Microorganisms
Mostrando 1-12 de 5140 artigos, teses e dissertações.
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1. AVANÇOS NA PRODUÇÃO E FORMULAÇÃO DE INOCULANTES MICROBIANOS VISANDO UMA AGRICULTURA MAIS SUSTENTÁVEL
The wide application of beneficial microorganisms in agriculture as inoculants to combat pests and diseases and/or to improve soil fertility and the nutrients availability for plants has been considered as an effective and more sustainable alternative than chemical fertilizers and agricultural defensives. However, it is necessary to examine all processing st
Química Nova. Publicado em: 2022
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2. Efficacy of Disinfection of Rigid Endoscope by Ethyl Alcohol 70%
Abstract Introduction Currently, there is no safe, affordable, and ecologically-sustainable guideline that helps prevent contamination through endoscopy. We evaluated the safety of intermediate-level disinfection with 70% ethyl alcohol (w/v) based on biological-load recovery from rigid endoscopes after nasal endoscopy. Objective To demonstrate the efficacy
International Archives of Otorhinolaryngology. Publicado em: 2022
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3. ATIVIDADE ANTIMICROBIANA DE QUITOSANAS E SEUS DERIVADOS: INFLUÊNCIA DAS CARACTERÍSTICAS ESTRUTURAIS
In recent years, there has been an increasing interest in the development of antimicrobial materials for different applications, especially in the biomedical field. In this context, chitosan is one of the most employed materials due to its highly attractive properties, such as biocompatibility, biodegradability, non-toxicity, and antimicrobial activity again
Química Nova. Publicado em: 2022
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4. Sustainable Synthetic Strategies for the Preparation of Low Molecular Weight Drugs by Biotech Routes
For billions of years, the phenomena of life and biocatalysis have been intertwined. If in the beginning biocatalysis was fundamental for the origin of life, currently it is very important for the cleaner production of pharmaceuticals and fine chemical intermediates. There is no doubt that drugs have brought great benefits to humanity, but currently, the exp
Journal of the Brazilian Chemical Society. Publicado em: 2022
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5. Biologically Active Volatile Organic Compounds (VOCs) Produced by Rhizospheric Actinobacteria Strains Inhibit the Growth of the Phytopathogen Colletotrichum musae
The antifungal potential of volatile organic compounds (VOCs) produced by actinobacterial strains Streptomyces sp. (ACTB-77) and Amycolatopsis sp. (ACTB-290) from the rhizosphere of Caatinga plants against Colletotrichum musae was investigated. VOCs produced by these microorganisms (axenic and co-culture) were investigated using headspace-solid phase micro-e
Journal of the Brazilian Chemical Society. Publicado em: 2022
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6. 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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7. Gastroschisis and late-onset neonatal sepsis in a tertiary referral center in Southeastern Brazil
Abstract Objectives: To analyze late-onset sepsis and to describe the etiological agents in newborns with gastroschisis. Methods: A retrospective cohort, including newborns with gastroschisis whose admissions occurred in the period between January 2012 to December 2018 in a tertiary referral center. Maternal and newborn characteristics, surgical procedures
Jornal de Pediatria. Publicado em: 2022
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8. Detection of Microorganisms in Clinical Sonicated Orthopedic Devices Using Conventional Culture and qPCR
Resumo Objetivo Avaliar a sensibilidade e a especificidade da reação em cadeia de polimerase em tempo real quantitativa (quantitative real-time polymerase chain reaction, qPCR, em inglês) para a triagem do gene rDNA 16S, com a utilização do fluido sonicado de implantes ortopédicos. Métodos Um estudo retrospectivo foi realizado em 73 fluidos sonicado
Revista Brasileira de Ortopedia. Publicado em: 2022
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9. Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation
Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the samples (5
Food Sci. Technol. Publicado em: 2021-09
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10. 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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11. 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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12. 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