed diets containing mombaça grass silages / Populações microbianas e perfil fermentativo em silagens de capins tropicais e desempenho de bovinos de corte alimentados com dietas contendo silagens de capim-mombaça
This study consisted of five experiments. The first evaluated the microbial populations, fermentation profile and chemical composition of silages of signal grass at different regrowth ages (30, 40, 50, 60 and 70 days) in six fermentation periods (1, 3, 7, 14, 28 and 56 days). There was increase in lactic acid bacteria (LAB) and decrease in enterobacteria (EN
Publicado em: 2007
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11. Influência de uma cultura startertermofílica sobre a viabilidade de Lactobacillus acidophiluse as características de queijo minas frescal probiótico / Influence of a thermophilic starterculture over the viability of Lactobacillus acidophilusand textural, sensorial, and related properties of probiotic Minas fresh cheese
Functional foods are foods that claim to promote human health over and above the provision of basic nutrition. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, improving his intestinal microbial balance. Lactobacillus acidophilus strains have been shown to be able to survive at favorable con
Publicado em: 2006
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12. "Effect of the addition of cultures over the microbial profile and the survival of Staphylococcus aureus in Italian salami" / Efeito da adição de culturas sobre as características microbiológicas e a capacidade de sobrevivência de Staphylococcus aureus em salame tipo italiano
The use of starter cultures has the purpose of providing sufficient microbial numbers to ensure numerical dominance over the natural contaminating flora. The objective of this study was to evaluate the influence of starter cultures composed of different combinations of microorganisms and of a non starter bacteriocin producing lactic acid bacteria (Lactobacil
Publicado em: 2002