Microorganism
Mostrando 1-12 de 1160 artigos, teses e dissertações.
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1. Secondary bacterial infections in patients with coronavirus disease 2019-associated pneumonia
SUMMARY OBJECTIVE: The vast majority of patients who hospitalized with coronavirus disease 2019 are given empirical antibiotic therapy. However, information on the frequency, microorganism species, and resistance rates of secondary bacterial infections in coronavirus disease 2019 patients are insufficient. We aimed to show the frequency of secondary infecti
Revista da Associação Médica Brasileira. Publicado em: 2022
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2. Adhesion evaluation of the Rhodococcus opacus strain on an apatite surface
Abstract Adsorption of microorganisms and/or their different components onto a mineral surface would modify the surface characteristics of the mineral. Thus, this investigation evaluated the adsorption capacity of the Rhodococcus opacus strain onto an apatite surface. Zeta potential and contact angle measurements of the mineral showed dislocations of the val
REM, Int. Eng. J.. Publicado em: 2021-09
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3. Monitoring environmental microbiological safety in a frozen fruit and vegetable plant
Abstract Ensuring food safety is becoming progressively important in frozen foods due to increased demand and consumption worldwide. The Environmental Monitoring Program (EMP) shall support daily operational activities and monitor the lack of process hygiene & sanitation actions to achieve food safety. The aim of this study was implementation of EMP in the f
Food Sci. Technol. Publicado em: 2021-03
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4. 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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5. The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt
Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in
Food Sci. Technol. Publicado em: 2020-12
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6. Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture
Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different s
Food Sci. Technol. Publicado em: 2020-06
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7. The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry mat
Food Sci. Technol. Publicado em: 2020-03
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8. Biosorption Potential of the Aspergillus sp. and Insights into Secondary Metabolism in the Presence of Copper and Lead
The fungus Aspergillus sp. was isolated from copper mining rejects and cultured in a liquid culture medium (potato dextrose, PD) enriched with CuSO4.5H2O and Pb(NO3)2 in different concentrations. By flame atomic absorption spectrometry (FAAS) it was observed that fungus absorbed 86% of both copper and lead, with initial concentrations of 100, 500 and 1000 mg
J. Braz. Chem. Soc.. Publicado em: 2020-03
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9. Antifungal and Photocatalytic Activity of Smart Paint Containing Porous Microspheres of TiO2
In this study, porous microspheres of TiO2 (µTiO2) were synthesized, characterized and incorporated into an acrylic paint formulation to obtain a photocatalytically active paint. In a novel approach, the antifungal properties of the µTiO2 paint were evaluated using Monascus ruber as the representative microorganism and compared to those of a photocatalyst-
Mat. Res.. Publicado em: 20/01/2020
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10. Colletotrichum nymphaeae var. entomophilum var. nov. a natural enemy of the citrus scale insect, Praelongorthezia praelonga (Hemiptera: Ortheziidae)
ABSTRACT: The citrus scale insect Praelongorthezia praelonga (Douglas), a major pest of citrus and other economically important crops, has only two commonly documented natural enemies: an entomopathogenic strain of the fungus Colletotrichum nymphaeae (Pass.) Aa and several parasitoids. The entomopathogenic strain of C. nymphaeae, formerly recognized under th
Sci. agric. (Piracicaba, Braz.). Publicado em: 20/12/2019
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11. Produção de biossurfactantes: manoproteínas intracelulares e soforolipídios extracelulares por Saccharomyces cerevisiae
RESUMO Os biossurfactantes apresentam inúmeras aplicações ambientais e são produzidos por diversos microrganismos. Os provenientes da levedura Saccharomyces cerevisiae são pouco estudados para fins ambientais, sendo atóxicos. Objetivou-se o estudo da produção de biossurfactantes intra e extracelular por essa levedura, desenvolvida em meio de cultivo
Eng. Sanit. Ambient.. Publicado em: 20/12/2019
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12. Análise da atividade antimicrobiana de probióticos e sua adesividade a bráquetes ortodônticos: estudo in vitro
Resumo Introdução A presença de aparelho ortodôntico fixo dificulta a higienização e potencializa o acúmulo de biofilme bacteriano nas superfícies dentárias. O desenvolvimento de produtos que minimize isso é desejo de pesquisadores em todo o mundo. Objetivo Verificar a ação bacterapêutica de produtos lácteos contendo ou não probióticos sob
Rev. odontol. UNESP. Publicado em: 20/12/2019